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Lemon meringue pie that uses fresh lemon or lime juice to make this traditional lemon meringue pie delicious!
Heat oven to 475°F.
Combine flour and salt in bowl; cut in 6 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough cold water with fork just until flour is moistened. Shape into ball; flatten slightly.
Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Prick bottom and sides of crust with fork. Bake 8-10 minutes or until lightly browned. Cool; set aside.
Reduce oven temperature to 325°F.
Combine sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture comes to a full boil. Boil 1 minute. Gradually stir 1/2 cup sugar mixture into beaten egg yolks with whisk. Gradually stir egg mixture into remaining hot mixture. Continue cooking, stirring constantly, 2-3 minutes or until mixture reaches 160°F and is thickened. Whisk in lemon juice, 3 tablespoons butter and lemon zest. Remove from heat; set aside.
Beat egg whites and cream of tartar in bowl at low speed until foamy. Beat at high speed, gradually adding 1/2 cup sugar, 3-4 minutes or until stiff peaks form and mixture is glossy. Pour hot filling into baked pie shell. Spread meringue over hot filling, completely sealing to edge of crust and mounding slightly in center.
Bake 25-30 minutes or until meringue reaches 160°F and is lightly browned. Cool at room temperature 1-2 hours. Refrigerate at least 1 hour before serving. Store refrigerated.
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Dietary Fiber: <1g
I thought that I didn't care for lemon meringue pie, but then I tried this recipe and will never look back. The best lemon meringue pie ever!
nope nope nope, ended up with a lemon soup.
This recipe was simple, easy to make, and most importantly, delicious! I just tried a piece, and the filling was lemony, tart, sweet, and had a thick, wonderful consistency! Love it!
I've made this recipe so many times. It's my husbands favorite and a family favorite as well.
I made this as tarts and it was a huge hit. It's a bit more work cutting out tart shells but the end result is worth it, you don't have to worry about cutting through/tearing the meringue. Everybody loved the "miniature lemon pies".
Excellent as is - no need for changes. Now everyone wants the recipe!
I made this today and it turned out wonderful. Make sure you don't leave the filling unattended. Stir constantly or it will stick and burn. Easy and Delicious. Will be my go to recipe for Lemon Meringue Pie. Omitted the zest.
the exact way my mom used to make it !wow never thought I would find this recipe online,always thought it to be family secret.
I think that this is the best pie ever!! I put some coco in it and It tastes so good
Brilliant! Best lemon pie i have made
The recipe is clear cut and fantastic. I make it all the time and never go home with left overs. I get the best compliments for this pie and love to make it.
A great spingtime dessert. I have made this pie several times and made some adjustments - I increased the sugar to 1 1/2 cups. Also, I added 1 Tbsp. extra corstarch and just a bit more water. End result - the best Lemon Meringue Pie for us!
This pie is tart and very tasty. My search for a great lemon pie is done; it's the one I've been looking for.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2503
© 2016 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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