Lemon Meringue Pie

I had not made a meringue Pie in many years, but I was suddenly craving a slice of that delicious Lemon Meringue that I remember my Mom making. There was something about that citrusy flavor in the lemon that I absolutely loved!

Admittedly, I was not fond of the meringue and would generally scrape that to the side. However, I really wanted the meringue too. It was so odd for me.

So I set about making the pie crust, obviously much easier to buy the premade version. I then called a family member to see if she by chance had the recipe, and of course, she did not. So I put my brain to work and made a lemon filling that came out wonderfully!

It was tart and yet sweet, filled with lemon zest to make it that much better. The meringue was slightly tricky but it did come out wonderfully!

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Why is this a good recipe?

This recipe is one that has been in many families over the generations. There are slight changes made for different families, based on what they like. This was really easy to make and tasted perfect! The meringue came out perfectly airy and I did actually eat it! It is wonderful!

Are there variations to this recipe?

You could use premade lemon pudding if you chose to, however, I really enjoy the fresh and homemade version better, and I think you will too!

Are there any tips for this recipe?

Be sure to use fresh, cold eggs. Do not skip any of the ingredients for the meringue, as they are all necessary.

Ingredients:

• Granulated Sugar
• Cornstarch
• All-purpose flour
• Water
• Juice and zest from 2 Lemons
• Pinch of salt
• Eggs
• Refrigerated pie crust

How to make Lemon Meringue Pie:

Step 1. Place one cup of granulated sugar, cornstarch, flour, and a pinch of salt into a saucepan and whisk well to combine.

Adding the granulated sugar.

Adding the cornstarch.

Adding the flour.

Step 2. Slowly whisk the water into the mixture in the saucepan over medium heat.

Step 3. Add in the juice and zest from two lemons.

Step 4. Slowly bring to a very low boil until thickened, whisking often.

Step 5. Beat together the egg yolks in a bowl, and slowly add a large spoonful or two of the heated mixture in the saucepan to the yolks and whisk together to temper and combine.

Step 6. Whisk the tempered yolk mixture into the saucepan until well combined.

Step 7. Pour the thickened filling into the prebaked pie crust.

Step 8. Add the egg whites to a mixing bowl, and beat on high until white and frothy.

Step 9. Slowly add the 6 tablespoons of sugar into the mixing bowl, one tablespoon at a time. Continue to beat on high until stiff peaks have formed.

Step 10. Layer the stiff egg white mixture over the top of the filling in the pie all the way to the edges of the pie pan.

Step 11. Bake for 10-15 minutes until lightly browned on top.

Allow to cool and chill for several hours before serving. Enjoy!

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How do I store the Lemon Meringue Pie?

When it is not being served, the Pie should be kept in an airtight container or covered tightly with plastic wrap. You can store the Pie in the refrigerator for up to 3 days.

Can this Lemon Meringue Pie be stored in the freezer?

This pie could be frozen if you chose to. You can wrap it tightly or place it in an airtight container and store in the freezer for 2 weeks. If possible, it is best to freeze the pie without the meringue topping.