For a more intense lemon flavor, use Meyer lemons. Their zest and juice have a unique floral aroma. Make sure your mixing bowl and beaters are completely clean and free of grease when making the meringue. Any trace of fat will prevent the egg whites from whipping properly. To prevent a weepy meringue, ensure the meringue covers the entire filling and touches the crust. Also, bake the meringue at a low temperature to dry it out slowly. If the crust edges are browning too quickly, cover them with foil.
My Mom's Lemon Meringue Pie
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 55 mins
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SERVING8 People
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VIEWS98
A timeless classic, this Lemon Meringue Pie boasts a tangy, smooth lemon custard nestled in a flaky crust, crowned with a cloud of perfectly browned, sweet meringue. It's a symphony of textures and flavors that will transport you to dessert heaven.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Cholesterol86 mg
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Fiber1 g
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Protein8 g
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Saturated Fat5 g
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Sodium206 mg
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Sugar40 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a 9-inch pie plate. (5 minutes)
02 Step
Recipe View 10 mins In a mixing bowl, combine the sweetened condensed milk, egg yolks, lemon juice, and lemon zest. Whisk until smooth and well combined. Pour the lemon mixture into the prepared pie crust. (10 minutes)
03 Step
Recipe View 25 mins Bake in the preheated oven for 25 minutes, or until the filling is set but still slightly jiggly in the center.
04 Step
Recipe View 5 mins While the pie is baking, prepare the meringue. In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until soft peaks form. (5 minutes)
05 Step
Recipe View 5 mins Gradually add the sugar, one tablespoon at a time, while continuing to beat on high speed. Continue beating until stiff, glossy peaks form. (5 minutes)
06 Step
Recipe View 0 mins Remove the pie from the oven and increase the oven temperature to 350 degrees F (175 degrees C).
07 Step
Recipe View 5 mins Immediately spread the meringue evenly over the warm lemon filling, ensuring it touches the crust edge to create a seal. This will prevent the meringue from shrinking. Create decorative swirls or peaks with the back of a spoon. (5 minutes)
08 Step
Recipe View 15 mins Bake in the preheated oven for 15 minutes, or until the meringue is golden brown. Watch carefully to prevent burning. (15 minutes)
09 Step
Recipe View 1 hrs Remove from the oven and let cool completely at room temperature for at least 1 hour before refrigerating. This allows the filling to set completely and the meringue to stabilize. (60 minutes)
10 Step
Recipe View 2 hrs Refrigerate for at least 2 hours before serving. (120 minutes)
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Santina Beatty
Jan 21, 2025This recipe is amazing! The meringue was perfect, and the lemon filling was so tangy and delicious!
Edwina Abernathy
Dec 31, 2024The tip about making sure the meringue touches the crust is a game-changer! No more shrinking meringue for me!
Krista Fay
Nov 9, 2024My family devoured this pie in one sitting. It's definitely a new favorite!
Sven Swiftkshlerin
Jul 27, 2024I've always been intimidated by lemon meringue pie, but this recipe made it so easy. It turned out beautifully!