Lemon Meringue Pie is a delicious dessert, with a sweet, crispy pie crust filled with tangy lemon custard and topped with meringue then baked until golden.

This delicious recipe has been generously shared by one of our Lovefoodies supporters, Cathy Kopp.
Lemon Meringue Pie always looks so beautiful, and you would think by looking at it, it would be hard to make, when in fact it's very easy!

Here, Cathy shows us how she makes her pie, and as you can see, it really does look wonderful. You can make your own pastry crust or use a ready-baked one, the choice is yours! We've popped some links in the ingredients if you'd like to make your own pie crust.

The filling is made up of a delicious lemon curd type of custard, and it's got a lovely balance of sharp and sweet. It's smooth and creamy, and when you combine that with the crisp pastry and the fluffy meringue, every bite is a delight!

This meringue pie can be served for any occasion and is always popular at Summertime parties as well as Thanksgiving and Christmas. It's an all-year-round pie recipe for sure!

So let's get straight to the recipe and see how we make this lovely dessert.
Recipe by Cathy Kopp

Instructions:

First, prepare the filling:

1. Combine sugar, corn starch, salt and water in a non-reactive saucepan.

2. Whisk until all lumps are gone.

3. Place over medium heat, whisking constantly until it boils.

4. Remove from heat and add butter or margarine.

5. Temper the egg mixture with the sugar mixture and add all to the saucepan.

6. Bring to a boil over medium heat, whisking constantly. Boil for 2 minutes.

7. Remove from heat and stir in lemon juice and zest.

8. Set aside, and move straight on to preparing the meringue. (you need to do this before the filling cools down.)

Prepare the meringue:

1. Using the whisk attachment of your mixer, beat egg whites, cream of tartar, and salt on low speed until combined.

2. Increase speed to high and whip until stiff peaks form.

3. Whisk in sugar, 1 tablespoon at a time.

Putting it all together:

1. Preheat oven to 375F

2. Add filling to pie shell.

3. Top with meringue, making sure to spread it to the edges of the crust, forming a seal.

4. Bake 10 to 15 minutes, until meringue is golden with darker peaks.

5. Let cool at least 2 hours.

6. Refrigerate leftovers.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Lemon Meringue Pie

Yield: 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Lemon Meringue Pie is a delicious dessert, with a sweet, crispy pie crust filled with tangy lemon custard and topped with meringue then baked until golden.

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Ingredients

• 1 Pie shell, baked
• For the Filling:
• 1 cups & ½ sugar
• 6 Tablespoons corn starch
• pinch salt
• 1 cups & ⅓ cold water
• 2 Tablespoons butter or margarine
• 6 in egg yolks, whisked a small bowl
• ½ cup lemon juice
• 1 Tablespoon grated lemon zest

For the Meringue:

• 6 egg whites, room temp
• pinch cream of tartar
• pinch salt
• ¾ cup sugar

Instructions

First, prepare the filling:

1. Combine sugar, corn starch, salt and water in a non-reactive saucepan.
2. Whisk until all lumps are gone.
3. Place over medium heat, whisking constantly until it boils.
4. Remove from heat and add butter or margarine.
5. Temper the egg mixture with the sugar mixture and add all to the saucepan.
6. Bring to a boil over medium heat, whisking constantly. Boil for 2 minutes.
7. Remove from heat and stir in lemon juice and zest.
8. Set aside, and move straight on to preparing the meringue. (you need to do this before the filling cools down.)

Prepare the meringue:

1. Using the whisk attachment of your mixer, beat egg whites, cream of tartar, and salt on low speed until combined.
2. Increase speed to high and whip until stiff peaks form. Whisk in sugar, 1 tablespoon at a time.

Putting it all together:

1. Preheat oven to 375F
2. Add filling to pie shell. Top with meringue, making sure to spread it to the edges of the crust, forming a seal.
3. Bake 10 to 15 minutes, until meringue is golden with darker peaks.
4. Let cool at least 2 hours.
5. Refrigerate leftovers.

Notes

For a lighter version, use these ingredients, keeping the pie crust the same;

For the Filling
Instead of 1-½ cups sugar, use 1 cup Splenda and ½ cup sugar
For the Meringue
Instead of ¾ cup sugar use ½ cup Splenda and ¼ cup sugar

Recommended Products

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 270Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 179mgCarbohydrates: 47gFiber: 1gSugar: 29gProtein: 6g

Nutrition information isn’t always accurate