How to Make George Eastman’s Lemon Meringue Pie

While George Eastman is more commonly known for popularizing photography and founding Kodak, one of his personal proud achievements was crafting the perfect lemon meringue pie. It was his favorite dessert recipe, and after dozens of trials he created his own version that he widely shared with family and friends.

In honor of his birthday (July 12, 1984), editor and publications manager Molly Tarbell decided to make his historic recipe.

While this may seem simple, determining what the original recipe took a little investigative research. The recipe card he shared with his family, likely his niece Ellen Dryden given that it’s title “Lemon Meringue Pie by Uncle George Eastman.” Not all of the instructions quite make sense, and it was missing a recipe for the meringue itself. It also doesn’t specify time for baking or temperature.

With a little bit of testing, Tarbell was able to create a delicious pie. Here’s the recipe, with her notes.

Filling

6 eggs, separated and whites divided in half (3 in filling, 3 set aside for meringue)

2 lemons

1 cup [originally 8 oz] plus 6 Tbsp granulated sugar, divided

1 1/2 tsp lemon juice

1. Beat yolks of six eggs with [one cup] of granulated sugar.
2. Add grated rind and juice of two lemons.
3. Cook 15 minutes in double boiler, stirring constantly.
4. Take from fire [or oven] and, when cool, add the beaten whites of three eggs.
5. Fill crust, which has been baked to light brown. Add the meringue (below), and put in the oven to brown.

Meringue

For meringue, beat the remaining three egg whites, adding 6 tablespoons of sugar and 1 1/2 tsp lemon juice until it formed medium-stiff peaks.

Crust

1 cup flour

1/2 cup butter [originally Crisco, note that if using butter, less water should be used in forming dough]

a little salt

1/2 tsp baking powder

While dry, sprinkle on water, make paste, and roll out.