Have you every made Lemon Meringue Pie from scratch…. like right from lemons to lemon filling? I’m here to tell you it is almost as fast and easy as the one that comes out of a blue box but tastes a whole lot better…. much more lemon flavour and well, delicious.
If you haven’t tried it before, and like all of us… love Lemon Meringue Pie, you need to give it a go!
In our family, Lemon Meringue pie brings about laughter and fun memories….
When Chris and I first started dating…. way back in 2003, he was a frequent dinner guest. I had made a Lemon Meringue Pie for dessert. Kim was eating her piece, and Chris thought he would have some fun. His favourite thing to do back then was to ask you if what you were eating smelled funny… and when you went to smell it, he would shove the plate in your face so you had dessert all over it! I am sure you know where this is leading…. yes, with Kim having pie all over her face. She decided she was going to get her own back and next thing I know there is a full on pie fight in my apartment which ended up with Chris hiding in one of the bathrooms, not wanting the favour to be returned and basically waving a white flag lol! Every time I made this type of pie, the story is retold lol. And brings about memories of another incident…. not funny though…. we were having drinks with a neighbour once night and Chris and I were telling stories of funny things that have happened with us, dumb things we have done and the comical events these decisions brought about. Our neighbours just sort of looked at us funny, which is quite normal by the way lol, so I had to ask why. They told me that even after being together for likely 20 years, they didn’t have any funny stories like ours. I thought that was kind of sad….
One of my favourite sayings is that if you can’t laugh about it, it isn’t worth worrying about! And we generally live like that…. mostly because I am a clown lol, but a fun clown as I remind my kids on a regular basis when I embarrass them!
Now back to the Lemon Meringue Pie recipe…..
Here are the ingredients I used to make the pie, other than the actual precooked pie crust. As I have stated many times, and in our post about “making pastry,” I only use Tenderflake lard to make my pastry dough!
If you don’t have any pastry made or are using a frozen pastry, cook the pie shell while you make the filling. You may want to use some type of pie weight so your pie shell doesn’t just shrivel up into itself while cooking. I generally just use a bag of dried beans in aluminum foil.
The first thing you are going to want to do is to “zest” your lemons and then squeeze all of the juice out of them, either with a reamer of by literally just squeezing them.
To make the filling, you are going to start by adding your flour, corn starch, salt and sugar to a medium to large pot and whisking it together.
Now you add the lemon zest, lemon juice and water to the flour mixture and whisk it well to combine.
Bring this mixture to a boil over medium high heat, stirring often, until it starts to thicken then add the butter/ margarine.
Separate the eggs (saving the egg whites in a bowl to make your meringue after.
Scoop a small ladle full of the sugar mixture into the bowl with the lightly beaten egg yolks, then add the mixture to the pot.
Reduce the heat to medium and continue whisking until fully thickened.
Pour into prebaked pie crust.
To make the meringue, you are going to put the egg whites into a large bowl, or the bowl of your stand mixer and whisk until foamy. Add the sugar, 1 tbsp. at a time until stiff peaks form. TIP: Meringue always turns out fluffier if you start with the egg white at room temperature.
Spread meringue over the top of the pie, spreading right to the edges, and if you want, use a fork to make swirls in the top of the meringue. Note: I like to do this because the points of the swirls look nice once the meringue has been browned.
Bake at 350 degrees for about 10 minutes, until the meringue is set and the top is nicely browned.
Cool completely and keep in fridge until ready to serve. Cut into slices and enjoy. (I must have put mine in the fridge too soon because it sweat a little 😦
Lemon Meringue Pie
Preparation Time: 10 minutes Cooking Time: 15 minutes Baking Time: 10 minutes Servings: 1 pie
- 1 prebaked pie crust
- 1 cup white sugar
- 2 tbsp. flour
- 3 tbsp. corn starch
- 1/4 tsp. salt
- 1 1/2 cups water
- 2 lemons, zested and juiced
- 2 tbsp. butter/margarine
- 4 egg yolks, lightly beaten
- 4 egg whites, for meringue
- 6 tbsp. white sugar
- Prebake pie shell.
- Preheat oven to 350 degrees.
- In a medium to large pot, whisk together sugar, flour, corn starch and salt.
- Add lemon juice and zest and stir.
- Add water and whisk well to combine.
- Bring to a boil, stirring often, over medium high heat.
- Add butter/margarine to boiling liquid.
- Separate eggs, keeping whites for meringue.
- Add small ladle full of sugar mixture to lightly beaten egg yolk and stir.
- Add mixture to pot, reduce heat to medium and whisk constantly until fully thickened.
- Pour filling into prebaked pie shell.
- To make meringue, add egg whites to large bowl, or bowl of stand mixer, and beat until foamy.
- Add sugar, one tbsp. at a time until stiff peaks form.
- Spread meringue over top of pie, spreading right to edges.
- Bake at 350 degrees for about 10 minutes until meringue is set and top is nicely browned.
- Allow to cool completely before serving.
- Store wrapped in fridge.