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Lemon Meringue Pie (VRP 037)

Lemon Meringue Pie (VRP 037)

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Lemon Meringue PieLemon Meringue Pie

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Lemon Meringue Pie Recipe

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Lemon Meringue Pie scaled

Lemon Meringue Pie


For the crust:

  • 1-½ cups graham cracker crumbs
  • ¼ cup sugar
  • 2 tsps. grated lemon rind (optional)
  • 6 Tbsps. unsalted butter, melted

For the filling:

  • 1-¼ cups sugar
  • ⅓ cup cornstarch
  • ½ tsp. salt
  • 1-½ cups cold water
  • 3 egg yolks (keep the whites for the meringue)
  • 2 Tbsps. unsalted butter
  • 1-½ Tbsps. grated lemon peel
  • ½ cup freshly squeezed lemon juice

For the meringue:

  • 3 egg whites
  • ¼ tsp. cream of tartar
  • ½ tsp. vanilla
  • ¼ cup sugar, preferably baker's or sanding sugar


  1. Prepare the crust: Preheat the oven to 375 degrees.
  2. Mix the graham-cracker crumbs, sugar, lemon rind (if usign) and butter together, and pat into a 9-inch pie plate.
  3. Bake about 5 minutes, until it begins to brown.
  4. Remove to cool.
  5. In a medium saucepan, combine the sugar, cornstarch and salt. Gradually stir in cold water until smooth.
  6. Cook over medium heat, stirring constantly, until mixture boils.
  7. Boil for 1 minute, stirring constantly.
  8. Remove from heat.
  9. In a small bowl, beat egg yolks; stir about ¼ cup of the hot mixture into the egg yolks, then stir the yolk mixture into the hot mixture.
  10. Cook over low heat, stirring until mixture boils.
  11. Boil 1 minute, stirring constantly.
  12. Remove from heat; stir in the butter, lemon peel and juice.
  13. Cool about 15 minutes.
  14. Pour into baked shell.
  15. Heat oven to 350 degrees.
  16. In a small deep bowl, beat the egg whites, cream of tartar and vanilla at medium speed until soft peaks form, about 1 minute.
  17. Add the sugar one tablespoon at a time, beating at high speed until stiff glossy peaks form and sugar is dissolved.
  18. Spoon meringue over hot filling; spread to edge of crust to seal well and prevent shrinkage.
  19. Bake for 12 to 15 minutes or until light golden brown.
  20. Cool completely.
  21. Refrigerate 3 hours or until filling is set.
  22. Yield: 8 servings.
  23. Store in refrigerator.

Lemon Meringue Pie

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