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Posted by / Sunday, March 22, 2015

Lemon Meringue Pie #SundaySupper

Lemon Meringue pie is a year around favorite! This recipe has step by step instructions for a weep free meringue!

This weeks Sunday Supper theme is Spring Fling to celebrate all the amazing foods of spring.
One of my favorite ingredients in the spring time is lemon so I thought this is the perfect time to share my recipe for Lemon Meringue Pie with a weep free meringue.
There's nothing worse then a layer of liquid covering your gorgeous lemon filling the next day when you go to slice your pie from the meringue weeping.
Something about the creamy lemon filling covered with light billowy meringue in a flaky crust that just screams spring to me.
It's an elegant dessert with just a bit of effort.
Our winter was rather mild this year and I think we might have had only had 1 snow day that was more of a light dusting but I'm still totally ready for the warmer weather of spring.
Luckily it's come a bit earlier this year in the gorgeous Pacific Northwest and the tulips have made an early appearance in the fields and I've been loving every minute of it.
I'm ready for the warmer weather to bust out my favorite spring dresses, sit out on the patio with the sun shining on my shoulders while I enjoy Sunday Supper and a big slice of this Lemon Meringue Pie while the kids throw the football in the yard.
Life doesn't get much better then in those moments! 
Shall we get on to the recipe?


Lemon-Meringue-Pie-Crust.jpg
First off you'll need a single shell baked pie crust. 
My favorite Pie Crust recipes are Flaky Pie Crust, this Sour Cream Pie Crust  or Gluten Free Pie Crust for all my GF friends.
Line a 9" pie plate with dough. 
Flute edges of dough and crust all over with a fork to prevent bubbles.
Lemon-Meringue-Pie-Crust-Lined-Foil.jpg
Line with heavy duty aluminum foil being careful not to cover the edges.
Lemon-Meringue-Pie-Bake-Crust.jpg
Bake in a 450 degree oven for 10 minutes until crust is set and no longer doughy.
Lemon-Meringue-Pie-Lightly-Brown-Crust.jpg
Remove foil and bake an additional 6-10 minutes until lightly browned.
Remove from oven and allow to cool while making the filling.
Lemon-Meringue-Pie-Sugar-Cornstarch-Milk-Lemon-Juice-Water.jpg
To make the Lemon Filling: In a medium sized saucepan stir together 1 1/3 cup Granulated Sugar and 1/3 cup cornstarch.
Slowly stir in 2/3 cup Milk, 1/2 cup Water and 2/3 cup Fresh Squeezed Lemon Juice to prevent lumps.
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Add 1 tablespoon Lemon Zest and cook over medium-high heat until mixture comes to a boil and starts to thicken.
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In a small bowl whisk together 5 whole Egg Yolks.
Slowly whisk in cooked lemon mixture 1/4 cup at a time until 1 cup of mixture has been added.
Lemon-Meringue-Pie-Egg-Yolk-Butter-Vanilla.jpg
Add egg yolk mixture back into lemon mixture and return to simmer. Cook for an additional 1-2 minutes until thickened.
Remove from heat and stir in 2 tablespoons Butter and 1/2 teaspoon Pure Vanilla Extract.
Pour lemon mixture into baked pie crust.
Lemon-Meringue-Pie-Egg-Whites-Cream-Tartar-Vanilla.jpg
To make a weep free/oozing free Meringue topping: Preheat oven to 325 degrees.
(Sorry I'm missing the pictures from the cornstarch mixture I don't know what happened there.)
In a small saucepan add 1 tablespoon Cornstarch and 1 tablespoon Sugar, mix until well combined.
Slowly stir in 1/3 cup Water to form a thick mixture.
Cook over medium heat and bring to a boil.
Cook for 20 seconds once boiling. Set aside and allow mixture to cool.
Beat together 5 whole Egg Whites, 1 teaspoon Vanilla and 1/4 teaspoon Cream Of Tartar until soft peaks form.
Lemon-Meringue-Pie-Sugar.jpg
While beating add 1/2 cup Sugar until stiff peaks form and mixture is glossy.
Lemon-Meringue-Pie-Cornstarch-Mixture.jpg
Slowly mix in 1 heaping tablespoon at a time of the cooked cornstarch mixture on low speed until well incorporated.
Lemon-Meringue-Pie-Stiff-Peaks.jpg
Mixture should hold stiff peaks when finished.
Lemon Meringue Pie ready for the oven!
Cover lemon filling with meringue and make sure to anchor meringue into edge of pie crust to prevent shrinking. Use the back of a spoon to form peaks all across meringue.
A weep free Lemon Meringue Pie for #SundaySupper.
Bake in a 325 degree preheated oven for 18-25 minutes until lightly brown on top.
A weep free Lemon Meringue Pie with easy to follow step by step instructions by Serena Bakes Simply From Scratch.
Try to control the urge to slam your face into it until it's cooled completely or is that just me with those issues.
A gorgeous weep free Lemon Meringue Pie for #SundaySupper
Once cooled slice and serve or I like to chill my Lemon Meringue Pie for about 6 hours before serving to allow the lemon to intensify and meld.
A gorgeous elegant pie perfect for any occasion! 
Share, don't share that's totally up to you! 
I won't judge! 

Make sure to come check out all the other #SundaySupper Spring Fling Recipes in the links under the recipe! 


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Lemon Meringue Pie

Recipe by Serena Bakes Simply From Scratch
Lemon Meringue Pie  #SundaySupper
Tangy, creamy Lemon Meringue Pie from scratch with a recipe for a weep free meringue with easy to follow step by step instructions.
Prep time: PT30M
Cook time: PT20M
Total time: PT3H50M
Yield: 10 Servings
Ingredients
  • 1 Baked Pie Crust
  • 1 1/3 cup Granulated Sugar
  • 1/3 cup Cornstarch
  • 2/3 cup Milk
  • 1/2 cup Water
  • 2/3 cup Fresh Squeezed Lemon Juice
  • 1 tablespoon Lemon Zest
  • 5 whole Egg Yolks, Whisk Together
  • 2 tablespoons Butter
  • 1/2 teaspoon Vanilla
  • 1 tablespoon Cornstarch
  • 1 tablespoon Sugar
  • 1/3 cup Water
  • 5 whole Egg Whites
  • 1/4 teaspoon Cream Of Tartar
  • 1 teaspoon Vanilla
  • 1/2 cup Granulated Sugar
Cooking Directions
  1. Preheat oven to 325 degrees.
  2. In a medium sized saucepan combine 1 1/3 cup sugar and 1/3 cup cornstarch until well combined. Slowly stir in milk, lemon juice and 1/2 cup water to prevent lumps. Add lemon zest and bring to a boil. Stir while cooking until mixture starts to thicken.
  3. Whisk 1/4 cup at a time of lemon mixture into egg yolks until 1 cup of lemon mixture has been added. Add egg yolk mixture back into lemon mixture. Stir while returning to a boil. Cook an additional 1-2 minutes until mixture is thickened. Remove from heat and whisk in butter and vanilla.
  4. Pour mixture into baked pie crust and set aside.
  5. To make Meringue: In a small saucepan combine 1 tablespoon cornstarch and 1 tablespoon sugar until well combined. Slowly pour in 1/3 cup water to prevent lumps. Cook over medium heat and bring to a boil. Cook for 20 seconds once boiling. Remove from heat to cool.
  6. Beat egg whites, cream of tartar and vanilla together until soft peaks form.
  7. Slowly add 1/2 cup sugar while beating. Beat until stiff peaks form and mixture becomes glossy.
  8. On low speed mix in 1 tablespoon of cooked cornstarch mixture at a time until all cornstarch mixture is incorporated. Mix until well combined.
  9. Mound meringue mixture over pie and anchor into the edge of pie crust to prevent shrinking. Use the back of spoon to form small peaks all over pie.
  10. Bake in preheated oven for 18-25 minutes until lightly brown on top.
  11. Cool pie completely before slicing or refrigerate for 6 hours or until cold for best flavor before slicing.

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25 comments:

  1. What a perfect lemon pie! Perfect filling, crust, and meringue too. Wow!

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  2. Whoa, picture perfect! One of my family's favorites!!!

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  3. I would happily take a winter with only a dusting of snow. I can't wait to see tulips either. Of course, now I also need a pieces or two of this gorgeous pie!

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  4. Mile high and picture perfect!! One of my favorite pies and we have it a lot for Easter!!

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  5. Perfect timing! Hubby has asked for lemon meringue pie for his birthday on Wednesday and I have never made one. :)

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  6. I have never heard of this cooked cornstarch technique but you can't argue with success.....your meringue is perfect!!!!

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  7. I've never tried using milk in my lemon meringue! I've always used lemon juice + water... now I'm going to try your version or sure! Your meringue came out picture perfect too!

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  8. Oh my yumminess! Your photos are making my drool!! What a beautiful pie!!

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  9. That looks divinely delicious. Absolutely perfect as it should be. Amazing!!!

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  10. I've never made a lemon meringue pie though it's one of my favorites. Yours looks wonderful!

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  11. ...as perfect as it can be - stunning!

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  12. That is one seriously gorgeous piece of pie. Wow.

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  13. This is one droolishious pie...stunning.

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  14. What a great looking pie and your process pics are great!

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  15. Beautiful Photo and recipe- yum!

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  16. Thank you so much for the weep-free meringue recipe! Probably the reason I don't make meringue pies more often, to be honest. The weeping/oozing is just really icky, even though it doesn't really affect the final taste. This pie is just beautiful though!

    -Julie @ Texan New Yorker

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  17. Beautiful! One of my all time favorites!

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  18. Wow! Now that is a meringue topping to be envious of!

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  19. Hi just wanted to ask would this one or two pies?

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    Replies
    1. Hi, It makes 1 pie! I know my pictures show 2 pie crusts baking but I only use 1 for this recipe!

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  20. I made this tonight, delicious!

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  21. I have never contacted anyone before after making their recipe, but I made your lemon meringue pie today for my husband's birthday and it was simply outstanding!!! It was so beautiful I took my own photos of it which my husband promptly posted on Facebook. It has elicited many comments there in a short time! But as beautiful as it is, it tastes totally amazing as well! Thank you for sharing! Your directions and photos made it fail proof even on a rainy day, and my husband could not have been happier! Me too!

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Welcome!

Hi! My name is Serena and welcome to my site! I'm a wife and mother to 3. A few of my favorite things are cooking, baking, dark chocolate, family game nights, and the ocean. My biggest dislike is lima beans, please don't ask for a recipe... My husband Colt regularly joins me in the kitchen and has become the primary photographer of our site. I hope you'll join us on our fun cooking adventure!

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