Lemon Meringue Pie Recipe

Lemon Meringue Pie Recipe

Ok, I’m going to tell you a little secret, I’m not proud of but no matter what I try it’s a flop. I can’t make pie crust. I can’t make it flaky like my mom’s, I can’t roll in and put it into the pie plate and I certainly can’t flute the top. I may get lucky every once in awhile ( I just keep trying and trying lol) but not very often. So I either make graham crust shells or I buy Tender flake Frozen Pie Crusts (not an affiliated item just being brutally honest.

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Best Ever Lemon Meringue Pie
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This pie is lemony, and the crust is so flaky (because I didn't make it) and I pile the meringue up so high that it looks like a mountain of clouds.

Course: Desserts
Servings: 8
Ingredients
PIE CRUST:
  • Tender-flake Frozen Pie Crust Prepare as directed on box
PIE FILLING:
  • 5 tbsp cornstarch
  • 1 cup sugar
  • 1/2 tsp salt
  • 2 cups boiling water
  • 2 eggs separated
  • 5 tbsp lemon juice
  • 2 tsp lemon rind
While preparing the filling, get your beaters and bowl for the meringue and put them in the fridge so they are really cold.
MERINGUE:
  • 8 egg whites
  • 1 cup sugar
  • 2 tsp cream of tartar
Instructions
  1. FILLING: Mix dry ingredients, gradually stir in boiling water and cook over direct heat, stirring constantly until mixture thickens.

  2. Place over hot water (double boiler) and cook for 15 minutes longer.

  3. Add small amount of hot mixture to beaten yolks, stir vigorously and return to double broiler and cook for 1 minute longer.

  4. Add lemon juice and rind. 

  5. Cool and pour into baked pastry shell. 

  6. MERINGUE: Get your beaters and bowl out of the fridge. In your stand mixer add egg whites. beat on med  until soft peaks are forming.

  7. Add cream of tartar. Continue beating and gradually add sugar. Keep beating med - high until stiff peaks form (stiff peaks to me is when I can take a fork and make a hill with it and it holds).

  8. Completely cover the whole pie filling with meringue, trying not to leave any uncovered. I use all the meringue and make swirly hills on top of mine 🙂 just making it look even prettier.  

  9. Bake @ 425 F for 5 -7  minutes, checking on it. Do not over bake it. Take it out when you start to see it is a light golden brown.

  10. Take it out of the oven, let cool on a wire rack for about 3 hours before cutting.



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