This is my idea of the perfect lemon meringue pie. The sweet-tart lemon custard filling is bursting with bright lemon flavor and the marshmallow meringue is so light and pillowy it practically melts in your mouth.
Also the layers of lemon custard and meringue are nice and thick. No thin slices of lemon meringue pie around here. This is the kind of pie that envelops you in pure, sunshine soaked comfort wrapped in a buttery pastry. Who wants to skimp on that?
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I have always been a sucker for lemon meringue pie, probably because I'm a sucker for lemon anything.
My husband and I have been nomads with no home base since early 2020, living and working from our 5th wheel RV while traveling around the country. During those years, I've sampled many different slices of lemon meringue pie from many different places.
My favorite is from a deli in Petoskey, Michigan. They serve up large, super tall slices of lemon meringue pie with a tart lemon filling and a light, pillowy meringue that melts on your tongue. I love it.
That's the kind of lemon meringue pie I've created here. The lemon custard is tart, but not mouth-puckeringly so, and thanks to 8 egg yolks, it's incredibly rich and silky smooth.
I've included the option of adding a bit of elderflower liquor to the lemon custard because it gives this pie a gorgeous, subtle floral aroma and flavor that pairs beautifully with the bright lemon flavor. But, it's 100% optional and leaving it out will render a pie that's no less delicious.
As a quick aside, if you like the combo of elderflower and lemon, you'll love this elderflower lemon cake!
This recipe also calls for cooking the meringue on the stovetop before spreading it onto the pie. This technique prevents weeping, an unfortunate situation where liquid separates from the meringue and pools in between the lemon and meringue layers, dripping down the sides of the pie when it's cut.
In short, this is my idea of the perfect lemon meringue pie. I do so hope you'll agree.
xo
-Rebecca
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Ingredients needed to prepare this recipe
- Granulated sugar
- Cornstarch: the thickening agent for the lemon custard filling
- Salt
- 8 large eggs: Separate the yolks from the whites and use the yolks in the custard and the whites for the meringue. Separating eggs is easiest when they are cold. (How to separate eggs.)
- Lemon juice: Normally I would advocate for fresh squeezed lemon juice, but since cooking lemon juice alters its structure, this pie is just as good with fresh squeezed as it is with bottled juice. Use whichever you prefer.
- Water + elderflower liquor, or just water: Using some elderflower liquor in this pie gives it a gorgeous, subtle floral aroma and flavor that pairs beautifully with the pie's tart lemon flavor, You can substitute elderflower syrup if you like, or leave it out entirely and simply use additional water. I love it in there, but the effect is subtle. I leave it up to you to decide if it's worth it.
- Butter, salted or unsalted: I usually use salted.
- Vanilla and lemon extract
- Cream of tartar OR a touch of lemon juice: Both of these ingredients stabilize the meringue. Use whichever you prefer.
You'll also need a pre-baked pie shell. My favorite homemade pie crust recipe is this one for Foolproof Pie Crust. I've been making it for decades and it truly is foolproof.
For instructions about how to pre-bake a pie shell, check out this tutorial: How to Pre-Bake a Pie Shell
Step-by-step photos and instructions
Add sugar, cornstarch, and salt to a medium heavy bottom saucepan and stir with a wire whisk to combine.
Whisk in the egg yolks, lemon juice, water, and elderflower liquor, if using.
Set the saucepan over medium heat and cook, whisking constantly, until the custard is thick and begins to bubble.
Lower the heat slightly and continue to cook, whisking constantly while it bubbles, for 2 minutes longer.
Remove the saucepan from the heat. Whisk in the butter and then the extracts.
Scrape the custard into the prepared crust and allow it to cool for about 30 minutes. (At this point, the pie can be covered and refrigerated for up to 24 hours.)
The meringue for this pie is heated in a Bain-Marie, or double boiler, which is essentially two pans, one nestled into the other, so the heat from boiling water in the bottom pan can gently heat whatever is cooking in the top pan. You can create the same effect with two saucepans, fitting one inside the other, or by placing a metal bowl over a saucepan. It's important that the top sauce pan, or bowl, fits inside the bottom pan without sinking all the way into the bottom pan.
As you can see in the photo below, I accomplish this by setting a fine mesh strainer in a 3-quart saucepan. The strainer rests on the side of the sauce pan and does not sink to the bottom of the pan. The strainer provides the perfect support for the smaller saucepan.
Add egg whites, sugar, salt, and cream of tartar or lemon juice to a bain-marie or double boiler, OR to a metal mixing bowl or small sauce pan set over a larger pan filled with a couple inches of water.
Bring the water in the bottom pan to a boil, then lower the heat to maintain a gentle simmer. Whisk the egg whites constantly while the water heats and then cook, whisking constantly, until the mixture reaches 175°F (79°C).
Transfer the meringue to a mixing bowl and use an electric mixer to beat the whites until glossy and thick, then beat in the vanilla.
Spread the meringue over the custard, making sure that it touches the crust all the way around the pie. If you like, use a fork to create swirls and swoops in the meringue.
Bake the pie until the top of the meringue is a light golden brown with the tops of the peaks and swirls a darker brown.
Allow the pie to cool at room temperature for about an hour then place in the refrigerator to cool completely. Once the pie feels cool to the touch, cover it loosely with plastic wrap until ready to serve.
Pro tip: Avoid covering the pie until it's completely cool. Covering a warm pie will cause droplets of condensation to form on the meringue.
Tips for perfect meringue
- One of the biggest challenges with lemon meringue pie is "weeping" meringue. This is when liquid separates from the meringue and pools between the meringue and the lemon custard. In this recipe, the meringue is fully cooked on the stovetop before beating until thick and glossy, then spread over the lemon custard. This technique will prevent any weeping.
- You might be tempted to add some lemon extract or lemon oil to the meringue but I wouldn't suggest it. Oil-based extracts can destabilize meringue and cause it to collapse.
- When separating the eggs so you can use the yolks to make the lemon custard and the whites for the meringue, be careful to not get even a drop of yolk in the egg whites. Even a drop of egg yolk can inhibit the volume and stability of the meringue. It's easier to separate eggs when they are cold. If you do get some yolk in your egg whites, try to remove it. If it can't be removed, refrigerate or freeze the whites for another use and start fresh.
Make ahead and storage information
- A pre-baked pie shell will keep well at room temperature, covered, for up to three days.
- The lemon custard can be refrigerated in an airtight container for up to 5 days. When ready to use, spread it into a pre-baked pie shell and continue on with making the meringue and baking the pie.
- After filling the pre-baked pie shell with the lemon custard, the pie can be refrigerated, covered, for up to 24 hours before toping the custard with meringue and baking.
- Once baked and allowed to cool, lemon meringue pie will keep well for three days, possibly longer. Store the pie in the refrigerator, loosely covered.
More recipes for lemon lovers
If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me.
Happy baking!
📖 Recipe
Lemon Meringue Pie
This is my idea of a perfect lemon meringue pie. The sweet-tart lemon custard filling is bursting with bright lemon flavor and the marshmallow meringue is so light and pillowy it practically melts in your mouth.
Ingredients
- 1 pre-baked pie shell (*See note below)
- 1 ½ cups (300 grams) granulated sugar
- ½ cup + 1 tablespoon (62 grams) cornstarch
- ½ teaspoon salt
- 8 large egg yolks - Save the whites for the meringue!
- 1 cup (8 ounces) lemon juice
- 1 ¾ (14 ounces) cup water
- ½ cup elderflower liquor, OR an additional ½ cup of water (*see note below)
- 2 tablespoons (28 grams) butter, cut into ½ inch pieces
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract OR ½ teaspoon lemon oil
FOR THE MERINGUE:
- 8 large egg whites, saved from making the lemon custard
- 1 ¾ cups (350 grams) granulated sugar
- ¾ teaspoon salt
- ¼ teaspoon cream of tartar OR ½ teaspoon lemon juice
- ½ teaspoon pure vanilla extract
Instructions
- Add the sugar, cornstarch, and salt to a medium heavy bottom saucepan and stir with a wire whisk to combine. Whisk in the egg yolks, lemon juice, water, and elderflower liquor, if using.
- Set the saucepan over medium heat and cook, whisking constantly, until the custard is thick and begins to bubble. Lower the heat slightly and continue to cook, whisking constantly, for 2 minutes longer.
- Remove the saucepan from the heat. Whisk in the butter and then the extracts. Scrape the custard into the prepared crust. Allow it to cool at room temperature for about 30 minutes, until a skin forms over the custard. (At this point, the pie can be covered and refrigerated for up to 24 hours.)
- Heat the oven to 375°F (176°C)
- Make the meringue: Add the egg whites, sugar, salt, and cream of tartar or lemon juice to a bain-marie or double boiler, OR to a metal mixing bowl set over a saucepan filled with a couple inches of water (*See note below). Set a kitchen thermometer within easy reach next to the stovetop.
- Set the double boiler over high heat to bring the water in the bottom pan to a boil, then lower the heat to maintain a gentle simmer. Whisk the egg whites constantly while the water heats and then cook until the mixture reaches 175°F (79°C).
- Transfer the meringue to a mixing bowl and use an electric mixer to beat the whites until glossy and thick, about 5 minutes. Beat in the vanilla. Spread the meringue over the custard; make certain that it touches the crust all the way around the pie. Add swirls and swoops with of a fork, if you like (see photos above).
- Set the pie in the oven to bake until the top of the meringue is a light golden brown with the tops of the peaks and swirls a darker brown, about 20 minutes. Rotate the pie inside the oven as necessary for even browning.
- Allow the pie to cool at room temperature for about an hour then place in the refrigerator to cool completely. This can take 3-4 hours. Once the pie feels cool to the touch, cover it loosely with plastic wrap until ready to serve. (If you cover the pie before it's cool, droplets of condensation will form on the meringue.) This pie will keep, refrigerated, for up to 3 days.
Notes
Pie crust: My favorite homemade pie crust recipe is this one for Foolproof Pie Crust. I've been making for decades and it truly is foolproof. For instructions about how to pre-bake a pie shell, check out this tutorial: How to Pre-Bake a Pie Shell
A note about lemon juice: cooking lemon juice changes its structure, so while I'd usually advocate for fresh squeezed juice, in this case it doesn't matter as much. If you'd rather use a bottle of lemon juice that you purchased at the supermarket, it's perfectly fine in this recipe.
Using some elderflower liquor in this pie gives it a gorgeous, subtle floral aroma and flavor that pairs beautifully with the pie's tart lemon flavor, You can substitute elderflower syrup if you like, or leave it out entirely and simply use additional water. I love it in there, but the effect is subtle. I leave it up to you to decide if it's worth it. 🙂
About Lemon Oil: Lemon oil is a great addition to your pantry, but be aware that there are two very different, kinds of lemon oil. One is olive oil that's been infused with lemon. This kind is delicious in salad dressing or other savory foods. The kind of lemon oil that's best for baking is a very strong essence of lemon made by cold pressing lemon rinds. Lemon oil is super concentrated. The brand I like is Boyajian Pure Lemon Oil, which uses 225 lemons in every 3.4 ounce bottle.
A Bain-Marie, or double boiler, is essentially two saucepans where one nestles into the other so the heat from boiling water in the bottom pan can gently heat whatever is cooking in the top pan. You can create the same effect with two saucepans, fitting one inside the other, or by placing a metal bowl over a saucepan. It's important that the top sauce pan, or bowl, fits inside the bottom pan without touching the bottom of the pan. Scroll up for a photo of how I used the bowl of my stand mixer over a pan of water to create this effect.
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Nutrition Information:
Yield: 8 Serving Size: ⅛ of the pieAmount Per Serving: Calories: 584Total Fat: 10gSaturated Fat: 4gUnsaturated Fat: 6gCholesterol: 193mgSodium: 474mgCarbohydrates: 112gFiber: 1gSugar: 105gProtein: 7g
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