Tag Archive | lemon meringue pie

Great Aunt Lydia’s Lemon Meringue Pie


Apparently my Great Aunt Lydia made wonderful lemon meringue pie.  For some reason I was drawn to making it as well.  Lemons are just so delicious.  I heard a story once about how during the depression she would offer wandering hobos a day of work in exchange for food.  I’m sure she served this pie to more than one lucky man.  I love making this pie – however gluten free is a bit of a challenge because of that pesky crust.  It resists rolling out and pressing into pie pans.  When I feel extra patient I do make a pie crust for this pie.  Patience is a virtue that does not come around often lately.

Yesterday I made lemon meringue cups.  Much simpler, and no messing with GF pie crust.

Great Aunt Lydia’s Lemon Meringue Pie (Cups)

Preheat your oven to 325

In a double boiled combine:

1 1/2 c. water

2/3 c. sugar

1/4 c. cornstarch

Before you starting cooking this, finish the following steps:

Separate 3 eggs.  Place the yolks in a small bowl – set a spoon beside it.  Place the egg whites in a large mixing bowl.  Add a pinch of salt, and a dash or two of cream of tarter.

Juice 3 lemons or limes.  Enough to make 1/3 c. juice.  Set aside also.

Now start cooking the ingredients in the double boiler.  Whisk slowly until it thickens and turns almost translucent.  Take off the heat.  Scoop out some pudding, and mix it into the bowl of egg yolks.  Do this 3-4 times, then pour the whole bowl of egg yolks into your pudding.  Whisk until incorporated well.  The hot pudding will cook the eggyolks.

Next, slowly add in your lemon juice.  Whisk until smooth.

Add 2-3 TB butter, whisk until smooth. (I don’t always add butter, but it helps the pie set up, and it sure makes it taste good!)

Pour the pudding into 4 clear glass mugs or cups.  Set aside.

Find your egg whites, beat on high until fluffy and peaked.  Slowly beat in 1/3 c. sugar.  Scoop it on top of the pudding, making sure to even it out between the 4 cups.

Place your cups on an oven tray, slide it into the oven for about 10 minutes.  The tops should brown nicely.  Cool and refrigerate 2-3 hours until you can’t wait any more 🙂

Oh- if you’re making a pie crust, cook the crust for 10-15 min. at 350 before filling.  Remember to reduce the oven temp to 325 before cooking the meringue topping.