Lemon meringue pie is one of my all time favorite pies. It is my go to pie in the summer months, along with my key lime, lemon icebox and peach cobbler hand pies, but it can be eaten all year round. The combination of the tart lemony but sweet taste and the light and airy meringue on top, makes it a pie that is perfect for any occasion. I love lemon meringue pie also because it is so easy to make. If you are looking for a quick yet tasty dessert then this pie is it.

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1. Ingredients

This pie is made with very simple ingredients. Most you will already have in your refrigerator and pantry.

All-Purpose Flour, Cornstarch, Water, Sea Salt, Lemon Juice, Lemon Zest, Pie Crust, Egg Yolks, Butter, Egg Whites and Sugar.

2. Pre-Baking the Crust for the Lemon Meringue Pie

Preheat the oven to 350 degrees F (175 degrees C).

Using a fork, poke holes in the bottom of your pie crust then bake the pie crust for 10 minutes. After 10 minutes remove it from the oven and set it aside.

3. Making the Filling for the Lemon Meringue Pie

In a medium saucepan, combine the sugar, cornstarch, flour and salt.

Add the lemon zest, lemon juice, water, and egg yolks to a pot. Whisk until all ingredients well combined. Place the saucepan over medium heat and cook, stirring constantly, until the filling has thickened.

Pour the filling into the prepared pie crust and set aside.

4. Making the Meringue

Using a stand mixer, mix the egg whites until soft peaks form. Gradually add the sugar, whisking constantly, until stiff peaks form.

5. Bake the Pie

Spread the meringue over the top of the pie, making sure to seal the edges. Bake in the preheated oven for 12 minutes, or until the meringue is golden brown.

Lemon meringue pie is such a treat any time of the year. Enjoy!

Classic Lemon Meringue Pie Recipe

Recipe by Soul Food Cooking

5.0 from 1 vote

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Ingredients

• 2 tablespoons of all-purpose flour

• 3 tablespoons of cornstarch

• 1 cup of sugar

• 1 and 1/2 cups of water

• 1/2 teaspoon of sea salt

• 1/2 cup of fresh lemon juice

• 1 tablespoon of lemon zest

• 1 9-inch pie crust

• 4 egg yolks and 2 tablespoons of butter for the meringue

• 4 egg whites and 6 tablespoons of sugar

Directions

• Preheat oven to 350 degrees F (175 degrees C).
• Using a fork, poke holds in the bottom of your pie crust then bake for 10 minutes.
• In a medium saucepan, combine the sugar, cornstarch, flour, and salt.
• Add the lemon zest, lemon juice, water, and egg yolks.
• Whisk until well combined.
• Place the saucepan over medium heat and cook, stirring constantly, until the filling has thickened.
• Pour the filling into the prepared pie crust and set aside.
• To make the meringue:
• In a large bowl, whisk the egg whites until soft peaks form.
• Gradually add the sugar, whisking constantly, until stiff peaks form.
• Spread the meringue over the top of the pie, making sure to seal the edges.
• Bake in the preheated oven for 12 minutes, or until the meringue is golden brown.
• Let the pie cool completely before serving.

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