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Mother’s Lemon Meringue Pie – Oh Candy Basil


Discover ways to make a traditional lemon meringue pie identical to Mother used to make! With a flaky crust, tart lemon filling, and fluffy meringue topping, this dessert is certain to develop into a household favourite. Plus, watch our step-by-step tutorial to make sure good outcomes each time.

A picture of a lemon meringue pie. the meringue is fluffy and slightly browned. There are lemon wedges next to the pie.

My mother was well-known for her Lemon Meringue Pie rising up. In reality, she nonetheless is!  It was usually requested for events or sick visits. (Actually, I bear in mind folks asking my mother to carry this pie as an alternative of rooster noodle soup after they have been sick!)  I usually overlook how good it’s till I make it-then I simply can’t cease consuming it!

This recipe begins with a flakey selfmade pie crust that’s full of clean and creamy lemon filling and topped with toasted meringue. It’s completely irresistible!

a photo of a piece of lemon meringue pie sitting on a small white dessert plate

Our children particularly love the meringue. Irrespective of what number of occasions I make it with them they usually watch all the course of they’re satisfied it’s marshmallow. I suppose it’s in a manner, nevertheless it’s positively meringue. I really like that they’re so adamant. “Dad, mother made Grandma’s pie with the marshmallows!” We’re beginning to not appropriate them in any respect as they’re fairly darn certain that they’re proper and nothing goes to persuade them in any other case.

Lemon was one thing I actually struggled with as a child. I simply couldn’t stand that tart taste in any respect except it was a lemon head sweet. Do these even nonetheless exist? Anyway, It’s attention-grabbing how our style buds change as we develop up. Plenty of the meals I didn’t like as a baby aren’t ones that I simply take pleasure in now however really are my absolute favourite.

I’ve gobs of recipes with lemon like, Panko Crusted Rooster with Lemon Cream Sauce , Lemon Roasted Broccoli, Lemon Raspberry Bars, Lemon Curd, and Lemon Raspberry Donuts. I didn’t even get into the salads, cupcakes, and so on!

A picture of a slice of lemon meringue pie. The filling is bright yellow and the meringue on top is lightly toasted. There are lemon wedges and a sugar bowl in the background and a fork is on the plate next to the slice of pie.A picture of a slice of lemon meringue pie. The filling is bright yellow and the meringue on top is lightly toasted. There are lemon wedges and a sugar bowl in the background and a fork is on the plate next to the slice of pie.

What Substances Do You Want for Lemon Meringue Pie?

I’m going to interrupt up the elements checklist into two sections – filling and meringue. The elements are easy, however when mixed…look out! Completely tart filling with the marginally candy meringue, pie heaven!

For the Filling

  • Sugar
  • Cornstarch
  • Salt
  • Water
  • Lemon Zest
  • Lemon Juice
  • Egg Yolks
  • Unsalted Butter
a picture of measuring cups with ingredients for lemon meringue pie. there are containers of eggs, water, sugar, salt lemon juice, lemon zest, butter, etc.a picture of measuring cups with ingredients for lemon meringue pie. there are containers of eggs, water, sugar, salt lemon juice, lemon zest, butter, etc.

For the Meringue

  • Giant Egg Whites (room temperature)
  • Salt
  • Cream of Tarter
  • Sugar

The measurements for every elements may be discovered within the recipe card under.

A piece of lemon meringue pie. A fork is piercing the tip of the slice.A piece of lemon meringue pie. A fork is piercing the tip of the slice.

Ought to Egg Whites Be Room Temperature For Meringue?

PRO TIP: Separate the eggs whereas the eggs are chilly. They separate a lot simpler after they come straight out of the fridge.

Deliver egg whites to room temperature to make sure quantity when beating.

Hotter eggs whip quicker than chilly eggs.

Egg whites proper out of the fridge won’t whip effectively.

a photo taken over the top of a lemon meringue pie with golden meringue on top and slices of lemon scattered around ita photo taken over the top of a lemon meringue pie with golden meringue on top and slices of lemon scattered around it

Learn how to Make Lemon Meringue Pie

Ensure you may have a pre-baked pie crust (Mother’s Magic Pie Crust or My Favourite Pie Crust) prepared so as to add the filling to. Now I’m going to stroll you thru every step of constructing the filling and meringue for the greatest lemon meringue pie recipe ever!

For the Filling

  1. Mix the cornstarch, salt and sugar in a big sauce pan, after which add the water stirring till clean.
  2. Prepare dinner over medium warmth, consistently stirring, till it’s thick and clear.
  3. Take away it from the warmth.
  4. Stir within the lemon juice and lemon zest.
  5. Put it again on the warmth and prepare dinner for two minutes.
  6. Take a small quantity of the new liquid and whisk it with the egg yolks in a small bowl. This tempers the eggs in order that they don’t curdle when they’re added to the remainder of the combination.
  7. Add the tempered eggs again to the pan and prepare dinner for an additional 2 minutes, stirring consistently.
  8. Take away the pan from the warmth and add the butter.
  9. In the meantime, be making ready the meringue.

For the Meringue and Meeting

  1. Ensure the egg whites are at room temperature. Mix them with the salt and cream of tarter and whisk them on excessive pace within the bowl a stand mixer with the whisk attachment till smooth peaks kind.
  2. Proceed beating and regularly including the sugar and beat till stiff peaks kind.
  3. Pour the lemon filling right into a baked pie shell.
  4. Unfold the meringue on high of the cooled pie filling. Be certain to unfold the meringue all the way in which to the crust and up somewhat on all sides. This helps seal the meringue so it doesn’t shrink. I begin by making a donut with the meringue by spreading it first across the outer edges after which piling into the middle.
  5. Use the again of a spoon or a spatula to create peaks.
  6. Bake the pie at 350 levels F for 10-12 minutes or till the highest is golden brown down within the valleys of the meringue.
  7. Serve both at room temperature or chilled.
A picture or a lemon pie. The filling is bright yellow and the crust is light golden brown.A picture or a lemon pie. The filling is bright yellow and the crust is light golden brown.

Watch Learn how to Make Lemon Meringue Pie

Learn how to Keep away from a Soggy Pie Crust

The perfect methods to keep away from a soggy pie crust are to blind bake with each a docking and weights methodology adopted by an egg wash and additional baking.

  1. Use a glass pie plate which conducts warmth the most effective out of all pie dishes. Subsequent up? Ceramic is nice as effectively.
  2. Chill the dough within the pie plate after forming it and earlier than baking.
  3. Dock your crust by poking about 10 occasions on the crust backside and sides with a fork.
  4. Place aluminum foil or parchment paper within the crust and add weights equal to the lip of the pie or at the least midway up.
  5. For those who’re actually scuffling with a lower than flaky crust, pop a cookie sheet within the oven to preheat and place the pie plate on that. The underside warmth will assist to maintain the crust flaky.
  6. Begin at 425 levels F but when it’s browning too rapidly be ready to cut back the temperature to 375 after 5 to 10 minutes.
  7. Egg wash! After the preliminary bake of the crust, after pulling out the weights and earlier than it goes again within the oven to complete, merely brush the bottom of the crust flippantly with an egg wash (1 egg white and somewhat water or 1 egg yolk and about 2 teaspoons heavy cream whisked collectively. Yolks brown extra fyi) after which return the pie to the oven simply to set the egg, 1-2 minutes.
A top view of a lemon meringue pie with fluffy toasted meringue on top. There are a few lemon wedges next to the pie.

Why is My Lemon Meringue Pie Watery? 

  1. You’ve most definitely overworked your lemon filling. The cornstarch is crucial for bind within the filling however overworking it really weakens the filling and permits extra separation and weeping to happen. To keep away from this, prepare dinner the filling twice- cornstarch is cooked with the sugar and lemon juice till thickened barely, then the eggs are added and the entire filling is cooked once more till very thick.
  2. The second cause is that the filling is cooling so the steam is now not current if you add the meringue. The filling ought to be piping scorching, contemporary from the saucepan, if you pour it into the shell and add the meringue. Sizzling filling brings steam which is able to journey up by means of the egg whites and prepare dinner the meringue from the underside in addition to within the oven. If the filling has cooled, the filling will warmth up and the steam will get trapped between the filling and meringue, making a watery layer that causes the highest AND filling to separate.
A piece of lemon meringue pie on a dessert plate. A fork in next to the pie and there are lemon wedges and a sugar bowl and cream pitcher in the background.

What Makes Meringue Shrink?

  1. Excessive humidity and over baking meringue will trigger meringue to shrink. Climate really issues with meringue. Keep away from making meringue on humid days. The sugar within the egg-white combination takes on moisture from the air, making it smooth tough to get thick, stiff peaks. This could additionally trigger meringues to weep.
  2. Meringue ought to be sealed tightly in opposition to the pie crust to assist maintain the meringue from shrinking. To attain this, place the meringue first in a donut across the pie crust, pushing it in opposition to the perimeters. Subsequent, add extra meringue to fill in the remainder of the pie after which change to a spoon which is smaller and won’t pull on the meringue as a lot to be able to make peaks.
  3. Just be sure you solely have egg whites and never a drop of yolk. Even somewhat yolk will smash your meringue.
  4. Be certain your bowl is totally clear, no oil, no water or condensation allowed.
a photo of a whole lemon meringue pie with golden fluffy topping

Can Lemon Meringue Pie Be Made Forward of Time?

Sure and no- it may be made as much as 2 days forward of time and saved within the fridge, however it can start weeping. For that reason we virtually demand {that a} lemon meringue pie all the time be made the day of consumption.

A slice of lemon meringue pie on a white dessert plate. A fork is next to the slice of pie. The filling is bright yellow and the meringue is lightly toasted.

Learn how to Make a Lemon Meringue Pie Forward of Time

  1. Put together and bake your pie crust forward of time, masking in plastic wrap on the counter.
  2. For those who MUST make the filling forward, retailer it within the fridge after which reheat very gently and pour into the pie crust and instantly high with meringue. We tremendously encourage you to simply make it the day you bake the pie however perceive generally you gotta do what you gotta do.
A slice of lemon meringue pie on a white dessert plate with a fork next to it. A sugar bowl is in the background.

Learn how to Retailer Lemon Meringue Pie

Lemon meringue pie ought to be saved within the fridge and can maintain within the fridge for as much as 3 days.

A slice of lemon meringue pie on a white dessert plate. A fork is next to the pie, and one bite has been taken from the slice.

You’re about to be the individual that everybody is asking for his or her lemon meringue pie cravings! This pie is nearly as good as pies come, and I’m a self-proclaimed pie knowledgeable! It’s candy, tart, tangy, wealthy, decadent, and every thing you’ll ever need in a lemon meringue pie recipe!

a photo taken over the top of a single slice of pie sitting on a white dessert plate

Extra PIE RECIPES:

Servings: 8

Prep Time: 20 minutes

Prepare dinner Time: 25 minutes

Whole Time: 45 minutes

Description

This recipe begins with a flakey selfmade pie crust that’s full of clean and creamy lemon filling and topped with toasted meringue. It’s completely irresistible!

Pie Crust

  • Put together the pie crust after which chill the dough in a glass or ceramic plate for about half-hour.

    1 All Butter Pie Crust

  • Preheat the oven to 425 levels F with a cookie sheet in case you’re additional anxious a couple of soggy crust. I usually skip this.

  • Poke a number of holes on the underside and sides of the crust, about 8-10 and lay parchment on high. Fill 1/2-2/3 the way in which filled with pie weights or dried beans.

  • Bake for 17-20 minutes then take away from the oven and take out the weights and parchment.

  • Bake for a further 5-10 minutes.

  • Brush with an egg wash which has been whisked collectively (egg white and water or 1 egg yolk and 2-3 teaspoons heavy cream.) and bake 1-2 minutes extra to seal the crust.

    1 Egg White, 1 teaspoon Water

For the Filling

  • Mix EZ gel, salt, and sugar in a big sauce or inventory pan.

    1 Cup Sugar, 2/3 Cup EZ Gel, 1/2 teaspoon Salt

  • Mix in water till clean.

    1 ⅓ Cups Water

  • Prepare dinner over medium warmth, stirring consistently, till thick and clear (5-8 min).

  • Take away from warmth.

  • Stir in lemon juice and zest.

    2 ½ teaspoons Lemon Zest, 1/3 Cup Lemon Juice

  • Prepare dinner 2 min.

  • Mix a small quantity of scorching liquid with egg yolks-whisking quickly- to carry the yolks as much as temperature with out cooking them too quick.

    4 Egg Yolks

  • Return to pan and prepare dinner 2 min. stirring consistently.

  • Take away from warmth, add butter.

    2 Tablespoons Butter

  • Pour instantly into cooked pie shell (I like to make use of 1/2 a recipe of Kristin’s magic pie crust).

  • Take a big spatula filled with meringue and unfold it across the outer fringe of the pie like a donut, urgent it in opposition to the crust to utterly seal collectively crust and meringue. Pile the entire remaining meringue into the middle like a big dome and change to a small spoon. Utilizing the again of the spoon, swirl and carry the spoon to create mountain peaks and valleys.

  • Bake at 375 10-12 min, or till meringue is golden brown within the valleys.

  • Serve room temp or chilled. Retailer leftovers within the fridge.

For the Meringue

  • Beat egg whites with salt and tarter on excessive till smooth peaks kind.

    6 Egg Whites, 1/8 teaspoon Salt, 1/4 teaspoon Cream of Tarter

  • Add sugar regularly whereas beating.

    1/2 Cup Sugar

  • Beat till stiff peaks kind.

  • Unfold meringue on high of scorching lemon filling.

  • Use the again of a spoon or spatula to create peaks.

  • Bake as directed above.

For extra lemon taste, improve the lemon juice or each zest and juice, however nonetheless a lot juice you improve you must lower in water. For those who go 1/2 cup juice, take out a number of tablespoons of water. 
See notes in submit on keep away from a weeping pie, separated and shrunk meringue and soggy crust.
retailer within the fridge

Serving: 1sliceEnergy: 215kcalCarbohydrates: 42gProtein: 2gFats: 5gSaturated Fats: 2gLdl cholesterol: 81mgSodium: 232mgPotassium: 36mgFiber: 1gSugar: 38gVitamin A: 185IUVitamin C: 4mgCalcium: 9mgIron: 1mg

Creator: Candy Basil

Course: 500+ Greatest Dessert Recipes

Really useful Merchandise

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A slice of lemon meringue pie on a white dessert plate. A fork is next to the pie, and one bite has been taken from the slice.A slice of lemon meringue pie on a white dessert plate. A fork is next to the pie, and one bite has been taken from the slice.



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