Lemon Meringue Pie
This lemon meringue pie recipe is simply out of this world. In many ways it reminds me of the pie that my aunts and grandmothers used to make. It's tarty, lemony, and the sourness of the lemons blends so nicely with the sweetness of the meringue. To make it even better, it's made with our very own home made pie crust. The recipe is made with a few less ingredients than most other lemon meringue pies which makes it a simple joy to make. Watch the video and give it a try. As always, let us know what you think.
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Best Lemon Meringue Pie Recipe ...seriously
If you love fresh-baked homemade pie, try Mama Redbuck's best lemon meringue pie recipe. The meringue recipe for this lemon pie is truly impressive; the meringue piles high and holds its shape and makes a great topping for any kind of pie you bake. My mom uses this perfect meringue for chocolate pie as well, and I love it. This lemon pie is full of fresh lemon goodness, so give this dessert recipe a try, and you'll be glad you did.
Print the complete Lemon Meringue Pie Recipe at
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Lemon Meringue Pie Recipe
pie filling ingredients:
9 Deep Dish Pie Crust
1 cup SUGAR
½ cup CORN STARCH
¼ tsp SALT
2¼ cup WATER
1 Tbsp LEMON ZEST
4 EGG YOLKS
3 Tbsp BUTTER
½ cup LEMON JUICE
meringue ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
4 EGG WHITES
1 tsp VANILLA
pinch of SALT
then another 4 Tbsp Sugar
Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.
Firstly, bake the crust and have it cooled and ready before beginning to make the pie filling.
Then break 4 eggs and separate the yolks from the whites in two separate bowls.
Zest two lemons, and then squeeze the juice to fill ½ cup.
To make the lemon pie filling:
In a saucepan, add the sugar, cornstarch, salt, and zest of two large lemons.
On medium heat, stir water into the saucepan and continue stirring the pan 15-20 minutes, or until the mixture thickens and begins two bubble.
Slowly spoon 5-6 Tbsp of the heated, thickened mixture in with the eggs yolks, stirring constantly so as not to cook the eggs.
Then stir the egg yolk mixture into the saucepan with the rest of the heated filling.
Stir in the lemon juice and butter and continue stirring until the butter is melted and the mixture is smooth.
Pour the filling into the pre-baked pie shell and set aside to cool.
To make the Meringue:
In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
Mix the three ingredients well and on the stovetop heat over medium heat, stirring until the mixture thickens and clears slightly.
Set saucepan aside to cool.
In a mixing bowl, beat the egg whites until frothy.
Add in vanilla and a pinch of salt and beat again to mix.
Gradually beat in 4 Tbsp of sugar, 1 Tbsp at a time.
Then beat in the cooled cornstarch mixture.
Continue beating until stiff peaks form.
To finish the Pie:
Take a spatula and spread the meringue evenly over the pie filling.
Lightly chop the top of the meringue to form peaks on top of the pie.
Slide the pie into an oven preheated to 400 degrees Fahrenheit and bake meringue for 10-12 minutes,
or until the top of the top of the meringue sets and shows a nice color.
Remove the pie from the oven and allow to cool completely before slicing.
When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.
THE ULTIMATE LEMON MERINGUE PIE RECIPE - How to make lemon meringue pie easy
Ever wanted to make the ultimate lemon meringue pie?
Well this lemon meringue pie recipe is so easy you will wonder why you haven't already made it, personally after much testing I feel I have found the perfect balance between the zingy lemon taste and soft spongy light meringue.
I mean come on, Lemon meringue pie is a classic and there are many different ways to make it, but this one may just be the best, even if I do say so myself.
You will need:
for the pastry-
225g flour
2 heaped tbsp of icing sugar
140g butter
1 egg yolk
2 tbsp of ice water
for the filling-
200g sugar
50g cornflour
250ml water
4 egg yolks
125ml lemon juice
50g butter
for the meringue-
4 egg whites
105g sugar
and that's its, its really simple but a classic
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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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How To Bake Lemon Meringue Pie | Lemon Meringue Pie Recipe
This is the perfect easy old fashioned lemon meringue pie! It has a smooth tart lemon filling, and a fluffy toasted meringue topping, it’s impossible to resist a slice.
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Easy Old Fashioned Lemon Meringue Pie Recipe Ingredients:
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
4 egg separated
1 teaspoon lemon zest
1/2 cup lemon juice
3 tablespoons butter
Meringue Ingredients
1/2 teaspoon cream of tar tar
1/2 teaspoon vanilla
1/4 cup plus 2 tablespoons sugar
THIS IS HOW WE DO IT:
**Prebake a frozen pie shell according to package directions and let cool.
**Combine sugar cornstarch, salt then add the milk and cook until it thickens and starts to boil. Boil 1 minutes and remove from heat.
**Beat egg yolks at high speed with an electric mixer until thick and lemon in color
Slowly stir in 1/4 of the hot sugar mixture into the egg yolks then and the remaining yolks into the hot mixture. Stir constantly for 2-3 minutes.
**Then Stir in the lemon zest, lemon juice and butter. Spoon in the pastry shell and sit aside.
**Beat egg whites and cream of tar tar at high speed 1 minute. Gradually add 1/4 cup plus 2 tablespoons sugar a little at a time beating on high until stiff peaks form and sugar is dissolved. About 2-4 minutes. Beat in vanilla extract.
** Spread meringue all over filling sealing to the edges.
**Bake at 350 degrees Fahrenheit 12-15 minutes or until it starts to lightly brown.
ENJOY!
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Cooking At Pam’s Place offers everything from old school, back in the day meals to sweet and spicy foods, meals in bowls, cold brew and farm to table eating. No matter if it's southern cooking, soul food, old school or new school were taking really good recipes and making them easy recipes that you can make at home in your own kitchen! Cooking, baking, grilling, how to and more!
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How to Make Lemon Meringue Pie | Jamie Oliver
Jamie's going to show you an old school sweet treat that'll make your tastebuds sing, lemon meringue pie! Come tea time or dessert, this is one of our absolute favourites. Sweet peaks of fluffy meringue marry gorgeously with the tangy lemon curd, crowning a perfectly crumbly sweet pastry base. An absolute thing of beauty, made super simple with Jamie's new beautiful and reliable bakeware range. Give this a go, and you'll be sure to impress with this comfort food favourite!
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