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    Home » Recipes » Pies, Cakes & Breads

    Homemade Lemon Meringue Pie

    Published: Jul 31, 2015 · Updated: Jul 31, 2015 by Kevin Williams | Leave a Comment

    Lemon meringue pie

    lemony

    By Kevin Williams

    Tasty meringue can make a fruit filling a heavenly experience by covering it in a creamy bliss that complements.  Dull, bland, meringue that slides off the top of your pie like the topping of a too-hot pizza is pointless.  If a meringue is flavorless than what is the point?

    I ran into this beauty of a pie recently at an Amish bakery and the meringue was cooked until just nice and golden brown sitting atop of an amazingly lemony filling.

    With filling that tasty, I'll leave the pie crust up to you.  You can either make your own from scratch or just use a frozen store-bought one (blasphemy, I know).  This recipe was sent to me by a Beachy Amish Mennonite woman.  Electric mixers  - and anything else electric -are perfectly permissible in their church.

     
    Print
    Prep time
    30 mins
    Cook time
    15 mins
    Total time
    45 mins
     
    Serves: 1 pie
    Ingredients
    • 1¼ cups sugar
    • ⅓ cup cornstarch
    • ½ teaspoon salt
    • 1½ cups cold water
    • 3 egg yolks
    • 2 tablespoons butter or margarine
    • 1 tablespoon grated lemon peel
    • ½ cup fresh lemon juice
    • Meringue
    • 3 egg whites
    • ¼ teaspoon cream of tartar
    • ½ teaspoon vanilla
    • ¼ cup sugar
    Instructions
    1. Preheat oven to 350.
    2. In 2-quart saucepan, mix 1¼ cups sugar, the cornstarch and salt.
    3. Gradually stir in cold water until smooth.
    4. Cook over medium heat, stirring constantly, until mixture boils.
    5. Boil 1 minute, stirring constantly. Remove from heat.
    6. In small bowl, beat egg yolks with fork.
    7. Stir about ¼ cup of hot mixture into egg yolks.
    8. Gradually stir yolk mixture into hot mixture.
    9. Cook over low heat, stirring constantly, until mixture boils.
    10. Boil 1 minute, stirring constantly.
    11. Remove from heat.
    12. Stir in butter, lemon peel and lemon juice.
    13. Cool slightly, about 15 minutes.
    14. Pour into cooled baked shell.
    15. In small deep bowl with electric mixer, beat egg whites, cream of tartar and vanilla on medium speed about 1 minute or until soft peaks form.
    16. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved.
    17. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage.
    18. Bake at 350°F 12 to 15 minutes or until meringue is light golden brown.
    19. Cool completely, about 1 hour.
    20. Refrigerate until filling is set, about 3 hours.
    21. Store in refrigerator.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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