Lemon Meringue Pie – The Secret to the Best Meringue!
This bright and classic lemon meringue pie is piled high with sweet meringue. Filled with that classic tart lemon flavour, I opted to bake this one in a tart pan using a sweet pastry instead of a regular pie crust. The result is delicious and oh, so pretty!
Would you believe that growing up lemon meringue pie was my least favourite. Â Don’t get me wrong, I loved the lemon, but really disliked the meringue. Â When my nana made it, she made it look irresistible piling it high with meringue perfectly “toasted” with golden swirls. Â But, I always scraped it off and just ate the lemon and her buttery, flaky pie crust.
Why You’ll Love This Pie
- all the flavour of the classic old fashioned lemon meringue pie but with the smoothest meringue and sweet pastry crust
- perfect for all your spring and summer occasions – makes any gathering feel special
- perfect balance of tart and sweet – the tart lemon curd filling is complimented by the sweet smooth meringue
- the smooth, sweet meringue is billowy, light and refreshing
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I am happy to report I can now eat a whole piece of lemon meringue pie without scraping off the meringue!
How to Make Perfect Meringue
The recommended method is new to me, but perhaps you have been doing it this way all along. It involves gently heating the egg whites and sugar over a double boiler and whisking constantly until the sugar is completely dissolved and the egg whites are warm, and then beating them until stiff glossy peaks form.
The resulting meringue is sweet and smooth, and melts in your mouth. Â It didn’t shrink away from the edges of the pie and even the next day it was like a fluffy cloud of sweetness.
I found this method when flipping through my well worn Fanny Farmer cookbook. I stopped at a recipe for meringue which said, and I quote “follow this somewhat unconventional method”. Â The method recommended is said to prevent a shrinking, weeping and rubbery meringue. And that is exactly the result I got!
Another thing I did a little differently with this pie, is to use an 8″ tart pan with a removal bottom. Â And, since I was trying new things today anyway, I used my sweet pastry dough instead of pie dough. Â I think it looks extra special!Â
While we are on the subject of pies, what kind of pie can you not live without?
If you want to make it a day ahead, I would suggest making the lemon pie itself, and keeping it in the fridge overnight. The meringue should be made and added shortly before serving.
If you use the method mentioned above to prepare the meringue, and be sure to spread it fully across the pie and touching the edges, this will help prevent shrinking.
Be sure to fully cook the lemon filling. You want it thickened and falls like ribbons when the spatula or spoon is lifted out of the pot.
Freezing is not recommended as meringue will become runny when thawed, losing it’s billowy texture.
Lemon Meringue Pie
Equipment
- double boiler or sauce pan and heatproof bowl
- whisk
- fine mesh sieve
- tart pan with removal bottom or pie pan
Ingredients
For Filling
- 1 cup granulated sugar
- 4 large eggs
- 2 large egg yolks reserve whites for meringue
- ½ cup fresh squeezed lemon juice strained
- â…” cup unsalted butter cut into cubes and at room temperature
For Meringue
- 4 large egg whites at room temperature
- ½ cup granulated sugar
- â…› teaspoon cream of tarter
Instructions
- Preheat oven to 325 degrees.
To Prepare the Filling
- In a heatproof bowl whisk together eggs, egg yolks and sugar until well combined. Slowly add lemon juice, whisking constantly.
- Place the bowl over a bowl of simmering water, continuing to whisk constantly until mixture thickens and it falls like a ribbon when the whisk is lifted (about 10 to 15 minutes).
- Remove from the heat and quickly strain the mixture into a clean bowl using a spatula to press through a fine sieve. Add butter a few pieces at a time, whisking until butter is completely incorporated. Pour into the prepared shell.
- Bake for 20 minutes, or until the filling is set. It should be a bit jiggly, but not runny.
- Remove from the oven and allow to cool completely on a wire rack before placing in the refrigerator to fully chill for about 3 hours.
For the Meringue
- In a heatproof bowl whisk together egg whites and sugar. (The bowl of a stand mixer works well for this).
- Place the bowl over a pot of simmering water and continue whisking until the sugar has completely dissolved and the egg whites are warm.
- Remove from the heat, add the cream of tarter, and using the wire whisk attachment beat until stiff, glossy peaks form.
- Spread the meringue over the cooled pie using the back of a spoon to create heaps and peaks.
- Place the oven rack in the top third of the oven and preheat broiler on high. Broil the prepared pie for 1 1/2 to 2 minutes (watching carefully after 1 minute) until the meringue is a golden colour
- Serve immediately or refrigerate until ready to serve
I love lemon! Your pie looks amazing with the beautiful, billowy meringue!
Thank you Ellen! Kind of reminds of the piles of snow building up outside my window today!!
Maureen, your pie looks so good and your pictures are beautiful! I am saving this recipe to make for our family Easter dinner. Thanks!
Thank you Sherry! I hope you enjoy it as much as we did 🙂
Looks great! That’s a new method to me too, but hey if it works!
Thanks Caroline!
What a beautiful pie! I am going to have to try that meringue method, it sounds amazing!
I am terrible at merringue! You make it look so easy (and delish!) thanks for sharing at our Piday link up party!
I love the idea of a softer meringue – definitely going to have to try this out! Thanks Maureen!