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Here's the recipe for the tastiest lemon meringue pie you've ever put in your mouth. The tender, flaky crust holds its shape, the smooth filling is slightly firm, and the golden brown meringue is light and airy.
Pie Crust Techniques:
Here are three ways to make a baked pie shell from your favorite recipe or packaged pie crust sticks.
(1) Fit dough loosely into piepan. Prick shell generously with fork. Use small ball of dough to pat out air between pan and dough. Pat from center to sides. Fold pastry under so it is even with edge of pan. Flute(crimp edges). Bake in 450 degree oven for 10 to 12 minutes. Prick again while baking if bubbles form.
(2) Fit pastry loosely into pan, prick generously, and pat with dough to force out air. Turn under edge of pastry so it's even with rim of pan and flute (crimp edges). Place another pie pan the same size on top of dough. Bake in 450 degree oven for 8 minutes. Remove top pie pan and bake 3 to 4 more minutes or until crust is light brown.
(3) Let rolled dough fall loosely over the BACK of a pie pan. Shape without stretching. Flute (crimp edges) and prick shell generously with fork. Bake in 450 degree oven for 10 to 12 minutes or until light brown. Cool pastry. Place another pie pan the same size over baked pie shell and transfer pastry to inside of pan. Cool and add pie filling.

Ingredients for filling and meringue:
1/3 cup cornstarch
1 1/4 cups sugar
1/4 teaspoon salt
1 ½ cups boiling water
3 large eggs, separated
4 egg yolks, beaten
1/3 cup lemon juice
2 teaspoons grated lemon rind
3 tablespoons butter
1 baked 9 inch pie shell, cooled

Directions for pie filling:
Thoroughly mix cornstarch, sugar, and salt in a heavy saucepan. Gradually add boiling water, stirring until mixture is smooth. Bring to a full boil over direct heat. Turn heat to low setting and cook 6 to 8 minutes more, stirring often. Thorough cooking of starch prevents a runny filling and gives better flavor. Stir ½ cup of the hot filling into the well beaten egg yolks. Combine with the rest of the hot filling in the saucepan and cook over low heat for 4 minutes, stirring constantly. When yolks are added this way, the filling is smooth and not lumpy. Well-cooked yolks help to thicken the filling. Remove from heat. Gradually add rind, butter, and juice into the hot, cooked filling. Cool filling at room temperature. A hot filling makes the crust soggy. DO NOT STIR. Excessive stirring makes the filling thin. Pour cooled filling into a cooled baked pie shell. Don't refrigerate.

Meringue recipe:
1/4 teaspoon cream of tartar
1/3 cup sugar
Directions for meringue:
Warm egg whites to room temperature and then beat in deep bowl. Chilled whites or whites with pieces of yolk don't beat up well. Beat whites and cream of tartar until soft, round peaks form. Mixture will slide a little in the bowl, but won't fall out when bowl is tipped. Add sugar gradually and beat well after each addition. Whites should be beaten until they form stiff, glossy peaks. The sugar needs to be thoroughly dissolved in the egg whites for a perfect meringue. Spread meringue on cooled filling. A hot filling will cause liquid to form under the meringue or brown beads to form on top. Spread meringue from edge to center. Make sure it joins crust all the way around. This helps prevent shrinking. Bake in 325 degree oven for 20 minutes or until golden brown. Slow, thorough baking helps prevent shrinkage or falling. Cool. Serve within 4-6 hours. To serve, cut pie with a thin blade knife. Dip knife in warm water and wipe dry after making each cut.