Thursday, April 11, 2013

Lusciously Sweet and Tart Lemon Merengue Pie

Luscious Lemon Merengue Pie

While I was contemplating what to do with a huge bag of lemons from SAM's Club, I realized I really wanted Lemon Merengue Pie. But not a quick mix or partial prepared recipe. I wanted a full on from scratch recipe. This has no canned sweetened condensed milk, no pre-packaged pie crust... This is the real deal. All from scratch. I read several recipes and this is what I came up with. My house smells so good.

This recipe is a combination of three recipes. One for the crust, one for the filling and the other for the merengue. This I think is the best Lemon Merengue Pie I've ever had... I'm a Texas girl who LOVE Lemon Merengue Pie. So, that's saying a lot about how delectable this pie is. The filling is not too sugary sweet or too tangy. It's the perfect blend of the two. It is nice and thick, perfect for slicing and perfect blend of merengue to filling ratio. Perfection in one bite. Don't take my word for it, make it and try it for yourself. I think you'll agree.


Lemon Zest Pie Crust (makes 2 8" pie crusts)
2 cups sifted flour
1 tsp salt
1/2 cup oil
1/4 cup milk
2 tsp lemon zest

Directions for Pie Crust:

Preheat oven to 425 Degree F.

Combine flour and salt. Sprinkle lemon zest into dry ingredients. Measure in measuring cup oil and milk without stirring. Add all at once to flour mixture and slightly until bleached with fork. Roll 1/2 of pastry to 1/8" thickness between two pieces of waxed paper to fit pie plate. Place in pie pan crimping edges. Place parchment paper over prepared pan and then pour dried beans or whole wheat on top of parchment paper. (This keeps the bottom crust from puffing out and keeps the shape of the crust while baking.) Bake in preheated oven for 12- 15 minutes until lightly browned.  Remove parchment paper and what ever you used to keep it held down. Set aside pie crust while you make the lemon filling and merengue.

Lemon Filling
1 1/4 cups sugar
1/4 cup cornstarch
3 Tbsp all-purpose flour
1/4 tsp salt
1 1/2 cups water
3 yokes, lightly beaten
2 Tbsp butter
1 1/2 tsp grated lemon peel
1/3 cup lemon juice (fresh from real lemons)

Directions for Filling:

  • For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  • Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon peel. Gradually stir in lemon juice just until combined. Pour into the crust.
(Filling part comes from

3 egg whites
1/4 tsp cream of tartar
1/4 cup sugar

Directions for Merengue:

Preheat oven to 350 Degree F.

Beat egg whites with cream of tartar until soft peaks form. Gradually add in sugar, beat until stiff peaks. Spread merengue over filling in the prepared pie pan. Seal to the edge of crust bake for 12-15 minutes or until the top is golden brown.

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