Lemon Meringue Pie - VERY specific recipe

[Meanie Queenie]

Hello Everyone... My Mother went to a party yesterday and had a piece of lemon meringue pie that she just loved. She was never able to get the recipe but said the following about it... the crust was homemade but wasn't "rolled" instead it was pressed into the pan, it was NOT a graham cracker style though, it looked like a regular pie crust and somebody said the crust had cream cheese in it. She partially overheard the cook say that the meringue was made with a mixture of water, sugar, cream of tartar & vanilla and that this mixture was boiled and then cooled & whipped into the egg whites to make the meringue. I know nothing about the lemon part of the pie but I think my Mother is mostly interested in the crust & meringue part anyway. Thanks for any help you can offer.

[HeatherFeather]

No Roll Cream Cheese Crust might be the crust, or similar

[Meanie Queenie]

Thanks Heather... I believe you are probably right on with the crust part. My Mother said the crust was kind of thick and I noticed a comment somebody made that it was thick and could have probably made two crust. Thanks again!

[Amberngriffinco]

I bet it's just like the one for making "Lemon Squares,' which, from the lemon to the crust is AWESOME!

lemon squares, a popular bar cookie dessert made with a cookie crust and lemony topping.


•2 cups flour
•1/2 cup confectioners' sugar
•2 sticks butter
•2 cups sugar
•1 tablespoon flour
•1 teaspoon baking powder
•1/4 teaspoon salt
•4 eggs, well beaten
•1 heaping tablespoon grated lemon rind
•1/4 cup lemon juice


Sift flour and powdered sugar together. Cut in butter until well blended. Press mixture over bottom of a 9 by 13 by 2-inch pan. Bake about 25 minutes at 300° until lightly browned. Combine remaining ingredients and spread on top of the baked crust. Bake at 350° for 25 to 30 minutes. Sprinkle with powdered sugar.
Makes about 12 servings.

[Molly53]

The Ultimate Lemon Meringue Pie

The meringue is made the way you describe.

[pinky kookie]

I made this special pie three days ago and we enjoyed it very much. It has an awesome taste and with the combination of flavors is a real hit.
Here is the recipe in case you want to give it a try and am sure that your Mom is going to like it, too.

Mango Key-Lime Pie With Coconut Meringue

Also have these three delicious similar recipes that maybe you would like to try, too.
Best Old Fashioned Coconut Cream Pie - this recipe makes two pies.

Old Fashioned Coconut Cream Pie - 2 - this makes one pie with variations for the topping and meringue.

Crustless Lime Cheesecake

P.S. and here are these two recipes for different pie crusts:

Brown Sugar Crust for Cheesecakes

Shortbread Pie Crust
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[Dee514]

What you described sounds like either an Italian meringue or a Swiss meringue, in other words a "cooked meringue". The vanilla flavoring is easily added to either type of meringue in the form of vanilla sugar.

Italian Meringues

Italian meringues are made with a sugar syrup. Sugar and water are boiled to the soft-ball stage (240 degrees F/115 degrees C) and carefully poured in a thin stream into a mixer bowl of whipped egg whites. The mixture is whipped until cool. Because of the constant whipping, the bowl cools quickly, and the egg whites may not reach pasteurization temperature; you can use an instant read thermometer to check the meringue's temperature after the first minute or so of whipping. Individuals with compromised immune systems should take care not to consume undercooked egg whites.

Swiss Meringues

Swiss meringues are made by combining sugar and egg whites and heating them over a double boiler.

To prepare a Swiss meringue, whisk the sugar and egg whites enough to break up the whites, but not so vigorously that they form an airy foam.
The sugar will melt and act as a protective shield against coagulation of the egg whites; heat and whisk constantly until the temperature of the whites reaches 145 degrees F or hotter.
Remove the bowl from the heat, and beat the warm egg whites until they form stiff, glossy peaks.
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Italian Meringue

400g caster sugar (about 1 3/4 cups)
7 egg whites
1/4-1/2 teaspoon vanilla extract

1. Preheat the oven to 150°C (300°F) Gas 2.
2. Put the sugar in a small saucepan and just cover with water. Set over medium heat and bring to the boil.
3. While the sugar is on the hob, put the egg whites in a freestanding electric mixer with a whisk attachment (or use a handheld electric whisk) on medium-slow speed. Whisk until the egg whites are light and foamy.
4. When the sugar has been boiling for a short while, it should reach soft ball stage. (This is when the bubbles go more syrupy. To check, dip a spoon into the sugar, then drop it directly into a glass of cold water. The sugar will firm up on contact with the water. You should be able to form a soft ball out of the sugar. If it sets to hard to be able to form a ball, it has been boiled too long and has reached hard ball stage. Be careful, as the sugar goes from soft ball to hard ball stage very quickly. Don’t touch the hot syrup with your bare hand until you have dipped the spoon into the glass of cold water, otherwise you will burn your fingers.)
5. Turn the mixer up to medium-high speed and slowly pour the sugar syrup into the egg whites. Once all the syrup is incorporated, turn the mixer up to maximum speed and whisk for about 10-15 minutes, or until the meringue has tripled in size and is very white and fluffy.
6. Turn the mixer back down to medium speed and continue to whisk for a couple more minutes until the meringue has cooled down slightly.
7. Spoon the meringue on top of the cold pie, making sure you completely cover the pie filling. Create peaks and swirls in the top of the meringue with the back of a tablespoon.
8. Bake in the preheated (300°F) oven for about 20 minutes, or until the meringue is golden brown and crisp to the touch. Leave to cool completely before serving.
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Swiss Meringue

4 egg whites at room temperature
1 cup sugar
1 pinch of cream of tartar
1/2 t. vanilla extract

1) Fill medium saucepan 1/4 full with water. Set pan over medium heat, and bring water to a simmer.
2) Combine egg whites, sugar and cream of tartar in heatproof bowl of electric mixer and place over saucepan. Whisk constantly till sugar is dissolved and whites are warm to the touch, 3-3 1/2 minutes. Test by rubbing between fingers.
3) Transfer bowl to electric mixer fitted with whisk attachment, and whip, starting at low speed, gradually increasing to high till stiff, glossy peaks form, about 10 minutes. Add vanilla and mix till combined. Use meringue immediately.
4) Use this meringue mixture to top your favorite cream or lemon filling in a baked pie shell. Bake at 350°F for 20 minutes.

[Amberngriffinco]

Ironically, on PBS today, on The Cook's Corner, they were making lemon meringue AND key lime pies.

And, they used the simple syrup HOT to add to the whites while whipping up, thus, making the meringue whip up fluffier and higher and, they were cooked.


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[Meanie Queenie]

Thanks to EVERYONE that responded.... as usual I got just the answer(s) I needed from my fellow Zaarians. Happy 4th of July.