Best Lemon Meringue Pie Recipe

Nothing beats a freshly baked homemade pie, especially if it’s made by our mother or grandmother. This yummy treat by Chef Buck‘s mother is full of fresh citrusy goodness that anyone will surely love. It will be the best lemon meringue pie recipe you’ve ever had! Watch the video below for the full instructions.

Ingredients:

For the pie filling:

• 1 cup of sugar
• 1/2 cup of corn starch
• 1/4 teaspoon of salt
• 2 1/4 cup of water
• 1 tablespoon of lemon zest
• 4 egg yolks
• 3 tablespoons of butter
• 1/2 cup of lemon juice

For the meringue:

• 2 tablespoons and 4 tablespoons of sugar (separated)
• 1 tablespoon of cornstarch
• 1/2 cup of water
• 4 egg whites
• 1 teaspoon of vanilla
• a pinch of salt

For the pie crust, you can make it from scratch, or make the recipe easier by baking a pre-made frozen pie crust.

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Instructions:

Step 1:

Bake the crust and let it cool down. Break 4 eggs and separate the yolks from the whites into two separate bowls. Zest two lemons, then squeeze the juice to fill 1/2 cup.

Step 2:

For the lemon pie filling. In a saucepan, add sugar, cornstarch, salt, and the zest of two large lemons. Pour water into the pan and continue stirring for 15 to 20 minutes or until the mixture thickens and begins to bubble over medium heat. Slowly spoon 5 to 6 tablespoons of the mixture, and pour it into the egg yolks. Stir constantly to not cook the eggs. Then stir the egg yolk mixture into the saucepan with the rest of the heated filling. Add the lemon juice and butter. Continue stirring until the butter is melted and it has a smooth consistency. Once done, pour the filling into the pre-baked pie shell. Set aside and let it cool.

Step 3:

For the meringue. In a small saucepan, add 1 tablespoon of cornstarch, 2 tablespoons of sugar, and 1/2 cup of water. Stir all ingredients well over medium heat. Continuously stir until the mixture thickens and clears slightly. Once done, set it aside to cool. In a mixing bowl, beat the egg whites until frothy. Next, put the vanilla and a pinch of salt. Continue to beat while gradually adding 4 tablespoons of sugar (1 tablespoon at a time). Then beat in the cooled cornstarch mixture. Continue to beat until stiff peaks form.

Step 4:

Using a spatula, spread the meringue evenly over the pie filling. Lightly chop the top of the meringue to form peaks on the top. Place the pie in a preheated 400 degrees F oven and bake for 10 to 12 minutes or until the top of the meringue sets. Next, remove the pie from the oven and allow it to cool. Once cooled, place in the fridge in a pie dome.

Best Lemon Meringue Pie Recipe