Classic Lemon Meringue Pie

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Lemon custards, puddings and pies have been made and enjoyed since the Middle Ages. Meringue came on board some time during the 1600’s and then, in the 1800’s, Swiss baker Alexander Frehse came up with the brilliant idea of combining the two – lemon and meringue – to make this delicious and popular pie!

Fluffy meringue topped over a sweet and tangy, creamy lemon custard!

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If you’ve never made a meringue pie before, or have been intimidated by it, it’s time to pull out your baker’s hat and pleasantly surprise yourself with how uncomplicated it really is!  Just whip up those egg whites, plop them on top, and let the oven take care of the rest!

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Classic Lemon Meringue Pie
 
:
Cuisine: Dessert
Serves: 6
Ingredients
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1 cup white sugar
  • ⅛ teaspoon salt
  • 1 cup water
  • Juice of 4 large lemons
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons butter
  • 4 egg yolks, beaten
  • 1 (9 inch) pie crust, baked
  • 4 egg whites
  • 3 tablespoons sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon cream of tartar
Instructions
  1. Preheat oven to 350 degrees F.
  2. For The Filling: In a medium saucepan over medium-high heat, add 1 cup sugar, the flour, cornstarch and salt; stir to combine. Add the water, lemon juice and zest and bring to a boil, whisking frequently. Whisk in the butter.
  3. Place the egg yolks in a small bowl and gradually whisk in ½ cup of the hot lemon mixture. Whisk the egg yolk-lemon mixture back into the saucepan with the rest of the hot lemon mixture.
  4. Return the mixture to a boil and continue to whisk constantly until thick. Pour the mixture into the baked pie crust.
  5. For The Meringue: In a large mixing bowl, beat the egg whites with an electric mixer on medium-high speed until they become foamy. Add the vanilla extract and cream of tartar, then add the sugar gradually, continuing to beat until stiff peaks form.
  6. Spread the meringue mixture over the pie, extending it to the edges of the crust.
  7. Bake for 10 minutes, or until the meringue is golden brown.

 

 

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10 Responses

  1. Jamie @ Love Bakes Good Cakes

    wrote on

    Oh my gosh! I want some of this!! So yummy – pinned it :)

    • The Daring Gourmet

      wrote on

      Hi Jamie! Thanks so much! And thank you for visiting!! :)

  2. wrote on

    Wow, prettiest pie I have seen in a long time! I adore lemon meringue, and I have pinned this one! :)

    Love, Joy

    • The Daring Gourmet

      wrote on

      Hi Joy! Thanks for the visit, the pin, and the compliment! :) I really like lemon meringue, too, and it’s always fun to see how a heaping mess of egg white can come out of the oven looking so beautiful!

  3. wrote on

    Thank you for posting this. I used to have a couple of wonderful recipes for lemon meringue pie, but I got rid of them because I thought I’d never make one again. I still may not make one, but at least now I have a good recipe. :-)

    • The Daring Gourmet

      wrote on

      jesusan, so when DO you allow yourself the occasional indulgence??

  4. DONNA WELLS

    wrote on

    I MADE THE MUSHROOM SOUP. IT WAS WONDERFUL. I WILL MAKE THE OFTEN. THANK YOU

    • The Daring Gourmet

      wrote on

      Hi Donna! You mean the Hungarian Mushroom Soup? So happy to hear you liked it! It’s one of my favorites, too. If you liked the soup, and if you like pasta, you will LOVE the Hungarian Mushroom Pasta!

  5. Desserts byj Juliette

    wrote on

    That is an absolutely beautiful picture of Lemon Meringue Pie! Looking forward to trying your recipe!

    • The Daring Gourmet

      wrote on

      Thank you, Desserts by Juliette!

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