All Natural Lemon Meringue Pie
All natural lemon meringue pie is a classic traditional recipe, the filling is made with fresh lemons, it’s a beautiful yellow and doesn’t have the tartrazine you will find in mixes. If you’ve been making a lemon pie from a mix TRY THIS recipe instead. The filling is just as easy to make and it tastes so much better. It’s light and fresh tasting and so very pretty, it has three layers, crust, lemon pie filling and a wonderful meringue.
A single layer pie is a perfect pie for new pie makers. There is only one crust on the bottom and if it’s not as flaky as Gramas no one cares because it will hold the lemon filling well, and on most pies, the bottom crust can be a little tougher.
In order to get the pretty yellow colour you don’t need food colouring, the soft yellow tones of the fresh lemon make such a pretty pie. You don’t need a fancy zester either, I grate my lemon rind using the find side of my everyday grate shown in the picture above.
Cook your filling until very thick before adding the lemon ingredients.
Let your pie cool while you whip up the meringue.
This recipe calls for five eggs because the extra two yolks make the pie filling thicker and easier to serve, and more importantly makes for a huge wonderful meringue. Meringue is not heavy like whipping cream, and the thicker meringue makes the overall pie lighter tasting, well worth the extra two eggs.
Let your pie cool well before serving.
The Printable Recipe
I really hope that my post adequately describes how wonderful this recipe is. Its been a family favorite for generations.
Let me know your comments on the recipe and your input on the new recipe post layout. I would very much like to hear your thoughts.
Enjoy your week.