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
- 1 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1 1/2 cup water
- 3 egg separated
- 3 tbsp butter
- 2 tsp lemon zest
- 1/2 cup lemon juice
- 1/2 tsp vanilla extract
- 1/2 tsp cream of tartar
- 6 tbsp granulated sugar
- 1 baked 9-inch pie shell cooled
- 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