The PERFECT Lemon Meringue Pie Recipe
Lemon Meringue Pie is the perfect dessert recipe for any season, with zesty and citrusy lemon curd and a fluffy layer of meringue inside a flaky pie crust. Make this lemon pie with a buttery homemade pie crust or use store-bought if you are short on time. The lemon curd is rich and custardy with refreshing and bold lemon flavor from freshly squeezed lemon juice and zippy lemon zest. Each layer is satisfying to make, and you’ll love the marshmallowy meringue weather you
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A SIMPLE LEMON MERINGUE PIE
Hello Everyone!! Today I’m sharing a simple lemon meringue pie. Thanks for your love and support. Enjoy!!
Simple Lemon Meringue Pie
1 Regular Pie Crust
1/2 Cup Lemon Juice
1 - 14 ounce Can Sweetened Condensed Milk
3 Egg Yolks
Meringue Recipe
3 Egg Whites
1/4 Cup Sugar
Preheat oven @350 degrees
**Bake pie with meringue for 12 minutes or until meringue browns
**Bake pie with no meringue for 12 minutes
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Lemon Meringue Pie (No Weepy Meringue, No Runny Filling!)
This classic lemon meringue pie recipe yields a perfectly set filling and billowy meringue that won't weep--every single time! It's made 100% from scratch with just 10 ingredients.
Note that it’s topped with a SWISS meringue that I accidentally refer to as “Italian” (don’t ask me why, I’m very aware of the differences and prefer Swiss to Italian so I just don’t know where my brain was).
Recipe:
Ingredients
Pie Crust
1 pie dough (click the link to use my recommended homemade recipe):
1 egg (for egg wash)
1 teaspoon water (for egg wash)
Lemon Filling
1 cup granulated sugar (200g)
⅓ cup cornstarch
½ teaspoon salt
½ cup fresh squeezed lemon juice
5 egg yolks (save the whites for the meringue!)
1 Tablespoon lemon zest
1 ¼ cup water
3 Tablespoons salted butter
Meringue
⅔ cup granulated sugar (133g)
¾ teaspoon cream of tartar
⅛ teaspoon salt
5 large egg whites
½ teaspoon vanilla extract
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9” Pie plate (Affiliate Link):
Pie weights (recommended, may substitute dry beans) (Affiliate Link):
Saucepan (Affiliate Link):
Mixing bowls (Affiliate Link):
Instant read thermometer (Affiliate Link):
Fine mesh strainer (Affiliate Link):
Stand mixer or electric mixer (Affiliate Link):
Instructions
See recipe link for full instructions.
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Lemon Meringue Pie Recipe
Today I'm making Lemon Meringue Pie. Whilst visiting family over christmas I was treated to this delight, by my auntie Debbie. This recipe is so delicious I had to share it with you all! It's so yummy and such a refreshing pie that is really easy to make. I hope you all enjoy it!
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Enjoy!
Recipe:
Sweet Shortcrust Pastry:
225g Plain Flour (1.5 cups)
3 tsp Icing Sugar
140g Butter
1 Egg Yolk
Approximately 2 Tbsp Water
Lemon Filling:
75g Cornflour (1/2 cup)
210g Caster Sugar (1 cup)
125 ml Lemon Juice (1/2 cup)
310 ml Water (1 1/4 cup)
2 tsp Grated Lemon Rind
3 Egg Yolks
60g Unsalted Butter
Meringue:
4 Egg Whites
105g Caster Sugar (1/2 cup)
Music: CMA
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How to Make Lemon Meringue Pie - Live! | Oh Yum 201 with Anna Olson
Recipe listed below! Watch or bake along as professional chef Anna Olson whips up a beautiful lemon meringue pie live, while taking your questions!
There’s something friendly and welcoming about lemon meringue pie, especially as a springtime dessert. But no matter what time of year, anyone who gets a bite of this sweet dessert will have a spring in their step!
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• Recipe Information •
Makes one 9-inch pie
Serves 8 to 10
• Ingredients •
Dough (enough for a double crust pie – you will only need 1 crust):
- 2 ½ cups (375 g) all-purpose flour
- 1 Tbsp sugar
- 1 tsp fine salt
- 3 Tbsp (45 mL) vegetable oil
- 1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
- ¼ cup (60 mL) cool water
- 2 tsp (10 mL) white vinegar or lemon juice
- 1 egg white, lightly whisked
Lemon Curd Filling:
- 1 cup (200 g) sugar
- ¼ cup (30 g) cornstarch
- 1 cup (250 mL) water
- 6 large egg yolks
- ½ cup (125 mL) fresh lemon juice
- 2 Tbsp (30 g) unsalted butter
Meringue:
- 4 large egg whites, at room temperature
- ½ tsp (2 mL) cream of tartar
- 1/3 cup (70 g) sugar
- 3 Tbsp (20 g) icing sugar
• Directions •
1. For the dough, combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour. The dough can be made up to 2 days ahead and stored chilled, or can be frozen for up to 3 months, thawing in the fridge before rolling.
3. Roll out one disc of dough on a lightly floured work surface until it is in a circle that is just under ¼ inch (6 mm) thick. Lightly dust a 9-inch (23 cm) pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for at least 30 minutes, up to a day.
4. Preheat the oven to 400 °F (200 °C). Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 °F (140 °C).
5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.
6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.
7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.
8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (which will still be soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 °F (140 °C), until the meringue is nicely browned.
Cool the meringue completely to room temperature before chilling for at least 4 hours.
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The BEST Lemon Meringue Pie
This zingy lemon meringue pie rests in a crisp and flakey homemade butter crust and is topped with a mound of light as air Italian meringue making for an easy to make but very special treat!
Full Recipe:
This pie is a lemon-lover’s dream come true! Tons of zing and a perfect balance of sweetness and textures in each bite. I loved this recipe with a homemade butter crust but you can make a crushed cookie or nut crust if desired.
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