My mother was well-known for her Lemon Meringue Pie rising up. The truth is, she nonetheless is! It was usually requested for events or sick visits. (Actually, I keep in mind folks asking my mother to carry this pie as a substitute of rooster noodle soup once they have been sick!) I usually neglect how good it’s till I make it-then I simply can’t cease consuming it!
This recipe begins with a flakey do-it-yourself 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. Regardless of what number of instances I make it with them they usually watch all the course of they’re satisfied it’s marshmallow. I assume it’s in a method, nevertheless it’s positively 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 fascinating how our style buds change as we develop up. Quite a lot of the meals I didn’t like aren’t simply ones that I get pleasure from now however really are my absolute favourite.
What Substances Do You Want for Lemon Meringue Pie?
I’m going to interrupt up the elements record into two sections – filling and meringue. The elements 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
- Butter
For the Meringue
- Egg Whites (room temperature)
- Salt
- Cream of Tarter
- Sugar
The measurements for every elements 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 once they come straight out of the fridge.
Deliver 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.
Easy methods to Make Lemon Meringue Pie
Make 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.
- 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.
- Serve both at room temperature or chilled.
Easy methods to 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.
- Use a glass pie plate which conducts warmth the most effective out of all pie dishes. Subsequent up? Ceramic is nice as effectively.
- Chill the dough within the pie plate after forming it and earlier than baking.
- Dock your crust by poking about 10 instances on the crust backside and sides with a fork.
- Place tinfoil or parchment within the crust and add weights equal to the lip of the pie or a minimum of midway up.
- In case 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.
- Begin at 425 but when it’s browning too rapidly be ready to cut back the temperature to 375 after 5 to 10 minutes.
- 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.
Ideas for Making Lemon Meringue Pie
- Why is my lemon meringue pie watery?
- You will have most certainly overworked your lemon filling. The cornstarch is crucial 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, prepare 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.
- The second cause is that the filling is cooling so the steam is now not current once you add the meringue. The filling needs to be piping sizzling, recent from the saucepan, once you pour it into the shell and add the meringue. Sizzling filling brings steam which can journey up by way of the egg whites and prepare 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?
- 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 tough to get thick, stiff peaks. This could additionally trigger meringues to weep.
- Meringue needs to be sealed tightly towards the pie crust to assist maintain the meringue from shrinking. To attain this, place the meringue first in a donut across the pie crust, pushing it towards the sides. 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 to be able to make peaks.
- Just be sure you solely have egg whites and never a drop of yolk. Even just a little yolk will wreck your meringue.
- Ensure 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 is going to start weeping. Because of this we virtually demand {that a} lemon meringue pie all the time be made the day of consumption.
Easy methods to Make a Lemon Meringue Pie Forward of Time
- Put together and bake your pie crust forward of time, overlaying in plastic wrap on the counter.
- In case 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 significantly encourage you to only make it the day you bake the pie however perceive typically you gotta do what you gotta do.
Easy methods to Retailer Lemon Meringue Pie
Lemon meringue pie needs to be saved within the fridge and can maintain within the fridge for as much as 3 days.
You’re about to be the person who everybody is asking for his or her lemon meringue pie cravings! This pie is nearly as good as pies come, and I’m a self-proclaimed pie skilled! It’s candy, tart, tangy, wealthy, decadent, and all the things you’ll ever need in a lemon meringue pie!
Servings: 8
This recipe begins with a flakey do-it-yourself pie crust that’s full of easy and creamy lemon filling and topped with toasted meringue. It’s completely irresistible!
For the Filling
- 1 Cup Sugar
- 1/3 Cup Cornstarch
- 1/2 teaspoon Salt
- 1 1/3 Cups Water sizzling
- 2 1/2 teaspoons Lemon Zest about one and a half lemons zested
- 1/3 Cup Lemon Juice about 2 lemons- see observe
- 4 Egg Yolks reserve egg whites for meringue
- 2 Tablespoons Butter
For the Meringue
- 6 Egg Whites room temperature
- 1/8 teaspoon Salt
- 1/4 teaspoon Cream of Tarter
- 1/2 cup Sugar
Pie Crust
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Put together the pie crust after which chill the dough in a glass or ceramic plate for about half-hour.
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Preheat the oven to 425 levels with a cookie sheet should you’re further fearful a couple of soggy crust. I typically skip this.
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Poke just a few holes on the underside and sides of the crust, about 8-10 and lay parchment on high. Fill 1/2-2/3 the way in which stuffed with pie weights or dried beans.
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Bake for 17-20 minutes then take away from the oven and take out the weights and parchment.
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Bake for a further 5-10 minutes.
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Brush with an egg wash which has been whisked collectively (egg white and water or 1 egg yolk and 2-3 teaspoons heavy cream.) and bake 1-2 minutes extra to seal the crust.
For the Filling
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Mix corn starch, salt, and sugar in a big sauce or inventory pan.
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Mix in water till easy.
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Prepare dinner over medium warmth, stirring consistently, till thick and clear (5-8 min).
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Take away from warmth.
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Stir in lemon juice and zest.
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Prepare dinner 2 min.
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Mix a small quantity of sizzling liquid with egg yolks-whisking quickly- to carry the yolks as much as temperature with out cooking them too quick.
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Return to pan and prepare dinner 2 min. stirring consistently.
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Take away from warmth, add butter.
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Pour instantly into cooked pie shell (I like to make use of 1/2 a recipe of Kristin’s magic pie crust).
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Take a big spatula stuffed with meringue and unfold it across the outer fringe of the pie like a donut, urgent it towards the crust to fully seal collectively crust and meringue. Pile all the remaining meringue into the middle like a big dome and change to a small spoon. Utilizing the again of the spoon, swirl and carry the spoon to create mountain peaks and valleys.
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Bake at 375 10-12 min, or till meringue is golden brown within the valleys.
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Serve room temp or chilled. Retailer leftovers within the fridge.
For the Meringue
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Beat egg whites with salt and tarter on excessive till smooth peaks type.
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Add sugar progressively whereas beating.
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Beat till stiff peaks type.
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Unfold meringue on high of cooled lemon filling.
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Use the again of a spoon or spatula to create peaks.
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Bake as directed above.
See notes in put up on keep away from a weeping pie, separated and shrunk meringue and soggy crust.
retailer within the fridge
Diet Details
Mother’s Lemon Meringue Pie
Quantity Per Serving (1 slice)
Energy 215
Energy from Fats 45
% Each day Worth*
Fats 5g8%
Saturated Fats 2g13%
Ldl cholesterol 81mg27%
Sodium 232mg10%
Potassium 36mg1%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 38g42%
Protein 2g4%
Vitamin A 185IU4%
Vitamin C 4mg5%
Calcium 9mg1%
Iron 1mg6%
* % Each day Values are based mostly on a 2000 calorie weight-reduction plan.
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