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Pennsylvania Dutch Recipes

Lemon Meringue Pie

Makes one 9-inch pie

My mother was an expert pie maker, a skill passed down through generations of the Pennsylvania Dutch. One of the pies she made most often was lemon meringue. I doubt that it is German in origin but, as with some other baked goods, it has become associated with the PA Dutch. Lemon meringue pie was never one of my favorites, but only because I did not develop a taste for meringue until I got older. What I always loved about this pie is the lemon filling. It is the best I have ever tasted. Make this easy pie for a busy weeknight or a special occasion.

Ingredients

  • One 9-inch pie crust, blind baked and cooled (see the similar and related recipes)
   Lemon Filling
  • 1/2 cup cornstarch
  • 1-1/2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1-3/4 cups water
  • 4 large egg yolks, slightly beaten (reserve whites for meringue topping)
  • 2 tablespoons butter, preferably unsalted
  • 1 tablespoon lemon rind
  • Juice of 1/2 lemon, about 3 tablespoons
   Meringue Topping
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Preheat oven to 350° F.

For the filling, combine cornstarch, sugar and salt in saucepan. Gradually stir in the water. Cook over medium heat, stirring constantly, until boiling. Boil for 1 minute. Stir 1/2 of mixture into egg yolks. Return to saucepan. Continue to heat over low heat, stirring constantly, for 2 minutes. Remove from heat; add butter, lemon rind and lemon juice. Beat well and cool slightly. Pour into baked pie shell.

For the meringue topping, beat egg whites and cream of tartar until foamy. Gradually beat in sugar. Beat until meringue forms firm peaks and is glossy. Swirl unto lemon filling with spoon or piping bag. Seal against crust edge to prevent shrinkage. Bake for 15 to 20 minutes or until tips of meringue are lightly browned. Cool completely on baking rack, then refrigerate until serving.

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