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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Classic Lemon Meringue Pie that’s Been Loved for Over a Century

    Classic Lemon Meringue Pie that’s Been Loved for Over a Century

    6
    By Alisa Fleming on December 6, 2020 Dairy Free Desserts, Dairy-Free Recipes

    In honor of the centenary of the 19th amendment, Laura Kumin has released her second historical cookbook, All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Women’s Right to Vote. It isn’t a purely dairy-free collection, but does have many simple, classic recipes that are naturally made without milk, or that are easy to adapt. We chose to highlight Laura’s dairy-free lemon meringue pie as a sample.

    Classic Dairy-Free Lemon Meringue Pie Recipe Loved for Over 100 Years

    Classic Dairy-Free Lemon Meringue Pie Recipe Loved for Over 100 Years

    As Laura explains, the women’s suffrage movement wasn’t all about picket signs, red carnations, and militant marches. Suffragists ingeniously packaged their messages into cookbooks, working their way into homes in a non-threatening way. This grassroots strategy leveraged their domestic knowledge, and spoon fed the ideas of suffrage through unassuming channels. Laura takes a similar approach, weaving recipes and interesting historical details together in All Stirred Up.

    Throughout her stories, Laura highlights the traditional “reliable” recipes and her modernized versions. Just like in her book, we’ve included the traditional recipe first, followed by her updated version of this butter-less, dairy-free lemon meringue pie.

    Lemon Pie – Reliable

    All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Women's Right to VoteGrated rind and juice of one lemon, one cup of white sugar, two cups of boiling water, one-half cup of flour, two eggs. Put lemon and water on stove, mix the sugar and flour together while dry, then use enough water to make a rather stiff batter, add the yolks of two eggs, when well beaten, stir this mixture into the boiling lemon and water and stir constantly until it thickens.

    Have pie tins lined with paste, and well pricked to prevent the crust from puffing; let the crust bake while the filling is cooking. When done fill the pie dish and spread over the top the whites of two eggs beaten to a stiff froth with three teaspoons of sugar added gradually. Set in oven on grate and bake to a light cream color. This will insure a good, firm lemon pie. – Mrs. Susan Griffith, Bellingham; from Washington Women’s Cook Book, published by the Washington Equal Suffrage Association.

    Classic Dairy-Free Lemon Meringue Pie Recipe Loved for Over 100 Years

    Special Diet Notes: Dairy-Free Lemon Meringue Pie

    By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

    5.0 from 1 reviews
    Dairy-Free Lemon Meringue Pie
     
    Print
    Prep time
    10 mins
    Cook time
    30 mins
    Total time
    40 mins
     
    This pie recipe uses flour rather than the more typical cornstarch as a thickener for the lemon filling. I increased the amount of lemon because I found the filling in the original recipe not tart enough for my taste, added another egg, and added a bit of salt to enhance the flavor. Also, I have slightly increased the amount of sugar in the meringue.
    Author: Laura Kumin
    Recipe type: Dessert
    Cuisine: American
    Serves: 8 to 10 servings (9 inch/23 cm pie pan)
    Ingredients
    • 1 pie crust, homemade or store-bought
    • Enough lemons (about 1½) to yield 1 tablespoon plus 1 to 2 teaspoons grated lemon rind and ¼ cup (2 oz/59 ml) lemon juice
    • 2 cups (16 fl oz/473 ml) water
    • 1 cup (7 oz/200 g) sugar
    • ½ cup (2 oz/60 g) all-purpose flour
    • ¼ teaspoon kosher or fine sea salt
    • 3 large eggs, at room temperature, separated
    • ½ teaspoon cream of tartar (optional—helps to stabilize the meringue)
    • ¼ cup (1¾ oz/50 g) sugar, preferably superfine
    Instructions
    1. Preheat your oven to 350°F/180°C.
    2. Blind bake the pie crust either ahead of time or while you make the filling. To blind bake: chill the crust in the pie pan, then line the chilled crust with tin foil molded to the pan and fill it with pie weights (commercially available or use dried beans). Bake the filled shell for approximately 1 hour in the lower third of your oven. When it is golden, gently lift the foil and pie weights out of the pan and let the baked pie crust cool.
    3. Boil the water in a medium-sized pot and add the lemon rind and juice to it.
    4. Whisk together the sugar, flour, and salt. Add a small amount (about ¼ cup or 2 oz/59 ml) of the boiling lemon water to the dry ingredients and whisk until they form a stiff batter. Then add the egg yolks to that batter. Whisk again and add more liquid in 2 small increments in order to temper the egg yolks so they don’t scramble when you put the batter in the hot lemon water. When the batter is smooth and loose, pour it into the remaining hot lemon water. Bring that liquid back up to a simmer and whisk constantly until it thickens. Once it thickly coats a spoon, pour the filling into the cooled shell and smooth it out.
    5. Beat the egg whites, preferably with an electric handheld mixer or in a stand mixer, starting at a low speed and gradually working up to a medium-high speed. (If using cream of tartar to stabilize the meringue, add it once the egg whites start to foam.) Gradually add the sugar as the egg whites begin to stiffen, and beat them until stiff peaks form.
    6. Scoop the fluffy meringue onto the pie in large dollops. Spread it around, using the back of a spoon with an upward flick of your wrist, to make swirls. Be sure to bring the meringue all the way to the edges of the pie to seal it so the meringue will not shrink as it bakes.
    7. Bake the meringue-topped pie for about 10–15 minutes, until the meringue swirls are golden brown. Cool the pie on a wire rack, then refrigerate.
    Notes
    This recipe is reprinted with permissions from All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Women's Right to Vote by Laura Kumin. Note that many store-bought pie crusts are dairy-free, but we've also linked to a favorite homemade option.
    3.5.3229

    More Classic Pie Recipes made Dairy Free

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    Classic Dairy-Free Pecan Pie

    Classic Dairy-Free Pecan Pie Recipe (gluten-free optional)

    Door County Cherry Pie

    Door County Cherry Pie - dairy-free, egg-free, nut-free recipe with homemade vegan pie crust

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    6 Comments

    1. Gerty gert on June 4, 2022 12:41 am

      Can use orange juice instead of lemon?

      Reply
      • Alisa Fleming on June 4, 2022 9:28 am

        Yes, it will be an orange meringue pie then, but should work just fine.

        Reply
        • Belinda on January 9, 2023 6:54 pm

          Where is the ingredients for dairy free base for lemon meriangue pie pls

          Reply
          • Alisa Fleming on January 9, 2023 8:31 pm

            All of the ingredients are listed in the recipe! If you are looking for ingredients to make the pie crust, just click the “homemade” link and it will take you to a recipe for the crust.

            Reply
    2. Kelly on May 8, 2022 7:46 pm

      Turned out delicious! My family said this was the best lemon meringue pie they ever had! Never made lemon curd or meringue before but both turned out great!

      Reply
      • Alisa Fleming on May 9, 2022 9:22 am

        That’s wonderful! So glad your whole family enjoyed it!

        Reply

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