Aunt Sarah's Lemon Meringue Recipe

Aunt Sarah's Lemon Meringue Pie Recipe

Aunt Sarah's Lemon Meringue Pie has been a cherished family recipe for generations. It is believed to have originated in the early 20th century and passed down through the family ever since. This zesty and creamy pie quickly became a favorite amongst family and friends, earning a reputation for its delightful balance of tangy lemon filling and fluffy meringue topping.

Fun Facts:
- Lemon Meringue Pie is said to have originated in the United States during the 19th century when lemons became more readily available.
- The combination of sweet and tart flavors in this pie makes it a popular choice for dessert enthusiasts.
- The use of cornstarch in this recipe helps thicken the filling and create a smooth and velvety texture.

- 2 cups of water
- 1-1/2 cups of sugar
- 2 rounded tablespoonfuls of cornstarch
- 4 eggs
- 1 tablespoonful of butter
- 2 small lemons
- 2 previously baked pastry shells


1. In a saucepan, mix together the water, sugar, and cornstarch dissolved in a little cold water. Stir until the mixture thickens over medium heat.

2. In a separate bowl, beat the yolks of 4 eggs and the whites of 2 eggs until well combined.

3. Gradually add the beaten eggs to the thickened mixture, stirring continuously.

4. Remove the saucepan from the heat and add the juice of two small lemons and grated rind of one lemon. Add the butter and mix well until all ingredients are fully incorporated.

5. Allow the mixture to cool slightly before filling the two previously baked pastry shells evenly with the lemon filling. Set aside.

6. Preheat your oven to 350°F (175°C).

7. In a clean bowl, beat the remaining whites of the egg until stiff peaks form. Adding an additional egg white can improve the appearance of the meringue.

8. Gradually add one tablespoonful of pulverized sugar to each egg used and continue beating until the sugar is fully incorporated and the meringue is stiff and glossy.

9. Gently and evenly spread the meringue over the filled pastry shells, making sure to cover the entire surface and create decorative peaks.

10. Place the pies in the preheated oven and bake until the meringue turns a delicate shade of brown, usually around 10-12 minutes.

11. Once done, remove the pies from the oven and allow them to cool completely before serving.

The Aunt Sarah's Lemon Meringue Pie is now ready to be enjoyed!

Similar Recipe Dishes:
- Key Lime Pie: This pie shares a similar tangy citrus filling with Aunt Sarah's Lemon Meringue Pie but uses key lime juice instead of lemon juice. It is known for its refreshing and bright flavor.
- Orange Creamsicle Pie: Combining the flavors of orange and cream, this pie is reminiscent of a popular ice cream treat. It features a creamy orange filling and a meringue or whipped cream topping.
- Coconut Cream Pie: For those who enjoy a tropical twist, this pie features a creamy coconut filling topped with a fluffy layer of meringue and garnished with toasted coconut flakes.

These delectable citrus-based pies are perfect for any occasion and are guaranteed to satisfy your sweet tooth!



Viewed 1888 times.

Other Recipes from German

The Many Uses Of Stale Bread
"brod Grummella"
Croutons And Crumbs
"german" Egg Bread
Creamed Toast
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Whole-wheat Bread
Nut Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
Clover-leaf Rolls
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls