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Lemon Meringue pie with a cut serving.
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Lemon Meringue Pie

A homemade lemon meringue pie recipe that includes recipes for the pie crust, the lemon pie filling, and a meringue.
Course Dessert
Cuisine American
Keyword lemon meringue pie recipe
Prep Time 45 minutes
Cook Time 30 minutes
Coolimg 2 hours
Total Time 3 hours 15 minutes
Servings 8 large pieces

Ingredients

Traditional Homemade Pie Crust

  • 2 cups cups all-purpose flour
  • ½ tsp salt
  • ⅔ cup lard
  • 6 -8 tbsp very cold water

Lemon Pie Filling

  • 1 ½ cups granulated white sugar
  • 3 tbsp corn starch
  • 3 tbsp all purpose flour
  • ¼ tsp salt
  • 1 ½ cups water
  • 5 egg yolks keep the whites
  • 1 tbsp fresh grated lemon rind rind of one small lemon
  • ⅓ cup fresh lemon juice juice of two lemons
  • 1 tbsp butter

Meringue

  • 5 egg whites
  • ½ tsp cream of tartar
  • ½ cup white sugar
  • ¾ tsp vanilla

Instructions

Prepare the Pie Crust

  • In a large bowl, combine the flour and salt. Cut in the lard until crumbly and the fat is about the size of peas.
  • Add the water and gently bring the dough together. Add more water if needed until the dough holds together.
  • Roll out the dough on a lightly floured surface, transfer to a pie plate, prick the bottom with a fork, and flute the edges.
  • Fill the crust with pie weights or dry beans and bake at 400°F for about 15 minutes, until the edges are lightly golden.

Make the Lemon Pie Filling

  • Prep the lemons by washing and drying them. Grate the rind and squeeze the juice. Set aside.
  • In a medium size saucepan, combine the sugar, cornstarch, flour, and salt. Add the water and lemon juice. Whisk until smooth. Cook over low heat, stirring often, until thick, about 6 minutes. Remove from the heat.
    A saucepan with a whisk blending the ingredients for lemon pie filling.
  • Separate the eggs. Mix the yolks in a small bowl and set the whites aside for the meringue.
  • Slowly add a few tablespoons of the hot mixture to the egg yolks, whisking well. Drizzle the yolk mixture back into the saucepan and return to low heat.
    Mixing lemon custard on top of the stove.
  • Continue cooking until the filling thickens and large bubbles begin popping at the surface.
  • Continue cooking until your filling thickens and has large bubbles popping at the surface.
  • Remove from the heat and stir in the butter and lemon zest. Pour the filling into the baked pie crust.
    Lemon meringue pie with lemon pie filling waiting for meringue

Make the Meringue

  • Beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar, beating until dissolved. Beat in the vanilla.
  • Spoon the meringue over the warm lemon filling, spreading it to the edges of the crust to seal completely.
    Home made Meringue recipe waiting for the oven.

Finish and Bake

  • Bake at 350°F for 10 to 15 minutes, until the meringue is lightly golden. Stay nearby, as meringue browns quickly.
  • Remove from the oven and allow the pie to cool completely before slicing.
    A large lemon meringue pie with thick meringe in a white porcelain glass plate. The pie is sitting on a bright blue tablelcloth and there are real lemons in the background.

Notes

Lemon meringue pie does not keep well. The crust can become soggy and the meringue may flatten over time. This pie is best enjoyed fresh.