Why You’ll Love This Lemon Meringue Pie Recipe
Try my easy and delicious Blueberry Cheesecake Bars recipe too! Lemon Meringue Pie might seem intimidating, but I promise that I’ll give you all of my test tips and instructions so that you can have lemon meringue pie success! The finished pie is well worth the effort too. You’ll love this lemon pie with a bright, zesty, and silky filling and a cloud-like topping with chewy edges just like toasted marshmallows. If you want to try your hand at more classic pie recipes, make sure you check out my homemade Apple Pie, Peach Pie and Blueberry Pie recipes too.
Lemon Meringue Pie Tips
The two most comment issues reported with lemon meringue pies are weeping (where liquid seeps out of the filling and/or the meringue) and beading (small drops of liquid form on the outside of the meringue). These tips will help you to avoid both! Complete list of ingredients and amounts can be found in the recipe card below.
Pie Crust: 1 nine-inch pie crust is the bottom layer of this pie. You will want to blind bake it so that it’s fully baked before adding the filling. My all-butter pie crust recipe is perfect, or use your favorite recipe. Some enjoy a graham cracker crust with lemon meringue pie too!
Lemon Filling for Pie
Egg Yolks: Just the yolks from four large eggs are used in the lemon curd layer of the pie. Good news though, the whites are needed later for the meringue, so there’s no waste. Water: To get the right consistency, more liquid is needed. This filling is very similar to classic lemon curd but thinned with water to make it work as a pie filling. Granulated Sugar: For a perfectly sweetened yet still tart lemon curd. Corn Starch: This is the ingredient that thickens the filling so that you’ll get perfect slices. Salt: Just a bit helps to balance the sweetness and the other flavors. Lemon Juice and Zest: Only FRESH lemon will do for this delicious pie. You’ll need 3-4 juicy lemons to get a half cup of juice. Butter: Added to the filling at the end, this makes the lemon curd silky and smooth.
Meringue for Lemon Pie
Granulated Sugar: A meringue is primarily made of sugar and egg whites, plus stabilizers for the right texture. Cornstarch: It’s the secret ingredient in my meringue that keeps small droplets of liquid from forming on the topping – this is called beading, and you don’t want it!Egg Whites: Before you start to whip these up, be sure that they are at room temperature. Cream of Tartar: This ingredient is an acid added to many recipes to help egg whites whip up better. It’s used similarly in macarons. Salt and Vanilla Extract: To add delicious flavor to the meringue layer of the pie.
Storing Tips
For best results, you should serve this pie the same day that you make it, allowing at least 90 minutes between baking and serving so that the pie sets. Leftovers can be stored, covered, in the fridge for up to two days. Use toothpicks to keep the plastic wrap from touching the meringue. Make this lemon meringue pie! It’s a classic old-fashioned recipe that everyone loves. Be sure to Pin the recipe so you can make it again and again. © Little Sunny Kitchen
