Ever since I can remember, my most favorite pie recipe has always been the good old fashioned and classic lemon meringue pie.
I remember my grandmother would always serve the family some lemon pie for dessert on special occasions like Christmas or for our annual New Year's day dinner.
You know what though?
Don't wait for a special occasion to make this lemon meringue pie – just do it!
As soon as possible really… because those little mountains of meringue are calling you….
shhhh…… listen close…
Do you hear it calling?
I sure do! Get in my belly! haha
Making lemon meringue pie isn't as difficult as you might think, so no worries if you're a rookie in the pie making game.
Just be sure to have all your ingredients laid out and ready, and carefully follow the steps in each section of the recipe below. I tried to make the recipe as detailed as possible so you won't have to worry about a thing. 😀
What can you expect with this pie?
A super flavorful, perfectly sweet and lemony pie, topped with some of the fluffiest most irresistible clouds of meringue on top….
- 9″ pie crust – baked and cooled (You can use the frozen store bought kind or you own)
- 1 cup sugar
- 1 1/4 cup water
- 1/4 cup cornstarch
- 3 tbsps COLD water
- 7 tbsps of lemon juice (this is about 4 average sized lemons)
- 3 egg yolks
- 2 tbsps milk
- 1 tbsp lemon zest (optional but very good to make it extra lemony!)
- 6 egg whites
- 1 1/4 cups sugar
- 1/4 tsp cream of tartar
- pinch of salt
- 1/4 tsp vanilla
- Before starting, you'll need to bake your pie crust according to the directions on the box or whatever recipe you're using (soon I'll be posting my recipe for pie crust!).
- Preheat the oven to 350°F.
Prepare the Lemon Filling
- Heat water, sugar and butter in a medium sauce pot on the stove. Bring to a boil, then turn down the heat to allow it to simmer. The sugar should be dissolved.
- In a small dish or measuring cup, using a fork or small whisk combine the cornstarch with the 3 tbsps cold water. There should be no lumps.
- Pour the cornstarch mixture into pot and stir well with a whisk. Turn the heat up to medium and allow it to thicken up. Make sure you stir frequently.
- Once the mixture looks more clear (not cloudy like when it started), add the lemon juice and stir.
- Turn down the heat to minimum. In a small dish, beat the egg yolks with the milk.
- Slowly pour the egg mixture into the pot and stir quickly. This is important in creating the best texture for your filling: Pour slow – Stir quick. This prevents the egg from cooking in little clumps when it's added – you want a nice smooth texture.
- Add the lemon zest. Cook this while stirring for about 5 minutes.
- Remove the pot from heat and allow to cool off for about 5 minutes.
- Pour the lemon pie filling into the baked pie crust. Set aside while making the meringue topping.
- Using an electric hand or stand mixer, whip together the egg whites, vanilla, salt and cream of tartar. Whip on high speed until it starts to form soft peaks.
- Turn the speed down a little on your mixer. While whipping the egg whites mixer, slowly add the sugar. It's important to pour slow – mix quick. Your meringue is ready when you see it forming stiff peaks.
Let's finish this pie!
- Please make sure that your pie is relatively cool before adding the meringue topping. It doesn't have to be cold – just not crazy hot. If the lemon filling is too hot when you put the meringue on top, it will separate from the pie when you serve it.
- Spoon the meringue topping over the lemon pie. Use a fork or spoon to form cute little dips and peaks in the meringue – this makes the pie look pretty when it's done! 😀
- Bake the pie in the oven for 20-25 minutes or until the top has a nice golden color.
- Once it's finished baking, allow the pie to cool to room temperature. For best results, place the pie in the fridge to chill over night before serving.