“Best Ever Lemon Meringue Pie”

From the 1965 Farm Journal’s Complete Pie Cookbook, the boys and I are going to attempt the “Best-Ever Lemon Meringue Pie.” Many of the pies in here have uncooked egg whites as a meringue on top, but this one seems okay.

Baked 9″ pie shell

1 1/2 c. sugar

1 1/2 c. water

1/2 tsp. salt

1/2 c. cornstarch

1/3 c. water

4 egg yolks, slightly beaten

1/2 c. lemon juice

3 tblsp. butter

1 tsp. grated lemon peel

4 egg whites

1/4 tsp. salt

1/2 c. sugar

Combine sugar, 1 1/2 c. water and salt in saucepan; heat to boiling. Mix cornstarch and 1/3 c. water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat.

Combine egg yolks and lemon juice; stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon peel. Cover and cool until lukewarm.

For meringue, add salt to egg whites; beat until frothy. Gradually add 1/2 c. sugar, beating until glossy peaks are formed. Stir 2 rounded tblsp. of meringue into lukewarm filling. Pour filling into cool pie shell. Pile remaining meringue on top and spread lightly over filling, spreading evenly to edge of crust. Bake in slow oven 325F about 15 minutes, or until lightly browned. Cool on rack at least 1 hour before cutting.

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7 Responses to “Best Ever Lemon Meringue Pie”

  1. Kimberly says:

    Wouldn’t you just trust that any pie recipe coming from ‘Farm Journal’ would be divine? I found it interesting that this calls for a small portion of the meringue to be folded into the filling. As I’ve read more lemon pie recipes than I’ve ever actually made, I don’t think I’ve seen that technique before.

  2. dainty39gm says:

    I don’t even like zesting lemons, oranges, etc. But I gotta try bmaking this pie! Just because some meringue’s added to the filling. Oh me, oh my goodness!

  3. Julie says:

    This is by far the best recipe ever. Thank you for posting my mom has the hard cover cookbook and I was able to use this since she lives far away. We grew up on thi srecipe

  4. Janet Anderson says:

    I have been baking this pie since the 1965 book was published. I still use the book regularly. So glad this was posted online. I’m visiting my daughter and this was her favorite growing up. That bit of meringue does make a difference in the filling. This also can be baked with a low sugar substitute. I bake it that way sometimes for my husband, who is diabetic.

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