My grandma had more than index cards in her recipe box. She also had recipes torn out of magazines, newspapers and advertisements. This is a lemon meringue pie recipe from a 1962 Family Circle magazine. This easy vintage lemon meringue puff pie recipe is sure to have been on many tables over the years!
This old-fashioned lemon meringue puff pie recipe is sure to please any pie or lemon lovers in your family. All you need to make this lemon pie is a pastry shell, sugar, cornstarch, flour, salt, water, eggs, grated lemon rind, fresh lemon juice, butter and lemon extract.
This lemon meringue pie makes a refreshing dessert for a special occasion, or any time, especially during the spring and summer months. Did your family have a favorite lemon pie recipe? You can submit it to 30Seconds and share the love.
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 to 20 minutes
Total Time: 35 to 40 minutes
Servings: Makes 1 pie
Ingredients
- 1 9-inch pastry shell
- 1 3/4 cups granulated sugar (for filling)
- 4 tablespoons cornstarch
- 4 tablespoons flour
- 1/4 teaspoon salt
- 2 cups water
- 4 eggs
- 1 teaspoon grated lemon rind
- 1/2 cup lemon juice
- 2 tablespoons butter or margarine
- 1/4 teaspoon lemon extract
- 1/2 cup granulated sugar (for meringue)
Here's how to make it:
- Prepare and bake pastry crust. Cool.
- Combine sugar, cornstarch, flour and salt in a bowl. Mix well.
- Heat water to boiling, reduce heat, gradually add sugar mixture, stirring constantly and cook 5 to 7 minutes until mixture holds a line when cut with a spoon. Remove from the heat at once.
- Separate eggs. Beat yolks slightly with fork. Stir in a generous 1/2 cup of hot mixture and quickly stir back into saucepan. Cook, stirring constantly, over medium heat until mixture mounds softly. Remove from heat.
- Stir in lemon rind, juice and butter. Pour into pastry shell.
- Beat egg whites with lemon extract until double in volume. Then beat in 1/2 cup sugar, 1 tablespoon at a time, until meringue forms peaks. Pile the meringue on filling, spreading to edge of crust. Bake in moderate oven (350 degrees F) until golden brown.
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