Best Ever Lemon Meringue Pie

Friday, May 6, 2016

Best Ever Lemon Meringue Pie – an easy homemade lemon pie topped with a simple homemade meringue. The pie is ready for the oven in about 10 minutes! Sugar, cornstarch, egg yolks, milk, lemon juice, butter, lemon zest, pie shell, egg whites, cream of tartar, and vanilla. This is seriously the BEST lemon meringue pie we’ve ever eaten! Super easy to make and has a wonderful lemon flavor. Perfect dessert for the holidays, potlucks, parties, and summer cookouts!

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Classic Lemon Meringue Pie

Lemon Pie is one of Chicken Legs’ favorites. So, when I ran across this recipe in one of my cookbooks and had to give it a try. With a name like “Best Ever Lemon Meringue Pie” how could I not?! The creamy lemon filling is delicious, but the fluffy meringue topping puts this pie over the top! SO good! The hardest part about making this pie is waiting on it to chill! Pure torture!

So, the verdict? Is this the Best Ever Lemon Meringue Pie? We think it is! We both couldn’t stop eating this! SO yummy! Give this a try for Mother’s Day dessert! You can make this a day in advance and keep it refrigerated until you are ready to serve. I promise Mom will thank you!

How to Make Lemon Meringue Pie

This dessert is easy to make with only a few simple ingredients. Place a frozen pie crust on a baking sheet. Place a piece of parchment paper or aluminum foil on top of the crust. Add pie weights to the bottom of the crust and bake crust according to package instructions for a blind bake. Remove from oven and cool.

In a medium saucepan, whisk together sugar, corn starch, salt, egg yolks, milk, and lemon juice. Bring to a boil over medium heat, and continue whisking constantly for one minute, or until the egg yolk mixture starts to thicken and coats the back of a spoon. Remove the pan from the heat. Whisk in butter and lemon zest. Pour the hot filling into the cooked pie crust.

In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium-high speed until foamy. Gradually add sugar, a tablespoon at a time, beating until stiff peaks form. Add vanilla extract, and beat well. Spread meringue over the top of the filling and bake until meringue is golden brown. Remove from oven and cool. Refrigerate until ready to serve.

Helpful Tips & Frequently Asked Questions

I used a frozen pie crust. Feel free to make your own homemade pie dough.
If using a homemade pie crust, make sure to use a deep-dish pie plate.
You can substitute a graham cracker crust if you prefer.
Can use fresh lemon juice or bottled lemon juice.
For best results, the egg whites should be at room temperature to make the meringue.
Use a rubber spatula to make decorative peaks in the meringue before baking.
Any leftover pie should be stored in the refrigerator covered in plastic wrap.
The pie will keep up to 3 days in the refrigerator.

Easy Dessert for a Crowd

This is one of the best pies we’ve ever eaten. It has a wonderful lemon flavor and the perfect meringue topping. This is a great recipe for holiday dinners, parties, potlucks, and cookouts. I never have any leftovers! I really think that this is the perfect lemon meringue pie recipe. Give it a try and let me know if you agree.

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