Although purchased pie filling preparation is quicker, and quite tasty as well, nothing surpasses the flavor of “prepared from scratch” pie filling where we use freshly squeezed lemon juice & fresh lemon zest.
It takes a bit more time, but the vibrant flavor is worth it.
How to Make Lemon Meringue Pie:
Prepare the pastry dough for a 10 x 2 1/2 inch pie plate.
You will bake the pie crust & cool to await the filling, which should still be piping hot when the meringue is applied.
Type: Pie Recipe
Serve with: coffee, tea, milk
Prep Time: 25 min
Cook Time: 10 – 15 min
Bake Time: 15 – 17 min
Yields: One 10 x 2 1/2 inch pie
How to Cook Lemon Pie Filling:
So lemony with the addition of fresh lemon juice & zest.
- 2 1/4 cups sugar
- 9 tbsp cornstarch
- 1/3 tsp salt
- 3/4 cup cold water
- 3/4 cup fresh lemon juice
- 5 large egg yolks
- 3 tbsp unsalted butter
- 2 1/4 cups boiling water
- 1 1/2 tsp grated lemon zest
- In a large sauce pan, combine sugar, cornstarch & salt.
- Slowly blend in until smooth, cold water & fresh lemon juice.
- Add well beaten egg yolks, and blend completely.
- Add in butter. * Tip: If you are using salted butter, reduce salt above to 1/4 tsp.
- Stir constantly, and gently as you slowly add in boiling water.
- Bring to a boil & continue to stir gently. Once the filling begins to thicken, turn heat down to simmer slowly for 1 min.
- Remove from the heat and stir in grated lemon zest.
- Pour mixture into prepared pie shell.
How to Make Meringue:
Since this meringue is stabilized utilizing the inclusion of cornstarch, you can expect it will not leak, deflate or weep, even if it is refrigerated for a few days.
The filling in the pie shell should be hot when you apply the meringue.
I like nice, tall billows of meringue, so sometimes, I will increase the recipe by another half to boast a truly impressive presentation. It is really worth the little, extra work & ingredients.
- 1 tbsp cornstarch
- 1 tbsp sugar
- 1/3 cup water
- 4 large egg whites – room temperature
- 1/4 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1/2 cup sugar – fine or superfine
- In a small sauce pan, mix cornstarch & sugar.
- Slowly add in & stir water, and bring to a boil over medium heat for 10 seconds, whisking & stirring constantly.
- Remove this paste from the heat & keep covered.
- In a perfectly clean & grease-free bowl, beat egg whites until soft peaks develop.
- Add & beat in vanilla extract & cream of tartar. Very slowly, beat in sugar.
- Beat on high until peaks are stiff & shiny, but not dry.
- Reduce the speed to the lowest setting, and beat in the prepared cornstarch mixture, a single tablespoon at a time. When all paste is combined into meringue, turn up the speed to medium, and beat for about 8 seconds.
Lemon Meringue Pie Assembly:
- Spread meringue lightly around edges of the hot pie filling in the pie shell to seal.
- Lightly pile on the meringue beginning near the outside to the middle of the pie, where it should be higher & more voluminous.
- Take a flat edged spatula; touch the flat side to the meringue, and pull straight off creating beautiful peaks & valleys in the meringue.
- Bake at 325 degrees F for 15 – 17 min or until the meringue is golden. * Tip: Check the meringue near the end every 30 seconds, so it doesn’t burn.
- Tip: If you increase the quantity of the meringue by half, bake for 5 min longer. If the meringue isn’t dark enough in color, place pie under a broiler just above the middle rack of the oven for a few minutes, keeping your eye on it closely.
This Lemon Meringue Pie is tangy with fluffy meringue for days!
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I hope you enjoy this Lemon Recipe on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
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