Lemon Meringue Pie

Sunday, September 9, 2018
Lemon Meringue Pie with the secret step to a never fail mile high weep free meringue recipe. This is the BEST Lemon Meringue Pie with a tart filling, homemade flaky crust and of coarse the weep free meringue  topping.

A slice of Lemon Meringue Pie topped with a weep free meringue on a white plate/

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?

Flaky Pie Crust dough in a pie plate with the edge fluted and the crust being poked with a fork.

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 it's super forgiving if your struggle with a flaky 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. Poke all over with a fork to prevent bubbles.
A flaky pie crust shell lined with foil for Lemon Meringue Pie.

Line with heavy duty aluminum foil being careful not to cover the edges.

2 Flaky Pie Crust Shells lined with Foil placed inside oven to bake.

Bake in a 450 degree oven for 10 minutes until crust is set, and no longer doughy.

Baked Flaky Pie Crust Shells in the oven on a oven rack.

Remove foil and bake an additional 6-10 minutes until lightly browned.

Remove from oven and allow to cool while making the filling.

Milk being poured into cornstarch mixture in a large saucepan for Lemon Meringue Pie Filling.

To make the Lemon Meringue Pie filling in a medium sized saucepan stir together:
  • 1 1/3 cup Granulated Sugar
  • 1/3 cup Cornstarch

To prevent lumps slowly stir in:
  • 2/3 cup Milk
  • 1/2 cup Water
  • 2/3 cup Fresh Squeezed Lemon Juice 

Lemon Zest being whisked into Lemon filling for Lemon Meringue Pie.

Add 1 tablespoon Lemon Zest and cook over medium-high heat until mixture comes to a boil and starts to thicken.

Egg yolks whisked together in a bowl with Lemon Meringue Pie Filling being whisked into egg yolks.

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 Filling with butter and vanilla being stirred into a large saucepan.

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.

Egg Whites and Cream of Tartar in a mixing bowl being beaten together for Weep Free Meringue.

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
  • 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 until soft peaks form: 
  • 5 whole Egg Whites
  • 1 teaspoon Vanilla
  • 1/4 teaspoon Cream Of Tartar
Tip: Be careful when cracking eggs to prevent egg yolk from mixing with egg white. Egg yolk will prevent the egg whites from being able to whip up as stiffly. Also a very clean bowl is essential for beating the egg whites.

The cooked cornstarch mixture helps to absorb excess moisture and prevent weeping and is an important part in preventing the meringue from weeping.

Sugar being poured into Weep Free Meringue while egg whites are being beaten for Lemon Meringue Pie.

While beating add 1/2 cup Sugar, until stiff peaks form and mixture is glossy.

Cooked Cornstarch mixture being beaten into Weep Free Meringue.

Slowly mix in 1 heaping tablespoon at a time of the cooked cornstarch mixture on low speed until well incorporated.

Weep Free Meringue holding a stiff peak for Lemon Meringue Pie.

Mixture should hold stiff peaks when finished.

Lemon Meringue Pie topped with Weep Free Meringue.

Cover lemon filling with meringue and make sure to anchor meringue into edge of pie crust to prevent meringue from shrinking. 

Use the back of a spoon to form peaks all across meringue.

A whole Lemon Meringue Pie topped with Weep Free Meringue and Flaky Pie Crust.

Bake in a 325 degree preheated oven for 18-25 minutes until lightly brown on top.

A whole Lemon Meringue Pie topped with a weep free meringue.

Try to control the urge to slam your face into it until it's cooled completely or is that just me with those issues.

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.

A few other favorite pie recipes that I just adore are:


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American
Yield: 10
Author: Serena Bakes Simply From Scratch
Lemon Meringue Pie Recipe

Lemon Meringue Pie Recipe

Lemon Meringue Pie from scratch with an easy to make weep free meringue recipe is the best pie for dessert from Serena Bakes Simply From Scratch.
Prep time: 30 MinCook time: 30 Mininactive time: 6 HourTotal time: 7 Hour

Ingredients

Tangy Lemon Filling
  • 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
Weep Free Meringue
  • 1 tablespoon Cornstarch
  • 1 tablespoon Sugar
  • 1/3 cup Water
  • 5 whole Egg Whites, Make sure no yolk
  • 1/4 teaspoon Cream Of Tartar
  • 1 teaspoon Vanilla
  • 1/2 cup Granulated Sugar

Instructions

How to cook Lemon Meringue Pie Recipe
  1. Preheat oven to 325 degrees.
Tangy Lemon Filling
  1. 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.
  2. 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. Whisk in butter, and vanilla.
  4. Pour mixture into baked pie crust, and set aside.
Weep Free Meringue
  1. 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.
  2. Beat egg whites, cream of tartar, and vanilla together, until soft peaks form.
  3. Slowly add 1/2 cup sugar while beating. Beat until stiff peaks form, and mixture becomes glossy.
  4. On low speed mix in 1 tablespoon of cooked cornstarch mixture at a time, until all cornstarch mixture is incorporated. Mix until well combined.
  5. 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.
  6. Bake in preheated oven for 18-25 minutes, until lightly brown on top.
  7. Cool pie completely before slicing, or refrigerate for 6 hours, or until cold for best flavor before slicing.

Calories

468.41

Fat (grams)

35.74

Sat. Fat (grams)

16.87

Carbs (grams)

30.48

Fiber (grams)

1.86

Net carbs

30.16

Sugar (grams)

19.26

Protein (grams)

6.89

Sodium (milligrams)

377.90

Cholesterol (grams)

173.19

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

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Lemon Meringue Pie with a Weep Free Meringue
Tangy sweet Lemon Meringue Pie with an easy weep free meringue from Serena Bakes Simply From Scratch.


31 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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  22. Will this pie hold if made the day before?

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  23. Every year during Springtime, I would buy a lemon meringue pie from our grocer and store it underneath my bed and eat it for 3-4 days (my kids don't like it!) I'm so glad to finally find a recipe worthy of baking. I CAN'T WAIT TO TRY IT! (p.s. my daughter & i don't like lima beans either, so we save 'em for my son!)

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  24. I loved this recipe! The meringue was perfect and the lemon filling had a wonderfully intense flavor.

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  25. Great recipe!! Every year my hubby asks for a Lemon Meringue Cake for his birthday. And every year I struggle with the meringue until this year when I found your recipe. Loved it the meringue was perfect. Game changer for sure. Thank you for sharing.

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  26. No! You are not the only one with the issue of diving in face first before it's cooled!! Lol Great recipe!🙂

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