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You\u2019ll also find this recipe in my cookbook!<\/h3>\n You can see this recipe on page 296 of my cookbook, My Southern Table!<\/em> Get your signed copy today.<\/p>\n<\/div>\n<\/div>\n\n
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About This From-Scratch Lemon Pie Filling<\/h2>\n The heart of this pie is a beautifully translucent lemon filling made completely from scratch. My easy homemade filling gives you clean, bright lemon flavor with a glossy set that no canned lemon pie filling can match. This is a from-scratch recipe start to finish (except for the pie shell!), so if you came looking for a way to use canned filling, this isn\u2019t that. But do stick around, because making one yourself is much easier than you might think.<\/p>\n
I\u2019ve seen lots of old lemon pie filling recipes that use flour for the thickening agent, but I prefer to use cornstarch instead. Flour can leave a filling tasting a little, well, \u201cflour-y,\u201d and cloud the color, while cornstarch keeps things clean and clear and lets the lemon flavor shine. Four tablespoons is about standard for a 9-inch pie and is enough to set the filling so it slices cleanly without making it too firm.<\/p>\n
The other thing that makes a difference is cooking the filling in a double boiler. The gentle, even heat lets the cornstarch and egg yolks thicken slowly and smoothly, without possibly scorching on the bottom or curdling the eggs. You can improvise one by setting a heatproof glass bowl over a pan of simmering water. Just take your time and you\u2019ll be rewarded with a lovely silky lemon filling for a perfect pie.<\/p>\n<\/div>\n<\/div>\n
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How to Make Classic Lemon Meringue Pie<\/h2>\n\n
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STEP 1.<\/strong> Prepare and bake a standard pie shell according to the recipe or package directions.<\/p>\n<\/div>\n\n
STEP 2. <\/strong>Beat the egg yolks and \u00bd cup sugar in a small mixing bowl. Set aside.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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STEP 3. <\/strong>Mix the cornstarch, salt, and \u00bd cup of sugar in the top of a double boiler. Gradually stir in the water. Place over boiling water and cook, stirring constantly until the mixture begins to thicken. Cover and cook for 10 minutes, stirring occasionally. Do not remove from heat.<\/p>\n<\/div>\n\n
STEP 4. <\/strong>Temper the eggs by stirring a small amount of the hot mixture into the egg yolk mixture. Immediately pour the egg yolk mixture into the remaining hot mixture over boiling water, blending thoroughly. Cook 2 minutes longer, stirring constantly. Remove from heat and add the butter, lemon zest, and lemon juice, stirring until butter is completely melted.<\/p>\n<\/div>\n<\/div>\nSTEP 5. <\/strong>Set the mixture aside and allow it to cool to room temperature without stirring again.STEP 6. <\/strong>Preheat the oven to 325 degrees.<\/p>\n<\/div>\n<\/div>\n\n
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STEP 7.<\/strong> Pour the filling into the baked pie shell.<\/p>\n<\/div>\n\n
STEP 8.<\/strong> Using a hand-held electric mixer or a stand mixer with a whisk attachment, beat the egg whites in a medium bowl until stiff peaks form, but not until dry. Gradually beat in the remaining 4 tablespoons of sugar.<\/p>\n<\/div>\n\n
STEP 9. <\/strong>Using a rubber spatula or wooden spoon, spread the meringue over the lemon curd filling, being sure to seal it to the crust.<\/p>\n<\/div>\n<\/div>\n\n
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STEP 10. <\/strong>Bake until the meringue is a delicate golden brown, approximately 15-20 minutes. Cool to room temperature and serve.<\/p>\nSTEP 11. <\/strong>Cool to room temperature before serving.<\/p>\n<\/div>\n<\/div>\n\n
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\nFor an extra high meringue, use one additional egg white.<\/li>\n To keep your pie from becoming watery: Making a meringue is really easy; just remember: don\u2019t overbeat it! There\u2019s a delicate balance when making a meringue. It should be beaten until stiff peaks form, but not so much that the egg whites are dry. As you get more experience and confidence in the kitchen, meringues will become second nature.<\/li>\n Always spread the meringue all the way out so that it touches the edge of the pie crust. Sealing the meringue to the crust prevents shrinking.<\/li>\n Use room temperature eggs for the most volume when making a meringue.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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Recipe Troubleshooting Tips<\/h2>\n\nWhy is my lemon filling runny?<\/strong> A runny filling probably just didn\u2019t cook quite long enough. The cornstarch has to fully thicken during cooking for the pie to set properly.<\/li>\nWhy did the meringue shrink away from the crust?<\/strong> If the meringue shrank, it wasn\u2019t sealed to the edges of the crust. <\/li>\nWhy did some liquid form under the meringue?<\/strong> That\u2019s called \u201cweeping,\u201d and it sometimes happens when meringue is undercooked or the pie sits too long.<\/li>\nWhy did my meringue fall?<\/strong> You probably overbeat the egg whites. Stop beating once stiff peaks form.<\/li>\nWhy was my meringue grainy?<\/strong> The sugar didn\u2019t dissolve completely. Add it gradually while continuously beating.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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How to Store<\/h2>\n The pie should be stored in the refrigerator and will keep for up to 2 days. Cut slices and let them come to room temperature before serving.<\/p>\n
To store a meringue pie, insert a few toothpicks halfway between the outer edge and the center. Then loosely place a length of plastic wrap over the whole thing. The toothpicks should hold the plastic wrap up off of the meringue.<\/p>\n<\/div>\n<\/div>\n\n
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Questions and Answers: Classic Lemon Meringue Pie<\/h2>\n<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n
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\nCan lemon meringue pie be made ahead?<\/strong>How do I know when the meringue is done?<\/strong>Do I have to use a double boiler to make lemon pie filling?<\/strong>Why do you temper egg yolks (recipe step #4)?<\/strong>Can bottled lemon juice be used for lemon meringue pie?<\/strong>\n
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More Recipes You\u2019ll Like<\/h2>\n <\/div>\n<\/div>\n
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Have a question or thought to share?<\/h3>\n If you have a question about the recipe or if you\u2019ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.<\/p>\n
Thank you for stopping by. It means a lot to have you here.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Recipe<\/h2>\n\n
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\n\nBake a standard 9-inch pie shell according to the recipe or package directions. Set aside.<\/span><\/p>\n1 Pastry for 9-inch pie<\/span><\/p>\n<\/li>\n\nBeat the egg yolks and \u00bd cup sugar in a small mixing bowl. Set aside.<\/span>3 egg yolks, 1\/2 cup sugar<\/strong><\/span><\/div>\n<\/li>\n\nMix the cornstarch, salt, and \u00bd cup of sugar in the top of a double boiler. Gradually stir in the water. Place over boiling water and cook, stirring constantly until the mixture begins to thicken. Cover and cook for 10 minutes, stirring occasionally. Do not remove from heat.<\/span>1\/2 cup sugar<\/strong><\/span><\/div>\n4 tablespoons cornstarch, <\/span>\u00bc teaspoon salt, <\/span>1 \u00bd cups water<\/span><\/p>\n<\/li>\n\nStir a small amount of the hot mixture into the egg yolk mixture. Immediately pour the egg yolk mixture into the remaining hot mixture over boiling water blending thoroughly. Cook 2 minutes longer, stirring constantly. Remove from heat and add the butter, lemon rind, and lemon juice stirring until butter is completely melted.<\/p>\n
2 tablespoons unsalted butter, <\/span>1 \u00bd teaspoons grated lemon rind, <\/span>5 tablespoons lemon juice<\/span><\/p>\n<\/li>\n\nSet the mixture aside and allow it to cool to room temperature without stirring again.<\/p>\n<\/li>\n
\nPreheat the oven to 325 degrees.<\/p>\n<\/li>\n
\nPour the filling into the baked pie shell.<\/p>\n<\/li>\n
\nBeat the egg whites until stiff peaks form but not until dry. Gradually beat in the remaining sugar. <\/span>3 egg whites, 4 tablespoons sugar<\/strong><\/span><\/div>\n<\/li>\n\nSpread the meringue over the filling, being sure to seal it to the crust.<\/span><\/p>\n<\/li>\n\nBake until delicately browned, approximately 15-20 minutes.<\/p>\n<\/li>\n
\nCool to room temperature and serve.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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\nUse fresh lemons for both juice and zest. That bright, clean flavor is what makes this pie stand out. Bottled juice won\u2019t give the same result.<\/li>\n Spread the meringue over the hot filling and take it all the way to the inside edges of the crust to prevent shrinking or weeping.<\/li>\n Beat egg whites just to stiff peaks and add sugar gradually for a smooth, stable meringue.<\/li>\n Let the pie cool completely before slicing so the filling holds its shape and cuts cleanly.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Serving <\/span>1<\/span>Calories <\/span>379<\/span>kcal<\/span><\/span>
![\"A](\"https:\/\/www.lanascooking.com\/wp-content\/uploads\/2022\/09\/lemon-meringue-pie-2026-pin4-150x150.jpg\")
<\/div>\n![\"Lemon](\"https:\/\/www.lanascooking.com\/wp-content\/uploads\/2022\/09\/lemon-meringue-pie-2026-pin3-150x150.jpg\")
<\/div>\n![\"Cutaway](\"https:\/\/www.lanascooking.com\/wp-content\/uploads\/2022\/09\/classic-lemon-meringue-pie-feature-1200.jpg\")
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