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Super simple and delicious, this Lemon Meringue Pie is a must try! It’s a favorite of mine that is sweet and tart.
You probably know by now if you have been around for a while that I am all about easy recipes. I want all the good stuff but made in the simplest way possible.
Lemon Meringue Pie can sometimes be a pain in the butt but I think I found a simple way to make it that is sure not to fail. I actually spend two entire days make this pie.
Over and over again until it was not only perfect but made in the easiest way.
I think that it turned out amazing and I hope you love it as much as I do.
Ingredient Notes:
- Pie Crust – You can use a store-bought pie crust for this recipe, but you can make your own pie crust if you want! Try my Homemade Pie Crust recipe if you want!
Filling:
- Sugar
- Flour
- Cornstarch
- Water
- Lemons – Lemons juiced and zested.
- Unsalted Butter
- Egg Yolks – Beat the egg yolks. Save the egg whites for the meringue.
Meringue:
- Egg Whites – You want them at room temperature.
- Sugar
- Cream of Tartar – This helps stabilize the egg whites, so they don’t fall once they are whipped.
Lemon Meringue Pie Crust:
I used a flour crust for this pie. I made my easy homemade pie crust. I blind baked it so it was cooked before adding the lemon filling in.
When blind baking you want to make sure that your pie crust does not raise.
To could use pie weights or dried beans to weigh it down. You could also just poke several holes in the bottom of the pie.
I used a fork and when around the entire bottom of the pie before baking it.
Directions:
Step One: Start your filling by adding sugar, flour, and cornstarch to a saucepan and whisk together.
Add water and the juice and zest from 2 lemons.
Step Two: Whisk continuously until it reaches a boil.
Add in butter and keep whisking until melted.
Step Three: Whisk together egg yolks in a separate bowl and slowly add in 1/2 cup of hot sugar water from what you boiled earlier.
Whisking continuously as you add in it to the egg. You want to be careful when doing this.
Adding something hot to your eggs to quickly can cause them to cook. And we don’t want scrambled eggs in your pie.
The point here is to warm up the egg yolks so you can mix it with the rest of the ingredients later.
Step Four: Now you can add those hot egg yolks to your saucepan. Whisking again to thicken.
Bring to a boil while whisking then remove from heat and pour into pie crust.
How to make Meringue topping:
Step Five: To make the meringue add all ingredients to a metal bowl and whisk together.
Step Six: Add water to a saucepan just to fill the bottom. I wouldn’t use more than 3/4 cup.
Now bring this water to a boil.
Add the metal bowl with meringue ingredients to the top of the pot and whisk continuously.
Step Seven: Allow heating to 120 degrees (any kitchen thermometer will work to check).
Once heated remove from heat and use an electric mixer to whisk until peaks form.
Step Eight: Add meringue to the top of the warm lemon pie and bake for 20-25 minutes. Add foil at the halfway mark to prevent browning.
Allow to cool and then place in the fridge to chill before serving.
Baking Tips:
When your meringue is finished it is important that your lemon pie is warm.
A cold pie could cause the two to not stick together. Then after backing and serving your meringue will slip right off.
I find that adding it to a warmed pie helps them stick together while baking and stay together when serving.
How do I keep my pie crust from getting soggy?
Since I pre-baked the pie crust, when you add the pie filling and then bake again, it has a tendency to get soggy. One way to prevent this is before doing the blind-bake, is by “painting” the crust with an egg wash. Spread a beaten egg on the crust before baking, and it will help prevent the crust from getting soggy.
Can you freeze a Lemon Meringue Pie?
Unfortunately, no you cannot freeze any pie with meringue. The meringue will separate from the pie filling, and it will become hard to serve.
Check out some of my other favorite Pie Recipes:
Dutch Apple Pie – This Dutch Apple Pie is one of my all time favorites. Something about warm apples, brown sugar, and whipped cream that make the perfect combination.
Reese’s Pie – This Reese’s Pie is the perfect easy to make dessert. So rich but light and fluffy at the same time, the melted Reese’s Cups in this pie give it such a creamy chocolate and peanut butter filling.
Peanut Butter Pie – This No-Bake Peanut Butter Pie is amazing, and only made with 6 ingredients this super easy pie will be everyone’s favorite. Perfect for any time of the year, it is the best peanut butter pie you will ever have!
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
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Lemon Meringue Pie
Ingredients
- 1 pie crust
Filling:
- 1 cup sugar
- 2 tablespoon flour
- 3 tablespoon cornstarch
- 1 1/2 cups water
- 2 lemons, (juiced and zest)
- 2 tablespoons unsalted butter
- 4 egg yolks, (beaten / you can reserve the whites for the meringue)
Meringue:
- 4 egg whites, (room temperature)
- 1/2 cup sugar
- 1/2 teaspoon cream of tar tar
Instructions
- Start by preparing your crust. Follow the directions to blind bake the crust. Preheat oven to 375 degrees F. Set cook pie crust aside for later.
- Add sugar, flour, and cornstarch to a saucepan and whisk together. Add water and the juice and zest from 2 lemons. Cook over medium heat. Whisk continuously until it reaches a boil. Add in butter and keep whisking until melted.
- Whisk together egg yolks in a separate bowl and slowly add in 1/2 cup of hot sugar water(from the pan in above instructions) whisking continuously. You want to warm up the egg yolks without ending up with scrambled eggs.
- Add these hot egg yolk mixture to your saucepan. Whisking again to thicken. Bring to a boil while whisking then remove from heat and pour into pie crust.
- To make the meringue add all ingredients to a metal bowl and whisk together.
- Add water to a saucepan just to fill the bottom (no more than 3/4 cup) and bring to a boil. Add the metal bowl with meringue ingredients to the top of the pot and whisk continuously. Allow heating to 120 degrees (any kitchen thermometer will work to check). Once heated remove from heat and use an electric mixer to whisk until peaks form.
- Add meringue to the top of the warm lemon pie and bake for 20-25 minutes. Add foil tent over pie half way through to prevent meringue from browning.
- Allow to cool then place in the fridge for 3-4 hours to chill. Serve and enjoy.
Notes
Nutrition
