Looking for the perfect dessert for the summertime? Have an excess of lemons on hand, and a sweet tooth? Well, if you answered yes to either of these questions, I have the perfect answer! Foolproof lemon meringue pie! Creamy, sweet and totally authentic in lemon flavour, this pie is the answer to your lemon pie dreams.
The majority of the is recipe is from the classic cookbook, “Joy of Cooking“. I’m sure you’re familiar with it! The crust recipe can be found on my website HERE. This recipe is nearly as easy as making the filling from a box, but trust me. It is far better tasting. Using the egg yolks in the filling, and the egg whites in the meringue cuts down on the waste of perfectly good egg whites. I made 1.5 times the meringue recipe just to use up the egg whites from the yolks called for in the filling. The lovely yellow colour of the lemon filling comes from the egg whites- all natural. Let’s get started, shall we?
Pie crust!
This pie crust is perfectly easy! I found it in an Amish cookbook, and have been using it for my pies ever since. It’s not quite as flaky as a pie made with butter, but it is very close. Plus, it’s no-fail! Roll out the dough, line your pie plate with it, and lay a piece of parchment paper over the dough. Fill the empty pie with beans, and bake for 20 minutes. Remove the beans and parchment paper and bake for another 15 minutes or until nicely browned. The beans hold the shape of the pie crust, making it ready to fill with yummy lemon pie filling!
How to make this easy lemon filling.
- In a medium saucepan, place 1 1/2 cups of white sugar, 6 tbsps of cornstarch and 1/4 tsp of salt.
- Whisk together.
- Gradually add 1/2 cup of cold water, and 1/2 cup of fresh squeezed lemon juice.
- When blended, add 3 egg yolks and 2 tbsps of butter.
- Boil 1 1/2 cups of water and add to mixture very slowly, whisking as you pour it in.
- Bring the mixture to a full boil over medium heat, stirring gently. As it begins to thicken, reduce heat and simmer for 1 minute.
- Add the zest of one lemon to the filling.
- Pour into a cooled pie crust, and top with meringue!
The meringue!
- In the bowl of a stand mixer, beat 3 egg whites until frothy. Add 1/2 tsp of cream of tartar and beat until stiff but not dry. Make sure the peaks will tip over a bit when lifted.
- Beat in 4 1/2 tbsps of sugar.
- Add 1 tsp of vanilla.
- Pipe or spread the meringue on the pie and bake at 350 degrees F for 10 to 15 minutes.
- Let cool completely on a cooling rack before slicing into this delicious treat!
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Tips for making lemon meringue pie.
- Make sure not to over-beat the meringue. After adding the cream of tartar, beat until the peaks will stand up for a moment on their own, then fall over.
- When baking the pie shell, place a piece of parchment over the crust and fill the pie plate with beans. Bake this way, and your pie shell will come out perfectly, with no bubbles.
- I added a little extra lemon zest. The original recipe called for 1 tsp, and I used the zest of one whole lemon…the more the merrier!
- When making the lemon filling, make sure to keep whisking. This will prevent lumps and burning.
Lemon Meringue Pie
Ingredients
One baked pie shell, cooled.
Lemon Filling
- 1 1/2 cups white sugar
- 6 tbsps cornstarch
- 1/4 tsp salt
- 1/2 cup cold water
- 1/2 cup freshly squeezed lemon juice
- 3 egg yolks
- 2 tbsps butter
- 1 1/2 cups boiling water
- 1 zest of a lemon
Meringue
- 3 egg whites
- 1/2 tsp cream of tartar
- 4 1/2 tbsps white sugar
- 1 tsp vanilla extract
Instructions
Lemon Filling
- In a medium saucepan, whisk together the sugar, cornstarch and salt.
- Add the cold water and lemon juice, whisking as you pour them in.
- Add the egg yolks and butter, whisking again.
- Slowly add the boiling water, whisking as it is poured into the mixture.
- Bring the mixture to a full boil over medium heat, lowering the heat when it starts to thicken, and simmer for 1 minute. Remove from heat, and pour into the cooled pie crust.
Meringue
- In the bowl of a stand mixer, beat the egg whites until frothy.
- Add the cream of tartar and beat until the peaks will stand up on their own for a moment and then topple over. Not too dry.
- Add the sugar, beat again.
- Add the vanilla and beat once more.
- Spread on pie, and bake at 350 degrees F for 10 to 15 minutes.
- Cool completely and serve with a cup of tea!
Notes
- Make sure not to over-beat the meringue. After adding the cream of tartar, beat until the peaks will stand up for a moment on their own, then fall over.
- When baking the pie shell, place a piece of parchment over the crust and fill the pie plate with beans. Bake this way, and your pie shell will come out perfectly, with no bubbles.
- I added a little extra lemon zest. The original recipe called for 1 tsp, and I used the zest of one whole lemon…the more the merrier!
- When making the lemon filling, make sure to keep whisking. This will prevent lumps and burning.
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