This recipe comes from the September 1994 Southern Living Magazine. Reminiscent of old-fashioned American diners, this pie never goes out of style; always a classic and always a crowd pleaser. The pie is bursting with a fresh lemon curd and topped with soft, billowy, creamy, vanilla scented meringue, all sitting on top of a sweet butter pie crust. Even though citrus is a winter fruit, this is my favorite summertime pie – slightly tart, sweet, light and refreshing! Have I convinced you to try it?
Make the lemon curd filling as directed below and spread into a baked pie shell. Make the meringue:
Beat egg whites and cream of tartar at high speed with an electric mixer and whisk attachment until foamy.
Gradually add sugar, one tablespoon at a time and beat until stiff peaks form and sugar dissolves (2 to 4 minutes).
Add vanilla, beating well.
Spread meringue over the hot filling with an offset spatula, making sure that the meringue is spread all the way to the edges of the crust and the pie is completely sealed.
Bake at 325 degrees for 25 minutes.
- One baked 9" pie crust (recipe and instructions are on the website)
- Lemon Curd Recipe:
- 1½ cups sugar
- ½ cup cornstarch
- ⅛ teaspoon salt
- 4 large egg yolks
- 1¾ cups water
- ½ cup freshly squeezed lemon juice or bottled lemon juice
- 3 tablespoons butter
- Meringue Recipe:
- 4 - 6 egg whites at room temperature
- ½ to ¾ teaspoon cream of tartar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Combine first three ingredients in a saucepan. Set aside.
- Combine egg yolks, water, and lemon juice; stir into sugar mixture.
- Cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir one minute. Remove from heat. Stir in butter and spoon into baked pie shell.
- Meringue:
- Beat egg whites and cream of tartar at high speed with an electric mixer and whisk attachment until foamy.
- Gradually add sugar, one tablespoon at a time and beat until stiff peaks form and sugar dissolves (2 to 4 minutes).
- Add vanilla, beating well. Spread meringue with an offset spatula, making sure that the meringue is spread all the way to the edges of the crust and the pie is completely sealed.
- Spread meringue over hot filling and seal to edges of crust.
- Bake at 325 degrees for 25 minutes.
Baking and Eggs Useful Tip:
When cutting meringue, dip a serrated knife (a steak knife works well) into a glass of hot water with each cut. The hot knife will glide through your meringue and not tear it.
