Old Fashioned Lemon Meringue Pie
Old fashioned lemon meringue pie is one of the best desserts for a warm Spring or Summer night. That mile high meringue is soft, fluffy, and so much fun to eat. Creamy, zingy lemon curd adds some bite to the sweet treat without making your mouth pucker. Lemon meringue pie a lot of work, but absolutely delicious!
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This recipe was originally published on April 18, 2019 and is being republished with updates on April 29, 2021.
Lemon Meringue Pie Break Down
Before I get down to the nitty gritty, let’s chat about the Lemon Meringue Pie recipe. I decided to use old faithful, The New Best Recipe, to whip up this classic dessert. (Read all about the pros and cons of this cookbook.) This is my most reliable cookbook, so I knew it was a recipe I could trust.
I made this pie for my husband’s birthday. He’s not a big cake guy (I know, WHAT?!), but he loves old fashioned Lemon Meringue Pie. And with lemons being a delicious Spring flavor, it worked out perfectly for his birthday.
Classic Pie Crust
The first time I made this lemon meringue pie, I rolled the pie crust in crushed graham crackers to add even more texture and flavor. This ended up making the crust very hard and unpleasant. Naturally, with round two, I decided to stick to my Great Grandmother’s pie crust recipe.
My family’s pie crust recipe is a super simple, super basic classic pie crust. I suppose you could always add a dash of sugar, but the lemon curd and mile high meringue adds so much to the party that you just don’t need a jazzed up crust.
Prep Work
Since the lemon curd and meringue that make this pie sing are a bit extra, I decided to make life a little easier for myself. Make the pie crust a day in advance to make pie day a breeze. Or, breezier…
You could even go so far as to line your pie plate with the rolled out crust. Wrap it well and store in the fridge for a day or two. When you’re about ready to bake, pop it in the freezer for 20 minutes while the oven preheats.
Zingy Lemon Curd
A perfect lemon meringue pie will have a lemon filling that is firm enough to hold its shape, but isn’t so stiff that it might as well be jello. The flavor should be lemony, but smooth and creamy without too much of an acidic bite. To achieve this, The New Best Recipe uses a lot of egg yolks to add stability and a smooth creaminess. I was a bit surprised that you only need a few lemons to achieve such a rich flavor.
This filling comes together quick! It will go from runny to thick in a matter of seconds, so be sure to stir and monitor the pot vigilantly. It is crucial to pull out all of your ingredients and measure them before you begin this recipe. (Read my tips and tricks if you need more info.) Place them right next to the stove because you aren’t going to be able to search for them. You must keep stirring.
Related Reading: Lemon Dessert Recipes
Did it Hold Up?
As I cut into the finished Lemon Meringue Pie, I was holding my breath to see if I had lemon soup, lemon jello, or lemon custard. It was perfect! Firm, yet soft enough to still be smooth and creamy. And the flavor was wonderful! I had considered buying Meyer lemons because they are less acidic and slightly sweeter, but ended up not having the time. In the end, this lemon curd filling turned out perfectly.
On a cosmetic note, the high amount of egg yolks also means that the color is more opaque than your average Lemon Meringue Pie. I can’t imagine this would bother anyone, but I feel like you should know what to expect.
Mile High Meringue
My handy recipe bible also had great methods to prevent some common lemon meringue pie failures. If you under bake the pie, the meringue will pool and be runny on the bottom. But if you over bake it, the proteins in the egg whites will contract and squeeze out moisture, causing water to bead on the surface. Not pretty.
To avoid this, you make sure to pour hot filling into the crust and quickly cover with the meringue. The heat from the custard will help cook the egg whites from the inside, preventing under baking. This allows you to bake the Lemon Meringue Pie at a lower temperature and prevent over baking. Boom.
It’s also important to anchor the meringue to the pie crust. The egg whites can shrink while they bake and try to pull away which would leave ugly gaps around your pie. It’s a quick fix to “attach” your meringue to the edge of the pie crust before filling in the center of your pie with meringue.
How’d it Go?
Making this old fashioned lemon meringue pie can get a bit hectic, but it’s actually not all that difficult! The lemon curd is full of flavor, but I’m all about the fluffy meringue.
There were some air bubbles between the meringue and the filling, but that’s more of a cosmetic issue than anything else. I was worried about splooshing the custard out, but I think I could have been a bit more firm.
This pie was a lot of work, but it tasted just the way lemon meringue pie is supposed to taste. A lighter-than-air, mile high meringue complemented the creamy, zingy lemon custard perfectly.
Pie Thoughts
As I was making this pie the first time, all I could think was, “I don’t think I like making pie.” And don’t worry, I’m not being a Debbie Downer, but everyone is going to find items they love to bake and others that they just aren’t crazy for. For me, pie is not a favorite thing to bake, but I will eat it until I explode.
It’s been two years since I first made this pie, and while I’m still not a big on baking pies, I’ve also found that I’ve become more confident in my pies. Even though I rarely make them, my confidence with baking has increased, so pies don’t bother me as much any more!
Enjoy!
I loved this perfectly creamy and mildly tart Lemon Meringue Pie. That mile high meringue is so light, fluffy, and tasty! And it pairs beautifully with the lemon curd hiding underneath. This dessert tastes like spring or summer in a pie plate. It may take a little bit of time and elbow grease, but your taste buds will thank you.
Be sure to share this recipe with a friend who also loves a delicious lemon meringue pie!
Lemon Meringue Pie
Ingredients
- 1 pie crust recipe*
Lemon Filling
- 7 oz sugar (1 cup)
- 1 oz cornstarch (1/4 cup)
- 1/8 tsp salt
- 1 1/2 cups cold water
- 6 egg yolks
- 1 Tbsp lemon zest
- 1/2 cup fresh lemon juice
- 2 Tbsps unsalted butter
Meringue
- 1 Tbsp cornstarch
- 1/3 cup water
- 1/4 tsp cream of tartar
- 3 1/2 oz sugar (1/2 cup)
- 4 egg whites
- 1/2 tsp vanilla
Instructions
Pie Crust
- Use your favorite basic pie crust recipe or a store bought, unbaked pie crust. Prepare and chill the dough for at least one hour or overnight.
- Take the dough out and sprinkle your work area lightly with flour. Place the dough on top and sprinkle lightly with more flour. Roll out to a 12 inch circle, frequently turning the dough to prevent sticking and adding more crumbs just like you would with flour.*If the dough was in the fridge for more than an hour, let it warm up just enough to be malleable, but not soft.
- Carefully transfer dough to a pie plate. Trim the excess, if necessary, and tuck the edges under. Cover in plastic wrap and place in the fridge for 40 minutes. Then freeze for 20 minutes. While the pie crust is in the freezer, preheat your oven to 375℉.
- Cover the frozen pie crust with a double layer of foil or parchment paper, making sure to get it into the corners. Fill with pie weights and bake for 25 minutes. Remove the foil and weights. Place back in the oven for 10 minutes, or until the pie is golden brown.
- Transfer to a rack to cool completely.
Lemon Filling
- Mix the sugar, cornstarch, salt, and water in a medium saucepan over medium heat. Bring it to a simmer, whisking a bit at first, and frequently as it begins to thicken.
- Once the mixture is quite thick, shiny, and becoming translucent, whisk in the egg yolks two at a time. (Never stop whisking.) After the eggs are combined, whisk in the zest, then whisk in the lemon juice, then the butter. Let the mixture come to a simmer, whisking constantly.
- Remove the pan from the heat and carefully place cling wrap over the top of the filling. You'll need to press it onto the surface, so be careful not to burn yourself on the filling or the sides of the pan.
Meringue
- Place the cornstarch and water in a small saucepan over medium heat. Whisk constantly as the mixture thickens. Once the mixture begins to simmer, remove it from the heat.
- Preheat the oven to 325℉.
- In a small bowl, combine the sugar and cream of tartar. Set aside. Place the egg whites and vanilla in the bowl of your stand mixer and whisk until they are frothy. Whisk in the sugar mixture, one tablespoon at a time. Continue to beat until the whites reach soft peaks.
- Add the cornstarch mixture one tablespoon at a time. Continue to beat until the meringue has reached stiff peaks. A minute or two before you hit this stage, place the lemon filling back over low heat, remove the plastic wrap and make sure it's warm before continuing to the next step.
- Pour the hot lemon filling into the pre-baked pie shell. Immediately top with meringue. Dollop the meringue around the edge of the crust, then fill in the center. Be sure to attach the egg whites to the crust to prevent shrinking. Use a spoon or a spatula to create a shaggy look.
- Bake for 20 minutes, or until the meringue is golden brown. Transfer to a cooling rack. Allow it to come to room temperature before serving.
Notes
- This recipe will use about 3- 4 lemons.
- I prefer my Great Grandmother's Pie Crust.
- Lemon Meringue Pie does not keep well. You can make the crust a day in advance, but you should serve the pie the same day you bake it.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
4 Comments
Hali
I agree, meringue’s are super tricky! Still needs lots of practice 🙂 Thanks for sharing to the Wonderful Wednesday blog hop!
Colleen
Glad you found my post! I’ve ended up making more meringues this month than I ever have before. I feel more and more confident every time I make one.
Kelly | Foodtasia
Colleen, your lemon meringue pie looks fabulous! Those billows of meringue look heavenly!
Colleen
Thank you! The meringue has always been my favorite part about this pie 😀