By Sweetiebarbara on August 16, 2006
Photo by Linda's Busy Kitchen
Photo by Linda's Busy Kitchen
"This pie is magical! I think the secret is the lemon juice and lemon zest, or maybe it's the flaky crust. The pie crust makes two shells, I save the second shell for a quiche, or freeze it for another pie at some later date. One of my best friends always wants me to make this when she has covered dish parties, or we invite them to dinner. The recipe is adapted from a wonderful cookbook, Twelve Company Dinners, that my father gave to me Christmas, 1964. I have posted a separate recipe of the Perfect Pie Crust for anyone who needs more detailed instruction and more pictures. For the best pie, be sure to remove filling from the heat before you stir in the lemon juice and butter and spread the meringue while the filling is hot! Be sure to add 3 to 6 hours for cooling. Time includes firming up time. If no Pie Mix: 1 1/2 cups sugar 3 tablespoons corn starch 3 tablespoons flour dash salt 1 1/2 cups water 3 egg yolks the same butter, lemon rind, and juice."
Serving Size: 1 (168 g)
Servings Per Recipe: 8
"Great pie! It has the best flavor of any Lemon Meringue pie I have made. I used a frozen pie crust (due to time) but will make as written next time."
"Hi Sweetiebarbara, I made your lemon pie for our Christmas dinner and am so glad I did! I chose your recipe because I liked the idea of mixing the filling mix with the fresh ingredients (which I thought would ensure a firm filling). This did make a wonderful firm filling which cut like a dream. The lemon flavor was perfect, too. I didn't use your crust (only because I had an extra one made). This was my favorite part of my dinner and the only lemon meringue pie I'll make! Roxygirl"
"Oh my waistline!!! This was just wonderful and my kids loved it! I'll put this in my favorites folder for sure. Thanks for this recipe! :-)"
"This is the lemony-est pie I've ever tasted! And the crust is soooo flaky. I haven't actually made this pie, but Sweetiebarbara has made it for me many times. There are none that compare!!!!! I had no idea that one slice has almost 19 grams of fat. Next time I'll eat only half a piece, if I can stop at half!"
"This my husbands favorite pie ever his mom always made it for him can't wait to try yours.LOOK GREAT!"
"I added a little extra lemon zest than what the recipe called for, and it was delicious! The pie came out wonderful, except after leaving them out on the porch all night the meringue separated from the edge of the crust and formed some water around the edge of the crust. Not a problem really though as i just tipped it a little and drained the liquid. I made it as a special pie for my dad, as it was his only request and he hadn't had any since my mom passed away in 1986, do how could I deny him his only request? :) He LOVED it and took the rest of the pie proudly home with him! I am not really a fan of Lemon Meringue Pie, but I have to admit the filling tasted mighty fine to me! I may use more egg whites and cream of tarter and sugar next time to make more of a meringue, as it wasn't really that high and it could have used a little more, but it was so pretty and perfect as is! Thanks so much for the great recipe Barb. Linda"
"I did everything to a "T" and still, the pie did not turn out? I'm not sure what I did wrong. The pie was like liquid inside. Not sure what happened...but the flavor was still good even though you couldn't slice it."