Not a fan of the chalky taste and gelatinous texture of commercially made lemon meringue pies? Follow this easy Homemade lemon meringue pie recipe tutorial and be amazed.
Break some eggs, squeeze a few lemons and roll out a your favorite pie crust. It’s really not difficult to whip a up lemon meringue pie.
If you have never eaten a homemade lemon meringue pie it’s time.
How to Make Lemon Meringue Pie:
Lemon Meringue Pie Crust.
If you want a REALLY easy lemon meringue recipe buy your crust. Now you you’ve saved some work. But you’ve loston flavor and texture.
Coconut Oil Pie Crust:
If you want a really good pie. Make your own crust. Nothing beats homemade. I have two Excellent pie crusts recipes that will convince you of that.
- The recipe for our coconut oil single crust pie is here. The flavor and ease of making this crust recipe make it our first choice for pie crusts. If you have NEVER made a pie crust. Start with this one.
- Note: This crust will work with Tom’s Red Mill gluten free flour if you need gluten free.
- Bake the crust and set it aside while you make the lemon filling and meringue. Timing is important in this recipe.
Sourdough Pie Crust. Another winner!
Another great pie crust for lemon meringue is our sourdough Pie Crust recipe. If you are a sourdough baker this is one FANTASTIC way to use up your discard. And the flavor is amazing.
This is a butter crust made in a food processor (if you have one). VERY simple. And SO good.
You will need some pie weights to hold down your single crust pie as it bakes. Otherwise the crust will rise and warp as it bakes.
Make the lemon Filling…
- Note: Making the lemon curd is really pretty simple. Just follow the recipe carefully.
- You will need a medium saucepan and a good whisk.
- The only tricky part is this. Adding in the egg mixture to the sugar mixture without partially cooking the eggs.
- This is why you turn down the sugar mixture and stir some of it hot, into the eggs. This tempers the eggs so they won’t cook.
- Be careful when reheating the mixture to boiling. those eggs will try to cook.
- Whisk it constantly to avoid little white flecks of cooked egg in your filling. Not the end of the world if it happens, just not the desired result. It takes about three minutes, stirring constantly, to thicken the sauce.
Doesn’t that look scrumptious? It is.
Now for the meringue:
- It’s really not hard, just beating up some egg whites, cream of tartar and sugar. Follow the recipe and beat the egg whites until stiff peaks form.
- Spread and seal the meringue over the top of the HOT filling. This will help seal the meringue onto the filling when cooling the pie. This is important for best results.
- After you are happy with the look of the meringue, (let your artistic genie out of the bottle. Swoops swirls, peeks)
- Bake it in your oven OR…
- Put it on the center rack of your oven and turn on the broiler for a few minutes. You need to WATCH the meringue and make sure it doesn’t burn. Get the pot holders ready. It will brown, just like roasting a marshmallow. You may have to turn the pie, as I did, to get even browning all over the meringue.
- Take it out and set it out to cool. Lovely, perfect pie.
- Cool completely before cutting. About six to eight hours
Homemade lemon meringue pie flavor is WAY ahead of store bought. The fresh ingredients delight the palate. Sans chalkiness, graininess or cloying gelatin sweet.
The fresh lemon flavor shines through well complimented by the Smooth, lovely meringue and flaky crust. Give this a try and let me know if you agree!
- Do NOT let the filling cool too long before sealing it with the meringue. Hot lemon filling will cling better to the meringue and seal as it cools.
- Smooth the meringue over ALL the filling. Do not leave spaces along the crust edge where you can see the lemon filling. Cover it all.
Lemon Meringue Pie. A lightly browned meringue; a luscious lemon filling, with a flaky, tender, coconut oil crust. Slightly sweet, tangy elegance.
For the filling:
- 1 Cup white sugar
- 2 Tablespoons all-purpose flour
- 3 Tablespoons cornstarch
- 1/4 tsp. salt
- 1 1/2 Cups water
- 2 lemons, juiced and zested
- 2 Tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked
For the Meringue:
- 4 egg whites
- 1/2 Cup white sugar
- 1/4 tsp. cream of tartar
To Make Lemon Filling:
- In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.
- Stir in water, lemon juice and lemon zest.
- Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
- Stir in butter and reduce heat to medium.
- Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.
- Whisk egg yolk mixture back into remaining sugar mixture.
- Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue:
- In a separate deep mixing bowl beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks. I used a hand held electric mixer for this.
- Pour filling into baked pie shell.
- Spread meringue on top with a spatula.
- Be SURE to cover the hot filling completely, sealing it to pastry. Draw meringue up into peaks as desired.
- Bake pie in middle of oven until meringue is golden, about 15 minutes. OR...
- Broil on low for 2 or more minutes, watching constantly until meringue is golden brown. I had to brown the center top and then partially pull it out of my oven and turn it like roasting a marshmallow to get it evenly browned. NOTE: This method is quick but the meringue may not hold up as long, so plan on finishing the pie quickly
Tips on Lemon Filling:
- When making the lemon filling: The only tricky part to this is accomplishing adding in the egg mixture to the sugar mixture without partially cooking the eggs.
- This is why you turn down the sugar mixture and stir in some of it hot, into the eggs. This tempers the eggs so they won't cook.
- However, be careful when reheating the mixture to boiling. those eggs will try to cook.
- Carefully whisk it constantly to avoid little white flecks of cooked egg in your filling; not the end of the world if it happens, just not the desired result.
- This meringue uses cream of tartar to help it hold up longer. Meringue pie should be eaten up quickly to get the best result.
- Often the meringue slumps or slips off the filling or weeps. If you have those troubles follow my link in the post to hints on how to correct these problems.
Lemon Meringue Baked Pie Crust:
We have two pie crust recipes that will work well with this lemon meringue pie.
Amount Per Serving Calories 185Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 80mgSodium 104mgCarbohydrates 35gFiber 1gSugar 30gProtein 3g