Lemon Meringue Pie is a baked pie with a classic crust, lemon custard filling and a fluffy meringue topping. Lemon custards and meringues date back to the 17th century. But it has been said that the classic combination of lemon custard and meringue to make the lemon meringue pie first made its appearance sometime in the late 1800’s. The egg-based custard is cooked on the stove to create a sturdy lemon pudding. That’s piled into a baked pie crust.
The meringue (made of egg whites and sugar) is spooned on top of the lemon custard and then baked until lightly browned.
Tips for making meringue:
Making meringue can be tricky. Follow these tips, and you’re likely to have success!
Use older eggs- they’ll turn out a fluffier and higher meringue. To test the age of an egg, put a whole egg in a glass of water. If it stands up on its end, it’s perfect for making meringue. Floating eggs are too old- toss them! And if it sinks to the bottom, it’s too fresh. Bring eggs to room temperature. Separate yolks from whites, and let the whites sit at room temperature for 30 minutes before making your meringue. Use a totally clean bowl with clean beaters too. Take your time in adding the sugar. Adding one tablespoon at a time helps it dissolve into the whites much quicker than adding all at once. Make meringue on a dry day (meringue doesn’t like humidity!)
Lemon Meringue Pie is a lovely pie to make and share. Enjoy!
Here are a few more pie recipes you might like to try:
Strawberry Lemon Buttermilk Pie Simple Three Berry Pie with Crumb Topping Paper Bag Pear Pie Easy Cold Brew Coffee Pie Fresh Strawberry Pie Lemon Sour Cream Pie French Silk Pie Cherry Slab Pie
