Martha’s Lemon Meringue Pie

So I had a dream the other night about my mother. She suggested I make a lemon meringue pie. I thought, well, I’ve never made a lemon meringue pie, that would be fun. She said “Make Martha’s pie. She uses real lemons.” So I did and here it is my journey catalogued for you. If I can do it, so can you…

I’ve added some of my own comments and shortcuts below her steps. 🙂

Martha’s Mile-High Lemon Meringue Pie


  • Pate Brisee (Pie Dough) Pate Brisee
  • 1 large egg
  • 2 tablespoons heavy cream
  • 1/3 cup cornstarch
  • 1/3 cup sifted cake flour
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 5 large egg yolks, lightly beaten
  • 1/2 cup fresh lemon juice
  • 2 tablespoons lemon rind
  • 4 tablespoons unsalted butter, cut into small pieces
  • 7 large egg whites
  • 3/4 cup sugar
  • 1/4 teaspoon salt

Heat oven to 400 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8 inch, and use to line a 9-inch pie tin. Crimp the edges decoratively. Chill until firm. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.

*Okay so I skipped the first three ingredients along with the glazing step and purchased a store-bought deep dish crust found in the frozen food section. Instead of weighing it down I just pushed it down half way with my hand (shh…don’t tell Martha). 😉

To make filling, combine cornstarch, cake flour, salt, and sugar in a medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water. Bring the mixture to a boil, whisking constantly, about 4 minutes.

*It will start to thicken up like clear glue. (just saying…)

Remove the pan from heat. Temper egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. Cook over low heat for 5 minutes.

Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.

Pour the filling into the cooled shell and refrigerate, covered with aluminum foil, until firm, about 1 hour.

To make the meringue, combine egg whites, sugar, and salt in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved.

*I chose to use less egg-whites going with a more traditional pie.

*Ladies and gentlemen, this turns into meringue.

Remove bowl from heat; whip into stiff peaks.

*If you don’t have a mixer this is a great way to get out some aggression. It took me about an hour, but I finally made it happen… 

Oh yeah…

Here is the chilled lemon pie made with love. ❤

Spread the meringue over pie so that it touches crust all around.

Tip: For a creamier meringue topping you want to cook on a high temperature for a short amount of time. For a harder meringue you would cook on a lower temperature for a longer time.

Broil until brown, about 2 minutes, watching constantly. Serve at room temperature.

And that’s how you make a lemon meringue pie!

It was a hit at the party…almost all of it was gone. 🙂

Thanks Martha and enjoy your pie!


Miss Amy


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