Sweet Things Remembered

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This bright, tangy pie features a silky lemon filling in a flaky crust topped with a light and airy cloud of meringue.

With Mother’s Day coming up, I was thinking about the mother-daughter banquet we used to go to at my Granny Goldie’s church (Granny was my great grandma) around this time of year. My memories of it are a little spotty because I was around 1st grade or younger the times that we went. What I do remember is the church and being in the big, basement room. I can also picture us sitting at a table to eat, but that’s about it. My mom told me it was a potluck style meal, and they would have some kind of skit or fun show as part of the event. For example, one year they did a fashion show. They would also have a teaching from the Bible, I assume on topics related to women, mothers, etc. I told my mom I don’t remember them doing any of that, so I must not have been paying attention. I was probably coloring or playing with something that had been brought to keep me entertained.

Though I don’t remember it well, the idea of going to that banquet has me thinking about mother-daughter relationships. There is something unique in every type of parent-child relationship, including that between a mother and daughter. A mother sets an example for her daughter and a daughter becomes both a reflection and an extension of that example in her own way. For me, my mom is an example of incredible strength and selfless love. I have watched her endure hardships and choose to keep going. I have also watched her love others, from family and friends to strangers at the grocery store, offering her time and her help in any way that she can. I hope that I have reflected at least some of that in the woman that I have become, and can pass that example along if I have a daughter one day.

So, what does all that have to do with lemon meringue pie? As I mentioned, the mother-daughter banquet was a potluck-style meal, and while I don’t remember any of the food, a lemon meringue pie seems fitting for the occasion. It’s just the thing a church lady from southern Ohio would bring to a springtime, mother-daughter banquet. This recipe is one I found handwritten in my grandma’s cookbook. I hope you enjoy!

Ingredients

• Baked and cooled 9 inch pie crust

For the Pie Filling:

• Sugar
• Corn starch
• Water
• Egg yolks, beaten
• Lemon zest
• Lemon juice
• Butter

For the Meringue:

• Egg whites
• Sugar
• Corn Starch

Equipment

• Pie plate
• Saucepan
• Whisk
• Electric mixer with whisk attachment
• Measuring tools

How to Make Lemon Meringue Pie

Preheat the oven to 350°. You should already have a baked and cooled 9 inch pie crust.

• Tip! – Get all of your ingredients ready before making the filling. Separate your eggs into white and yolks, and beat the egg yolks. Zest your lemon and squeeze out ¼ cup of juice. Also, have your tbsp of butter ready to go. With this kind of filling, you have to work quickly and stir constantly, so you don’t have time to stop and measure out ingredients.

Make the Filling:

• In a saucepan, combine 1 cup sugar and 1/4 cup of corn starch.
• Gradually, pour in 1½ cups cold water and stir until there are no more cornstarch clumps. Then, whisk in 3 beaten egg yolks. Cook over medium heat until boiling, stirring constantly.
• Once the mixture is boiling, boil for 1 minute.
  • It should be pretty thick at this point, like a pudding.
• Remove the filling from the heat and stir in the zest of 1 lemon, ¼ cup lemon juice, and 1 tbsp butter until fully incorporated.
• Pour the filling into a baked and cooled 9 inch pie crust.

Make the Meringue:

• In a small bowl, stir together ⅓ cup sugar and 1 tsp corn starch. Set aside.
• Using an electric mixer, beat 3 egg whites at high speed until foamy.
• While still beating the egg whites, gradually add the sugar mixture and continue to beat until stiff peaks form.
  • You can tell the meringue has stiff peaks when you take the whisk out of the bowl and the peaks that form stand tall instead of slumping over.
• Spread the meringue over the pie filling making sure to seal it to the edge of the crust.
• Bake the pie for 15 to 20 minutes or until the meringue is cooked to your liking (usually a golden brown).
• Cool the pie for 30 minutes at room temperature, and then refrigerate for at least 3 hours before serving so the pie can set.
• Enjoy!

Questions You May Have

Can this pie be made gluten free?

Because this uses cornstarch as the thickening agent, the ingredients for both the filling and the meringue are already gluten free. All you would need to do is use a pie crust that is gluten free.

Do you have to top the pie with meringue?

While a classic lemon meringue pie is topped with meringue, you could top it with whipped topping or just a dusting of powdered sugar if you do not like meringue.

How do I store my lemon meringue pie?

Store the pie in the refrigerator loosely covered for 2 to 3 days. It is not ideal to freeze the pie, though, as it will mess up the texture of the meringue.