{"id":444,"date":"2010-05-10T09:00:35","date_gmt":"2010-05-10T16:00:35","guid":{"rendered":"http:\/\/www.cookingwithcandra.com\/blog\/?p=444"},"modified":"2012-03-23T12:51:17","modified_gmt":"2012-03-23T19:51:17","slug":"lemon-meringue-pie-made-from-scratch","status":"publish","type":"post","link":"https:\/\/www.cookingwithcandra.com\/blog\/2010\/05\/10\/lemon-meringue-pie-made-from-scratch\/","title":{"rendered":"Lemon Meringue Pie Made from Scratch"},"content":{"rendered":"
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If you like lemon Meringue Pie, you are going to love this recipe. It\u2019s awesome and very easy. Also, why not try substituting the lemon juice for lime juice and make a Lime Meringue Pie?<\/p>\n

One of the differences between made from scratch filling and the boxed filling is the amount of moisture you will get in your bottom crust. The \u201cfrom scratch\u201d pie will not be as wet and therefore will hold longer. The other great thing is that you can adjust the sugar amounts to suit your own preferences.<\/p>\n

To make your own crust, follow my homemade pie crust recipe<\/a>.<\/p>\n

Directions (Lemon Filling):<\/h2>\n

Yield: One 8″ pie<\/span><\/p>\n

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  1. For filling, mix dry ingredients in a large saucepan.<\/li>\n
  2. Add egg yolks & lemon juice. Stir to combine.<\/li>\n
  3. Gradually stir in the boiling water. Cook, stirring constantly over medium heat until thickened. (Remove from heat as soon as bubbles break the surface. If you over cook this, it will separate.)<\/li>\n
  4. Add margarine, stir, fill prepared pie crust.<\/li>\n<\/ol>\n

    Directions (Meringue):<\/h2>\n

    Yield: One 8″ pie<\/span><\/p>\n

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    1. For meringue, let egg whites reach room temperature. Mix with electric hand mixer until frothy and white.<\/li>\n
    2. Gradually add sugar while continuing to beat until peaks form.<\/li>\n
    3. Top pie, swirling around and bake in preheated 400°F oven for 10 \u2013 12 minutes or until meringue is golden brown.<\/li>\n
    4. Remove from oven and cool completely on wire rack.<\/li>\n<\/ol>\n

      Candra’s Notes<\/p>\n

      Note: if you put the pie in the refrigerator before it has cooled completely, it will sweat and cause your bottom crust to become soggy.<\/p>\n<\/div>\n

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      Ingredients (Lemon Filling):<\/h2>\n
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      • 3\/4 to 1 and 1\/2 Cups of Sugar<\/li>\n
      • 6 tbsps of Corn Starch<\/li>\n
      • 4 Egg Yolks<\/li>\n
      • 1\/2 cup of Real Lemon Juice, freshly squeezed or from concentrate<\/li>\n
      • 1 and 1\/2 cups of Boiling Water<\/li>\n
      • 2 tbsps of Butter or Margarine<\/li>\n<\/ul>\n

        Ingredients (Meringue):<\/h2>\n
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        • 1\/3 cup of Sugar<\/li>\n
        • 4 Egg Whites, bring to Room Temperature<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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