What is not to love about lemon meringue pie? The luscious peaks, the yellow color, and the sweet taste will have you dreaming of your favorite lemon meringue pie recipe. So give this one a try and it may become your go-to easy lemon pie recipe! You can get that flaky crust, zesty filling, and gorgeous appearance with ingredients you already have on your
For the lemon meringue pie crust:
- all-purpose flour, 1 ½ c
- icing sugar mixture, 2 T
- ice water, 2 ½ T
For the filling and meringue:
- corn flour, 1/3 c
- water, 125mL 1/2 c
- fresh lemon juice, 1 c
- caster sugar, 2 c
- butter (chopped), 2 oz.
- eggs (separated), 4
- cream of tartar, ¼ t
- To make the lemon meringue pie crust: in a large bowl, sift the flour and combine it with the icing sugar and butter to create a crumbly consistency.
- Add the ice water and combine the ingredients thoroughly to form dough. Working on a floured surface, roll the dough out to a 5mm-thick circle. Place the dough over a 9 inch pastry dish; carefully trim the edges. Cover the pastry dish with parchment paper; cool in the refrigerator for 30 minutes.
- Preheat the oven to 350 F. Weigh down parchment paper with dry beans or rice; bake the pastry for 15 minutes. Remove the weights; bake the pastry for another 15-20 minutes. Remove; let cool.
- Make the lemon meringue pie filling by mixing the corn flour, water, lemon juice, and half the sugar in a pan over medium heat. Whisk 5 minutes; the mixture should thicken. Remove from heat; add the butter and egg yolks; whisk. Pour the mixture into a separate bowl; cover with cling wrap; cool for 3 hours in the refrigerator.
- Preheat the oven to 375 F. Beat the egg whites and the cream of tartar to form soft peaks. Add the remaining sugar by tablespoons.
- Put the filling into the pie crust; apply the meringue above, creating peaks. Bake for 5 minutes; remove from oven and cool; serve.
You can hold on to leftover lemon meringue pie for up to 3 days by covering them in aluminum foil (not cling wrap) and refrigerating. The pie should not be stored in the freezer. If you want to prep the dough ahead of time, you can store it in the refrigerator for up to 3 days (dough can be stored in freezer for 3 months.) To thaw frozen dough, place in refrigerator for 12 hours, then thaw on countertop. Wait until it’s easily molded to get started on your easy lemon pie recipe!