Lemon Meringue Pie

LemonMerenguePiev2LemonMerenguePieWe were shooting a lemon meringue pie this week at the photo studio and I wanted to share with you this beautiful pie that the food stylist Barb Standal created.  I wish I could say I could bake such a well crafted crust and wield a lovely swirl top, but I can only admire the skills of Barb.  I did get to be a part of the Meringue testing that took place a few days before the photo shoot, they tested four different meringue recipes to test how they performed when baked. So of course we had to do a taste test along the way. One was too sweet, one was too saggy, one was too eggy and one was just right. I will share with you the recipe of the winner..Cuz Betty know’s best.  The winner was no other than the classic Betty Crocker.  Hopefully this might inspire you to bake this beautiful pie a nice treat.

Cool update Star Tribune story on Lemon Meringue:

<a href=”http://www.startribune.com/lifestyle/taste/197866881.html&#8221; target=”_blank”></a>


  • 1: Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2: Meanwhile, in 2-quart saucepan, mix 1 1/4 cups sugar, the cornstarch and salt. Gradually stir in cold water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat.
  • 3: In small bowl, beat egg yolks with fork. Stir about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly.
  • 4: Remove from heat. Stir in butter, lemon peel and lemon juice. Cool slightly, about 15 minutes. Pour into cooled baked shell.
  • 5: Reduce oven temperature to 350°F. In small deep bowl with electric mixer, beat egg whites, cream of tartar and vanilla on medium speed about 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage.
  • 6: Bake at 350°F 12 to 15 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 3 hours. Store in refrigerator.
  • FYI:  Eggs separate most easily when they are cold, but the whites will whip best at room temperature. To take off the chill, set the bowl of whites into a larger pan filled with warm water.


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