old fashioned lemon meringue pie recipe

Written ByJenny Smyth Posted on
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The Best old fashioned lemon meringue pie recipe

I’ve been making old-fashioned lemon meringue pie for years, and it’s always a hit with my family. The first time I made it, I was amazed at how simple and straightforward the recipe was. I mean, who doesn’t love a good combination of tart lemon filling and sweet, fluffy meringue on top?

It’s a classic for a reason, after all. The key to making this pie is to use fresh lemons – don’t even think about using bottled lemon juice. And make sure you don’t overmix the meringue, or it’ll be too dense and won’t hold its shape.

The technique is all in the whipping: you want to get that egg whites nice and stiff before adding in the sugar and flavorings. I like to use a pastry brush to get the edges of the crust nice and clean, too – it makes the whole thing look more professional. And let’s be real, who doesn’t love a good excuse to break out the old-fashioned cookie jar and serve up a slice (or three) with a big ol’ glass of cold milk?

It’s just one of those comfort foods that never goes out of style. My kids love helping me make the meringue – they get so excited when they get to whip it up in the stand mixer. And when we’re done, we always have to do a little taste test to make sure it’s perfect…

which means we usually end up eating half the pie before dinner even starts! My family loves this pie so much that we’ve even started making it for special occasions – like holidays and birthdays. And let me tell you, there’s nothing quite like serving up a slice (or two) at the end of a long day when everyone’s gathered ’round the dinner table.

It’s just one of those simple pleasures that never gets old.

Old Fashioned Lemon Meringue Pie

4.6 from 1712 votes

A classic dessert featuring a tangy lemon filling and a light, fluffy meringue topping. This pie is perfect for any occasion and is sure to impress.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, chilled and cubed
1/4 to 1/2 cup ice water

For the Lemon Filling

1 1/2 cups granulated sugar
6 tbsp cornstarch
1/2 tsp salt
1 1/2 cups water
1/2 cup freshly squeezed lemon juice
4 large egg yolks, beaten
2 tbsp unsalted butter
1 tsp lemon zest

For the Meringue

4 large egg whites
1/2 tsp cream of tartar
1/2 cup granulated sugar

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
2In a large mixing bowl, combine flour, salt, and sugar for the pie crust.
3Add the chilled, cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4Gradually add ice water, one tablespoon at a time, mixing just until the dough 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 edges and crimp as desired.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 20 minutes.
11Remove the parchment and weights, and bake for an additional 5-7 minutes, or until the crust is golden brown.
12Let it cool on a wire rack.
13While the crust is baking, prepare the lemon filling.
14In a medium saucepan, combine sugar, cornstarch, and salt.
15Gradually whisk in water and lemon juice until smooth.
16Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
17In a separate bowl, whisk the egg yolks.
18Gradually pour about 1 cup of the hot sugar mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
19Pour the egg mixture back into the saucepan, stirring constantly.
20Bring the mixture to a boil and cook for 2 minutes, or until it thickens.
21Remove from heat and stir in butter and lemon zest.
22Pour the filling into the cooled pie crust and spread it evenly.
23Preheat the oven to 350°F (175°C).
24In a large mixing bowl, beat the egg whites and cream of tartar using an electric mixer until soft peaks form.
25Gradually add the sugar, beating until stiff, glossy peaks form.
26Spread the meringue over the lemon filling, sealing the edges to the crust.
27Bake for 12-15 minutes, or until the meringue is golden brown and slightly firm to the touch.
28Let the pie cool completely on a wire rack before serving.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Saucepan
Whisk
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 400mg🌾Total Carbs: 60g🥦Dietary Fiber: 1g🍬Sugars: 40g🥩Protein: 7g

📝Notes

Tips: For a smoother crust, use a food processor to combine the dough ingredients. To avoid overcooking the egg yolks, add the hot sugar mixture slowly and whisk constantly. For a tangier filling, add an extra tablespoon of lemon juice.

Watch Video Of How Old Fashioned Lemon Meringue Pie Works

One of my favorite things about this old-fashioned lemon meringue pie recipe is that it’s so versatile – perfect for everyday snacks or special occasions alike.

To store leftover pie, simply wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to two days or freeze for up to three months.

When you’re ready to serve, simply thaw overnight at room temperature or reheat in the oven until warm throughout.

❓ Frequently Asked Questions About Old Fashioned Lemon Meringue Pie

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

For this old-fashioned lemon meringue pie recipe, you’ll want to use fresh lemons – preferably ones that are still nice and tart.

Q: Can I make this pie ahead of time?

You can definitely make this pie ahead of time, but keep in mind that you’ll want to assemble it just before baking – so don’t make the filling until you’re ready to put everything together.

Q: What if I don’t have an electric mixer?

No problem! You can definitely whip up your meringue by hand if you don’t have an electric mixer.

Q: Can I substitute other types of citrus for lemons?

You can try using other types of citrus for this recipe – but keep in mind that they may change the flavor profile slightly.

Q: How do I store leftover pie?

You can store leftover pie at room temperature for up to two days, or wrap it tightly in plastic wrap or aluminum foil and freeze for up to three months.

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