Discover ways to make a basic lemon meringue pie similar to Mother used to make! With a flaky crust, tart lemon filling, and fluffy meringue topping, this dessert is certain to develop into a household favourite. Plus, watch our step-by-step tutorial to make sure good outcomes each time.

My mother was well-known for her Lemon Meringue Pie rising up. In reality, she nonetheless is!  It was usually requested for events or sick visits. (Actually, I bear in mind individuals asking my mother to deliver this pie as an alternative of rooster noodle soup after they had been sick!)  I usually overlook how good it’s till I make it-then I simply can’t cease consuming it!

This recipe begins with a flakey selfmade pie crust that’s full of easy and creamy lemon filling and topped with toasted meringue. It’s completely irresistible!

Our youngsters particularly love the meringue. Irrespective of what number of instances I make it with them and so they watch the whole course of they’re satisfied it’s marshmallow. I assume it’s in a means, but it surely’s undoubtedly meringue. I really like that they’re so adamant. “Dad, mother made Grandma’s pie with the marshmallows!” We’re beginning to not appropriate them in any respect as they’re fairly darn positive that they’re proper and nothing goes to persuade them in any other case.

Lemon was one thing I actually struggled with as a child. I simply couldn’t stand that tart taste in any respect except it was a lemon head sweet. Do these even nonetheless exist? Anyway, It’s attention-grabbing how our style buds change as we develop up. Quite a lot of the meals I didn’t like as a baby aren’t ones that I simply get pleasure from now however really are my absolute favourite.

I’ve gobs of recipes with lemon like, Panko Crusted Rooster with Lemon Cream Sauce , Lemon Roasted Broccoli, Lemon Raspberry Bars, Lemon Curd, and Lemon Raspberry Donuts. I didn’t even get into the salads, cupcakes, and many others!

What Substances Do You Want for Lemon Meringue Pie?

I’m going to interrupt up the substances checklist into two sections – filling and meringue. The substances are easy, however when mixed…look out! Completely tart filling with the marginally candy meringue, pie heaven!

For the Filling

• Sugar
• Cornstarch
• Salt
• Water
• Lemon Zest
• Lemon Juice
• Egg Yolks
• Unsalted Butter

For the Meringue

• Massive Egg Whites (room temperature)
• Salt
• Cream of Tarter
• Sugar

The measurements for every substances might be discovered within the recipe card under.

Ought to Egg Whites Be Room Temperature For Meringue?

PRO TIP: Separate the eggs whereas the eggs are chilly. They separate a lot simpler after they come straight out of the fridge.

Carry egg whites to room temperature to make sure quantity when beating.

Hotter eggs whip quicker than chilly eggs.

Egg whites proper out of the fridge is not going to whip effectively.

How one can Make Lemon Meringue Pie

Be certain you will have a pre-baked pie crust (Mother’s Magic Pie Crust or My Favourite Pie Crust) prepared so as to add the filling to. Now I’m going to stroll you thru every step of constructing the filling and meringue for the greatest lemon meringue pie recipe ever!

For the Filling

1. Mix the cornstarch, salt and sugar in a big sauce pan, after which add the water stirring till easy.
2. Prepare dinner over medium warmth, consistently stirring, till it’s thick and clear.
3. Take away it from the warmth.
4. Stir within the lemon juice and lemon zest.
5. Put it again on the warmth and cook dinner for two minutes.
6. Take a small quantity of the new liquid and whisk it with the egg yolks in a small bowl. This tempers the eggs in order that they don’t curdle when they’re added to the remainder of the combination.
7. Add the tempered eggs again to the pan and cook dinner for one more 2 minutes, stirring consistently.
8. Take away the pan from the warmth and add the butter.
9. In the meantime, be making ready the meringue.

For the Meringue and Meeting

1. Be certain the egg whites are at room temperature. Mix them with the salt and cream of tarter and whisk them on excessive velocity within the bowl a stand mixer with the whisk attachment till smooth peaks kind.
2. Proceed beating and progressively including the sugar and beat till stiff peaks kind.
3. Pour the lemon filling right into a baked pie shell.
4. Unfold the meringue on high of the cooled pie filling. Ensure that to unfold the meringue all the way in which to the crust and up just a little on all sides. This helps seal the meringue so it doesn’t shrink. I begin by making a donut with the meringue by spreading it first across the outer edges after which piling into the middle.
5. Use the again of a spoon or a spatula to create peaks.
6. Bake the pie at 350 levels F for 10-12 minutes or till the highest is golden brown down within the valleys of the meringue.
7. Serve both at room temperature or chilled.

Watch How one can Make Lemon Meringue Pie

How one can Keep away from a Soggy Pie Crust

The perfect methods to keep away from a soggy pie crust are to blind bake with each a docking and weights methodology adopted by an egg wash and additional baking.

1. Use a glass pie plate which conducts warmth the most effective out of all pie dishes. Subsequent up? Ceramic is nice as effectively.
2. Chill the dough within the pie plate after forming it and earlier than baking.
3. Dock your crust by poking about 10 instances on the crust backside and sides with a fork.
4. Place aluminum foil or parchment paper within the crust and add weights equal to the lip of the pie or no less than midway up.
5. When you’re actually fighting a lower than flaky crust, pop a cookie sheet within the oven to preheat and place the pie plate on that. The underside warmth will assist to maintain the crust flaky.
6. Begin at 425 levels F but when it’s browning too rapidly be ready to scale back the temperature to 375 after 5 to 10 minutes.
7. Egg wash! After the preliminary bake of the crust, after pulling out the weights and earlier than it goes again within the oven to complete, merely brush the bottom of the crust evenly with an egg wash (1 egg white and just a little water or 1 egg yolk and about 2 teaspoons heavy cream whisked collectively. Yolks brown extra fyi) after which return the pie to the oven simply to set the egg, 1-2 minutes.

Why is My Lemon Meringue Pie Watery? 

1. You have got probably overworked your lemon filling. The cornstarch is important for a great bind within the filling however overworking it really weakens the filling and permits extra separation and weeping to happen. To keep away from this, cook dinner the filling twice- cornstarch is cooked with the sugar and lemon juice till thickened barely, then the eggs are added and the entire filling is cooked once more till very thick.
2. The second motive is that the filling is cooling so the steam is not current whenever you add the meringue. The filling ought to be piping scorching, recent from the saucepan, whenever you pour it into the shell and add the meringue. Sizzling filling brings steam which is able to journey up by the egg whites and cook dinner the meringue from the underside in addition to within the oven. If the filling has cooled, the filling will warmth up and the steam will get trapped between the filling and meringue, making a watery layer that causes the highest AND filling to separate.

What Makes Meringue Shrink?

1. Excessive humidity and over baking meringue will trigger meringue to shrink. Climate really issues with meringue. Keep away from making meringue on humid days. The sugar within the egg-white combination takes on moisture from the air, making it smooth troublesome to get thick, stiff peaks. This will additionally trigger meringues to weep.
2. Meringue ought to be sealed tightly towards the pie crust to assist hold the meringue from shrinking. To realize this, place the meringue first in a donut across the pie crust, pushing it towards the perimeters. Subsequent, add extra meringue to fill in the remainder of the pie after which change to a spoon which is smaller and won’t pull on the meringue as a lot in an effort to make peaks.
3. Just remember to solely have egg whites and never a drop of yolk. Even just a little yolk will damage your meringue.
4. Ensure that your bowl is totally clear, no oil, no water or condensation allowed.

Can Lemon Meringue Pie Be Made Forward of Time?

Sure and no- it may be made as much as 2 days forward of time and saved within the fridge, however it’ll start weeping. For that reason we virtually demand {that a} lemon meringue pie all the time be made the day of consumption.

How one can Make a Lemon Meringue Pie Forward of Time

1. Put together and bake your pie crust forward of time, masking in plastic wrap on the counter.
2. When you MUST make the filling forward, retailer it within the fridge after which reheat very gently and pour into the pie crust and instantly high with meringue. We tremendously encourage you to simply make it the day you bake the pie however perceive typically you gotta do what you gotta do.

How one can Retailer Lemon Meringue Pie

Lemon meringue pie ought to be saved within the fridge and can hold within the fridge for as much as 3 days.

You’re about to be the person who everybody is looking for his or her lemon meringue pie cravings! This pie is pretty much as good as pies come, and I’m a self-proclaimed pie skilled! It’s candy, tart, tangy, wealthy, decadent, and the whole lot you’ll ever need in a lemon meringue pie recipe!

Extra PIE RECIPES:

Advisable Merchandise

REMEMBER TO SUBSCRIBE TO our FREE Oh Candy Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

If you attempt a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for an opportunity to be featured in our tales!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.