Lemon Meringue pie has been around as early as the 17th century. Try our homemade recipe today!
Lemon flavored custards, puddings and pies have been enjoyed since Medieval 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 the canton of Romandie. Try our recipe!
Lemon filling and Meringue:
2 cups All-purpose flour 2/3 cup Butter, melted ¾ cup Lemon juice, fresh 1 teaspoon Lemon zest 1/2 cup Sugar 1 ¼ cup Water 5 tablespoon Cornstarch 3 each Egg yolks 1 tablespoon Sugar 1 each Egg white
2 cups All-purpose flour ¼ cup Sugar 1/8 tsp. Salt ¼ tsp. Baking powder ¼ cup Chilled butter, cut into small pieces ¼ cup Fat free cream cheese 1 T. Cider vinegar 4 to 5 T. Ice water
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.
Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot lemon and sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture.
Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
For the pie dough;Combine flour, sugar, baking powder, and salt in a food processor, pulse 3 times or until combined.
Add butter, cream cheese, and cider vinegar, pulse 3-4 times.
Add ice water, 1 tablespoon at a time, and pulsing until dough is combined. **Mixture may appear crumbly but will stick together when pressed in palm of hand.**
Place half of dough into 1-cup measuring cup, pressing to compact the dough.
Remove the dough from cup and form a ball.
Divide ball into 6 equal portions.*This dough recipe makes 6 pie crusts, only use one dough ball or 1/6th of the recipe for the lemon pies.*
Repeat with rest of dough.
Cover and refrigerate 15 minutes.
Roll each dough portion into 5 inch circles. **It helps to roll in between plastic wrap**
For the meringue; In a large glass or metal bowl, whip egg whites until foamy. Add 1 tablespoon of sugar gradually, and continue to whip until stiff peaks form.
Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven at 375 degrees for 10 minutes, or until meringue is golden brown.
Number of servings: 18 Serving size: 2 oz. 1/18th of pie crust Calories: 200 Fat grams: 10