This light and tangy lemon curd meets sweet, fluffy meringue in this refreshing pie that’s both light and indulgent. The zesty lemon filling and airy meringue topping create a perfect contrast, while the pie crust adds a delicious crunch. It’s a dessert that feels like sunshine on a plate! ☀️
There’s something about a homemade Lemon Meringue Pie that takes you straight back to childhood memories. For me, it was always Momma’s Lemon Meringue Pie. This was my brother’s favorite, and Momma always made sure to make one during family gatherings, holiday dinners, and sometimes just because it was a Saturday afternoon.
A Slice of Sweet Memory
There’s something magical about Momma’s lemon meringue pie—it’s more than just a dessert; it’s a tradition. The zesty lemon filling paired with the sweet, fluffy meringue is always a hit, whether it’s for a special occasion or a cozy afternoon treat. So, the next time you find yourself craving a comforting, nostalgic dessert, head to your kitchen, grab your mixing bowls, and whip up this timeless favorite.
I love the tanginess of the lemons in this recipe. I strayed from my mom’s recipe. She used two lemons, versus my version, which uses five lemons. So, if you’re not a lemon person, cut back on the lemons used. This variation makes for a tangier Lemon Meringue Pie.
What You Will Need
- 5 Lemons
- Sugar (granulated)
- Cornstarch or Xanthan Gum
- Salt
- Butter
- 4 large eggs
- 1 Prepared pie shell
- Sauce pan
- Meringue powder (optional)
Recipe
Momma’s Lemon Meringue Pie
Lemon Meringue Pie is so delicious and perfect for sharing! The tangy lemon filling, perfectly sweetened and topped with a cloud-like meringue, never failed to make our mouths water. If you’re looking for a dessert that combines the perfect balance of tart and sweet, this recipe is a must-try.
Ingredients
- 1 cup white sugar
- 1/4 cup white sugar for the meringue
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 5 medium lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten (separate yolks and whites, set aside)
- 1 (9 inch) prepared pie crust, baked
- 1 Tablespoon meringue powder (option)
Instructions
Pie Crust:
You can make your own, but I’ve found that the Pillsbury ready-to-bake pie crust dough tastes just as good and saves time. That’s what I’m using in this recipe.
- 1 Pillsbury Ready-to-Bake Pie Crust
Meringue:
- 4 egg whites
- ½ cup white sugar
- Meringue powder
Instruction:
Gather all the ingredients and preheat the oven to 325°F.
Pie Crust (step 1):
Lay pie crust in a pie pan. Lay a piece of parchment paper on top of the pie shell dough. Add pie weights to keep the pie shell flat. Bake at 325°F for 10 minutes. You will want to bake the pie shell before making the lemon filling. Let the crust cool before adding custard.
Lemon filling (step 2):
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Using the whisk, stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until it boils. Stir in butter.
Using another measuring cup or bowl, dip out or pour out some of the sugar mixture, add beaten eggs, whisking it together. Then, slowly whisk this egg yolk mixture back into the remaining sugar mixture in the saucepan. This helps to keep the eggs from cooking quickly and leaving lumps of scrambled eggs. Remove from heat, and pour filling into the baked pie crust.
Meringue (step 3):
To make the meringue topping, beat the egg whites in a glass, metal, or ceramic bowl with an electric mixer until they become foamy. Gradually add 1/4 cup sugar and 1 Tablespoon of meringue powder, and continue to beat until stiff peaks form.
Working quickly, spread the meringue over the pie filling, sealing the edges of the crust. Use the back of a spoon to create peaks on the top of the meringue.
Bake the pie in the preheated oven (425°F)until the meringue is golden brown, about 20-25 minutes.
Let the pie cool down completely to set before serving.
Notes
You can make your own, but I’ve found that the Pillsbury ready-to-bake pie crust dough tastes just as good and saves time. That’s what I’m using in this recipe.
- 1 Pillsbury Ready-to-Bake Pie Crust
I add a tablespoon of meringue powder to fluff up the meringue. This is optional.
Alternative Pie Crust
I use a baked pie shell before adding the curd. However, you can use a Graham Cracker Crust as the base for your shell.
Ingredients for a Graham Cracker Crust
- 1 1/2 cups graham cracker crust
- 1/3 cup sugar
- 6 Tablespoons butter, melted
Storage Tips
To keep your pie fresh, follow these storage tips.
- Cool completely before storing. Always allow the pie to cool completely before storing it. This helps the lemon filling set and prevents condensation from forming inside the storage container, which can affect the pie’s texture.
- Store in the Refrigerator. Lemon Meringue Pie should be kept in the refrigerator to maintain its freshness.
- Cover loosely. If you need to cover
- Cover loosely. Please put it in a container with a lid to cover it loosely, or use Press’ n Seal to cover.
- Consume within 2 -3 Days. For the best taste and texture. The meringue will start to weep or break down after a couple of days, so it’s best enjoyed soon after baking.
- Freezing. While freezing Lemon Meringue Pie is not ideal (due to the meringue’s texture), you can freeze the pie without the meringue. Simply freeze the lemon filling in an airtight container and prepare fresh meringue when you’re ready to serve it. When you’re ready to enjoy, thaw the filling in the refrigerator, then make fresh meringue to go on top.
By following these tips, you’ll ensure that your pie stays delightful.
Comment below or send me a message to let me know if you’d like a printable version of this recipe or additional tips for preparing it.
Happy baking! Remember, there’s always room for pie, especially a Lemon Meringue Pie!
Leave a Reply