Recipe by Pat
"This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (9 inch)
pie crust, baked
Unlike the chiffon pies that so many enjoy, I find this one not as tart. This is like the one on the side of a major selling cornstarch, but, since I buy generic, I was glad to find it on the web. I did not use the double boiler but cooked it over a low heat. For those that had a runny mixture, you didn't cook it long enough. Stir constantly and when it starts to "boil" like a "lava" bed, it will be thick enough to pour. The meringue also takes a long time to whip, so it is best to use an electric mixer. Also, egg whites whip better into meringue when they are at room temperature.
Where did I go wrong?!?!? I followed the recipe to a 'T' and my lemon filling did not thicken as directed. So I ended up with lemom liquid:-( I'd like to try this recipe again-any advice from my fellow chefs?
This is the best lemon pie recipe I've tasted!!!
I registered here just to leave this review. I didnt have lemon zest but I added a few drops of lemon extract. Also, I dont have a double boiler but it cooks fine in a pan if you stir continually and watch the temperature. YUM!! Thank you for adding it!!
I liked the freshness of the ingredients used in this recipe! I did alter the proportions of sugar to lemon and lemon rind, so as to create a filling which had a more lemon-y flavor to it. I added more lemon juice and less sugar. Otherwise, it's good recipe! :-)
This pie turned out beautifully and was delicious.
Patience is the key here. I did modify the recipe after the fist go around, for my family it was too sweet and not lemony enough. Since the first pie, I use the following modifications: 1. Cook directly on the burner and whisk almost constantly, let the mixture boil for two minutes while whisking constantly so as to not burn (it takes a while). 2. Reduce the sugar to ¾ cup. 3. Increase lemon juice to ¾ cup. 4. Use 2 Tablespoons lemon zest.
Cooling the mixture before placing it in the crust is essential.
The four stars is for the recipe as written, before my modifications.
This is the BEST Lemon Pie recipe I have ever used. I have used the recipe several times, with consistantly GREAT results! It is always a hit at Easter and family reunions.
This recipe was forgetable....
* Percent Daily Values are based on a 2,000 calorie diet.
Old Fashioned Lemon Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 287
** Calories from Fat: 87
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to make this simple peach pie.
See grandma’s sweet-and-simple recipe for tart and tangy lemon meringue pie!
Nutmeg and cinnamon flavor fresh peaches wrapped in flaky pastry.