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Pie is a lost art no longer! There is a resurgence of pie and the best part is that people are beginning to see that pie does not have to be “too much work.” Instead, pie can be doable and flat-out easy.
The important thing to remember if you are new to making pie is that repetition is key. Never expect that your first pie crust or first attempt at making a pie will be perfect. Instead, remember that every time you make a pie, banking up your practice, the easier it will become. Eventually, you won’t even think about it!
What makes a good lemon meringue pie?
Lemon meringue pie has three components that make it a good pie:
- The crust should be well baked, golden brown, and flaky. Pie crust can take time to understand and understand the “feel for,” but my favorite crust is one that has always been my go-to.
- The filling is lemon curd and needs to have a balance of bright lemon flavor with a bit of richness. The key is to make sure the filling is cooked until thick. A big mistake easily made is cooking the curd until it only slightly thickens. Instead, keep cooking until it is noticeably harder to whisk.
- The meringue, which is traditionally a French meringue, is the conventional topping for a lemon pie. Raw egg whites and sugar are whisked until voluminous and stiff peaks form. But the texture and flavor of a French meringue can be boring. It’s also the least stable meringue, prone to weeping, excreting drops of liquid. Instead of going with the traditional method, this recipe uses a Swiss meringue. The Swiss meringue mixes the egg whites and sugar and cooks them in a bowl over simmering water. Once the sugar is dissolved, they’re whipped which creates a denser, creamier texture that’s stable. The result is an addicting marshmallow-like texture. The Swiss meringue will be softer than the French meringue but so much better. I find this to be the best topping and much more enjoyable to eat!
The ingredients in this lemon meringue pie
- Eggs and egg yolks are both used in this lemon curd filling. Part of the whites are reserved for the meringue and the remaining whites are used in the curd. This is different from many curd recipes that only use egg yolks. But with the correct ratio of thickening, the whites are perfectly fine to use within a curd.
- Lemon juice is essential and provides the tart, bright flavor needed in the lemon filling. Make sure to use freshly squeezed lemon juice for the most flavor. No bottled stuff here!
- Sugar will balance out the tart lemon and provide more of a traditional dessert sweetness. The amount of sugar is important as it balances out the lemon without overpowering the tartness.
- Cornstarch is completely necessary to thicken the curd and make sure the pieces of pie cut easily. Clear gel can also be used.
- Cream of tartar is always in a meringue. But why? Cream of tartar is actually a byproduct of winemaking but a little bit helps stabilize egg whites and creates more volume.
- Vanilla extract will give the Swiss meringue a hint of flavor without competing with the lemon filling. Plus, the addition of the vanilla extract drives home the marshmallow-like texture of the meringue.
This is the iconic diner-staple and spring-themed pie. And take it from me: you do not need an occasion like Easter to make this. The flavor will pinch the sides of your tongue like a good tart one should, and the sweet creamy meringue will bring it all together!
More Easter posts
Main Dishes
Orange Chipotle Glazed Ham
Side Dishes
Lemon Ricotta Mashed Potatoes
Side Dishes
Creamed Peas
Side Dishes
Garlic & Rosemary Roasted Potatoes
Watch how to make this lemon meringue pie
Lemon Meringue Pie
Why is it that a lemon meringue pie is such an iconic springtime pie? Likely, it's because of the bright, fresh flavors of the lemon curd filling paired with the fluffy topping! Such a simple pairing is also pretty easy to make, especially with an already-baked pie crust!
Ingredients
For the lemon curd
- 1 9-inch pie crust baked
- 4 large egg yolks (whites reserved)
- 4 large whole eggs
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 ¼ cup fresh lemon juice
- ½ tsp kosher salt
For the Swiss meringue
- 4 large egg whites
- 1 cup granulated sugar
- ⅛ tsp cream of tartar
- ½ tsp kosher salt
- 1 tsp vanilla extract
Instructions
For the lemon curd filling
- In a 4 quart saucepan, combine the four whole eggs, four egg yolks, lemon juice, sugar, cornstarch, and salt. Whisk to combine and place over medium-low heat. Continue to whisk until the mixture begins to thicken with a few bubbles forming around the edges, 5-6 minutes. Keep whisking and allow the curd to cook until it is noticeably very thick with large bubbles forming, 4-6 minutes.4 large egg yolks (whites reserved), 4 large whole eggs, 1 ¼ cup fresh lemon juice, 1 cup granulated sugar, ¼ cup cornstarch, ½ tsp kosher salt
- Remove the curd from the heat and pour through a sieve into the prepared pie shell. Place plastic wrap directly on the lemon curd filling and place in the refrigerator until chilled, or for up to 24 hours. Once chilled, top with the meringue (recipe following).1 9-inch pie crust
For the Swiss meringue
- In the bowl of an electric mixer or a glass bowl, combine the reserved four egg whites, cream of tartar, sugar, and salt. Whisk to combine and place over barely simmering water. Continue to whisk until the mixture thickens slightly and reaches 160°F. Remove from the heat and transfer to a stand mixer.4 large egg whites, 1 cup granulated sugar, ⅛ tsp cream of tartar, ½ tsp kosher salt
- Using the whisk attachment, whisk the meringue on medium speed, increasing to medium-high until the egg whites cool to room temperature, 3-4 minutes. Continue to whisk until the meringue becomes thick and holds a stiff peak, 4-6 minutes.
- Once at stiff peaks, whisk in the vanilla extract. Add the meringue to the prepared and chilled lemon pie.1 tsp vanilla extract
- Using a kitchen torch or broiler, brown the meringue and serve immediately.
Video
Nutrition
Serving: 1 servingCalories: 507 kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I tried it and loved it
I came across your website on Facebook when I watched you make a lemon meringue pie. Ironically, this is our favorite dessert for Easter and basically anytime of day ending in Y. I usually make the lemon part using a package of cooked lemon pudding just like Grandma did. It is hard to find the brand I grew up on and the J version is hard to find a cooked lemon pudding. So, I thought I would try to make a pie totally from scratch.
I veered from your recipe a little by using a 3-2-1 shortbread crust. The only time I like a regular pie crust is having a pasty, the famous Cornwall/Upper Peninsula of Michigan hand held dinner. If you haven’t had one, google it. It is so good.
but I digress, back to this pie. I had to juice 7 lemons to come up with 1.25 cups of juice. That was the hardest part of making the curd. It was so flavorful, tart with just a touch of sweetness. It was so good and so easy to make. I had no egg ribbons in it either. It mixed up nicely as I mixed the eggs, sugar and cornstarch together first and then added in the lemon juice.
Next, I took my four egg whites and made the Swiss meringue. I have never made a Swiss meringue before. I loved the creaminess of the meringue but mine did not whip up as much as I would have like it to do. I stood there after heating it over simmering water until the sugar was well dissolved. I beat it with a stand mixer for like forever. I think I beat it for over 10 minutes. My meringue never achieved stiff peaks. But I had to top beating it becasue it was not progressing along and I did not have another 20 minutes to be playing with it. I had enough meringue but it just wasn’t thick enough.
I put the pie together, and tried to do the nice swirls on top but it didn’t work. I baked it off in the oven until the meringue browned up. We just had a late night piece of pie. It was so good but I wish the meringue would have been stiffer then the pie would have looked prettier.
Presentation wise, it was an 8. Taste wise it was a 9.5/10. This was the best meringue and lemon curd ever. My guy kept saying he loved how creamy the meringue was and not overly sweet. Epic win.
Thank you for sharing your recipe. Do you have any suggestions on how to make he meringue turn out better the next time? Does meringue have to be made on a dry day or can it be a little damp? I live in Michigan, where we can have all four seasons in one day along with a blizzard, flood and tornado and never make the national news for our “interesting” weather.
Mine didn’t set up. But, it was delicious and I’ll try again.
Love your recipes Thank you I have a old recipe for woppie pies I got it back in the 70s would you like it just let me know if you have time
Today I made your meringue to top banana pudding, because I don’t like when meringue “weeps”. It was fun to make and a perfect recipe. I actually used half the sugar. (If I had been making lemon pie I would have used the whole amount.) I’ve been watching you for years and I’ve told lots of people about you because I trust your recipes and I like your happy face and your style (and your Mom and family). Keep up the great work! Thanks!
A lot of whisking but relatively easy and SO delicious! My first time making one! And I added the meringue about 2 hours before serving and it held up perfectly in the trig til dessert!