It seems pretty odd that a blog named “The Lemon Press” wouldn’t have the classic lemony dessert staple – Lemon Meringue Pie – in its inventory. It’s not because I’m not a fan or for lack of trying, I just haven’t found that perfect recipe yet that I felt was worthy of sharing. A few weeks ago, I stayed in this adorably decorated ‘air bnb’ in Palo Alto, CA. Nancy, who lived upstairs, offered up a slice of her original homemade lemon meringue pie, and better yet, a copy of her recipe! I just knew that if I could master the perfect pie crust, we’d have a winning combo. Well, I got the crust down, and after a couple of tries, I managed to recreate that delicious slice of lemon meringue she shared with me. So enjoy these tips and tricks to making the BEST lemon meringue pie and THANKS Nancy for sharing this with me!
You’ll want to use your favorite pie crust recipe blind baked in a 8-9 inch pie dish. Easy tutorial on how to do that here.
Start by making the lemon filling. Sift together the corn starch, flour, and sugar. The corn starch and flour help with thickening. Place the mixture in the top of a double boiler over medium high heat. Add 3/4 cup boiling water (from the bottom of the doubler boiler) and 1 tablespoon of the lemon juice. Cook until the mixture turns translucent, about 10 minutes. Stir almost constantly to prevent any lumps.
Add in the rest of the lemon juice, the lemon zest, butter, and 2 beaten, room temperature egg yolks. Cook for another 5 minutes until thickened. Be sure and keep stirring and scraping the bottom of the pan to avoid clumping.
Since lemon is the star of the show here, you’ll want to go ahead and use fresh lemons. Non-negotiable. Nancy and I like to use Meyer lemons if they are available, since they are a little bit sweeter. If you use more sour lemons then skip the zest.
Set aside to let the filling cool then pour into your prepared baked pie shell.
For the meringue, whisk the fine sugar (granulated sugar will be too heavy and weigh the meringue down), salt, and cream of tarter together in a small mixing bowl. Beat 4 room temperature egg whites in the bowl of an electric mixer until fluffy, about 10 minutes. Slowly add in the sugar mixture and beat until stiff peaks form.
Gently spread the beaten egg whites over the pie in a whipped pattern. Make sure to touch the sides of the crust so they don’t slide towards the center.
Bake at 375 for 8-10 minutes. Watch so it browns but does not burn.
Let your pie cool to room temperature, then pop it in the fridge for a couple hours to let the filling set. Then when you’re ready to serve, let it come back up to room temp.