Lemon Meringue Pie Recipe

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Unbelievably delicious Lemon Meringue Pie is the perfect balance of sweet and tart. This pie is a classic treat made with freshly squeezed lemon juice, fresh lemon zest thickened with cornstarch, and topped with a toasted, fool-proof meringue. What could be better?

This is probably the #1 dessert served at most of my family gatherings and it is always a hit! It is perfect for all occasions including Thanksgiving, Christmas, Easter, Cookouts, and more! If you are looking for more recipes to serve alongside this pie, try Honey Glazed Ham, Honey Butter Rolls, Whiskey Maple Glazed Carrots recipes.

LEMON MERINGUE PIE INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Lemons  – you’ll need enough for about 1/2 a cup of lemon juice, about 4-5 small lemons or 3 large lemons

Pie Crust  – 1 prepared pie crust, par-baked.

Butter – unsalted real butter for richness and flavor

Sugar – granulated sugar

Cornstarch  – used to thicken the lemon custard

Eggs – separated, the yolks of 5 eggs are used as the main thickener for the lemon pie, and the whites are used to make the meringue.

Cream of Tartar – used as a stabilizer for the meringue.

Cold water – used for the pie filling

HOW TO MAKE LEMON MERINGUE PIE

Follow these steps to make this recipe:

1. Bake the pie crust: Preheat the oven to 425° F. Roll out the pie dough onto a 9-inch pie pan and crimp the edges. Using a fork, poke holes all over the bottom of the pan. Line the pie shell with parchment paper or foil then fill the shell with pie weights or beans. Place the crust in the oven and bake for about 15 to 20 minutes or until the crust begins to brown, but is still pale. Remove the pie shell from the oven, remove the parchment, pie weights, or beans, and return to the oven for another 5-10 minutes.
2. Cool the crust: Remove the pie crust from the oven and allow it to cool completely.
3. Make the filling: Combine the sugar cornstarch, salt, and water in a medium saucepan. Cook over medium-high heat, stirring constantly, until the mixture is almost clear. Remove the mixture from the heat, and remove about 1/2 cup of the mixture and set it aside.
4. Prepare the eggs: Separate the egg yolks from the egg white and place the egg yolks and the 2 tbsps of sugar in a medium-sized bowl.
5. Temper the ingredients: While whisking vigorously, gradually add the 1/2 cup of the reserved mixture to the egg yolks to temper. Whisk the egg yolk mixture back into the saucepan with the rest of the mixture and return to heat. Continue whisking until the mixture is thick and smooth.
6. Add lemon juice and zest: Stir in lemon juice and zest, then remove the filling from the heat.
7. Add the butter: Add the butter and stir until it is melted. Set the filling aside and cool slightly before filling the prepared pie crust.
8. Make the meringue: In the bowl of a stand mixer with a whisk attachment, or using a handheld mixer, Whip the egg whites until soft peaks form. Add the salt and cream of tartar and beat for a few more minutes or until larger peaks form, about 4 minutes. Slowly add the sugar, about 1 to 2 tbsp at a time, and continue beating until stiff peaks form, about 1 to 2 minutes. The meringue is ready when it is stiff and glossy.
9. Top the pie: Top the pie with the meringue, making sure to spread the meringue to the edge of the pie to seal.
10. Cool the pie: Cool the pie at room temperature, then refrigerate for 4 hours before serving.

PRO TIPS FOR MAKING THIS RECIPE

1. Baking the Pie Crust. It is important to par-bake or fully blind-bake the crust to ensure that you don’t end up with a soggy bottom. Additionally, you will want to make sure that the pie crust is cooled completely before adding the warm filling to the baked crust.
2. Broiling and Baking the Meringue. If you don’t have a kitchen torch, you can toast the top of the meringue by either baking in the oven at 400° F for 5 to 8 minutes or by broiling in the oven for a few seconds.
3. Use room-temperature eggs. Room-temperature egg whites are easier to whip and will produce lighter, airier meringue.
4. Use a clean, grease-free bowl. To ensure your egg whites whip properly, start with a clean, grease-free bowl. Cleaning with white vinegar is a good way to remove any grease left behind from cleaning if hot soapy water doesn’t do the trick.
5. Add the meringue to the hot filling. To make sure your pie does not end up a watery, loose mess, add the meringue to the filling while it is still hot. The hot filling will help to cook the meringue from the bottom up.

Did you make this recipe?

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While you are here…Check out these delicious recipes:

• EASY SWEET POTATO PIE | NO BLENDER RECIPE
• The Perfect Key Lime Pie
• Diner-Style Strawberry Pie With Sauce 2 Ways

Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.

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