meringue pie

This is the BEST lemon meringue pie! The tart and creamy lemon custard filling is topped with mile-high billowy meringue. Make this when you want something impressive.

Lemon Meringue Pie

pie crust

tablespoons cornstarch

(266 g) sugar

salt

water

lemon juice

lemon zest

tablespoons butter

tablespoon cornstarch

cream of tartar (can use vinegar

sugar

vanilla extract

"Can I make the lemon filling the day before and then heat it back up before adding the meringue?? Thank you"

Pre-bake the pie shell: If you are using a packaged frozen pie crust, please follow the directions on the package to pre-bake. If you are using a homemade crust, please follow these instructions:
Preheat oven to 375°F. Line a frozen pie shell with aluminum foil so that the foil extends over the edges (will make convenient handles). Fill two-thirds of the way with pie weights or dry beans.
Bake for 20 minutes. Then remove the foil and the pie weights. Poke the bottom of the crust in several places with the tines of a fork. This will help prevent the bottom from bubbling up.
Put the crust back in the oven and bake for 15 minutes more, or until the crust is lightly browned. Remove from oven and set aside.

Make the lemon filling: Whisk the egg yolks in a medium bowl and set aside.
In a medium-sized saucepan, add 6 tablespoons cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken.
 
Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
 
Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium to medium high heat, stirring constantly. Cook 3 to 4 minutes. (The starch will keep the eggs from curdling.)
Remove from heat and stir in the lemon juice, lemon zest, and butter.

Prepare cornstarch mixture for the meringue: In a small saucepan, whisk together 1 tablespoon cornstarch and 1/3 cup of cold water until the cornstarch dissolves. Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.

Whisk together the sugar and cream of tartar: Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside. (If you do not have cream of tartar, instead add a teaspoon of white vinegar to the egg whites with the vanilla in the next step.)

Make the meringue: Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium.
Once the egg whites are frothy, slowly add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites form soft peaks.
Add the cornstarch water mixture (it should look like a gel) a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Do not over-beat, or your meringue will be grainy.

Fill pie shell with filling: Heat the lemon filling again, until it is bubbling hot.
Scoop the steaming hot filling into the pre-baked pie shell, spreading it evenly.

Top with meringue: Working quickly, use a rubber spatula to spread the meringue mixture evenly around the edge of the pie.
Make sure the mixture attaches to the crust with no gaps. The crust will help anchor the meringue and help keep it from shrinking.
Fill in the center with more meringue mixture. Use the back of a spoon to create peaks all over the meringue.

Bake: Bake the pie for 20 minutes at 325°F, until the meringue is golden brown.
Transfer to a wire rack and let cool completely to room temperature. If the pie is even remotely warm when you cut into it, the lemon base may be runny. To help firm up the base, after the pie has cooled down, you can place the pie on top of a cooling pack covered with a tea towel.
Best eaten the same day.

"This recipe also works for key lime meringue pie. Just substitute key lime juice for the lemon juice."

"I Love Lemon Pie and this  is the best recipe I’ve tried ever !!! I will be the first to admit that I normally do not care for meringue.....so I leave it off and use whipped cream... I decided to give it another try with meringue because I liked to look of it ‍♀️. I did not like meringue...........This meringue has changed my mind.  It is so light and fluffy and does not taste eggy like some I have tried.  The only thing I did different was add a 1\/2 teaspoon of lemon extract to the filling mix. The pie is amazing... I could not wait to try it ... cut it warm and OMG ... I thought I might have to eat the Whole pie myself"

"Great recipe!  I made it twice and both times it was perfect.  The real difference is in the meringue  with the cornstarch...you just don't get a better meringue!!"

"I've made this pie several times now and it always comes out perfect.  It is now requested at family holiday meals.  The only alteration I made is I add a teaspoon of lemon zest to the meringue."

https://www.simplyrecipes.com/video_src?vid=6133485561001

Blackberry meringue pie

digestive biscuits

(45 grams) desiccated coconut

unsalted butter, melted

lemon

fresh or frozen blackberries

tbs arrowroot

(275 grams) caster sugar

eggwhites

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456926001&=domain=del

5348771529001-5977456926001

Easy to make, this is a refreshing meringue pie for spring or summer. It's a delicious twist on a citrus meringue pie. The orange flavor is sweet and refreshing. Thick and creamy, the filling is a nice contrast to the light and fluffy meringue. So yummy!

Orange Meringue Pie

orange juice

teaspoon(s) butter

tablespoon(s) corn starch

cup(s) sugar (can substitute honey, to taste)

orange

pie shell

MERINGUE

tablespoon(s) sugar

teaspoon(s) cream of tartar

Lemon Meringue Pie from scratch with an easy to make weep free meringue recipe is the best pie for dessert from Serena Bakes Simply From Scratch.

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Lemon Meringue Pie

Blackberry meringue pie

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Top 4 meringue pie recipes from across the web

The most viewed meringue pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Meringue Pie

Blackberry meringue pie

Orange Meringue Pie

Lemon Meringue Pie Recipe

The most viewed meringue pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine