Lemon Meringue Pie
A hand-me-down family favorite from the kitchen of Grandma Mary Higgins of Elizabeth, WV. I think the recipe was originally in an old Spry shortening cookbook. The fresh lemon juice added at the end instead of cooking it in is what makes this pie a winner. The meringue tips were added later.
A hand-me-down family favorite from the kitchen of Grandma Mary Higgins of Elizabeth, WV. I think the recipe was originally in an old Spry shortening cookbook. The fresh lemon juice added at the end instead of cooking it in is what makes this pie a winner. The meringue tips were added later.
- Carbohydrate 140.03678073057 g
- Cholesterol 82.480390625 mg
- Fat 9.40161765625 g
- Fiber 0.762520827815432 g
- Protein 3.23222963547848 g
- Saturated Fat 3.873639375 g
- Serving Size 1 1 Serving (263g)
- Sodium 136.847739583496 mg
- Sugar 139.274259902755 g
- Trans Fat 0.770921531250002 g
- Calories 640 calories
Step-by-step
- Mix cold water, salt, and cornstarch.
- Combine hot water and sugar in top of double boiler and bring to a boil over direct heat.
- Add cornstarch mixture and cook until thick and smooth (15 min) stirring constantly.
- Stir a little of mixture into egg yolks, return to double boiler and cool a few min. longer.
- Add lemon juice and butter.
- Cool.
- Pour into baked pie shell for 20-30 min. until meringue is firm and delicately brown.
- Cool pie on rack away from drafts.
Replacing bottled lemon juice with freshly squeezed fruit alters the entire chemical profile of the filling, introducing raw acidity that standard cooked methods often mute. Cornstarch requires prolonged boiling to fully gelatinize its starches, meaning the thickening base must maintain a rolling boil for the full fifteen minutes before the yolks are tempered. Tempering eggs demands steady whisking so the hot cornstarch slurry raises the yolks' temperature gradually without curdling them into scrambled bits. Room-temperature egg whites whip faster and build a more stable protein matrix than cold ones, holding microscopic air bubbles securely when combined with superfine sugar. Rubbing a small dollop of whipped meringue between two fingers exposes undissolved granules instantly; if the mixture feels gritty, continue beating until completely smooth to prevent syrupy beading later. Spreading the whipped foam directly against the inner rim of the baked crust creates an airtight seal that stops the filling from shrinking backward during baking. Baking the constructed pie at 350 degrees Fahrenheit for fifteen to twenty minutes achieves a delicately browned surface without overcooking the delicate curd underneath. Pairing this tart citrus pastry requires balancing its sharp acidity with something grounding and unsweetened, such as a pot of freshly brewed black Ceylon tea or roasted chicory coffee. The robust tannins in black tea cut through the rich butter and sugar of the curd, resetting the palate between bites. Alternatively, serving crisp, thinly sliced radishes dressed lightly in salt and olive oil before dessert provides a savory contrast that highlights the bright lemon notes without sensory fatigue.
