Easy Recipe For Lemon Meringue Pie

If you have been looking for an easy recipe for lemon meringue pie then you can celebrate...you have just found what you were looking for.

During the hot summer months, the tanginess and zestiness of homemade lemon meringue pie is a wonderful treat. And of course - for your family and friends - nothing but the best lemon meringue pie will do. I understand and I want to help you with this lemon meringue pie recipe.

You may think that a homemade lemon meringue pie is complicated to make but that is not the case. You can make this delicious and beautiful lemon pie in your own kitchen with ease.

It only requires simple ingredients easily found at any grocery store and a little of your time.

Yes, you can make this recipe for lemon meringue pie. Imagine the smiles and compliments around the table as your loved ones marvel at the delicious feast you took the time to lovingly prepare!

A thank you - or even a simple smile - would make a wonderful pay off for your time, wouldn't it? Moreover, you would get the satisfaction that every single ingredient was hand-picked by you and lovingly assembled to create this easy lemon meringue pie.

And come on, let's be honest...you might enjoy a slice yourself! Sitting in the shade of a tree, by the pool or on your front porch sitting across from a friend or a friendly neighbor, a slice of this wonderful recipe for lemon meringue pie is sure to satisfy any taste buds.

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Lemon meringue pie recipe - Comments and reviews.

Ingredients For This Easy Recipe from Lemon Meringue Pie

Note: Cream of tartar can also be used in homemade play dough.

Instructions For Recipe For Lemon Meringue Pie

For the crust:

Make or buy a pie crust roll it out as usual.

To pre-bake it, turn the oven to the temperature specified on your recipe - usually 350.

Place your pie crust in a greased pie plate.

There are different methods in order to pre-bake a crust. I can only share the one I am familiar with:
Place a sheet of parchment paper on the crust, then add enough dry beans - some use pie weights - to fill up to about half the pie plate.

You could bake the crust without this added step. However, your crust will bubble and will not look smooth. The dry beans - or pie weights - will create enough weight so that does not happen.

Bake for 20 to 30 minutes. You may need to monitor. Your crust should be a nice golden color.

Remove from the oven and wait until it cools. Then, remove the beans - or pie weights - and paper.

For the filling:

Place the sugar, water and cornstarch in a pan, mix together.

Place the pan over medium heat and mix continually until the mixture thickens.

When the mixture is thick, add the egg yolks one at a time while continually mixing.

Gradually, add the butter, lemon juice and zest. Blend together well.

Pour into your pre-baked pie crust.

For the meringue:

If you use a stand mixer it will make your job that much easier.

Place the egg whites in a bowl with the cream of tartar. Beat together until white and foamy.

Add the sugar 1 tablespoon at a time.

Lastly, add the vanilla extract.

Place the meringue on top of the filling.

Place your pie in a 400 degree oven and bake for 10 minutes.

Cool completely before cutting.

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