Homemade Lemon Meringue Pie Recipe from scratch.
You know up until a few months ago, I always used the lemon pie filling mixes, thinking that I couldn’t possibly find the time, or have the patience to make this delightful recipe. Boy was I wrong!This Homemade Lemon Meringue Pie recipe is so easy you will never use a lemon pie filling mix again!Click To Tweet
And the difference in flavour is amazing! There are lots of great recipes out there too – I also like one that I found in Canadian Living Magazine!
This Homemade Lemon Meringue Pie Recipe is so easy — you will become a Pie Baking Rock Star!
– 1 – 9″ pie shell – prepared and baked shortcrust pastry
– 3 egg yolks
– 1 ½ cups sugar
– 1/3 cup cornstarch plus 1 tbsp.
– 1 ½ cups water
– 3 tbsp. butter
– 2 tsp. lemon peel grated
– 1 cup lemon juice freshly squeezed,about 3 – 4 large lemons
– 3 egg whites
– 6 tbsp. sugar
– 1/2 tsp. pure vanilla extract
Juice 3-4 large fresh lemons and put some of the peel aside to make lemon zest.
The first tip to making a lovely creamy lemon meringue pie is that you have to stay with it and keep stirring at the stove!
And the second if not equally important tip is to mix a small amount of the hot filling into the beaten eggs first, and stir rapidly- – the last thing you want are lemony scrambled eggs and have to start all over again.
And that’s it!
My recipe for piecrust is so easy – you can get the recipe at The Best Homemade Piecrust Recipe or you can use a ready made pie shell from the grocer – if you wish, just make sure you bake it first. Another tip to lighten up the calorie load is to use a graham cracker pie crust. No baking required when you use a ready made crust!
- 1 9" pie shell One prepared and baked shortcrust pastry
- 3 egg yolks
- 1 ½ cup sugar
- 1/3 cup cornstarch plus 1 tbsp.
- 1 ½ cup water
- 3 tbsp. butter
- 2 tsp. lemon peel grated
- 1 cup lemon juice freshly squeezed,about 3 - 4 large lemons
- 3 egg whites
- 6 tbsp. sugar
- 1/2 tsp. pure vanilla extract
In small bowl, beat egg yolks with whisk. Set aside
*Tip: chill bowl and beaters in the refrigerator until you are ready to make the meringue.
In 2-quart saucepan, mix sugar and cornstarch;
gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Immediately stir at least half of hot mixture into egg yolks;
stir back into hot mixture in saucepan.
Boil and stir 2 minutes; remove from heat.
Stir in butter, lemon peel, lemon juice.
Pour into pie crust.
Set the pie aside on the counter to cool.
In medium bowl, beat egg whites with electric mixer on high speed until foamy.
Beat in sugar, a little at a time; continue beating until stiff and glossy.
Peaks will form when ready.
Beat in vanilla.
Spoon onto pie filling.
Spread over filling, carefully sealing meringue to edge of crust.
Bake 8 to 12 minutes at 350F/180C or until meringue is light brown.
Cool, then serve or cover in a pie box and put in the refrigerator