Lemon Meringue Pie. A lightly browned meringue; a luscious lemon filling, with a flaky, tender, coconut oil crust. Slightly sweet, tangy elegance.
What to do when life hands you a bag of lemons? Break some eggs and roll out a pie crust; it’s time to whip a up lemon meringue pie! I hadn’t made one…maybe ever! I had the ingredients and decided to give this recipe a try.
My entire life experience with lemon meringue pie was a grocery store bakery or an occasional splurge at a local restaurant. Not terrible…something different once in a blue moon. I rarely wanted the sunshiny lemony tang enough to endure the chalky, gelatinous taste and texture of these commercially made meringue pies. However, that large bags of lemons in my fridge, a load of eggs from our sweet hens, along with my easy peasy, coconut oil pie crust recipe means another adventure in baking awaits. Let’s just see what a homemade lemon meringue pie tastes like! Here goes!
Lemon Meringue Pie Recipe:
Make the pie crust first.
- The recipe for a single crust pie is here. The fats in this crust are really, really good for you. Go here to learn more about coconut oil. I buy mine at Costco.
- 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.
While the crust is cooling, make the lemon sauce…
- Note: Making the lemon filling is really pretty simple. Just follow the directions.
- 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 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! 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. 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 whites until they look like this. Peaks need to be stiff…but the meringue has to be spreadable so not TOO stiff!
- Spread and seal the meringue over the lemony filling while it’s still hot . 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!)
- 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.
SO…our crowd decided homemade lemon meringue pie flavor is WAY ahead of store bought. The fresh ingredients delight the palate , without 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!
This pie was not without it’s problems. You may have wondered why we have no photos of this pie on a plate! As a newbie lemon meringue pie builder I found my meringue top sliding off when the pie was cut. I found out that I had let the filling cool too long before sealing it with the meringue. Try to get the filling sealed completely and when the filling is still hot so it will seal the meringue more securely onto the filling. It was still delicious though. Good Luck!
Here is you printable Recipe: