What is your favorite kind of pie? Mine is lemon meringue!
Lemon flavoured custards, puddings and pies have been enjoyed since Mediaeval times, but meringue was perfected in the 17th century. Lemon meringue pie, as it is known today, is a 19th-century product. The earliest recorded recipe was attributed to Alexander Frehse, a Swiss baker from Romandie. — Wikepedia
Try my recipe for vintage very good lemon meringue pie!
If you like lemon meringue pie even half as much as I do, you owe it to yourself to try this recipe. The original version was featured on the Argo cornstarch box many years ago. Since I like my lemon filling to be good and lemony, my version has more lemon juice.
The recipe is very simple to make (one of the simplest I have seen). And it comes out perfect every time!
Yields 8 servings
- 1 cup sugar
- 1/4 cup Argo corn starch
- 1-3/8 cups cold water
- 3 egg yolks, slightly beaten
- Grated peel of 1 lemon
- 3/8 cup lemon juice
- 1 tablespoon butter
- 1 baked (9-inch) pie crust
- 3 egg whites
- 1/3 cup sugar
- 1 teaspoon Argo corn starch
- Preheat oven to 350ºF.
- Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks.
- Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice, and butter.
- Spoon hot filling into pie crust.
- Beat egg whites with mixer at high speed until foamy. Mix 1/3 cup sugar with 1 teaspoon corn starch and gradually beat into egg whites. Continue beating until stiff peaks form.
- Spread meringue evenly over hot filling, sealing to edge of crust.
- Bake 12 to 15 minutes or until golden.
- Cool on wire rack at room temperature for 30 minutes.