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Lemon Meringue Pie

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Lemon Meringue Pie

What is Pi Day all about? It is the day for eating as many pies as you can, right? That sounds like an ideal way to spend a day. Okay, not exactly, but it should/could be! What better way to celebrate mathematics than with a delicious Lemon Meringue Pie. 3/14 is Pi Day and I have teamed up with Crisco to show you how easy it is to make a tasty pie crust using Crisco Baking Sticks.

Classic Crisco Pie Crust

I personally purchase, use, and love Crisco Baking Sticks. When I purchase a large container, it doesn’t always get used fast enough. These sticks though – they come in packages of 3, and are pre-marked with measurements so you can slice off just as much as you need. My mom has been making pies for nearly as long as she has been alive, and her crusts always include Crisco. She claims her pie crust is the best, and we’ve found that the Classic Crisco Pie Crust recipe tastes quite similar. I assure you it is delish with my mom’s Lemon Meringue Pie recipe.

Lemon Meringue Pie

The key to any perfect Lemon Meringue Pie (aside from our Crisco crust) is the use of meyer lemons. I can’t speak highly enough about these lemons. They aren’t as tart as other lemons, and lend the perfect amount of sweetness to this yummy pie. If you weren’t already thinking of adding a homemade pie to your Pi Day celebrations, I think this pie just may change your mind. Of course, Lemon Meringue is great for any Spring or Summer festivities as well. Traditional, delicious, and welcomed by all who partake. Snag the recipe here, then scroll down to see what fun prize packs are up for grabs, thanks to Crisco!

Lemon Meringue Pie

Now here is what makes our time honored traditional family recipe for Lemon Meringue Pie so tasty, smooth, different and delicious. We use Sweetened Condensed Milk!

Lemon Meringue Pie

Now for the recipe, and a fun giveaway! Scroll to see it all! Be sure to ‘like’ and visit https://www.facebook.com/Crisco for a special Pi Day coupon for Crisco Baking Sticks, so you can be baking up delicious pies!

Lemon Meringue Pie

Laurel
Smooth Lemon Meringue Pie with Sweetened Condensed Milk
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8

Ingredients
  

Pie Crust

  • 1 1/3 C White Flour
  • 1/2 C chilled Crisco Shortening
  • 1/2 tsp Salt
  • 3-6 Tbsp Ice Cold Water

Filling

  • 1 Can Sweetened Condensed Milk I prefer Eagle Brand
  • 1/2 Cup Lemon Juice preferably Meyer Lemons
  • 1 tsp Lemon Rind - grated
  • 3 Egg Yolks

Meringue

  • 3 Egg Whites
  • 1/4 Tsp Cream of Tartar
  • 6 Tbsp Sugar

Instructions
 

For Crust

  • In a large bowl, stir the flour and salt together, then using a pastry blender, cut in the shortening until it begins to clump in pea sized pieces. Slowly add the cold water and continue with the pastry blender until it all comes together and can be shaped into a ball.
  • Sprinkle and spread some flour onto a bread board or pastry sheet, and pat the dough into a circle, then roll out with a floured rolling pin until it's large enough to fit a 9" pie plate with some excess over the sides.
  • Roll the pastry onto your rolling pin, then unroll it over the pie plate. Gently settle it into the pie dish without stretching the dough. Trim the edge and then flute, as you desire. Prick the inside of the crust to prevent it from bubbling up while baking. Bake at 425° for 10 min. Let it cool before filling.

Filling

  • Separate 3 eggs, and place yolks in a large mixing bowl and the whites in another bowl to whip later for meringue. Juice the lemons, and grate 1 tsp of rind and add both to the yolks along with 1 can of Sweetened Condensed Milk. Mix well with a hand mixer and pour into the cooked and cooled pie crust.

Meringue

  • Whip the egg whites (room temperature is best for a fluffy meringue) until peaks begin to form, add the Cream of Tartar and continue mixing at high speed while gradually adding the Sugar. Beat until it's shiny and stiff peaks form.
  • Spread the meringue over the lemon filling, creating peaks and making sure the meringue touches the crust (to prevent your meringue from becoming a floating island).
  • Bake at 325° for 15 min until golden brown. Let the pie cool before serving.
3 Clever Housewife readers will win a Crisco Pi Day baking kit valued at $75! To be honest, I am a little jealous of those who get the prize packs. Each winner will receive the following:

  • Ceramic Pie Plate
  • Pie Servers
  • Portable Pie Plate
  • Measuring Cups
  • Crisco Baking Sticks

The giveaway will end at 11:59pm PT on 3/28. To enter complete the following actions, and leave a comment on this post telling me you have done so. Be sure to share the link to your “share, pin or retweet”. 

Like the Crisco Facebook page.

Then share my Facebook post,  or Re-pin or Retweet one of my shares. 

Don’t forget to comment on this post, for your entry to count!!

Reader Interactions

Comments

  1. Anita Sharp says

    Thanks for the recipe! I’m going to make it for Pi day!!! I liked, shared, and pinned! And I love the new look of the website!

  39. Michael Bradley (Haynes) says

    My late grandmother swore by Crisco. 🙂 I can’t remember any time I didn’t see a tin of it in her shelf. 🙂

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