The recipe has the right amount of lemon and sugar for our taste and I make it with a graham cracker crust or more often with a pre-baked regular crust. Either way is good.
Lemon pie is not a good keeper as the meringue gets rubbery in the refrigerator and it should not be left out after you cut it. In fact, chilling it will help it set up faster.
Put your meringue on the hot filling so the underside gets cooked through and doesn’t weep. I also put the lemon halves that I have squeezed into the filling while it is cooking for a extra hit of lemon. If your family isn’t into tart skip this step. Really nothing is quite as good as a sunny, lemony pie with a billowy cloud of meringue on top.
1 nine inch pie crust, baked or crumb crust
5 tablespoons cornstarch
1 cup white sugar
¼ teaspoon salt
2 cups water
3 egg yolks
2 tablespoons butter
5 tablespoons fresh lemon juice
2 teaspoons lemon zest
Meringue topping
Preheat oven to 235o° (175 degrees C.)
To make lemon filling: in a double boiler, combine cornstarch, sugar and salt. Stir in water, mixing well. Add the squeezed lemon halves if you want to. Cook until mixture is thickened, stirring frequently. Remove from heat. Place egg yolks in a separate bowl and beat well with a fork. Slowly pour about ½ cup of the cornstarch mixture into egg yolks, whisking constantly. Pour the egg mixture back into cornstarch mixture. Return to heat and cook two minutes longer stirring all the while. The mixture should hold a pattern when you drop some from the whisk unto the filling.Remove from heat and stir in the butter, lemon juice and lemon zest. Pour into your pie shell, top with the meringue and bake until golden brown.
OMG! I will definitely have to try this when I know there will be someone around who likes lemon meringue as much as I do. I do not need a whole pie to eat myself--not that I would mind, but I really don't need to eat a whole pie! Thank you so much for posting your recipe. I've never had it on a graham cracker crust, but I bet it's delicious since I love anything with a graham crust.
ReplyDeleteWhat a great idea to put the lemon halves in the filling while it's cooking.
ReplyDeleteOur Mom always put her lemon pie in a graham cracker crust so I do also. They go great together. We like regular pie crust also, but the cracker crust does not get soggy as the regular crust will if it sits awhile.
ReplyDeleteOh my, that pie looks soooooooooooo good. Lemon meringue pie is my absolute favorite pie followed by pecan. Thank you for sharing.
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