Nana’s Lemon Meringue Pie
Nana’s Lemon Meringue Pie
Servings
Ingredients
Meringue Ingredients:
- 4 Egg whites
- 1/2 tsp Cream of tartar
- 1/4 cup Sugar
Instructions
- In a medium size sauce pan add cornstarch, flour, sugar and salt.
- Add 2 cups water. Whisk together. Over medium heat, bring to a boil.
- Stir one minute and remove from heat.
- Stir some of the hot mixture into beaten egg yokes.
- Next, add all of the yolk mixture back to the sauce pan.
- Cook over a low heat 5 minutes stirring constantly.
- Remove from heat and stir in lemon juice, zest and butter.
- Spoon lemon mixture into the pie crust.
Meringue Directions:
- Preheat oven to 400 degrees Beat egg whites with cream of tartar at medium speed.
- Gradually beat in 1/4 cup sugar at high speed until peaks.
- Spread on top of pie.
- Bake 7 to 9 minutes until top is brown.
Notes
If you don’t have cream of tarter, it’s not a big deal. Just add a tiny bit of lemon juice to the egg whites.
Nutrition
Calories: 374kcal | Carbohydrates: 69g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 97mg | Sodium: 210mg | Potassium: 112mg | Fiber: 1g | Sugar: 51g | Vitamin A: 134IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Mine didn’t gel either. Seems to be a common problem with lemon pies.
Amy,Nana must be so excited…to have her famous pie ishared so everyone can enjoy…..Always proud!
Hi Marianne. Hmm. I’m not sure what when wrong. I’ve made this several times and it’s turned out perfectly each time. My only thoughts are did you cook it on the stove top. It needs to cook until it thickens. Hope that helps. -Amy
This happened to me when I made my first and probably last scratch lemon pie too. From a similar recipe. My mom’s always were so wonderful, but she always used the Jello mix with the little lemon capsule in it. Seems touch and go and happens a lot from what I’ve heard.
I tried making this pie today. The filling did not gel for me. It is the same as when I put it into the shell. Mind you, it tasted great and my meringue turned out beautiful. We had to eat the filling with a spoon. I even put the leftover pie in the refrigerator and it still is not thickening up. Was some ingredient or a step left out of the recipe? Here I thought I was doing so good with my first attempt making a lemon meringue pie. Any help would be appreciated. Thanks.
So happy to see it in YOUR recipe box now! Nana is smiling down right this minute!! Love you and so proud of you! xoxo “Aunt” Bridgett!
Amy-Thanks for sharing this recipe. My mom used to make an awesome Lemon Meringue Pie back in the day when she was able to bake. When she made her meringue it was like a masterpiece to her. She had have the peaks just right!