Edith'S Lemon Meringue Pie(This Recipe Is Over 60 Years Old)
A classic, tangy lemon meringue pie with a crisp crust, smooth lemon filling, and fluffy meringue topping, perfect for lemon lovers and special occasions.
Ingredients
Instructions
- Stir the sugar into the slightly beaten egg yolks, then add the lemon juice and grated rind.
- Mix well.
- Stir the flour in one spoonful at a time, stirring until mixture is smooth and free of lumps.
- Add the cold water, then the hot water; stir well.
- Place over a double boiler and cook until mixture heavily coats the spoon, then stir in butter.
- Pour into a baked 9-inch pie shell.
- Cover with meringue (whip egg whites, vanilla, and sugar until stiff but not dry).
- Bake for 10 minutes at 350°F or until meringue is golden brown.
Tips & Substitutions
For a smoother filling, ensure your egg yolks are well beaten before mixing in the sugar. If you don't have fresh lemons, bottled lemon juice can be used, but fresh gives the best flavor. To avoid a watery filling, let it cool slightly before pouring into the pie shell. Consider using Amish Pie Dough for a perfect crust.
Serving Suggestions
Serve this pie chilled for a refreshing dessert. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. Consider serving alongside a light salad or fresh fruit for a balanced meal. For more delightful desserts, browse more American recipes.
Storage & Reheating
Store leftover pie in the refrigerator, covered loosely with plastic wrap to avoid meringue weeping. It can last up to 2-3 days. If you need to reheat, do so gently in the oven at a low temperature to avoid compromising the meringue's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Edith'S Lemon Meringue Pie(This Recipe Is Over 60 Years Old) contains roughly 190 calories, with 4g protein, 33g carbohydrates, and 2g fat. It is a good source of iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the pie filling in advance?
Yes, you can prepare the lemon filling ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Just make sure to let it cool completely before storing, and prepare the meringue fresh to top it right before serving for the best texture.
Why did my meringue weep?
Meringue can weep due to excess moisture or if it's not baked long enough. To prevent this, ensure your egg whites are at room temperature before whipping, and avoid overmixing. Also, bake until the meringue is golden brown to help set it properly.
What can I substitute for sugar in this recipe?
For a healthier alternative, you can use a granulated sugar substitute like erythritol or stevia, but keep in mind that it may alter the texture slightly. Always check the conversion ratio on the package for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).