This lemon meringue pie recipe is sooo delish!!! And trust me, if I can make a successful lemon meringue pie you can too!! This recipe is so easy to follow, and fun to make!
Lemon meringue pie is one of my favorites. Such a refreshing, light dessert that doesn’t skimp on flavor! Yummy!!!
Ingredients in Lemon Meringue Pie Recipe…
Frozen pie crust, 2 lemons, cream of tartar, sugar, salt, eggs, butter, and water are the ingredients you need to make this recipe.
My mom made delicious lemon meringue pie! Using her tulip bowl to mix up the meringue makes me feel like she’s baking with me =) Isn’t it pretty?
Making the pie…
This recipe calls for a frozen pie crust, regular or deep dish. You’ll bake up this easy crust to get it all ready for the filling. Now…if you don’t want anyone to know you’ve used a frozen pie crust just slide it into a glass pie plate. No one will be the wiser, lol!!
If you like more crust, I’d suggest using the frozen deep dish crusts. Otherwise, the regular crust is perfect for this pie!
Let the crust thaw while the oven preheats. Use a fork to prick holes in the crust before baking it.
While the crust is baking you can start to make the filling.
Zest two lemons, then squeeze them to get 1/2 cup lemon juice.
I use my grandma’s juice, so I need to strain the lemon juice after squeezing it.
I’ve just recently learned about a new easy juicer on the market, that attaches to a jar and does the straining for you. Check it out on Amazon!
You’ll also need to separate your eggs. The yolks go into the filling, and the whites will become the meringue!
In a medium saucepan, mix 1 1/4 cups sugar with 6 Tablespoons cornstarch and 1/8 teaspoon salt. Add the water, lemon zest, and juice then whisk in the egg yolks.
Add the butter and 1 1/2 cups boiling water. Mix well and boil over medium-high heat for about six minutes. Stirring the whole time. Turn off the heat and continue to stir for about a minute. Pour the filling into the pre-baked pie crust.
Meringue
Meringue is easy! It just takes a few minutes to beat the mixture until stiff peaks form. Just be patient and beat away on high until you get lovely little peaks that stay put when you lift your mixing blades up! Here’s a quick little video of making the meringue!!
Spoon the meringue over the filled pie, and spread it around.
Bake the pie for about 25 minutes, or until the meringue is lightly browned.
Cook the pie for 3 hours before serving.
Enjoy!!!
Easy Lemon Meringue Pie
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Ingredients
- 1 1/4 c. granulated sugar
- 6 Tbs. cornstarch
- 1/8 tsp. salt
- zest from 2 lemons
- 1/2 c. lemon juice
- 4 eggs separated
- 1 Tbs. butter
- 1 1/2 c. water boiling
- baked 9″ pie crust
Meringue
- 1/2 c. granulated sugar
- 1/4 tsp. cream of tartar
- 2 tsp. cornstarch
Instructions
- Bake frozen pie crust according to directions on the package. You can also use refrigerated pie crust or make a pie crust from scratch.
- LEMON PIE FILLING:
- Preheat oven to 325 degrees F. Mix 1 1/4 cups sugar with 6 Tbs. cornstarch, and salt in a medium saucepan. Add in 1/2 cup cold water, lemon zest, and lemon juice then whisk in the egg yolks. Add the butter and add 1 1/2 cups boiling water. Boil the mixture over medium-high heat and stir for about seven minutes. Reduce heat and stir an additional minute. Pour filling into already baked pie crust.
- MERINGUE:
- Beat egg whites and cream of tartar in a deep bowl with a hand mixer on high until very foamy. Continue to beat as you gradually add the sugar and cornstarch, one Tbs. at a time. Beat mixture until stiff peaks hold.
- Spoon meringue on the top of the pie and use a spatula to cover the area of the pie. Bake in the oven for about 25 minutes, or until meringue is browned. Cool for 3 hours then serve.
- Enjoy!!!
