13
Mar 07

Aunt Tootsie’s Lemon Meringue Pie

Aunt Tootsie’s Lemon Meringue Pie – this recipe is a family favorite! It’s an easy pie recipe with homemade lemon filling and meringue. Everyone loves it!

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Aunt Tootsie's Lemon Meringue Pie - this recipe is from my great aunt and it is a family favorite! The lemon is sweet and tart and the pie is perfect lemon lovers!

When I was a kid (and even still) whenever pie is mentioned around my dad, he brings up my Great Aunt Tootsie’s Lemon Meringue Pie. He talks about how the crust was amazing and the filling was so smooth and perfect. His Aunt Tootsie was his mom’s sister, and I honestly don’t remember ever meeting her. I think, between my Nana and Tootsie, that the latter was the baker in the family. My Nana could bake, sure, but meals were her specialty (and her cookies were actually Pillsbury…which I didn’t know until I was an adult).

By the time I was in my early 20s both my grandmother’s had passed and with them, their recipes. My mom’s mom didn’t write anything down, but my Nana had a recipe book that my aunt took when she died. A few years ago she sent me an envelope full of hand written recipes and newspaper clippings that had been shoved in my Nana’s recipe book. One of them was for Lemon Meringue Pie. I decided I had to try to make it, and now I finally have!

I absolutely love old family recipes. I think the ones that are handed down between generations are some of the best, don’t you agree? Food and memory are intertwined so much; just a bite of a meal your grandma used to make can bring back vivid memories; even sights and smells and sounds from the time you used to eat it. That’s what I was hoping to create with this pie recipe, because I’m going to make it for my dad someday.

Aunt Tootsie's Lemon Meringue Pie - this recipe is from my great aunt and it is a family favorite! The lemon is sweet and tart and the pie is perfect lemon lovers!

I know Lemon Meringue Pie seems like an involved process, and it can be, but it’s worth it. I would give it a medium on the scale of easy to hard, but this recipe is easy to follow and while it has some moving parts, it’s totally attainable. I’ve talked at length before about how I prefer marshmallow meringue to traditional (and I mean, how can you not love a gooey melty marshmallow?) but I think that’s because I’ve never had a GOOD traditional meringue pie before. THIS meringue is super easy to make and tastes wonderful. It’s not soggy or eggy – it’s the perfect complement to the sweet and tart lemon filling.

One of the ways to make this pie much easier is to use a pre-made crust. I love my all butter crust recipe (it can be frozen, BTW, for later use) but in a pinch or when I’m making an already involved recipe, I’ll start with a premade crust. Make sure to pre-bake and cool it before you start making your recipe. The filling is already cooked and the only reason it’s baked is to set and brown the meringue.

The lemon filling is an easy lemon curd-like recipe. It’s cooked on the stove, thickened with cornstarch and egg yolks, then strained into the baked pie shell. I always like to strain it because no matter how careful you are when tempering your eggs, some little bits of cooked egg might happen. Straining it takes all those bits out and leaves you with a smooth and silky filling.

The meringue whips up easy with a hand or a stand mixer. Don’t leave out the cream of tartar; it’s important for stabilization. You can find it near the spices in the grocery store, and don’t worry, you’ll use it in my sugar cookies and snickerdoodles, so it won’t go to waste.

Once it’s all assembled (see the video below), you just have to bake it until the meringue on top is all brown and toasty. The hardest part is letting it cool until it sets!

Aunt Tootsie's Lemon Meringue Pie - this recipe is from my great aunt and it is a family favorite! The lemon is sweet and tart and the pie is perfect lemon lovers!

I posted this recipe today because it reminded me of family, just like a new show I’ve fallen in love with watching. It’s called Relative Race, a competition show where teams race across the country to compete in challenges and find out about unknown family members. The winner wins a cash prize, but the real win is how they get to meet relatives they didn’t know existed along the way. It’s kind of like Amazing Race meets Ancestry.com and since I’m currently obsessed with finding out our heritage, it’s right up my alley. You can watch Relative Race on BYUtv, online or on any of their apps for phones, tablets, Amazon, and Roku. Season 2 just started with Episode 1 this past Sunday and the next episode will air next Sunday at 7pm MT.

I’m also partnering with Relative Race on a fun giveaway. You can enter to win a Cuisinart Food Processor, which is my favorite kitchen tool, and what I use to make all my pie crust recipes (approximate value of item less than $200). In addition, you can also win a Relative Race Road Trip Swag Kit which includes and Instax camera, a $25 Visa gift card and some other fun road trip items.

Week 2 giveaway ends on Sunday, March 12, 2017.

ENTER HERE FOR YOUR CHANCE TO WIN.

I hope you enjoy this pie as much as my family has, and that it becomes part of your family tradition too.

Aunt Tootsie's Lemon Meringue Pie

Yield: 10-12 servings

Total Time: 2 hours plus chill time

Aunt Tootsie’s Lemon Meringue Pie – this recipe is a family favorite! It’s an easy pie recipe with homemade lemon filling and meringue. Everyone loves it!

Ingredients:

For the filling:

  • 1 recipe All Butter Pie Crust, pre-baked and cooled (or a pre-made crust from a pack of two or frozen)
  • 1 1/2 cups water
  • 1 1/2 cups granulated sugar
  • 5 tablespoons cornstarch
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon salt
  • 4 large eggs yolks
  • 3 tablespoons unsalted butter

For the meringue:

  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar

Directions:

  1. Make sure your pie crust is baked and cooled in an 8-9″ pie plate.
  2. Preheat oven to 300°F.
  3. Whisk water, sugar, cornstarch, salt, lemon juice, and lemon zest in a medium saucepan. Place over medium-low heat and cook, stirring often, until it’s thick and bubbly.
  4. Place egg yolks into a medium sized bowl. Whisk them gently. Once the lemon mixture is thick and bubbly, carefully pour about half the lemon mixture into the egg yolks, whisking constantly, then place the egg mixture back into the pan with the remaining lemon mixture, continuing to whisk. You want to avoid scrambling the eggs. Bring to a gentle boil, then cook for 2 minutes. Remove from heat and stir in the butter until melted.
  5. Pour mixture into the prepared pie crust. (If so inclined, strain it into the pie through a mesh strainer to remove any egg bits.) Cover with plastic wrap while you prepare the meringue.
  6. Place egg whites, cream of tartar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment (or you can use a large bowl with a hand mixer). Beat on high speed until soft peaks form (if you remove the beaters the tips curl slightly) and then continue mixing while gradually adding the granulated sugar. Continue mixing until stiff peaks form (they’ll be glossy and stand straight).
  7. Spread the meringue on the top of the lemon mixture in decorative peaks, being sure that the meringue touches the crust and no lemon shows through. Bake about 30 minutes or until the meringue is browned. Cool at room temperature for one hour, then chill at least 5 hours before slicing.
  8. The pie will last a day or two in the refrigerator but tastes better day one.

Recipe from my Great Aunt Tootsie.



Aunt Tootsie's Lemon Meringue Pie - this recipe is from my great aunt and it is a family favorite! The lemon is sweet and tart and the pie is perfect lemon lovers!

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This post has been sponsored by BYUtv and Relative Race. All opinions are 100% my own.