Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 8316
H. Gene Klocke
(334) 215-2732
Recipe Title
Lemon Meringue Pie
Recipe Theme
March: Lemons
Dixie EC
Pie crust (makes crust for two 9-inch pie pans):
3 cups flour
1½ cups shortening
Pinch of salt

Mix above ingredients together and set aside.

½ cup milk
1 tablespoon vinegar

Mix above ingredients together and add to the dry mixture.
Divide crust mixture into two parts. Use one part for a 9-inch pie pan. Bake pie crust in pan for 8-10 minutes or until lightly brown in 475 degree oven.

1 1/3 cups sugar
6 tablespoons cornstarch
3-4 lemons, depending on size
Pinch of salt
1¼ cups boiling water
3 extra large eggs, separated
1/3 cup lemon juice
2 tablespoons butter
3 teaspoons lemon zest
1 9-inch pie crust

For the meringue:
1 small jar of marshmallow crème
Pinch of salt
Grate lemon rind and set aside. Cut lemons in half and squeeze juice into separate container. Combine sugar, cornstarch and salt in saucepan. Gradually add boiling water. Bring to a boil, stirring constantly. Continue cooking for 1 minute or until mixture is clear and thickened. Stir small amount of hot mixture into beaten egg yolks. Return this mixture to hot mixture in pan and cook over medium heat for 3 minutes, stirring constantly. Stir in lemon juice, butter and lemon zest. Pour into pie crust.

Beat egg whites and salt until soft peaks form. Gradually add marshmallow crème, beating until stiff peaks form. Spread over filling, sealing to edge of crust. Bake in oven at 350 degrees for 12-15 minutes or until lightly browned.