homemade lemon meringue pie recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best homemade lemon meringue pie recipe

I’ve been making homemade lemon meringue pie for my family for years, and it’s always a hit. My kids love the tangy lemon filling and the sweet, fluffy meringue topping.

It’s a classic recipe that never goes out of style, and I love how it’s a perfect combination of sweet and sour flavors. The best part is that it’s surprisingly easy to make, even for a beginner like me.

I remember my grandmother used to make this pie all the time when I was growing up, and it always brought back fond memories of spending time with her in the kitchen. She taught me the secret to making the perfect meringue topping – it’s all about beating the eggs just right and not overbaking it.

Over the years, I’ve tweaked the recipe to make it my own, adding a touch of zest to the lemon filling and using fresh eggs from our backyard chickens. My family loves it when I serve this pie at family gatherings, and it’s always a crowd-pleaser.

In fact, I’ve even started making mini pies for special occasions like birthdays and holidays. The key to making this pie truly special is in the technique – you have to be patient and let the filling set properly before adding the meringue topping.

And don’t even get me started on the health benefits of this pie! With fresh lemons and real sugar, it’s a much healthier option than many store-bought pies out there.

Homemade Lemon Meringue Pie

4.7 from 1125 votes

This classic homemade Lemon Meringue Pie features a flaky pie crust filled with a tangy lemon filling and topped with a light, fluffy meringue. It is a delightful balance of sweet and tart flavors.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
4-5 tablespoons ice-cold water

For the Lemon Filling

1 1/2 cups granulated sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
Zest of 2 lemons
4 large egg yolks
1/2 cup unsalted butter, melted
2 teaspoons vanilla extract

For the Meringue

4 large egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add the cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
6Roll out the chilled dough on a lightly floured surface until it is about 1/8 inch thick.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the excess dough and crimp the edges.
9Place a piece of parchment paper over the crust and fill it with pie weights or dried beans.
10Bake for 15 minutes.
11Remove the parchment and weights, and bake for an additional 5-7 minutes, or until the crust is lightly golden.
12Set aside to cool.
13While the crust is baking, prepare the lemon filling.
14In a medium saucepan, whisk together sugar, cornstarch, and salt.
15Gradually whisk in lemon juice and lemon zest.
16Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
17In a separate bowl, whisk the egg yolks.
18Slowly pour about 1/2 cup of the hot lemon mixture into the egg yolks, whisking constantly to temper the eggs.
19Pour the egg mixture back into the saucepan, whisking continuously.
20Bring the mixture to a boil and cook for 2 minutes, or until it thickens.
21Remove from heat and stir in melted butter and vanilla extract.
22Pour the lemon filling into the cooled pie crust and smooth the top with a spatula.
23Preheat the broiler to high.
24In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
25Gradually add the sugar, beating until stiff, glossy peaks form.
26Gently fold in the vanilla extract.
27Spread the meringue evenly over the lemon filling, sealing the edges to the crust.
28Broil the pie for 1-2 minutes, or until the meringue is lightly golden.
29Watch carefully to prevent burning.
30Allow the pie to cool completely on a wire rack before serving.
31Chill in the refrigerator for at least 2 hours before serving.
32Garnish with a lemon slice if desired.

🔧Equipment

Mixing bowl
Pie dish
Whisk
Hand mixer

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 350mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 5g

📝Notes

Tips: For a smoother meringue, ensure there is no trace of yolk in the egg whites. The pie can be stored in the refrigerator for up to 3 days.

Watch Video Of How Homemade Lemon Meringue Pie Works

This homemade lemon meringue pie recipe is perfect for any occasion – whether you’re serving a crowd at a family gathering or just want a delicious dessert for everyday eating.

One of my favorite things about this recipe is how well it stores – you can make it ahead of time and keep it refrigerated for up to 3 days without losing any flavor or texture.

❓ Frequently Asked Questions About Lemon Meringue Pie

Q1: What type of lemons should I use for this recipe?

For this recipe, you’ll want to use fresh lemons with a good balance of sweetness and acidity. I prefer using Eureka or Lisbon lemons for their bright citrus flavor.

Q2: Can I substitute regular sugar for granulated sugar?

No, granulated sugar won’t provide the same texture as superfine sugar in this recipe. Superfine sugar dissolves more easily in the lemon mixture and helps create a smooth meringue topping.

Q3: How do I prevent my meringue from weeping or becoming soggy?

To avoid weeping or sogginess, make sure your bowl is clean and dry before whipping your egg whites. Also, avoid overmixing your egg whites or overbaking your meringue topping.

Q4: Can I make this pie ahead of time?

You can prepare the filling up to 24 hours in advance, but assemble and bake the pie on the day you plan to serve it.

Q5: Why does my meringue topping not turn out fluffy?

A lackluster meringue topping might be due to overmixing your egg whites or overbaking your meringue topping.

Similar Posts