Lemon Meringue Pie is perfect for any occasion to serve up something sweet and refreshing. A pre-baked pie shell if filled with a rich lemon flavored filling and topped with fresh meringue. The meringue is piled high and broiled to a golden brown. This pie needs to be chilled before serving.
How to Make Mattie’s Lemon Meringue Pie Recipe
Aunt Mattie is my great aunt who lived in Henderson, Kentucky for many years. She and my Aunt Bert were bakers, great cooks. On one of my visits she gave me this recipe and I have made this several times for many events. I miss them both as they have moved to heaven a few years ago. Fortunately for me, I have some of their recipes, now the tradition of baking will continue for years to come.
Make Pie Crust or Purchase Frozen Pie Shell Bake as Directed. Cool completely.
I made my own crust using this recipe, Butter pie crust.
Make Meringue for Pie First: Beat room temperature egg whites and cream of tartar until foamy. Beat in sugar, a tablespoon at a time until whites are stiff and glossy. Beat in vanilla. Set aside while making filling. Preheat oven to 400 degrees.
Stiff peaked meringue for pie.
How to Make Lemon Pie Filling
In medium saucepan, mix sugar, cornstarch, salt and boiling water. Stir to combine until smooth. Cook over medium heat, stir constantly until mixture boils and thickens. Boil and stir one minute.
Take 1 cup of hot mixture out of saucepan and in second cup beat egg yolks. Mix yolks with 1 cup of hot mixture until blended. Pour egg mixture into hot liquid stirring constantly. Boil 1 minute.
Remove from heat, add butter, lemon juice, zest and coloring. Pour HOT Filling into baked pie shell. Spoon meringue on top of HOT FILLING. Spread over filling carefully sealing meringue to the edge of the crust to prevent shrinking and weeping( watery meringue).
Bake pie in 400 degree oven until meringue is delicately brown, about 10 minutes.
Cool away from drafts.
Lemon Meringue Pie
This pie is so lemony fresh and delicious! NO seeping around the edges of the meringue because the meringue was spread to the edges of the pie crust and sealed.
Hope you will try this recipe. It’s a keeper in my book.
PrintMattie’s Lemon Meringue Pie
A pre baked pie shell if filled with a hot lemon filling then piled high with home made meringue. The meringue is broiled to brown. Serve pie chilled for best results and store in refrigerator. This recipe is from my Aunt Mattie Hartung who lived in Henderson Kentucky for many years.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 1-9" pie 1x
- Category: Pies-Dessert
- Method: Cook top + Oven
- Cuisine: American
Ingredients
1–9” pre baked pie shell
Meringue Ingredients:
3 egg whites *, room temperature
6 tablespoons sugar
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Filling:
1 –1/3 cups sugar
6 tablespoons corn starch
1/4 teaspoon salt
1–3/4 cup boiling water
3 egg yolks * (used egg whites for meringue)
2 tablespoons butter
1/3 cup fresh lemon juice
2 teaspoons lemon zest + 2 drops lemon food coloring gel
Instructions
Make pie crust or purchase frozen pie shell and bake as directed. Cool completely.
Make Meringue for Pie First: Beat room temperature egg whites and cream of tartar until foamy. Beat in sugar, a tablespoon at a time until whites are stiff and glossy. Beat in vanilla. Set aside while making filling. Preheat oven to 400 degrees.
Lemon Filling: In medium saucepan, mix sugar, cornstarch, salt and boiling water. Stir to combine until smooth. Cook over medium heat, stir constantly until mixture boils and thickens. Boil and stir one minute.
Take 1 cup of hot mixture out of saucepan and in second cup beat egg yolks. Mix yolks with 1 cup of hot mixture until blended. Pour egg mixture into hot liquid stirring constantly. Boil 1 minute.
Remove from heat, add butter, lemon juice, zest and coloring. Pour HOT Filling into baked pie shell. Spoon meringue on top of HOT FILLING. Spread over filling carefully sealing meringue to the edge of the crust to prevent shrinking and weeping( watery meringue).
Bake pie in 400 degree oven until meringue is delicately brown, about 10 minutes.
Cool away from drafts.
Notes
Tips: Cream of tartar will help stabilize the egg whites so they will be firm when whipped.
Spooning the Meringue over the Hot filling is important for the meringue to seal the pie filling. It also helps cook the meringue. Pushing the meringue to the edges of the crust will seal the meringue and prevent watery meringue. The meringue will also not shrink or pull away from the sides of the pie crust.
- In a hurry, bring eggs to room temperature fast by placing them in a small bowl of warm water. Replace cooled water with warm water until eggs feel warm to touch.
Side note: The recipe is long but worth it! Hope you will make your family this pie. It is a southern summer favorite.
If you don’t want to make the filling from scratch use lemon pudding and pie mix and add fresh whipped cream for the meringue. Chill it and serve!
Other Ideas You Might Like to Try:
Summer Pies, Banana Cream, Peaches n Creme, Lemon Cream 