Recipe by FLKeysJen
Katherine Mayfair's secret recipe that made Bree Van De Kamp furious, because "the girls" liked the new neighbor's pie better than Bree's! Bree tried to break into her house to steal the recipe but was unsuccessful. I don't see an exact duplicate on Zaar so maybe it is a secret....not anymore! I like that it's not too sweet, and use Boyajian Lemon Oil in place of the zest, which gives it a strong lemon flavor. Cook time includes chill time. Adapted from Wisteria Lane.
Top Review by kodicook
I've been making lemon meringue pies for over 30 years trying many recipes always with great flavor while sometimes with problems weeping and not firm enough. I decided to try this one. This was the most time consuming and expensive (with milk) I've ever tried. And my family was very disappointed, they wanted a "lemon meringue pie" with a distinctive lemon zesty flavor....not a custard cream pie with a slight lemon flavor. I was very disapointed in the pie..and would you suggest calling it a "lemon custard pie" which would aptly describe it.
- 1 (9 inch) pie crusts, baked (Pillsbury is great, if you don't have time to make your own)
- 1 cup sugar
- 6 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 2 cups milk
- 3 eggs, separated
- 3 tablespoons butter
- 1⁄3 cup fresh lemon juice (juice of approx. two lemons)
- 1 tablespoon grated lemon rind (or several drops lemon oil)
- 1⁄4 teaspoon cream of tartar
- 3 tablespoons sugar
- 1⁄2 teaspoon vanilla
Directions See How It's Made
- PIE FILLING: Combine the sugar, cornstarch and salt in the top of a double boiler.
- Slowly add the milk, stirring constantly until the mixture thickens, about 10 minutes.
- Cover the pan and allow to cook 10 minutes longer.
- Stir occasionally.
- Remove from heat.
- Beat the egg yolks in a separate bowl and add about half a cup of the thickened milk.
- Stir this mixture back into the double boiler.
- Cook and stir over boiling water for 5-6 minutes.
- Add the butter, lemon juice and rind; stir together until the butter melts, then remove from the heat.
- Cool this custard, approximately 30 minutes, stirring gently every 10 minutes or so.
- When cool, pour into the pie shell.
- MERINGUE: Preheat the oven to 350 degrees.
- Beat the egg whites with cream of tartar until they are stiff but not dry.
- Beat in the sugar slowly, followed by the vanilla.
- Heap onto the pie and spread with a rubber spatula across the entire crust, then "anchor" the meringue to the edge of the crust. As long as the meringue touches the crust, it won't pull away or shrink in the oven. Use a light back and forth motion of the spatula to make decorative waves in the meringue.
- Bake for 10-15 minutes or until the meringue is delicately browned on top.
- Cool pie at room temperature, approximately three hours. Serve and graciously say "sorry" when people ask for the recipe!