Easy Lemon Meringue Pie Recipe
This lemon meringue pie is easy, tart and delicious! The lemon pie filling recipe can be be completely made from scratch, AND I've included a few shortcuts if you are looking for convenience!
This may sound a little obvious, but I absolutely adore lemons. They are such a versatile fruit and can be both incredibly refreshing as well as the ultimate flavor boost to enhance otherwise B O R I N G recipes.
EASY LEMON DESSERTS
This easy lemon pie recipe is a quick dessert to make for any summer gathering and holiday, including Memorial Day and 4th of July. This creamy lemon pie is a family favorite for our summer night cookouts as well.
If you are looking for other lemon recipes to enjoy throughout the year, you should check out this Lemon Blueberry Cheesecake Quick Bread, Little Lemon Meringue cookies, Old Fashioned Lemon Buttermilk Bundt Cake, and Sourdough Lemon Scones. I think you can say that I wasn't joking when I said I like lemons! Hehe
INGREDIENTS
There are three parts to this delicious lemon meringue pie. The lemon pie filling recipe, the meringue topping, and the pie crust.
Creamy Lemon Filling
- eggs - are the primary binding source of the pie filling. When heated the proteins in the eggs will cause a binding
- sugar - the sweetener added to the filling so that it isn't bitter from all the lemon.
- all-purpose flour - this helps the filling to thicken.
- cornstarch - is the thickener of the filling. It causes the filling to set.
- lemon zest - give the pie a little extra boost of the lemon flavor.
- lemon juice - I recommend using the juice of fresh lemons.
- butter
- water
Simple Pie Crust Or Sourdough Pie Crust
- all-purpose flour
- salt
- butter
- cold water
Basic Meringue
- egg whites - There truly are the volume of your meringue topping.
- vanilla - I love to use my homemade bourbon vanilla for an signature flavor.
- cream of tartar - is the stabilizer of the topping. It is due to the cream of tarter preventing air bubbles of the meringue from sticking together that results in the stiff peaks of the pie.
- sugar - is simply the sweetener.
A few quick tips before you begin
First, set your eggs out thirty minutes before you are ready to start baking. Room temperature eggs are going to help keep your lemon pudding from curdling. If you are in a hurry, simply place your eggs in a cup of warm water for five minutes.
I also take a moment to chop my butter for the pie crust into small pieces and pop it into the freezer. When I make pie crusts, I cheat and use my blender. If you have a Vitamix or food processer, I encourage you to try mixing your pie crust in it. My grandma would be appalled, but it is the secret to my pie crusts being lighter. Shhh. Let's keep this just between us.
Meringues can be fussy, so I always make sure that my mixing bowl and whisk are spotlessly clean before I start mixing. If there is even a tiny bit of egg yoke in the egg whites or possibly some residual butter in the bowl, the meringue will be weepy or flat.
Ready to bake? Let's do it!
Recipe
Easy Lemon Meringue Pie
Equipment
- stand mixer & whisk attachment
- measuring cups & spoons
- saucepan
- whisk
- pie pan, I prefer glass or ceramic
Ingredients
- 3 eggs room temperature
- 1 ½ C sugar
- 3 tablespoon all-purpose flour
- 3 tablespoon corns starch
- 2 tbsp butter
- 1-2 tablespoon lemon zest
- ⅓ C lemon juice
- 1 ½ C water
Simple Pie Crust
- 1 ¼ C all-purpose flour
- ¼ teaspoon salt
- ⅓ C butter chopped and chilled in freezer
- 4-5 tablespoon cold water
Basic Meringue
- 4 egg whites room temperature
- ½ teaspoon vanilla
- ½ teaspoon cream of tartar
- 6 tablespoon sugar
Instructions
- Make the pie crust (or prep store bought crust)
- In a vitamix or food processor (or traditional bowl and pastry cutter), combine flour and salt. Add in butter and pulse until the mixture looks like crumbly pea-sized pieces. Begin adding the cold water one tablespoon at a time. Form the pastry into a ball and roll into a 12 inch circle. Place the pastry into a pie pan and crimp the edges as desired, make sure to have the crust overlap the top rim of the pan to prevent the crust from sliding down during baking. Poke the crust several times with a fork to allow air to escape and bake at 450° for eight minutes. If you are using a store bought crust, poke the crust and bake as directed for a pre-baked pie crust.
Make the filling (from scratch or boxed lemon pudding)
- Separate the yolks from the whites. Set aside yokes for filling and whites for meringue.
- Preheat oven to 350°F. For filling, in a medium saucepan combine sugar, flour, cornstarch and a dash of salt. Gradually stir in water. Cook while continuously stirring over medium heat until mixture is thickened and bubbles are forming and popping. Reduce heat and stir and cook for two more minutes. Remove from heat. Temper egg yolks by first beating with a fork and then slowly adding spoonfuls of hot mixture into the eggs while stirring. Return to a gentle low boil and cook while stirring for an additional two minutes. Remove from heat, stir in butter and lemon peel. Gently stir in lemon juice.
- Keep the filling warm and make the meringue.
Make the Meringue
- Allow the egg whites to stand to room temperature. In a spotlessly clean stand mixer, combine egg whites, vanilla and cream of tartar. Beat on medium speed for about a minute or until soft peaks form.
- Gradually add sugar while constantly whisking. Beat on a high speed for about four minutes, until the mixture forms glossy peaks that stand when formed and then gently fold over . Rub a small amount between your fingers and you shouldn't feel the sugar granules.
- Pour the warm filling into the baked pie crust. Immediately spread the meringue over the pie filling, sealing the edges of the pastry with meringue. This will prevent shrinking. Bake at 350° for about 15 minutes. Cool on a wire rack for one hour, then chill uncovered in the refrigerator for three hours.
Notes
Nutrition
HOW TO STORE LEMON MERINGUE PIE
Once the pie is completely cooled, wrap it in plastic wrap and store in the refrigerator for up to 3 days. When ready to serve, remove the pie from the fridge and let it sit for 10-15 minutes prior to cutting.
If you wanted to freeze the pie, it is best to freeze it prior to the meringue being added.
TIPS AND TROUBLESHOOTING THIS EASY RECIPE
Why is my meringue weeping?
- This happens are a result of liquid getting between the meringue and the pie filling. To avoid this, you will want to spread the meringue when you pie filling is warm.
Why is it important to use room temperature eggs?
- You do not want to use cold eggs for the meringue. When you do, it will most likely result in a meringue that is not fluffy and doesn't whipped up to stiff peaks.
Do I need to let the pie cool completely before refrigerating?
- The short answer is yes. If you do not let the pie cool, it may result in a weeping meringue. It should only take a couple of hours for the pie to completely cool.
Notes
First, set your eggs out thirty minutes before you are ready to start baking. Room temperature eggs are going to help keep your lemon pudding from curdling. If you are in a hurry, simply place your eggs in a cup of warm water for five minutes. I also take a moment to chop my butter for the pie crust into small pieces and pop it into the freezer. When I make pie crusts, I cheat and use my blender. If you have a Vitamix or food processer, I encourage you to try mixing your pie crust in it. My grandma would be appalled, but it is the secret to my pie crusts being lighter and a more flaky pie crust. Shhh. Let's keep this just between us. Meringues can be fussy, so I always make sure that my mixing bowl and whisk are spotlessly clean before I start mixing. If there is even a tiny bit of egg yoke in the egg whites or possibly some residual butter in the bowl, the meringue will be weepy or flat.
Are you ready to make your own lemon meringue pie? If you do, please share it with me on instagram @ninnescah_made so I can drool over it! If you are feeling inspired and want to try another sweet dessert, check out my sweet cream cookies. The recipe is from my great grandma and is always delicious!
So easy and the most delicious pie! Perfect spring refresher!