World's Best Lemon Pie Recipe
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World's Best Lemon Pie

By: Phyllis Kirsling  
"'MOTHER'S PIES were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was lemon meringue--so light and refreshing!'"

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 259 people have saved this

Prep Time:
25 Min
Cook Time:
15 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups water
  • 3 egg yolks, beaten
  • 1 tablespoon butter or margarine
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon peel
  • 1 (9 inch) pastry shell, baked
  • MERINGUE:
  • 3 egg whites
  • 1/4 teaspoon salt
  • 1/2 cup sugar

Directions

  1. In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and peel until smooth. Pour into pastry shell. In a mixing bowl, beat egg whites and salt until stiff but not dry peaks form. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350 degrees F for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2008 by SDROSIE 
This is a wonderful lemon meringue pie! I didn't use sugar, I used Splenda blend, and it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2009 by Lacrosse Mom 
In light of a previous poster's comment I added a teaspoon of lemon extract and used... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2008 by Cookie D'oh 
It was okay. I used fresh lemons, but it still didn't seem that lemony. I probably won't... MORE

 
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