Last week was my mom’s birthday and her very, very favorite dessert is the classic Lemon Meringue Pie! Now, if I’m truthful this is one pie that has daunted me for YEARS. There was just so much that could go wrong – from a soggy crust, to a watery filling to a meringue that weeps. But I figured this would be the year that I overcame my fears and created the best homemade Lemon Meringue pie my mom had ever had! I carefully selected all the best parts and pieces of various highly rated recipes, and combined with my fail proof pie crust recipe, the recipe below is not only delicious, it was easy and fail proof. My mom (and family) loved it! Enjoy!
THE BEST HOMEMADE LEMON MERINGUE PIE
Ingredients
pie crust recipe
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/4 cup butter
- 1 free range brown egg, beaten
- 1 tablespoon distilled white vinegar
- 4 tablespoons water
pie filling
- 1 cup organic sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 whole organic lemons, juiced
- 2 tablespoons lemon zest
- 2 tablespoons butter
- 5 egg yolks, beaten
filling
- 5 organic egg whites
- 1/2 teaspoon cream of tarter
- 1/2 cup organic sugar
- 1/8 teaspoon salt
Instructions
Pie Crust
- In large bowl mix the flour and salt and cut in butter with pastry blender.
- In separate bowl, mix together egg, vinegar, and water.
- Drizzle wet mixture into dry mixture, cutting it in.
- Dough will be rough.
- Next, roll out the dough on a lightly floured surface and fit into two 9 inch pie pans, crimping the edges.
- Bake for 12 minutes at 425 degrees F. Once fully baked, set aside to let cool. Now you can move onto the next steps!
Directions
- First preheat your oven to 350 degrees F.
Lemon Filling
- In a medium saucepan (I love these non-toxic pans!), 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.
- Next, gently stir in butter. Place egg yolks in a small bowl (reserving your egg whites) and gradually whisk in 1/2 cup of hot sugar mixture before whisking the egg yolk mixture back into remaining sugar mixture.
- Bring to a boil and continue to cook while stirring constantly until thick and semi-translucent.
- Remove from heat and pour the filling into your baked pie shell.
Meringue
- With a handheld mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium speed for 1 minute, increase to high speed for about four more minutes until soft peaks form.
- Add the sugar and salt, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes. Spread meringue on top of filling.
- Bake in your preheated oven for 10 minutes, or until meringue is golden brown.
I hope you enjoy making this delicious homemade lemon meringue pie recipe! If you’re looking for my favorite non toxic baking dishes, check out this round up of non toxic bakeware!
XO!
M
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Loved it!