Oh, the taste of this slaw is really refreshing. My neighbor handed me this simple to make slaw and claimed a small girl from her church had given it to her. A welcome and revitalizing difference from slaws. After marinating for several hours, it tastes great. Enjoy!
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 (9 inch) pie crust, baked
- 1 ½ cups white sugar
- ½ teaspoon salt
- 1 ½ cups water
- ½ cup cornstarch
- ⅓ cup water
- 4 eggs, separated
- ½ cup lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons butter
- ¼ teaspoon salt
- ½ cup white sugar
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
- In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
- In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
- Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 387 mg |
| Sugars | 51 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This is great. I tried one last year and it was a big fail, different recipe. This one was awesome. I live in Sweden and I use to make my pies with the Jell-O cooking puddings, but can’t get them here. Lemon is my favorite along with chocolate. With that being said I read many of the comments before trying this pie. I kept the recipe as is, the only thing I did was I used real lemon juice from concentrate, and only the amount it called for, did not need anything else as far as I was concerned. Came out sweet and tart. Now for the folks crying about lumps when you added the corn starch paste, you HAVE to add it as the mixture is at a full boil or you will get lumps, just as you would if you are making a brown gravy, its a must so that is my hint for you. Thank you so much for putting this recipe up and this was just awesome and my hubby loved it as well. He said this is worth you making again. LOL I usually ask when trying a new recipe, it is worth doing again to you? I didn’t ask this time since I thought it was awesome.
I didn’t fold meringue into filling, just piled it all on top. Great taste and overall pretty easy to accomplish. Room temp eggs make a big difference.
I’ve tried several recipes and this is my favorite. I usually tinker with recipes and this is great exactly the way it is!
I followed the directions exactly. The description of adding the sugar once the egg whites are foamy does not work. It collapsed the egg whites even though I added the sugar slowly. So I remade the egg whites and added the sugar once the whites were making soft peaks, which was better. The recipe also made way too much filling for the pie crust. Also, the meringue did not rise as much as I expected. I think it’s because of the lower temperature (325) compared to other recipes which often say 350 or higher. Maybe it’s because I’m at a higher altitude.
Hahahahaha I’m so silly instead of adding 3/4 of a cup of meringue to the lemon curd I added 3/4 of the meringue! I thought that was a bit strange and re checked and realised I had in-fact read it wrong. Still going to bake it and see what happens The whole way along everything was tasting great. For my base I mix, 125g of melted butter 1 cup of flour 1/2 cup of dedicated coconut and 1-2 cup of brown sugar and it’s so delicious. Goes so well with any pie or slice.
my merigune fell (over whipped) so I folded it all into the lemon curd. Pie was amazing
After reading all the comments, I was worried about this recipe. I followed the directions and the measurements exactly and it turned out PERFECT!
this would’ve been an amazing pie, however when I added the 3/4 cup of the meringue to the filling it ruined it and the pie would no longer set up, it was sloppy and no longer a nice set gel. whatever you do- skip that step and the pie would’ve been something we could’ve eaten. the next day it was full of soggy watery bottom crust unedible for certain. why oh why did i do that – it was perfect – darn it- i’ll try it again w/o that last step this weekend.
Ver easy to make. Excellent taste. Recommend this recipe highly
I made it using just one cup sugar and did not put the curd in the refrigerator as some reviewers suggested. It was a hit. My grandson (15 yrs) said it was the best pie in the world. I had to cover it to transport it for about an hour, and I’m not sure if that’s what made it a bit “wet”, but I may try decreasing water to 1 and 1/4 cup next time. This recipe is a “keeper”! Thanks!
The best Lemon Meringue Pie I have ever made.
Delicious! Made it just the way the recipe directed. Came out perfect!
Alyssa (9) wanted to make a Lemon Meringue Pie this summer. This is her very first attempt. We followed the recipe as posted and it turned out great. Her Daddy will return from military deployment tomorrow. He will have a sweet surprise waiting for him!
I followed the recipe to the letter but when I mixed the cornstarch with water and added to the hot sugar mixture it created lumps that would not dissolve. I threw it all out and started again, I then went with all the water together 1 7/8 cup COLD water and mixed it with the cornstarch, it blended well. I then put it in the saucepan and added the sugar and heated it until it came to a boil, it came out very smooth with NO lumps. From there I followed the recipe exactly and it came out perfectly. I garnished the top of the meringue with some lemon zest also just for appearance.
The taste was great, but the mixture of the cornstarch and water boogered things up a bit. I mixed it to a smooth paste and when I put in the sugar/water mixture it created lumps. And I could tell it would. But I was too far in to start over. It turned out ok, but my filling certainly had some lumps. Granny’s lemon meringue pie never had lumps
Easy and great recipe I made it and I came out great
This is a good recipe, though it was a bit sweet for my taste, I think next time I’ll try reducing the amount of sugar I used. The merengue roping was good, but I think I’ll try baking at a lower temperature for longer to get it to harden a bit more. I will definitely try to this again
I’ve never made lemon meringue pie from scratch! I just hope it tastes as good as it looks! I made it exactly as the recipe stated, Except instead of adding salt to the egg whites, I added a little cream of tartar. It’s for Easter! I’ll be delivering slices to my family!
Not my favorite recipe, it tasted fine, but definitely needs some edits
great recipe!!
This was a big hit w my family. Everyone loved it. Everything was going smoothly until I had to add the cornstarch ‘paste’ to the sugar/water mixture. I ended up having clumps in the mixture so I threw it out and started over. Instead of adding a cornstarch‘paste’ to the sugar/water mixture, I made it thinner by adding more water to the cornstarch (1/2 CS and about 1/2 water) to make it thinner and slowly added to the sugar/water mixture. No clumps this time and the consistency was perfect. My merange wouldn’t fluff so I ended up using cool whip. Plus I don’t like the idea of mixing raw egg w the filling. It still was so good!!!