Nothing tastes better to me than a GOOD piece (or two) of Lemon Meringue Pie like grandma used to make. You know the type I mean. The piece just looks pretty and tastes delicious! This Lemon Meringue Pie recipe will get it for you!
A beautiful meringue. Sweet but tart lemony filling. And, of course a delicious flaky crust!
Yep, my mouth is watering as I get ready to share this Lemon Meringue Pie recipe that fits the bill.
I’m telling you, you are going to love it!
Whether it is hot outside and you need a refreshing cool dessert.
Or, it is cold outside and you want a homey delicious tasting dessert.
My Grandma’s Lemon Meringue Pie recipe has you covered!
To me, this is one recipe that brings back good memories and is definitely a comfort food! I hope you enjoy it too!
Why is this Lemon Meringue Pie Recipe Different?
Unlike other Lemon Meringue Pie recipes, this one is thickened with cornstarch and does not contain any milk or flour. I like to make a homemade pie crust but you could easily use a store bought one.
Tips for Making Lemon Meringue Pie
- You can use fresh or lemon juice concentrate. Using fresh lemon juice, this recipe contains the perfect balance of sweetness and tartness. Fresh squeezed lemon juice definitely gives a better flavor than lemon juice concentrate!
- When making the meringue, be sure to beat the egg whites until stiff peaks are formed. Then add the sugar slowly while continuing to beat the egg whites. Once mixed well, stop – you don’t want to over beat them.
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This lovely lemon pie will brighten up your summer picnic.
- 1 - 9 inch baked pie crust
- 2 egg whites
- 1/4 tsp cream of tartar
- 3 Tbsp sugar
- 1/2 tsp vanilla
- Combine the sugar, cornstarch and salt in a medium saucepan.
- Gradually stir in the 1/2 c, cold water, and lemon juice and stir until smooth.
- Add and mix thoroughly the egg yolks and butter to the mixture.
- Sir constantly and add 1 1/2 c. boiling water.
- Bring the mixture to a full boil as you stir gently.
- Reduce the heat as it begins to thicken and allow to simmer slowly for 1 minute.
- Remove from heat and stir in the lemon zest.
Pour into the baked pie shell and cover with meringue.
- Preheat oven to 350F.
- Whip egg whites until frothy.
- Add cream of tartar.
- Whip until they are stiff but not dry. They should stand in peaks.
- Beat in slowly, 3 Tbsp sugar being careful not to over beat.
- Add vanilla.
- Spread on pie and bake 10 - 15 minutes.
- You can use fresh or lemon juice concentrate. But, in my opinion, fresh squeezed lemon juice definitely gives a better flavor than lemon juice concentrate!
- When making the meringue, be sure to beat the egg whites until stiff peaks are formed. Then add the sugar slowly while continuing to beat the egg whites. Once mixed well, stop - you don't want to over beat them.