THE BEST HOMEMADE LEMON MERINGUE PIE
This classic recipe for a homemade Lemon Meringue pie features a delicious pie crust, tart citrus filling and fluffy, delicious meringue topping.
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.