Saturday, June 21, 2008

weep not for me ..lemon meringue pie

Dorothy's Crust .. half recipe

  • 2 1/2 c flour
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 pound lard
  • 1 beaten egg. . .set aside about 1/2 to make scrambled eggs
  • 2 teaspoons vinegar
*put the egg and vinegar in a 1 cup measuring cup and fill to 1/2 cup.

  1. Cut the lard into the flour, salt and baking powder.
  2. Add the wet ingredients all at one time and stir. . .should be in a large bowl . .
  3. Dump it onto the counter and shape it into a ball and combine it just until no flour is loose.
  4. Divide it in half. . wrap it in plastic wrap and put 1/2 into the fridge for future use or make a double pie now.
  5. To bake the pie. .the oven should be preheated to 400 F.
  6. Roll the pie crust out to about 1/4 inch thick.
  7. Put it into your pie plate and leave a little room on the edges to turn the crust over and flute a bit. No big deal here . . you can keep it really simple. .the filling tastes the same.
  8. After the crust is in the pan, I take a double layer of foil and press it into the pan covering all the crust. . I make sure that it is in all the edges. press firmly. . but don't press so hard that the crust is mangled.
  9. Bake for 1o minutes, turn heat down to 375 bake another 10 minutes, removed the foil and bake until golden brown .. about another 10 minutes. Don't burn it. .
  10. Let the crust cool completely before adding the filling.

Lemon Filling

  • 1 cup sugar
  • 5 tablespoons cornstarch
  • 1 3/4 cup water. . .mix into the sugar and cornstarch in a 6 cup glass measuring cup
  • Add 5 beaten farm fresh egg yolks. . whites set aside in a large metal or glass bowl
  • dash salt
  • the lemon zest of 1 lemon
  • 1/2 cup of fresh lemon juice

  1. I throw it all into the microwave and stir it every 2 minutes on high until it has come to a bubbly boil.
  2. Add 3 tablespoons of soft butter.

While the filling is cooking. .

  1. Beat your egg whites adding 1/2 teaspoon of cream of tartar
  2. add 1/3 cup of white sugar
  3. add 1 tablespoon of cornstarch
  4. Beat the whites adding the sugar and cornstarch until the whites are glossy and thick.

As soon as the filling is done, pour it into the cooled pie shell, and immediately after add the egg whites on top making little mounds until it is all covered and touching the crust.

Put it back in the oven at 350 F until it is golden brown .. I did mine about 22 -25 minutes.

If you put your meringue on your lemon filling when it is hot. . .it will not weep.


  1. Oh lemon pie is my very favorite pie! And what a fun title!

  2. I guess it disappeared last night? I must admit that I have never made the lemon pie filling from scratch, but I want to try it. I was wondering why you bake the crust covered with foil first. I always just bake it until it's golden (maybe 15 min), fill it, top with meringue and then bake it at 400F for 7 min.

  3. Anneliese, I put foil in the crust first to keep the sides from sliding down and the bottom thickening. I think if the crust is chilled before baking there is less danger of shrinking .. . anyways . ..that is why I do it.

  4. the finished product! Wonderful Lovella! I have NEVER even attempted this. Wonder if....hmmmm....

  5. Lovella - I've been making lemon pie for years and I never, ever, knew how to prevent weeping.


    This is a great blog - I'll never need another cookbook.

  6. Lovella, I have been married for almost 25 yeas to my Lemon Meringue pie loving man. I have been trying every trick in all the cook books and magazines to make my husband's all time favorite pie without the meringue weeping. Bless you, my dear lady! With your help I made my first non-weeping lemon meringue pie. Needless to say my sweetie was impressed.


  7. It is my first message here, so I would like to say hallo to all of you! It is really pleasure to join your community!

  8. I am about to try this recipe, i have been making lemon meringue for years, but alas it always weeped, so fingers crossed this time it wont.

  9. What a beautiful photo and delicious recipe!