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 Recipe

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

Whisk the cornstarch into the lemon juice completely while it’s cold (thus no lumps) and add in the grated lemon zest as well.

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.

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

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.

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.

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.

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.

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

Ooooh. So lovely.

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

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

Lemon Meringue Pie

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• Author: Karlynn Johnston
• Prep Time: 20 min
• Cook Time: 10 min
• Total Time: 30 minutes

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Description

Lemon meringue pie recipe using real lemons for a zesty, tangy strong lemon flavor.

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Ingredients

• 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
• inch one 9 pre-baked pie crust

Meringue Ingredients:

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

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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.
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
6. pot of hot liquid safely, without lumps forming.
7. 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.
8. 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.
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

• Serving Size: 6