Tart homemade lemon custard is the star of this classic, impressive pie.
Lemon Meringue Pie: A Family Favorite
My grandmother Mae was notorious for her sweet tooth.
How she lived to 97 on a diet that included daily jelly donuts I have no idea.
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She loved to bake and one of her favorite things to make for us was lemon meringue pie.
Taking that first bite?
Cutting into the light billowy meringue, scooping up that buttery lemon filling?
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It’s even better.
I think it’s the best lemon meringue pie recipe around.
What happens when the lemon filling fails to set properly?
Elise Bauer
A runny filling, no fun!
This is how you get a “mile-high” lemon meringue pie.
If the pie is even remotely warm when you cut into it, the lemon base may be runny.
Elise Bauer
This pie is really at its best on the same day that it’s made.
If you do wind up with leftovers store them in the refrigerator, loosely covered with plastic wrap.
Lemon Meringue Pie
Eggs are easier to separate when cold.
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You’ll want to use the egg whites when they are closer to room temperature.
So separate the eggs first, then let the egg whites sit for a while before making the meringue.
Egg whites will refuse to whip up properly if they are in contact with any fat.
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So, see to it your mixer bowl and whisk are completely clean.
Fill two-thirds of the way with pie weights or dry beans.
Bake for 20 minutes.
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Then remove the foil and the pie weights.
Poke the bottom of the crust in several places with the tines of a fork.
This will help prevent the bottom from bubbling up.
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Remove from oven and set aside.
Whisk the egg yolks in a medium bowl and set aside.
Bring to a boil on medium heat, whisking constantly.
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Let simmer for a minute or two until the mixture begins to thicken.
Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat.
Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks.
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Continue to whisk in spoonfuls of the cornstarch mixture until you’ve used about half of the cornstarch mixture.
Then add the egg yolk mixture back to the pot with the cornstarch.
Return to a boil, on medium to medium high heat, stirring constantly.
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Cook 3 to 4 minutes.
(The starch will keep the eggs from curdling.)
Remove from heat and stir in the lemon juice, lemon zest, and butter.
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Turn the oven temperature down to 325F.
Heat on medium heat and whisk until the mixture bubbles and thickens.
Remove from heat and set aside.
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Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside.
Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer.
Start beating the egg whites on low speed and gradually increase the speed to medium.
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Beat until the egg whites form soft peaks.
Increase the speed to high and continue to beat until the egg whites have formed stiff peaks.
Do not over-beat, or your meringue will be grainy.
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Scoop the steaming hot filling into the pre-baked pie shell, spreading it evenly.
Working quickly, use a rubber spatula to spread the meringue mixture evenly around the edge of the pie.
Fill in the center with more meringue mixture.
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Use the back of a spoon to create peaks all over the meringue.
Bake the pie for 20 minutes at 325F, until the meringue is golden brown.
Transfer to a wire rack and let cool completely to room temperature.
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If the pie is even remotely warm when you cut into it, the lemon base may be runny.
This pie is best eaten the same day you make it.
Did you enjoy this recipe?
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Let us know with a rating and review!
Elise Bauer
Elise Bauer
