Mom’s Lemon Meringue Pie – Oh Sweet Basil
Discover ways to make a traditional lemon meringue pie identical to Mother used to make! With a flaky crust, tart lemon filling, and fluffy meringue topping, this dessert is certain to turn out to be a household favourite. Plus, watch our step-by-step tutorial to make sure excellent outcomes each time.
My mother was well-known for her Lemon Meringue Pie rising up. In truth, she nonetheless is! It was usually requested for events or sick visits. (Actually, I bear in mind individuals asking my mother to carry this pie as a substitute of hen noodle soup once they have been sick!) I usually overlook how good it’s till I make it-then I simply can’t cease consuming it!
This recipe begins with a flakey selfmade pie crust that’s full of clean and creamy lemon filling and topped with toasted meringue. It’s completely irresistible!
Our youngsters particularly love the meringue. Irrespective of what number of instances I make it with them they usually watch the complete course of they’re satisfied it’s marshmallow. I suppose it’s in a method, but it surely’s undoubtedly meringue. I really like that they’re so adamant. “Dad, mom made Grandma’s pie with the marshmallows!” We’re beginning to not right them in any respect as they’re fairly darn positive that they’re proper and nothing goes to persuade them in any other case.
Lemon was one thing I actually struggled with as a child. I simply couldn’t stand that tart taste in any respect except it was a lemon head sweet. Do these even nonetheless exist? Anyway, It’s fascinating how our style buds change as we develop up. Lots of the meals I didn’t like as a baby aren’t ones that I simply get pleasure from now however truly are my absolute favourite.
I’ve gobs of recipes with lemon like, Panko Crusted Hen with Lemon Cream Sauce , Lemon Roasted Broccoli, Lemon Raspberry Bars, Lemon Curd, and Lemon Raspberry Donuts. I didn’t even get into the salads, cupcakes, and many others!
What Elements Do You Want for Lemon Meringue Pie?
I’m going to interrupt up the elements record into two sections – filling and meringue. The elements are easy, however when mixed…look out! Completely tart filling with the marginally candy meringue, pie heaven!
For the Filling
- Sugar
- Cornstarch
- Salt
- Water
- Lemon Zest
- Lemon Juice
- Egg Yolks
- Unsalted Butter
For the Meringue
- Massive Egg Whites (room temperature)
- Salt
- Cream of Tarter
- Sugar
The measurements for every elements could be discovered within the recipe card under.
Ought to Egg Whites Be Room Temperature For Meringue?
PRO TIP: Separate the eggs whereas the eggs are chilly. They separate a lot simpler once they come straight out of the fridge.
Carry egg whites to room temperature to make sure quantity when beating.
Hotter eggs whip sooner than chilly eggs.
Egg whites proper out of the fridge is not going to whip properly.
The best way to Make Lemon Meringue Pie
Ensure you could have a pre-baked pie crust (Mother’s Magic Pie Crust or My Favourite Pie Crust) prepared so as to add the filling to. Now I’m going to stroll you thru every step of creating the filling and meringue for the finest lemon meringue pie recipe ever!
For the Filling
- Mix the cornstarch, salt and sugar in a big sauce pan, after which add the water stirring till clean.
- Cook dinner over medium warmth, always stirring, till it’s thick and clear.
- Take away it from the warmth.
- Stir within the lemon juice and lemon zest.
- Put it again on the warmth and cook dinner for two minutes.
- Take a small quantity of the new liquid and whisk it with the egg yolks in a small bowl. This tempers the eggs in order that they don’t curdle when they’re added to the remainder of the combination.
- Add the tempered eggs again to the pan and cook dinner for one more 2 minutes, stirring always.
- Take away the pan from the warmth and add the butter.
- In the meantime, be getting ready the meringue.
Steps 1-3
Steps 4-5
Step 6
Steps 7-9
For the Meringue and Meeting
- Ensure the egg whites are at room temperature. Mix them with the salt and cream of tarter and whisk them on excessive velocity within the bowl a stand mixer with the whisk attachment till tender peaks type.
- Proceed beating and steadily including the sugar and beat till stiff peaks type.
- Pour the lemon filling right into a baked pie shell.
- Unfold the meringue on prime of the cooled pie filling. Be certain to unfold the meringue all the way in which to the crust and up just a little on all sides. This helps seal the meringue so it doesn’t shrink. I begin by making a donut with the meringue by spreading it first across the outer edges after which piling into the middle.
- Use the again of a spoon or a spatula to create peaks.
- Bake the pie at 350 levels F for 10-12 minutes or till the highest is golden brown down within the valleys of the meringue.
- Serve both at room temperature or chilled.
Watch The best way to Make Lemon Meringue Pie
The best way to Keep away from a Soggy Pie Crust
The perfect methods to keep away from a soggy pie crust are to blind bake with each a docking and weights technique adopted by an egg wash and additional baking.
- Use a glass pie plate which conducts warmth the very best out of all pie dishes. Subsequent up? Ceramic is nice as properly.
- Chill the dough within the pie plate after forming it and earlier than baking.
- Dock your crust by poking about 10 instances on the crust backside and sides with a fork.
- Place aluminum foil or parchment paper within the crust and add weights equal to the lip of the pie or at the least midway up.
- In case you’re actually combating a lower than flaky crust, pop a cookie sheet within the oven to preheat and place the pie plate on that. The underside warmth will assist to maintain the crust flaky.
- Begin at 425 levels F but when it’s browning too shortly be ready to scale back the temperature to 375 after 5 to 10 minutes.
- Egg wash! After the preliminary bake of the crust, after pulling out the weights and earlier than it goes again within the oven to complete, merely brush the bottom of the crust evenly with an egg wash (1 egg white and just a little water or 1 egg yolk and about 2 teaspoons heavy cream whisked collectively. Yolks brown extra fyi) after which return the pie to the oven simply to set the egg, 1-2 minutes.
Why is My Lemon Meringue Pie Watery?
- You’ve got probably overworked your lemon filling. The cornstarch is important for bind within the filling however overworking it truly weakens the filling and permits extra separation and weeping to happen. To keep away from this, cook dinner the filling twice- cornstarch is cooked with the sugar and lemon juice till thickened barely, then the eggs are added and the entire filling is cooked once more till very thick.
- The second purpose is that the filling is cooling so the steam is now not current once you add the meringue. The filling must be piping scorching, contemporary from the saucepan, once you pour it into the shell and add the meringue. Sizzling filling brings steam which can journey up via the egg whites and cook dinner the meringue from the underside in addition to within the oven. If the filling has cooled, the filling will warmth up and the steam will get trapped between the filling and meringue, making a watery layer that causes the highest AND filling to separate.
What Makes Meringue Shrink?
- Excessive humidity and over baking meringue will trigger meringue to shrink. Climate truly issues with meringue. Keep away from making meringue on humid days. The sugar within the egg-white combination takes on moisture from the air, making it tender tough to get thick, stiff peaks. This may additionally trigger meringues to weep.
- Meringue must be sealed tightly in opposition to the pie crust to assist maintain the meringue from shrinking. To realize this, place the meringue first in a donut across the pie crust, pushing it in opposition to the perimeters. Subsequent, add extra meringue to fill in the remainder of the pie after which swap to a spoon which is smaller and won’t pull on the meringue as a lot with the intention to make peaks.
- Just be sure you solely have egg whites and never a drop of yolk. Even just a little yolk will wreck your meringue.
- Be certain your bowl is totally clear, no oil, no water or condensation allowed.
Can Lemon Meringue Pie Be Made Forward of Time?
Sure and no- it may be made as much as 2 days forward of time and saved within the fridge, however it is going to start weeping. Because of this we virtually demand {that a} lemon meringue pie all the time be made the day of consumption.
The best way to Make a Lemon Meringue Pie Forward of Time
- Put together and bake your pie crust forward of time, protecting in plastic wrap on the counter.
- In case you MUST make the filling forward, retailer it within the fridge after which reheat very gently and pour into the pie crust and instantly prime with meringue. We drastically encourage you to only make it the day you bake the pie however perceive generally you gotta do what you gotta do.
The best way to Retailer Lemon Meringue Pie
Lemon meringue pie must be saved within the fridge and can maintain within the fridge for as much as 3 days.
You’re about to be the individual that everybody is asking for his or her lemon meringue pie cravings! This pie is nearly as good as pies come, and I’m a self-proclaimed pie knowledgeable! It’s candy, tart, tangy, wealthy, decadent, and all the pieces you’ll ever need in a lemon meringue pie recipe!
Extra PIE RECIPES:
Servings: 8
Prep Time: 20 minutes
Cook dinner Time: 25 minutes
Whole Time: 45 minutes
Description
This recipe begins with a flakey selfmade pie crust that’s full of clean and creamy lemon filling and topped with toasted meringue. It’s completely irresistible!
Pie Crust
Put together the pie crust after which chill the dough in a glass or ceramic plate for about half-hour.
1 All Butter Pie Crust
Preheat the oven to 425 levels F with a cookie sheet if you happen to’re additional apprehensive a few soggy crust. I usually skip this.
Poke a number of holes on the underside and sides of the crust, about 8-10 and lay parchment on prime. Fill 1/2-2/3 the way in which stuffed with pie weights or dried beans.
Bake for 17-20 minutes then take away from the oven and take out the weights and parchment.
Bake for an extra 5-10 minutes.
Brush with an egg wash which has been whisked collectively (egg white and water or 1 egg yolk and a couple of-3 teaspoons heavy cream.) and bake 1-2 minutes extra to seal the crust.
1 Egg White, 1 teaspoon Water
For the Filling
Mix EZ gel, salt, and sugar in a big sauce or inventory pan.
1 Cup Sugar, 2/3 Cup EZ Gel, 1/2 teaspoon Salt
Mix in water till clean.
1 ⅓ Cups Water
Cook dinner over medium warmth, stirring always, till thick and clear (5-8 min).
Take away from warmth.
Stir in lemon juice and zest.
2 ½ teaspoons Lemon Zest, 1/3 Cup Lemon Juice
Cook dinner 2 min.
Mix a small quantity of scorching liquid with egg yolks-whisking quickly- to carry the yolks as much as temperature with out cooking them too quick.
4 Egg Yolks
Return to pan and cook dinner 2 min. stirring always.
Take away from warmth, add butter.
2 Tablespoons Butter
Pour instantly into cooked pie shell (I like to make use of 1/2 a recipe of Kristin’s magic pie crust).
Take a big spatula stuffed with meringue and unfold it across the outer fringe of the pie like a donut, urgent it in opposition to the crust to fully seal collectively crust and meringue. Pile the entire remaining meringue into the middle like a big dome and swap to a small spoon. Utilizing the again of the spoon, swirl and elevate the spoon to create mountain peaks and valleys.
Bake at 375 10-12 min, or till meringue is golden brown within the valleys.
Serve room temp or chilled. Retailer leftovers within the fridge.
For the Meringue
Beat egg whites with salt and tarter on excessive till tender peaks type.
6 Egg Whites, 1/8 teaspoon Salt, 1/4 teaspoon Cream of Tarter
Add sugar steadily whereas beating.
1/2 Cup Sugar
Beat till stiff peaks type.
Unfold meringue on prime of scorching lemon filling.
Use the again of a spoon or spatula to create peaks.
Bake as directed above.
For extra lemon taste, improve the lemon juice or each zest and juice, however nevertheless a lot juice you improve you should lower in water. In case you go 1/2 cup juice, take out a number of tablespoons of water.
See notes in put up on keep away from a weeping pie, separated and shrunk meringue and soggy crust.
retailer within the fridge
Energy: 215kcalFull Diet
Course: 500+ Greatest Dessert Recipes
Advisable Merchandise
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