All Natural Pie – No Colours or Chemicals
I have updated this post with a printable recipe. Here is the link to my new Lemon Meringue Pie Recipe. Same recipe just a different format. Enjoy and thanks.
When I was a little girl we would go fishing and stop on the way home for dinner. The restaurant had mile high pies of all kinds. I thought they were amazing, Mom always said, ” No big deal just add more meringue”. Leanna remembered that. This is Lemon Meringue Pie recipe is made with real lemons, no tartrazine, or chemical flavours in this pie. I am sure you will taste the difference!
I still think mile high pies are pretty cool and as meringue is light and delcicious, more meringue means more delicious. So here is my all natural lemon pie recipe with you guessed it way more meringue.
Grama’s Pie Crust Recipe
5 1/2 cups flour
1 tsp salt
1 lb lard
1 tbsp vinegar
1 egg lightly beaten
Place flour in large bowl, add salt, and mix. Blend in lard.
In a 1 cup size measuring cup blend one egg, add 1 tbsp vinegar, fill the cup with very cold water. Drizzle over flour lard mixture and lightly gather dough into 6 balls.
Place a scant amount of flour on the counter and roll out your pie dough. Transfer to pie plate, pick with a fork and flute the edge.
Bake your pie shell at 400 F for about 15 minutes, until edge is golden. The excess can be frozen or baked or placed in pie tins and frozen. Or better yet bake more pie!
Lemon Pie Filling
While your crust is baking start preparing your lemon pie filling. Take a medium pot and start adding your ingredients.
1 1/2 cups sugar
3 tbsp cornstarch
3 tbsp flour
1 1/2 cups water
5 egg yolks
2 tbsp butter
rind of small lemon (teaspoon lemon rind)
juice of 2 lemons (1/3 cup lemon juice)
Place sugar, cornstarch, flour, salt and water over low heat. Whisk to dissolve. Let cook until thick, remove from heat.
Take 3 egg yolks and beat, add some of the hot flour mixture to the egg yolks and quickly whisk. (If you add the eggs directly to the lemon mixture they cook too fast causing curdling bits of cooked egg whites.) Pour back into remaining flour mixture, stir. Return to the heat and cook for a couple minutes.
Remove from heat, add butter and lemon rind. Gradually blend in lemon juice and pour into baked pie shell. I use fresh lemons and squeeze for juice instead of purchased lemon juice, you can use purchased lemon juice if you prefer.
Mile High Meringue
5 egg whites
3/4 teaspoon white vanilla
1/3 tsp cream of tartar
1/3 cup sugar
Add egg white vanilla and cream of tartar into bowl. Whip until soft peaks form. Gradually add in sugar whipping continuously until sugar is all dissolved.
With two large spoons mound heaping spoonfuls of meringue onto the pie, covering it entirely. With a knife gently spread ensure the meringue is over the edge of the pastry, and no big gaps are showing. Bake at 350 F for about 20 minutes or until golden. Watch the meringue closely to make sure it doesn’t burn. It can go from golden brown to scorched brown in a minute.
Cover and place in fridge until cool and filling is solid enough to cut.
I promise this will be the best lemon meringue pie you ever had.