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sharon's blue ribbon lemon meringue pie

(5 ratings)
Sharynrose avatar
Blue Ribbon Recipe by
Sharon Campbell
@Sharynrose
Prescott Valley, AZ

This is an old family recipe. It is delicious and, I believe, the best lemon pie recipe you'll ever taste. Every time someone new tries it, they are hooked and try to figure out what makes it taste delish. I hope you enjoy it. The secret is in the filling.

Blue Ribbon Recipe

Sharon's Blue Ribbon lemon meringue pie recipe is a keeper you'll make again and again. Smooth and rich, the filling has tons of refreshing lemon flavor. It sits on top of a flaky and tender pie crust. Airy and sweet, the meringue topping browns beautifully in the oven. This recipe is easy to follow, and the ingredients are simple.

— The Test Kitchen @kitchencrew
►
(5 ratings)
yield 6 - 8
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For sharon's blue ribbon lemon meringue pie

  • 1 1/2 c
    granulated sugar
  • 1 1/2 c
    water
  • 1/2 tsp
    salt
  • 1/2 c
    corn starch
  • 4 md
    egg yolks, slightly beaten
  • 1/2 c
    lemon juice
  • 3 Tbsp
    butter
  • 1 tsp
    grated lemon peel
  • 1/3 c
    water to mix in with the corn starch
  • MERINGUE
  • 4 md
    egg whites
  • 1/2 c
    granulated sugar
  • 1/4 tsp
    salt
  • 1
    pre baked pie crust

How To Make sharon's blue ribbon lemon meringue pie

  • Combine sugar, 1 1/2 cups water, and salt in a saucepan. Heat to boiling.
    1
    Combine sugar, 1 1/2 cups water, and salt in a saucepan. Heat to boiling.
  • Mix corn starch and water to make a smooth paste. Add to boiling mixture.
    2
    Mix corn starch and 1/3 cup water to make a smooth paste. Add to boiling mixture, gradually, stirring constantly. Cook until thick and clear. Remove from heat.
  • Combine egg yolks and lemon juice. Stir into the thickened mixture.
    3
    Combine egg yolks and lemon juice. Stir into the thickened mixture. Return to heat and cook, stirring constantly until the mixture bubbles again.
  • Remove from heat. Stir in butter and lemon peel.
    4
    Remove from heat. Stir in butter and lemon peel. Cover and cool until lukewarm.
  • Add salt to egg whites and beat until frothy. Gradually add sugar.
    5
    Meringue: Add salt to egg whites and beat until frothy. Gradually add 1/2 cup sugar, beating until glossy peaks are formed.
  • Stir 2 heaping tablespoons of meringue into lukewarm filling.
    6
    The secret step that makes this filling heavenly! Stir 2 heaping tablespoons of meringue into lukewarm filling.
  • Pour filling into prepared baked pie crust.
    7
    Pour filling into prepared baked pie crust.
  • Meringue on top of the filling.
    8
    Pile the remaining meringue on top and spread lightly over the filling, making sure to reach the edge of the crust (sealing it).
  • Baking the pie to toast the meringue.
    9
    Bake in a low oven, 325 degrees, for about 10 minutes or until lightly browned. Cool.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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