Life has been a little wonky recently as if I was handed a bunch of lemons. As the saying goes “When life give you lemons, make lemon meringue Pie”. Okay, that might not be the original saying, but hey I like pie.
One of my husband’s favorite is lemon meringue pie. So, when he requested it a while back, I was happy to make him a pie.
While I’ve shared this recipe before, I thought this time I’d share with you, my process for making this perfect Lemon Meringue Pie.
Making a Lemon Meringue Pie
While at first glance a lemon meringue pie might seem difficult, but it really isn’t all that hard. Plus I’ve made a video to show you the process of making the pie and meringue topping.
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked
- 4 egg whites
- 6 tablespoons white suga
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Results
Yum! I mean really what else can I say? The pie came out delicious and so lemony.
The only think I’m a little unhappy with is the fact that I didn’t let it cool long enough in the video before I cut a slice, so it looks kind of droopy. It’s my own fault really because once it was in the fridge a while the next slice I cut came out beautifully!
Otherwise, this is a perfect summer treat. So light and tangy, writing about it makes me want a slice right now. Trust me you’d want one too if you have tasted this pie. So, with that, I encourage you to make your own.
If you do make your own, let me know. Send me pictures and tell me how it turned out. I’d love to see your bakes 😉
Huge yums!!! I adore LMP, too, and growing up it was my little brother’s favourite pie, so I always think of him when I see or make it. If you’re a fan of such, making it with pink grapefruits is really tasty, too (I think I first got the idea for such from Taste of Home magazine).
xoxo ♥ Jessica
OMG the pink grapefruit idea sounds amazing!!! Thank you Miss Jessica for telling me about this I think I will attempt a pink grapefruit pie 😉