Easy Homemade Old Fashioned Lemon Meringue Pie Recipe

This sky-high Lemon Meringue Pie is absolutely dreamy. Smooth and tangy lemon curd topped with a soft and pillowy meringue topping toasted to perfection. This is a classic recipe that is bursting with flavor.

Enjoy tart lemon filling, billowy meringue, and a flaky pie crust in what is truly the best lemon meringue pie recipe! It is perfect for any occasion, from picnics to church socials to holiday dinners or get-togethers with family and friends. There is nothing like the nostalgic taste of classic recipes, and this old-fashioned easy lemon meringue pie will bring back memories of Grandma’s pie.

Easy Homemade Old Fashioned Lemon Meringue Pie Recipe

Perfect meringue, a smooth lemon filling, and a buttery homemade pie crust all add up to one divine lemon meringue pie.

This traditional lemon meringue pie is a tasty addition to your dessert table. Dare I say, it’s the perfect lemon meringue pie recipe. Lemon lovers will love this tasty lemon pie.

Tips and variations for making this Easy Homemade Old Fashioned Lemon Meringue Pie Recipe:

● Fresh lemon juice is ideal, but store-bought lemon juice can be used.
● From the time you add the eggs to the lemon mixture on the stove, you will be whisking constantly until the lemon curd is done. Whisking is vital to keep the eggs from curdling and ruining your beautiful curd.
● You want the lemon curd to be warm when you top with the meringue. This will keep the meringue from separating from the curd after baking.
● Push the meringue all the way to the edge of the crust and try to get it to adhere, if possible. This helps with separation while baking and helps keep the meringue from weeping.
● If the edges of the crust are getting too brown in the oven, wrap the edge of the pie with aluminum foil to keep it from burning.
● To cut this pie, warm a knife under warm water before slicing.
● Homemade Lemon Curd Recipe – six ingredients, make it to have on hand!
● Easy Pie Crust Dough Recipe – sweeter pie crust that is pretty close to foolproof; this is a terrific homemade crust.
● You can use a store-bought crust if you like.
● If you try a shortbread crust or Graham cracker crust, please let me know how that turned out. I have never done that before.
● Store leftovers, covered, in the fridge for up to two (2) days. Use toothpicks to prop plastic wrap off of the meringue.
● You can freeze a Lemon Meringue Pie flat, without the meringue, for up to 2 months. Place the lemon filling into the blind bake crust, wrap up airtight, and freeze. Once you are ready to make the pie, thaw, then follow the instructions for making/adding the meringue, and then bake it according to the directions.
● This recipe is made with simple ingredients commonly found at your local grocery store.

Here are some Lemon Meringue recipes you might enjoy:

● Lemon Meringue Cake Recipe
● Lemon Meringue Cookies Recipe

Here are some great recipes for delicious pies you might enjoy:

● Light and Fluffy Lemon Chiffon Pie Recipe
● Butterscotch Cinnamon Pie Recipe | How to Make
● Blueberry Pie Recipe

Lemon Meringue Pie Recipe Ingredients:

● 1 9-inch Pie Crust

For the Lemon Curd

● 1 cup Granulated White Sugar
● 2 Tablespoons All Purpose Flour
● 3 Tablespoons Cornstarch
● ¼ teaspoon Salt
● 1½ cups Water
● ½ cup Lemon Juice
● 1 tablespoon Lemon Zest
● 4 large Egg Yolks, lightly beaten
● 2 Tablespoons Unsalted Butter

For the Meringue

● 4 large Egg Whites
● ¼ teaspoon Cream of Tartar
● ¼ cup Granulated White Sugar

Lemon Meringue Pie Mise en Place:

● 9″ Pie Plate
● Pie Weights
● Fork
● Medium Saucepan
● Whisk
● Measuring Cup
● Measuring Spoons
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer (electric mixer)
● Rubber Spatula
● Spoon

Lemon Meringue Pie Recipe Directions:

1. Move your oven rack to the lowest possible position.
2. Preheat the oven to 375 degrees Fahrenheit.
3. Place your pie crust in a 9″ pie plate (I recommend this pie crust recipe). Prick the pie crust all over with a fork, add pie weights to the bottom of the crust, and bake for 7-8 minutes. You only want to partially bake the pie crust (par-bake, blind-bake). Remove the pie crust from the oven and decrease the temperature to 350 degrees Fahrenheit.

4. In a medium saucepan, whisk together the sugar, flour, cornstarch, salt, water, lemon juice, and lemon zest. Cook over medium heat until the mixture starts to thicken and boil, whisking occasionally for about 5-6 minutes.

5. Reduce the heat to low and slowly start adding the slightly beaten egg yolks to the pot, whisking continuously as you add them. Once the eggs have been added, increase the heat back to medium and while whisking, cook until bubbles start to form, for about 3-4 minutes.

6. Once the lemon pie mixture starts to thicken, remove from heat and immediately whisk in the butter.

7. Pour the lemon pie filling into the partially baked pie crust and smooth it out.

8. Once the filling is done, immediately start the meringue. You want the lemon filling to still be warm when you top it.

9. In the bowl of your stand mixer, beat the egg whites and the cream of tartar together on high until soft peaks form.
10. Slowly add the sugar, one tablespoon at a time, until stiff peaks form.

11. Immediately spoon the meringue on top of the lemon filling, pushing the fluffy meringue until it touches the crust’s edge. Use the back of a spoon to make decorative peaks and edges.

12. Bake for 20-25 minutes in a preheated 350°F oven. The meringue and the edge of the crust will be brown.

13. Cool to room temperature before placing in the fridge to chill for 4 hours.

14. Serve chilled.

15. Store leftovers in an airtight container in the fridge or covered with plastic wrap.

Yield: 1

Easy Homemade Old Fashioned Lemon Meringue Pie Recipe

Print

Prep Time 25 minutes

Cook Time 45 minutes

Additional Time 4 hours

Total Time 5 hours 10 minutes

Ingredients

For the Lemon Curd

• 1 cup Granulated White Sugar
• 2 Tablespoons All Purpose Flour
• 3 Tablespoons Cornstarch
• ¼ teaspoon Salt
• 1½ cups Water
• ½ cup Lemon Juice
• 1 tablespoon Lemon Zest
• 4 large Egg Yolks, lightly beaten
• 2 Tablespoons Unsalted Butter

For the Meringue

• 4 large Egg Whites
• ¼ teaspoon Cream of Tartar
• ¼ cup Granulated White Sugar

Instructions

1. Move your oven rack to the lowest possible position.
2. Preheat the oven to 375 degrees Fahrenheit.
3. Place your pie crust in a 9" pie plate (I recommend this pie crust recipe). Prick the pie crust all over with a fork, add pie weights to the bottom of the crust, and bake for 7-8 minutes. You only want to partially bake the pie crust (par-bake, blind-bake). Remove the pie crust from the oven and decrease the temperature to 350 degrees Fahrenheit.
4. In a medium saucepan, whisk together the sugar, flour, cornstarch, salt, water, lemon juice, and lemon zest. Cook over medium heat until the mixture starts to thicken and boil, whisking occasionally for about 5-6 minutes.
5. Reduce the heat to low and slowly start adding the slightly beaten egg yolks to the pot, whisking continuously as you add them. Once the eggs have been added, increase the heat back to medium and while whisking, cook until bubbles start to form, for about 3-4 minutes.
6. Once the lemon filling mixture starts to thicken, remove from heat and immediately whisk in the butter.
7. Pour the lemon pie filling into the partially baked pie crust and smooth it out.
8. Once the filling is done, immediately start the meringue. You want the lemon filling to still be warm when you top it.
9. In the bowl of your stand mixer, beat the egg whites and the cream of tartar together on high until soft peaks form.
10. Slowly add the sugar, one tablespoon at a time, until stiff peaks form.
11. Immediately spoon the meringue on top of the lemon filling, pushing the fluffy meringue until it touches the crust's edge. Use the back of a spoon to make decorative peaks and edges.
12. Bake for 20-25 minutes in a preheated 350°F oven. The meringue and the edge of the crust will be brown.
13. Cool to room temperature before placing in the fridge to chill for 4 hours.
14. Serve chilled.
15. Store leftovers in an airtight container in the fridge or covered with plastic wrap.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mora Ceramic Pie Pan for Baking - 9 inch - Deep and Fluted Pie Dish for Old Fashion Apple Pie, Quiche, Pot Pies, Tart, etc - Modern Farmhouse Style Porcelain Ceramic Pie Plate - Vanilla White
• 
  Pyrex corelle 1085800 "Pyrex Easy Grab" Glass Pie Plate - 9.5" (Pack of 2)
• 
  10 Inch Portable Pie Cupcake Carrier Deviled Egg Tray with Lid and Tray 3-In-1 Round Cupcake Container Egg Holder Muffin Tart Cookie Keeper Food (Green)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 219Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 124mgSodium: 137mgCarbohydrates: 37gFiber: 0gSugar: 32gProtein: 6g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

● For more recipes on Ann’s Entitled Life, click here.

● If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!