11 June, 2019
Homemade Lemon Meringue Pie Recipe – Mom’s Best!
When you master this homemade lemon meringue pie recipe, you will never want another recipe or store bought lemon pie again! There is nothing like using real lemon and getting it to a perfect sweet and sour taste.
Growing up, my mom made this lemon pie recipe quite often. She would let me taste the curd as she was making it to tell her if it needed more lemon juice or not. I loved that part of helping her! I would beg her to let me “clean” the pot afterward, and of course she let me, but not till she had her own spoonful first! Even now, I like “cleaning” the pot but I have to hide it from my own kids now.
As the years went by, I would try other’s lemon pies, or try a different recipe, and they would be either too sweet or taste of fake lemon. The real lemon in this recipe really makes the difference!
You will need a 9″ baked pie shell for this pie. Here you can find my Easy Flaky Pie Crust Recipe.
Lemon Curd Ingredients
1 1/2 cups sugar
1/3 cup + 2 Tablespoons cornstarch
1/4 teaspoon salt
4 egg yolks, slightly beaten
2 Tablespoons butter
Juice of 3 large lemons
2 Tablespoons grated lemon peel
Lemon Curd Directions
1. Grate Lemons with a micro plane for lemon peel. Set aside.
2. Juice lemons. Set aside.
3. Separate eggs, and put in two bowls. Yolks in one and whites in another. Save whites for meringue. Lightly beat yolks.
4. In a medium saucepan, using a whisk, combine sugar, cornstarch and salt.
5. Add cold water to sugar/cornstarch mixture and stir well. Heat on a medium setting, stirring constantly till it comes to a boil. Mixture will thicken and turn translucent. When it is thick like pudding, set it off burner to temper eggs.
6. Temper eggs – Tempering eggs is adding a hot mixture to the egg to bring the eggs up to temperature. If you did not do this and just added the egg all at once to the hot mixture, you would get scrambled egg in your pie. To temper, add two large spoonful of hot sugar pudding mixture to your beaten egg yolks and mix in thoroughly. Then, add the egg mixture to the rest of the hot mixture and stir till it is well combined. Put it back on the hot burner and cook 1 minutes stirring constantly.
7. Take off heat and add butter, mixing till butter is completely melted. Add lemon juice and stir again.
8. Put hot lemon curd into baked pie shell. Let cool while making meringue.
1. Preheat oven to 375 degrees.
2. On high speed of a mixer, beat egg whites, just until foamy.
3. Add salt and cream of tartar. Beat just to blend well.
4. Add sugar 1 Tablespoon at a time, beating well after each addition.
5. Continue beating till meringue is shiny and stiff peaks form when beater is slowly raised. This can take 10 – 15 minutes to get stiff peaks!
6. With a spoon, place meringue in mounds all the way around edge of curd on the pie. Spread meringue to your pie shell to seal edge all the way around. Pile remaining
meringue in center, spreading to cover curd completely. Swirl meringue with back of spoon to make peaks.
7. Bake in preheated, 375 degree oven, for 15 – 20 minutes, or until lightly browned. Cool to let pie set.
Leave me a comment and let me know how this recipe turned out for you! Or, if you have any questions, put them in the comments below and I will do my best to answer them.