Bullock's Tea Room Lemon Meringue Pie Recipe

Name: Bullock's Tea Room Lemon Meringue Pie
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 1/4 cup all-purpose flour; 2 tablespoons cornstarch; 1/4 teaspoon salt; 2 3/4 cups granulated sugar; 1 cup boiling water; 4 large egg yolks; 1 cup fresh lemon juice; Lemons, Zest Of; 6 tablespoons (3 ounces) unsalted butter; 1 (9-inch) baked pie crust; 4 large egg whites; 1/2 teaspoon cream of tartar

Step back in time and savor the exquisite flavors of Bullock's Tea Room, a legendary Los Angeles institution. This nostalgic Lemon Meringue Pie recipe, passed down from the family of Hazel Wilson, head baker at Bullock's Pasadena, captures the elegance and deliciousness of a bygone era. Imagine the delightful aroma filling your kitchen as you create this iconic dessert, featuring a creamy, tangy lemon filling topped with a perfectly browned meringue. This recipe uses a pre-made or homemade 9-inch pie crust, making it surprisingly simple to recreate a piece of LA history. Perfect for a special occasion or a nostalgic treat, this pie is sure to impress!

Prep Time 20 mins

Cook Time 65 mins

Calories 494.5 kcal

Protein 11g

Rating 3.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bullock's Tea Room Lemon Meringue Pie

1/4 cup all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
2 3/4 cups granulated sugar
1 cup boiling water
4 large egg yolks
1 cup fresh lemon juice
Lemons, Zest Of
6 tablespoons (3 ounces) unsalted butter
1 (9-inch) baked pie crust
4 large egg whites
1/2 teaspoon cream of tartar

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How to Make Bullock's Tea Room Lemon Meringue Pie

**Make the Lemon Filling:** In a double boiler's top, whisk together 1/4 cup all-purpose flour, 2 tablespoons cornstarch, 1/4 teaspoon salt, 1 3/4 cups granulated sugar, and 1 cup boiling water until smooth.
Cook over simmering water, stirring constantly, for 15-20 minutes, or until the filling thickens and becomes translucent.
In a separate bowl, lightly beat 4 large egg yolks. Temper the hot filling by slowly whisking a few tablespoons into the egg yolks, then pour the yolk mixture back into the double boiler and cook for 2 more minutes, stirring constantly.
Remove from heat and stir in 1 cup fresh lemon juice, the zest of 2 lemons, and 6 tablespoons (3 ounces) unsalted butter until melted and incorporated.
Pour the cooled lemon filling into your prepared 9-inch pie crust.
**Make the Meringue:** Preheat your oven to 400°F (200°C).
In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
Gradually add 1 cup granulated sugar and 1/2 teaspoon cream of tartar, continuing to beat until stiff, glossy peaks form.
Gently spoon the meringue over the lemon filling, ensuring it completely covers the edges.
Bake for 10-12 minutes, or until the meringue is lightly browned and the filling is set.