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Lemon Meringue Pie

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Lemon Meringue Pie

I simply cannot believe I made it this long into my PieDay challenge without posting a lemon meringue pie recipe. I’ve been so busy concocting unique pies of my own that I have been remiss in covering the classics!

Lemon meringue pie is a tried and true favorite pie for many people and there is nothing that compares to a lemon meringue pie recipe that uses real lemon juice and rind. I took  my own recipe for Lemon Cake Filling and adjusted it accordingly for a pie. I knew I had to use my own because I go heavy on the lemon juice and tartness.

I don’t kid around when it comes to lemon flavor. This pie is going to punch you in the teeth with lemon flavor, just warning you.

And you’re going to like it.

Ingredients Needed for Lemon Meringue Pie

  • 2 tbsp grated lemon zest
  • 3/4 cup of freshly squeezed lemon juice
  • 3 tbsp cornstarch
  • 3/4 cup water
  • 1/2 cup of butter
  • 1/2 tsp salt
  • 1 cup of white sugar
  • 5 egg yolks

one 9 inch pre-baked pie crust

Meringue Ingredients:

  • 5 egg whites
  • 3/4 cup of sugar
  • 1/2 tsp cream of tartar
  • 1/2 tsp vanilla

 

How to Make Lemon Meringue Pie

  1. Whisk the cornstarch into the lemon juice completely while it’s cold (thus no lumps) and add in the grated lemon zest as well.
  2. Put the butter and sugar in now as well and heat on a medium burner.
  3. Bring to a boil, stirring constantly and let boil for a minute. Remove from the heat.
  4. Take the egg yolks and whisk them until they are light yellow. Save your egg whites for the meringue topping!
  5. You now need to temper the eggs, which means you take some of the hot liquid from the pot and whisk it into the egg yolks completely.Then you can whisk the yolks into the pot of hot liquid safely, without lumps forming.
  6. Now, it’s usually better to let the filling cool down before you put it into the pie crust, I wouldn’t pour it in completely hot. Let it cool enough that it won’t seep through the bottom crust badly, but not until it sets, then it’s time to get it into the pie plate.

Lemon Meringue Pie

7.In a large bowl, whip the egg whites until foamy. Add the sugar gradually and continue to whip until stiff peaks form. Spread the meringue over pie as you wish. I used an icing bag and a large tip to pipe some lovely stars onto the top of mine, meringue pipes so beautifully. Create as you wish.

Lemon Meringue Pie

8.Preheat your oven to 325 degrees and bake your meringue until it’s as golden as you like. I prefer mine very brown and you have to watch it very, very carefully to achieve this. Start checking at 5 minutes and you may have to rotate it in the oven to make sure the little peaks of meringue get browned evenly.

9. Remove from the oven and cool. Meringue will wick the moisture from the air, so cover lightly to prevent this.

Ooooh. So lovely.

Lemon Meringue Pie

It cuts beautifully and tastes even better than it looks. I adore a good, tart lemon meringue pie above almost all else.

Lemon Meringue Pie

Happy PieDay everyone! What’s everyone up to this weekend? We are doing so many exciting things!

Like cleaning the basement because my annual Halloween Open house is next weekend.

Buying snow boots for the kids.

Did I mention all the house cleaning I have to tackle?

Oh..but there is something very exciting.

It involves a pie.

And October 31st.

And my prepping and perfecting the recipe this weekend.

Now THAT’S going to be fun.

Have a great weekend everyone!

Love,

The I Pay House Cleaners In Cookies. Any Volunteers? Magpie

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Lemon meringue pie recipe using real lemons for a zesty, tangy strong lemon flavor! #lemon #meringue #pie #dessert

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Lemon Meringue Pie

Lemon meringue pie recipe using real lemons for a zesty, tangy strong lemon flavor.
5 from 1 vote
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Course
Dessert
Cuisine
pie
Servings
6
Calories
598
Author
Karlynn Johnston

Ingredients

  • 2 tbsp grated lemon zest
  • 3/4 cup freshly squeezed lemon juice
  • 3 tbsp cornstarch
  • 3/4 cup water
  • 1/2 cup butter
  • 1/2 tsp salt
  • 1 cup white sugar
  • 5 egg yolks
  • 7 oz one prebaked 9 inch pie crust

Meringue Ingredients

  • 5 egg whites
  • 3/4 cup sugar
  • 1/2 tsp cream of tartar
  • 1/2 tsp vanilla

Instructions

  1. Whisk the cornstarch into the lemon juice completely while it's cold (thus no lumps) and add in the grated lemon zest as well.
  2. Put the butter and sugar in now as well and heat on a medium burner. Bring to a boil, stirring constantly and let boil for a minute. Remove from the heat.

  3. Take the egg yolks and whisk them until they are light yellow. Save your egg whites for the meringue topping! 

  4. You now need to temper the eggs, which means you take some of the hot liquid from the pot and whisk it into the egg yolks completely. Then you can whisk the yolks into the pot of hot liquid safely, without lumps forming.
  5. Now, it's usually better to let the filling cool down before you put it into the pie crust, I wouldn't pour it in completely hot. Let it cool enough that it won't seep through the bottom crust badly, but not until it sets, then it's time to get it into the pie plate.

  6. In a large bowl, whip the egg whites until foamy. 

  7. Add the sugar gradually and continue to whip until stiff peaks form. 
  8. Spread the meringue over the pie as you wish. I used an icing bag and a large tip to pipe some lovely stars onto the top of mine; meringue pipes so beautifully. Create as you wish. 

  9. Preheat your oven to 325 degrees and bake your meringue until it's as golden as you like. I prefer mine very brown and you have to watch it very, very carefully to achieve this. Start checking at 5 minutes and you may have to rotate it in the oven to make sure the little peaks of meringue get browned evenly.

Nutrition Information

Calories: 598kcal, Carbohydrates: 81g, Protein: 7g, Fat: 28g, Saturated Fat: 13g, Cholesterol: 203mg, Sodium: 515mg, Potassium: 161mg, Fiber: 1g, Sugar: 59g, Vitamin A: 13.8%, Vitamin C: 17.4%, Calcium: 3.6%, Iron: 7.1%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Comments & Recipe Tips Share a tip or comment!

  1. Raelynn says

    Hi Karlynn – I baked this recipe a couple weeks ago and it was a total flop! My fault though, NOT the recipe. I was entertaining guests as I was baking, and that ALWAYS spells trouble for me when I’m trying a new recipe!

     So although it was a flop the flavour was amazing and delicious and I want to try again. This time I want to get it right! One thing I notice as I’m reading through the recipe is that the ingredient list for the filling includes 3/4 cup water. But, in the directions it doesn’t say when to add the water. I can’t remember what I did last time…..would you be able to let me know when you add it?

    Thanks so much 🙂

    • thekitchenmagpie says

      @Raelynn Sorry about that! With the lemon juice!

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