Lemon Meringue Pie
I learned to cook so I could make this pie. I was obsessed with making the perfect pie. It is rich, fattening, and the most delicious lemon meringue recipe you will ever try. It is a little time consuming, but worth every minute.
I think my mother got this recipe from Good Housekeeping before I was born. She was already making it when I was little. I learned to make the pie, but I was more interested in the custard. I understand the British eat something very similar with scones.
- 1 1/2 cups flour
- 1 tsp salt
- 1/2 tsp sugar
- 2 tsp cold milk
- 1/2 cup corn oil
- 4 eggs
- 3/4 cups sugar
- 1/8 tsp salt
- 1/2-2/3 cup lemon juice (or keylime juice)
- 1/2 cup flour
- 1/4 cup cornstarch
- 2 tbsp butter
- 1 3/4 cup boiling water
- 4 eggs
- 1/2 tsp salt
1/2 tsp vanilla or lemon extract
1/2 cup sugar
Growing up we didn’t have corn oil so we made it with peanut oil. I don’t know that it made any difference.
I used key limes growing up since they were the only lemons we had. Now, I still try to get them for this. But, you can use regular lemons. It’s going to be great either way.
Step by Step Instructions
Sift dry ingredients into a pie pan. Combine oil and milk. Make a well in the middle of the dry ingredients and pour oil mixture into it. Mix with a fork or fingers until well mixed. Spread evenly over pie pan. Bake at 450°F for 12-15 minutes until golden. (You might want to fill with pie marbles, beans or rice to bake)
Remove and set aside.
This is the part that takes a little more time. But, if done with patience, it is always worth it.
Separate eggs, put whites into a small bowl. Squeeze lemon juice. Mix together in heavy saucepan sugar, cornstarch, flour and salt. Stir in boiling water gradually. Cook over direct heat. Stirring in some of the mixture, add yolks, juice and butter to mixture and continue cooking until clear and thick. Cool slightly and fill baked shell.
Combine ingredients and beat at high speed until beginning to stiffen. Gradually add sugar until stiff and well blended all around. Decorate the pie with the meringue leaving peaks. Make sure the pie has cooled completely before adding the meringue or it will melt.
Bake pie at 350°F until meringue is has golden peaks.
Remove from oven.
Cool. Refrigerate for at least 2 hours before serving.