Homemade Lemon Meringue Pie is not complicated to make, but it feels like a million dollars. It’s tart and sweet, buttery and creamy, a perfect pie to celebrate a special occasion or enjoy any day.
When I was about 10 years old, I decided I wanted to learn to make Lemon Meringue Pie. We had a tree in the backyard and I loved pie, particularly. So, it was the perfect idea.
I grabbed my mom’s yellow Pillsbury cookbook and went to work. My first efforts weren’t that beautiful and I learned a lot through trial and error — particularly about how to add egg yolks to hot syrup without getting bits of scrambled egg in your lemon filling. Ahem.
Over the years that I lived at home, I made hundreds of lemon pies, altering that old school recipe until I reached the right combination of tartness and sweet. It was my favorite pie in the world, and I was thrilled that I could make it myself.
My dad loved my lemon pie experiments. I was using up the lemons from his tree and feeding his sweet tooth at the same time.
Plus, he could give all the unsolicited advice he wanted. Needs more lemon flavor. Needs fluffier meringue. Etc.
Over the years Lemon Meringue Pie became the thing that I made for holidays, and the dessert my mother-in-law would request for family get-togethers. It was my thing.
I guess you could say this became my signature dish, and one of my favorite recipes of all time.
It is so much better than the mediocre ones you’ve had at restaurants and from the grocery store. I promise.
When I met FishPapa I was a little disappointed to hear that he didn’t like Lemon Meringue Pie. But, it must have been love because he tasted my pie anyway.
And he liked it!
In fact, mine is the only Lemon Meringue Pie he’ll eat. He says it tastes so much better and has superior texture to store bought and the like. You knew he was a keeper, right? 😉
I hope that you enjoy it as much as we do!
Tools I use to make this EASY:
Lemon Meringue Pie
Homemade Lemon Meringue Pie is not complicated to make, but it feels like a million dollars. It’s tart and sweet, buttery and creamy, a perfect pie to celebrate a special occasion or enjoy any day.
Preparation Time:20 minutes
Cook time:15 minutes
Total time:35 minutes
8 servings
Ingredients:
- 1 1/2 cups sugar
- 1/3 cup cornstarch
- 1 1/2 cups water
- 3 eggs yolks, beaten
- 3 tablespoons butter
- 2 teaspoons grated lemon zest
- 1/2 cup fresh lemon juice
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 6 tablespoons sugar
- 9-inch baked pie shell, cooled
Instructions:
- In a medium saucepan, combine the sugar and cornstarch. Stir in the water, blending until smooth. Cook over medium heat until the mixture boils, stirring constantly. Boil 1 minute. Remove from heat.
- Blend a small amount of the hot mixture into the beaten egg yolks. Return this to the saucepan, mixing well. Cook just until the mixture starts to boil, stirring constantly. Remove from heat.
- Stir in the butter, lemon peel, and juice. Cool slightly.
- Meanwhile, prepare the meringue. In a large mixing bowl, beat the egg whites, vanilla extract, and cream of tartar until small peaks form. Gradually beat in the sugar, 1 tablespoon at a time. Beat until stiff peaks form.
- Pour the cooled filling into the prepared pie shell. Spoon the meringue over filling, sealing to edges of the crust and spreading to cover.
- Bake at 400 degrees until the meringue is golden brown, about five to 10 minutes. Remove the pie to a cooling rack. Cool the pie for several hours before serving.
P.S. I originally posted this on February 20, 2009, but in honor of Pi Day (3.14) I’m bringing it back! Looking for some other pie ideas? Check out these:
- Chocolate Chip Pumpkin Pie
- Coconut Crunch Pie
- Mixed Berry Pie with Cinnamon and Lemon
- Nanna’s Apple Pie
- Mini Apple Pies in Jars
- Chocolate Cream Pie
- Slab Apple Pie
- Sorbet and Ice Cream Pie with Chocolate Ganache
- Toffee Dream Pie
Mother’s Day Recipes to Make Your Mama Happy
Who wants a Chocolate Butterhorn?
Mine is a Lemon Ricotta Bundt Cake. Ever since I made it a few weeks ago, everyone is asking for it and wanting me to make it again. Posted it recently at my blog, so I won’t post it again, but here it is.
http://good-life-eats.blogspot.com/2009/02/on-variation.html
How funny! I guess it’s my signature dish since I made it for Pauly Shore on a morning show spot! It was so delicious!
$5DM, sounds like you have a story to tell there!
mmm, lemon meringue pie. my mom made meringues all the time. i tried one once and it tasted fine, but looked awful. this is timely though, i have entirely too many lemons in the fridge begging to be the center of attention in some sweet treat.
i thought all day about what my signature dish is, then felt annoyed that i didn’t have one pop to mind immediately! how could someone who’s cooked since childhood not have a signature dish! i’m well known for my christmas cookies. i used to throw brunches before the boys were born, and a croissant french toast with orange butter and orange/grapefruit salad with vanilla bean syrup were usually on the menu. xmas morning has been canadian bacon leek quiche since i got married. yet none of this sounds like my defacto signature dish. i’m miffed.
I missed out on this one… not enough computer time today, but someday I’ll share my killer baked beans recipe. Everyone asks for it. 😉
Lemon Meringue — Yum, but I have to enjoy it at family parties. My mom and my sister ROCK at pies! Me? Notsomuch.
Ooooh, lemon meringue pie! I don’t think I’ve ever made this. It sure sounds yummy!
Chocolate cookies with peanut butter chips, made from devil’s food cake mix. Got the recipe from Taste of Home magazine years ago.
Only 4 ingredients, one of the easiest things I make, and this is the one I get the most requests for. Go figure!
Ingredients:
1 package (18-3/4 ounces) devil’s food cake mix
2 eggs
1/3 cup vegetable oil
1 package (10 ounces) peanut butter chips
Directions:
In a mixing bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in chips.
Roll into 1-in. balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350° for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack. Yield: 4 dozen.
Michelle H.
I’ve been married for barely 2 years but have known the hubby and his family for 6 years… Every year, I’m asked to bring Cornbread. It’s actually not dry like regular cornbread, and it has corn bits in it so it’s quite mushy and soft, somewhat a more structured version of spoon bread.
I have a feeling some family members want to try their hand at making corn bread though because last Christmas, someone said “I’m sure you can make more than just this cornbread! I want to try more stuff from you!” (or maybe they’re just sick of it hahahaha…)
This is a good pie/cheesecake…
http://jamiegetskow.blogspot.com/2008/05/chocolate-butterfinger-cheesecake.html
I gave a chicken pot pie to a family who was dealing with illness (using your recipe) and the husband said it was a work of art. My family loves it and now I’m spreading the love. Grateful for your sharing the recipe.
Yay! I love to hear that. That is a family favorite around here, for sure.
My favorite to bring to potlucks is Dirt in a sand pail. It is the one dessert that is ALWAYS gone when others are left behind! It is especially a favorite with kids. (basically it’s pudding mixed with cream cheese and cool whip and layered with crushed oreos).
My husband’s favorite is lemon meringue! I made a dairy free lemon icebox pie for the freezer last night (blending paleo lemon curd with cashew cream cheese and coconut whipped cream) so that we’d have something to eat at the hospital to celebrate the baby’s 0 birthday. Thank you for that idea–what a wonderful way to welcome a new little one. You’re so right; who celebrates your ACTUAL birthday?
Congratulations on the new baby! Yay!