Lemon Meringue Pie

Lemon Meringue Pie created by Funny Cooking
Ready In:
48mins
Serves:
Yields:
Units:

ingredients

directions

  • MAKE THE FILLING.
  • In a medium-size saucepan, combine sugar, cornstarch and salt.
  • Gradually add the cold water, whisking until mixture comes to a boil.
  • Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
  • In a small bowl, lightly beat the egg yolks.
  • Stir a small amount of filling into the egg yolks to temper them.
  • Then add the yolk mixture to the remaining filling and slowly stir for 1 minute longer.
  • DO NOT OVERMIX.
  • Remove the saucepan from the heat and stir in the butter, lemon rind and juice.
  • Sprinkle the ginger snap crumbs over the baked crust.
  • Pour in the lemon filling while it is still warm, then make the meringue.
  • MAKE THE MERINGUE.
  • Position the oven rack to the lower third of the oven.
  • Preheat the oven to 400 degrees.
  • In a small bowl, combine the sugars.
  • In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
  • Add the cream of tartar and increase mixer speed to medium-high.
  • Beat until the egg whites form firm peaks, but are not dry, then add the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
  • Add the vanilla.
  • Beat the whites until thick and glossy, about 30 seconds longer.
  • With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
  • With the back of a tablespoon, spread the meringue to COMPLETELY cover the filling.
  • Swirl the meringue with the back of the tablespoon to form peaks.
  • Bake the pie in a 400-degree oven for 6 to 8 minutes or until lightly brown.
  • Cool the pie away from drafts.
  • A chill may cause the meringue to fall.
  • Do not cut the pie until it is completely cool.
  • TO PREVENT MERINGUE FROM WEEPING.
  • Blend in the sugar slowly.
  • Spread the meringue on the filling while the filling is still warm.
  • Seal the meringue onto the very edge of the pie.
  • Leave no trace of filling uncovered.
  • Do not overbake.
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RECIPE MADE WITH LOVE BY

@looneytunesfan
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  1. Funny Cooking
    Lemon Meringue Pie Created by Funny Cooking
  2. kelly in TO
    Best Lemon Pie I've ever had. This is a family favourite but I've never made this from scratch. I will also never go back to the boxed stuff! This recipe if far superior. <br/>I made as written but next time I will have to cook the filling a tad longer because it came out a bit runny. I also added more lemon juice! It was perfect, thank you.
     
  3. mackenziemccarty
    Just wonderful! Best when served chilled, and I might add a bit more lemon juice next time as it wasn't as strong as I would have liked. This is just personal preference though. The final result looked professional, and I made a simpe crust out of 1 cup rolled oats, 1/2 cup dessicated coconut, and 2 tbsp butter or oil. Mix the crust ingredients and pat into pie tin, then bake for 8 min at 350 degrees F. Easy! And the coconut flavor goes really well with the lemon! :-)
     
  4. manushag
    Loved it! Great filling and lots of meringue. I added a bit of lime juice, too and the flavor was wonderful. Thankx loony tune!
     
  5. Amanda
    Totally delicious and EASY!!
     
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