Lemon meringue pie is probably one of my favorite desserts. I just love it! And although it might seem like a spring/summer thing, I totally think a little citrus during these cold months helps keep the winter blues away. But I love the bright, pop of citrus flavor any time of year.
I used to find meringue-topped pies really difficult. But over the years I’ve found a few tricks/tips that help ensure a perfect meringue every time. I’m happy to share my fool-proof tips with you, along with my favorite lemon meringue pie recipe. Are you ready for some citrus in your life?
For the filling:
3/4 cup sugar
5 tablespoons cake flour
3 tablespoons corn starch
1/4 teaspoon salt
1 1/2 cups water
1/2 cup lemon + lime juice*
zest from 1 lemon
3 egg yolks
For the meringue:
12 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon corn starch (this helps keep the meringue a little drier, to avoid weeping)
6 tablespoons sugar
*Note: I like to use 1-2 lemons and half a lime for the juice. I know, it’s “lemon” meringue pie, so what’s that lime doing in there?! I personally think adding a little lime juice creates a slightly more complex/interesting flavor. But, you can use all lemon juice if you don’t have a lime on hand or if you’re a purist.
First make the meringue. The reason we make the meringue first is so it will be ready just as soon as our filling is ready. You want to add meringue on top of a HOT filling (not cooled, repeat, not cooled), as this ensures that the bottom of the meringue will begin to cook along with the top and you can avoid a weeping meringue situation.
In a glass or metal bowl with an electric mixer, beat egg whites on high until foamy. While your mixer is still running, gradually add in other ingredients and beat until stiff peaks form, 6-7 minutes. It helps if your egg whites are at room temperature, but if they’re not, don’t fret. It just may take a bit longer.
Now on to the filling and pie crust. Preheat your oven to 350°F. Bake your pie crust until almost baked through. I used a store bought crust (the refrigerator section kind), and I actually wish I hadn’t for this. This pie has some liquid components (the citrus pudding filling and meringue top), so you really want a drier pie crust or it can get just a little bit soggy. Next time I’ll either make my own crust or use a store bought one from the freezer section as I find them to bake a little flakier/drier.
To keep lumps out of your filling, start by sifting together the cake flour and corn starch. In a pot, combine the sugar, cake flour, corn starch, salt, water, zest, and citrus juice. Whisk together over medium heat until warmed through. Pour a few tablespoons of this warm mixture in with the egg yolk (in a separate bowl) and stir to combine. This tempers the eggs, so they won’t immediately cook. Once tempered, add the yolks to the milk mixture and bring to a low boil for 2-3 minutes, stirring constantly (I prefer a whisk for this to avoid clumps). The mixture will thicken into a pudding/custard. While it’s still hot, pour into your prepared crust, top with meringue and bake for 10-12 minutes.
If your oven runs hot, you may want to reduce the heat to 325°F for this pie as you really want the meringue to have time to bake through before the edges brown too much.
Also, you can see that I baked my pie on a baking sheet. Why? It makes it easier to move this jiggly pie to and from the oven. If you’re doing a really tall meringue like this, it’s also good to check and make sure your oven racks are placed so they can fit the meringue. I actually removed my top rack before preheating to accommodate the size of this pie. It’s not called “sky high” for nothing!
Allow to cool for 1-2 hours before cutting into and serving the pie. Enjoy! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.
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Ingredients
For the filling:
- ¾ cup sugar
- 5 tablespoons cake flour
- 3 tablespoons corn starch
- ¼ teaspoon salt
- 1 ½ cups water
- ½ cup lemon + lime juice*
- zest from 1 lemon
- 3 egg yolks
For the meringue:
- 12 egg whites
- ½ teaspoon cream of tartar
- ½ teaspoon corn starch (this helps keep the meringue a little drier, to avoid weeping)
- 6 tablespoons sugar
Instructions
- First make the meringue. The reason we make the meringue first is so it will be ready just as soon as our filling is ready. You want to add meringue on top of a HOT filling (not cooled, repeat, not cooled), as this ensures that the bottom of the meringue will begin to cook along with the top and you can avoid a weeping meringue situation.
- In a glass or metal bowl with an electric mixer, beat egg whites on high until foamy. While your mixer is still running, gradually add in other ingredients and beat until stiff peaks form, 6-7 minutes. It helps if your egg whites are at room temperature, but if they're not, don't fret. It just may take a bit longer.
- Now on to the filling and pie crust. Preheat your oven to 350°F. Bake your pie crust until almost baked through. I used a store bought crust (the refrigerator section kind), and I actually wish I hadn't for this. This pie has some liquid components (the citrus pudding filling and meringue top), so you really want a drier pie crust or it can get just a little bit soggy. Next time I'll either make my own crust or use a store bought one from the freezer section as I find them to bake a little flakier/drier.
- To keep lumps out of your filling, start by sifting together the cake flour and corn starch. In a pot, combine the sugar, cake flour, corn starch, salt, water, zest, and citrus juice. Whisk together over medium heat until warmed through. Pour a few tablespoons of this warm mixture in with the egg yolk (in a separate bowl) and stir to combine. This tempers the eggs, so they won't immediately cook. Once tempered, add the yolks to the milk mixture and bring to a low boil for 2-3 minutes, stirring constantly (I prefer a whisk for this to avoid clumps). The mixture will thicken into a pudding/custard. While it's still hot, pour into your prepared crust, top with meringue and bake for 10-12 minutes.
- If your oven runs hot, you may want to reduce the heat to 325°F for this pie as you really want the meringue to have time to bake through before the edges brown too much.
- Also, you can see that I baked my pie on a baking sheet. Why? It makes it easier to move this jiggly pie to and from the oven. If you're doing a really tall meringue like this, it's also good to check and make sure your oven racks are placed so they can fit the meringue. I actually removed my top rack before preheating to accommodate the size of this pie. It's not called "sky high" for nothing! Allow to cool for 1-2 hours before cutting into and serving the pie.
Hey Emma! I’d like to make this pie and I prefer baking the crust myself. do you have any pie crust recipes i could use for this? (: thanks so much! xx
is cake flour the same thing as normal flour?
if not, can I just use standard normal flour?
YES! I was looking for a good recipe for a lemon pie! Definitely making this sometime this week! 😀
http://www.misadventuro.us
Thanks for the recipe & tips. With the arrival of spring, I’m ready for all things lemon: tarts, cakes, custards, & pies! Happy Wednesday 🙂
http://www.createspace.com/5346769
OH.MY.GOSH. I know what I’ll be making tomorrow night!
This looks so delicious! Also, so beautiful that I wouldn’t want to slice into it! Must try this for our next dinner party – thanks for sharing.
xo,
http://blog.alwaysmeclothing.com/
My mom loves this, it is one of her favorites. Next time she visits I will have to try this recipe.
Uhm..yum! I’ve always been a bit scared of actually trying to make meringue, but this looks so delicious, and doable! Plus…I’m pretty sure it’d look really impressive on top of a cake plate.
Your pie looks SO DELICIOUS!! And I feel like with that mile high meringue it would totally win 1st place in a pie contest! Quick question (it’s been awhile since I have made a lemon meringue pie) how did you pile the meringue so high and peaky?
Looks so gorgeous and beautiful!
thegildedlifestyle.blogspot.com
WOW! that looks so delicious I must try making this one day
This is a great recipe!!! I would try it! I always used to do the lemon pie in the chilean way: 2 jars of sweetened condensed milk – 1 cup of lemon juice – 2 egg yolks. Its easier but i definitely would try yours 😀
That is the most beautiful dessert I have ever seen!!!!! I want to eat it right now!
xoxo,
Kalyn Goff
www.diaryofablonde.com
This looks amazing!
omggg, one of my fave desserts! looks SO good!
xx nikki
www.dream-in-neon.com
I always find it difficult to have the perfect temperature for meringue, but this looks so good! I need to try that 🙂
Is it okay to say that I’ve actually never tried meringue?! It wasn’t a common thing to have while I was growing up in Portugal, and now that I’m an adult I gravitate towards chocolate based desserts.
Next on my bucket list!!!
Rita
http://heyrita.co.uk
This looks delicious! It makes me want to get in the kitchen and bake! Thanks for sharing the recipe.
Laura
www.laurahager.blogspot.com
Delish! Lemon is my favorite flavor for Spring because it is so fresh!
this looks so good http://www.hannamarielei.com