Recipe: Lemon Meringue Pie

Recipe: Lemon Meringue Pie

This award-winning recipe for Lemon Meringue Pie is featured in Liza Gershman’s new cookbook, “County Fair: Nostalgic Blue Ribbon Recipes from America’s Small Towns” (Images Publishing, $45), which contains 80 recipes representing all 50 states.

This particular recipe comes from Debra Bond, whose mother won a blue ribbon two years in a row at the Douglas County Fair in Roseburg, Oregon. “The recipe came from a neighbor down the street,” Bond says in the book, “and my mom made a few changes herself to make the most perfect crisp, airy, crumbly lemon tart.”


Lemon Meringue Pie


pie crust:

2 cups of flour

½ teaspoons salt

9 tablespoons shortening (Crisco)

6 tablespoons butter (or just enough to hold the dough together)

Lemon filling:

1½ cups of water

1¼ cups sugar

Slurry: ½ cup water plus 5½ tablespoons cornstarch

3 egg yolks (use the whites for the meringue)

Grated zest and juice of 1 lemon

1 tablespoon butter, room temperature


3 proteins

Pinch of salt

1 cup Kraft Marshmallow Cream


Preheat the oven to 350 degrees.

For the pie crust: Use a pastry cutter to mix the pie crust ingredients; be careful not to overwork the dough. Roll between two pieces of plastic wrap to prevent sticking. Place the rolled dough in the pie pan. Bake for 15 minutes or until golden brown.

“County Fair” by Liza Gershman

For the filling: Mix water and sugar in a pan and bring to a boil. Lower the heat and add the cornstarch/water suspension, stirring constantly. Cook the sugar syrup on low for 15 minutes or until the cornstarch flavor is gone.

Place the egg yolks in a heatproof bowl. Slowly add several tablespoons of the hot sugar syrup to the yolks, stirring constantly so you don’t cook scrambled eggs. Then slowly add all the egg mixture back to the sugar syrup. Add the lemon zest, juice and butter and cook over low heat for a few minutes until the butter has completely melted.

For the meringue: Beat the egg whites and salt until soft peaks form. Gradually add marshmallow cream and beat until stiff peaks form. Spread over the pie filling, close to the edge of the crust. Bake at 350 degrees for 12 to 15 minutes or until lightly browned.

– Adapted from a recipe by Debra Bond, “County Fair: Nostalgic Blue Ribbon Recipes from America’s Small Towns” (Images Publishing, $45)