Lemon Meringue Pie from scratch with an easy to make weep free meringue recipe is the best pie for dessert from Serena Bakes Simply From Scratch.
INGREDIENTS
Tangy Lemon Filling
- 1 1/3 cup Granulated Sugar
- 1/3 cup Cornstarch
- 2/3 cup Milk
- 1/2 cup Water
- 2/3 cup Fresh Squeezed Lemon Juice
- 1 tablespoon Lemon Zest
- 5 whole Egg Yolks, Whisk Together
- 2 tablespoons Butter
- 1/2 teaspoon Vanilla
Weep Free Meringue
- 1 tablespoon Cornstarch
- 1 tablespoon Sugar
- 1/3 cup Water
- 5 whole Egg Whites, Make sure no yolk
- 1/4 teaspoon Cream Of Tartar
- 1 teaspoon Vanilla
- 1/2 cup Granulated Sugar
INSTRUCTIONS
How to cook Lemon Meringue Pie Recipe
- Preheat oven to 325 degrees.
Tangy Lemon Filling
- In a medium sized saucepan combine 1 1/3 cup sugar, and 1/3 cup cornstarch, until well combined. Slowly stir in milk, lemon juice, and 1/2 cup water to prevent lumps.
- Add lemon zest, and bring to a boil. Stir while cooking, until mixture starts to thicken.
- Whisk 1/4 cup at a time of lemon mixture into egg yolks, until 1 cup of lemon mixture has been added. Add egg yolk mixture back into lemon mixture. Stir while returning to a boil. Cook an additional 1-2 minutes, until mixture is thickened. Remove from heat. Whisk in butter, and vanilla.
- Pour mixture into baked pie crust, and set aside.
Weep Free Meringue
- In a small saucepan combine 1 tablespoon cornstarch, and 1 tablespoon sugar, until well combined. Slowly pour in 1/3 cup water to prevent lumps. Cook over medium heat, and bring to a boil. Cook for 20 seconds once boiling. Remove from heat to cool.
- Beat egg whites, cream of tartar, and vanilla together, until soft peaks form.
- Slowly add 1/2 cup sugar while beating. Beat until stiff peaks form, and mixture becomes glossy.
- On low speed mix in 1 tablespoon of cooked cornstarch mixture at a time, until all cornstarch mixture is incorporated. Mix until well combined.
- Mound meringue mixture over pie, and anchor into the edge of pie crust to prevent shrinking. Use the back of spoon to form small peaks all over pie.
- Bake in preheated oven for 18-25 minutes, until lightly brown on top.
- Cool pie completely before slicing, or refrigerate for 6 hours, or until cold for best flavor before slicing.
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