Some family recipes will always hold an extra special place in your heart, like my grandma and mom’s Lemon Meringue Pie Recipe! No matter how many lemon meringue pies I try, this will remain the best recipe for lemon meringue pie. A delicious homemade lemon filling bursting with fresh lemon flavor is topped with a fluffy meringue topping. Everyone loves it!
Mom’s Lemon Meringue Pie Recipe is our favorite holiday pie recipe!
I find myself thinking of my mom a lot. While many said my grief or sense of loss would fade as years began to pass since her passing, I don’t find that to be the case. Whether it’s been a week, 6 months, or 2 years, I miss her everyday as a mom but especially as a grandma.
I hate that I never got to see her excited about meeting Liam and hearing her talk about her “baby’s baby” as she said the night we told my parents we were pregnant. Cooking her recipes, like this Lemon Meringue Pie, to share with Liam and other loved ones makes me feel closer to her though.
For those of you who might be stopping by The Love Nerds for the first time, let me explain. My mom passed away from Pancreatic Cancer in March of 2016 when I was in my first trimester with my first child. If you are dealing with your own grief, you can see what I originally published with this pie recipe below as well as check out my first post about her loss and my post about becoming a mom without a mom.
ORIGINALLY POSTED SEPTEMBER 18, 2016:
6 months ago yesterday we lost mom. Today – today she would have turned 65. To say that this weekend is difficult and filled with thoughts of my mother is an understatement. She was my best friend and biggest supporter, especially of this blog.
It has taken me these past 6 months to truly start feeling invested in my work and creative again because every day it feels weird not having her to brainstorm with and even craft alongside.
I don’t think there will ever be a day that doesn’t feel weird without her. That doesn’t feel somehow lacking. All I can do is try to make her proud. To live by the example that she provided us. To be a good mom myself.
To bake for my family and remember her through our favorite recipes of hers, like this Lemon Meringue Pie. When mom made pie, which was usually for holidays and often for my birthday, she would make her recipe for lemon meringue pie and maybe an apple pie if we needed two. Her lemon was my favorite and hers.
TIPS FOR MAKING HOMEMADE LEMON PIE FILLING:
Make sure you measure correctly and have everything measured out and ready to go because you need to continuously stir the filling while it’s cooking. You can’t let it sit on the burner because it can easily burn. Having everything prepped, ready to go will make it an easier process.
The instructions are divided into short little time segments, mainly a lot of one minute segments. Make sure you have a clock or timer within eye sight to be prepared for these time segments.
KEEP STIRRING! You don’t want the filling to burn. This is not a pie recipe that you can multi-task with while making other recipes; it comes together quickly but it does need your full attention while cooking.
TIPS FOR MAKING MERINGUE:
Fat is what causes a meringue to go flat and usually any wayward fat comes from a piece of yolk sneaking into your egg whites. So carefully separate your eggs.
While cold eggs separate easier, room temperature egg whites respond better for meringue. When I have the time, I separate cold eggs and then let the egg whites sit at room temperate for 20 minutes while I prep other ingredients.
Always crack your eggs on a flat surface. It’s more gentle on the egg so you’re less likely to damage the yolk.
Use the separation method that works best for you. I’m klutzy and have found that using an egg separator is easiest for me. I also always separate the egg whites into a small bowl one at a time that I then transfer into a different bowl before separating the next egg. I do this as a precaution because I don’t want to start all over if I break a yolk down the line.
Make sure to beat enough! I work my way up to the highest speed setting and ensure the meringue is glossy and stiff.
When topping the pie, make sure to have the meringue touch the pie crust all the way around. This will help the meringue from shrinking and keep the entire pie covered in meringue.
Before we get to the recipe, if you are interested in this custom cutting board that appears in a couple of the pictures, I have you covered! The shop I ordered from is now closed on Etsy, but we’ve ordered from a couple other shops since for relatives. Make sure to check out Taylor Crafts or The Cutting Board Shop.
YOU MIGHT ENJOY THESE OTHER PIE RECIPES:
- Individual Apple Pies
- Mini Cherry Pies
- Strawberry Peach Hand Pies
- Chocolate Pie
- Chocolate Pecan Bourbon Pie
Now, Let’s Get Baking Some Lemon Meringue Pies!
- 1 pie crust
Lemon Pie Filling Ingredients
- 1 1/2 cup sugar
- 1/3 cup cornstarch
- 1 1/2 cup water
- 3 egg yolks, (slightly beaten and in a bowl that you can later pour half the sugar/water mixture into)
- 3 tablespoons butter
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 6 egg whites
- 2 teaspoon lemon juice
- 12 tablespoons sugar
- Bake your pie shell as instructed on the box. Then let cool.
Lemon Pie Filling Instructions
- Mix sugar and cornstarch in saucepan. Gradually stir in water.
- Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute.
- Slowly stir at least half the mixture into the egg yolks bowl. Then, blend that back into the saucepan.
- Boil 1 minute longer, stirring constantly.
- Remove from heat. Continue stirring until smooth. Then blend in butter thoroughly, then lemon juice and lemon zest.
- Add filling into baked pie shell. You will cover with Meringue once it's prepared.
- *See Tips Above Before Starting*
- Beat egg whites and lemon juice until frothy.
- Gradually add 1 tbsp of sugar at a time at medium speed.
- Continue beating, slowly raising the speed until sugar is dissolved and meringue is stiff and glossy. I will work my way to the highest speed to see the meringue stiffen to peak form!
- Pile meringue on top of hot pie filling, being careful to seal the meringue onto the edges of the pie crust. This will prevent the meringue from pulling away and shrinking. Swirl or pull up points with fork for decorative purposes.
- Bake at 400 F for 8-10 minutes or until slightly browned.
- Remove and cool away from any drafts. Do not cover or place in humid space or your meringue won't set properly.