Homemade Lemon Meringue Pie Recipe

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Lemon Meringue Pie is actually a slice of light! Tart and tangy, shiny lemon filling is crowned with clouds of fluffy meringue this is going to blow your style buds.

There’s something really superb about pie, it’s only so excellent! Simply take a look at those weblog favorites and spot what I imply, Simple Chocolate, Contemporary Strawberry and Easiest Banoffee Pie!

Slice of Lemon Meringue pie on a plate.

Home made Lemon Meringue Pie

Lemon meringue pie must be one in every of my all time favorites. It’s shiny, zingy and recent. The meringue is like consuming a pillowy toasted marshmallow. In combination it is sort of a little slice of heaven, or sunshine! To me this pie simply screams springtime! The lemon curd is silky clean and simply the easiest mixture of tart and tangy. Then comes the pretty mountain of meringue that sits on best of the pie like a cloud. While you bake it within the oven it turns the out of doors right into a golden brown with simply the correct quantity of chew. It’s candy and lightweight, the best mixture for the lemon filling.

This Lemon meringue pie, is one to provoke. Everybody loves the clouds of meringue. Don’t let the meringue phase intimidate you. I’m going to come up with the entire pointers and tips to get a really perfect meringue. the Lemon filling is solely as simple. You’re going to be knowledgeable on this pie very quickly. So let’s make this superb meringue pie!

What You Will Want For Meringue Pie

I like that this recipes doesn’t permit the egg yolks or the egg whites to visit waste. You’re going to use the yolks within the lemon curd and the whites for the meringue.

  • Graham crackers: Overwhelm your graham crackers with a meals processor or in a freezer bag with a rolling pin. 
  • Unsalted Butter: You should definitely use unsalted butter, you don’t want a salty crust. 
  • Granulated Sugar: The little bit of candy to steadiness the tart.
  • Lemon Zest: When you don’t have a zester, use the smallest holes of a cheese grater. Prevent if you get to the white a part of the lemon as it may be sour.
  • Kosher Salt:  Salt makes the candy and tart, sweeter and extra tart.
  • Cornstarch:  The thickener for the lemon filling.
  • Unsalted Butter:  Is helping create a wealthy filling.
  • Lemon Juice: Use recent lemon juice over listen
  • Water:  To combine with the filling
  • Egg Yolks:  save the egg whites for the meringue
  • Egg Whites: Use the whites from the yolk of the filling.
  • Sugar: This the meringue fluff and style candy.
  • Cream of Tartar: Stabilizes the egg whites and creates the peaks.
  • Kosher Salt: For taste
  • Vanilla Extract: Provides the meringue that candy marshmallow like taste.

How To Make The Easiest Lemon Meringue

There are a couple of steps to this dessert, however it’s so well worth the effort. Agree with me, that is going to be one of the most highest pies you are going to ever make.

  1. Overwhelm: Flooring Graham crackers in a meals processor, combine in melted butter till the crumbs hang in a clump when pressed in combination.
  2. Pie tin: Press the crust into the ground and up the aspect of a pie pan the use of the flat backside of a small glass or measuring cup. Position within the fridge to set for approximately quarter-hour whilst the oven is preheating.
  3. Bake: Preheat the oven to 375°F and bake the crust for 10 mins.
  4. Cool: Flip the oven off and take away the pie crust. Set it on a cord rack to chill.

Make the Lemon Filling

  1. Combine: Whisk in combination the sugar and lemon zest. Upload the salt and cornstarch, whisk to distribute frivolously. Put aside.
  2. Warmth: Soften butter in a saucepan over medium warmth. Upload water, lemon juice, and the sugar/cornstarch combination, stir to verify the cornstarch dissolves. Upload the egg yolks and prepare dinner the combination, whisking repeatedly, till it thickens and a few bubbles burst on the floor, about 5 minutes. 
  3. Make it Easy: Pressure the filling thru a high quality mesh sieve right into a blank bowl.
  4. Fill: Switch cool lemon filling into the cool pie crust, quilt with plastic wrap and refrigerate till the filling units utterly, about 4 hours.

Make the Meringue

  1. Double Boiler: Whisk in combination egg whites and sugar in a heatproof bowl over a pot of simmering water. Proceed whisking till the egg white combination reaches 160°F. 
  2. Beat: Switch egg white combination right into a stand mixer bowl and upload cream of tartar. Beat with the cord whisk attachment on medium pace till it’s fluffy and reaches comfortable peaks.
  3. Flavoring: Sprinkle within the salt and circulation within the vanilla extract. Then proceed beating till the meringue is glossy and stiff peaks shape.

Collect the Pie

  1. Mix:Upload the meringue on best of the lemon filling.With a spatula push the meringue out to the perimeters leaving a dome within the center. Then use the again of a spoon to make little peaks throughout.
  2. Brown: Use a kitchen torch to brown the meringue in puts.
  3. Serve: Serve straight away
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Pouring the lemon filling in the pie crust.

Making Easiest Lemon Filling

When devour your lemon meringue pie, you need the lemon filling to be silky clean and that absolute best mixture of tartness and a little of candy. Here’s how we do this.

  • Warmth Slowly: After you seperate the egg yolks from the whites you need so as to add them to the pot ahead of they get scorching. The mix will have to be heat, however no longer scorching. If the combination is to scorching you’ll curdle the eggs or mainly scramble them.
  • Stir: The name of the game to luscious lemon filling is to stir repeatedly and stir smartly. Don’t stroll away out of your pot.
  • Pressure: Pushing the filling thru a high quality mesh strainer will ensure you are going to have silky clean lemon filling. Don’t skip this step.

Making designs with a spoon in the meringue.

Pointers For The Fluffiest Meringue

Don’t let the meringue a part of this lemon meringue pie intimidate you. This dessert goes to transform the most productive you ever made with the following pointers, perfection is only a few mins away.

  • Egg Whites: Keeping apart the egg yolks from the egg whites is tremendous essential. When you get even a smidge of egg yolk for your egg whites, your meringue might be ruined. That can assist you steer clear of that separate the eggs whilst they’re are nonetheless chilly. Chilly eggs separate higher than room temperature.
  • Room Temperature: Alternatively, room temperature egg whites will whip up more straightforward and higher so after you separate them, let your egg whites come to room temperature.
  • Create The Peaks: It would take some endurance however it would be best to ensure your peaks are excellent and stiff. Don’t fear it’s going to come
  • Design: That is essentially the most amusing phase. With the again of a spoon gently create swirls and whirls to your meringue, they are going to glance superior while you’ve browned them.
  • To Brown the Meringue:  I used a kitchen torch to get that golden brown glance you need. However you’ll be able to get the similar glance by way of shifting the oven rack with regards to the highest and turning to your broiler. position the lemon meringue pie within the oven and watch it moderately turning as had to brown it frivolously.
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Baked Lemon Meringue pie with a golden top.

Find out how to Retailer French Lemon Meringue Pie

Lemon Meringue pie is highest eaten the similar day it’s made and as quickly because the meringue is placed on. To retailer leftovers quilt in this sort of means that the plastic or foil does no longer contact the meringue if conceivable. I take advantage of toothpicks within the pie, to prop up the plastic wrap clear of the pie.

Stay within the refrigerator for as much as 3 days. There is also some “weeping” of the meringue and it’s going to separate as it’s saved. That is standard of meringue this is saved for a couple of days. It is going to no longer exchange the style, however it could the feel. It is going to nonetheless be superb!

A side view of the layers of lemon and meringue in the slice of pie.

Extra Lemony Recipes You Need to Check out

Lemon is one in every of my all time favourite components to prepare dinner and bake with. It provides such a lot zip and zing to recipes. The tartness balances out the candy in the most productive cakes. Lemon’s zing brings out the most productive in rooster and fish particularly. You’ll be able to make a easy dish completely scrumptious simply by including a recent squeeze of lemon. While you move on the lookout for lemon recipes on right here, you are going to in finding somewhat a couple of, and they’re all superb, however listed below are a couple of to get your began.

Lemon Meringue Pie

Prep Time 25 mins

Cook dinner Time 35 mins

Overall Time 1 hour

Creator Alyssa Rivers

Servings 10 Slices


  • 14
    (complete sheets) of
    Graham crackers
  • 3
    unsalted butter

Lemon filling

  • 1 1/4
    granulated sugar
  • 1
    lemon zest
  • 1/4
    kosher salt
  • 1/4
    corn starch
  • 2
    unsalted butter
  • 3/4
    lemon juice
  • 1 1/4
  • 5
    egg yolks
    save the egg whites for the meringue

Meringue topping

  • 5
    egg whites
  • ½
    granulated sugar
  • ½
    cream of tartar
  • A pinch of kosher salt
  • ½
    of vanilla extract

Serves: 10

Energy374kcal (19%)Carbohydrates55g (18%)Protein5g (10%)Fats16g (25%)Saturated Fats8g (40%)Trans Fats1gLdl cholesterol128mg (43%)Sodium220mg (9%)Potassium118mg (3%)Fiber1g (4%)Sugar40g (44%)Nutrition A485IU (10%)Nutrition C8mg (10%)Calcium35mg (4%)Iron1mg (6%)

All dietary data is according to 3rd birthday celebration calculations and is most effective an estimate. Each and every recipe and dietary worth will range relying at the manufacturers you utilize, measuring strategies and portion sizes in keeping with family.




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