Old Fashioned Lemon Pie

Old Fashioned Lemon Pie

"This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness."
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Ingredients

servings 287 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
  3. Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
  4. Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
  5. Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
  6. To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
  7. Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.

Reviews

39
  1. 44 Ratings

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Most helpful positive review

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 we...

Most helpful critical review

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...

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Least positive
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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...

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 we...

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 boile...

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 add...

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 ...

This pie turned out beautifully and was delicious.

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....

Just made this. Had to look up recipe as the one I usually use on the side of cornstarch box went out when I put cs in glass container. Licking the kettle it seems a bit tart...added 1/4 c more ...

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