Monday, June 20, 2011

Better Homes and Garden's Lemon Meringue Pie

When I volunteered to make this for Father's Day, I didn't think it would be so hard. It was hard because at one point the recipe requires you to split your attention between the lemon filling and the meringue. I had the filling mixture turned up too high and it started to burn on the bottom. So whatever you do - keep an eye on the heat! Either that or just buy the darn pie at the store. :) (just kidding)


  • 1 Baked Pastry Shell
  • 3 egg yolks
  • 1 1/2 cups sugar
  • 3 tablespoons of flour
  • 3 tablespoons of cornstarch
  • 2 tablespoons of butter
  • 1 to 2 teaspoons finely shredded lemon peel
  • 1/3 cup lemon juice
  • 1 1/2 cups of water
  • 3 egg whites
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cream of Tartar
  • 6 tablespoons of sugar
  1. Filling: Combine flour, sugar, cornstarch in saucepan over medium heat. Slowly add water. Heat until mixture is thickened and bubbly; reduce heat. Cook and stir for 2 minutes. Remove from heat.
  2. Crack eggs, separating the egg yolks from the whites. Set aside whites for meringue.
  3. Slightly beat eggs yolks and add to sugar mixture. Bring to gentle boil. (this is where I had problems)
  4. Reduce heat; cook and stir 2 minutes more. Remove from heat.
  5. Add butter and lemon peel. Stir well. Add lemon juice. Keep filling warm and prepare meringue.
  6. Beat egg whites on high with vanilla and cream of tartar. Add sugar. Beat on high until frothy. 
  7. Pour filling into baked pie crust. Top with meringue. Bake at 350 for 15 minutes.

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