old fashioned lemon meringue pie recipe

Written BySheba G Updated On
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The Best old fashioned lemon meringue pie recipe

I’m so excited to share with you my old fashioned lemon meringue pie recipe that has been a staple in our household for years. This classic dessert is a timeless favorite that never fails to impress, and I’m sure it will become a regular in your kitchen too.

The combination of the tangy lemon filling, the sweet and fluffy meringue topping, and the flaky pastry crust is a match made in heaven. My kids love helping me make this pie from scratch, and it’s always a fun family activity.

Plus, it’s a great way to teach them about the importance of using quality ingredients and following a tried-and-true recipe. Whether you’re looking for a special occasion dessert or just a tasty treat to enjoy on a Tuesday, this old fashioned lemon meringue pie recipe is sure to hit the spot.

The best part? It’s incredibly easy to make and requires minimal special equipment – just a standard kitchen and some basic baking skills are all you need.

And let’s not forget about the health benefits of this pie – with its high dose of vitamin C from the lemons and its rich source of fiber from the whole wheat pastry crust, you can feel good about serving this up to your loved ones. It’s also a great way to get some fresh air by using real butter instead of margarine or other processed alternatives.

So go ahead, give this recipe a try, and see why it’s been a favorite for generations! I promise you won’t be disappointed.

Old Fashioned Lemon Meringue Pie

Old Fashioned Lemon Meringue Pie

4.8 from 559 votes

A classic dessert featuring a tangy lemon filling and light, fluffy meringue. This pie is perfect for any occasion, with a buttery crust and smooth, creamy filling.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
4-5 tbsp ice-cold water

For the Filling

1 1/2 cups granulated sugar, divided
6 tbsp cornstarch
1/4 tsp salt
1/2 cup lemon juice, freshly squeezed
1/2 cup lemon zest
4 large egg yolks
1 1/2 cups water

For the Meringue

4 large egg whites
1/2 tsp cream of tartar
1/2 tsp vanilla extract
1/4 cup granulated sugar

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
2In a large bowl, combine flour and salt.
3Add cold, cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6Roll out the dough on a lightly floured surface until it is about 1/8 inch thick.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the edges and crimp as desired.
9Line the crust with parchment paper and fill it with pie weights or dried beans.
10Bake for 15-20 minutes, or until the edges start to turn golden.
11Remove the parchment and weights, and bake for an additional 5-7 minutes, or until the bottom is lightly golden.
12Allow the crust to cool slightly.
13Reduce oven temperature to 350°F (175°C).
14In a medium saucepan, combine 1 cup of sugar, cornstarch, and salt.
15Gradually whisk in water until smooth.
16Stir in lemon juice, lemon zest and egg yolks.
17Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
18Remove from heat and stir in the remaining 1/2 cup of sugar.
19Pour the filling into the cooled pie crust.
20Bake for 15-20 minutes, or until the filling is set and no longer jiggles.
21Remove from the oven and let it cool completely on a wire rack.
22In a large mixing bowl, beat egg whites and cream of tartar with an electric mixer until foamy.
23Gradually add sugar, beating until stiff peaks form.
24Add vanilla extract and gently fold to combine.
25Spread the meringue over the cooled filling, sealing the edges to the crust.
26Bake at 400°F (200°C) for 5-7 minutes, or until the meringue is lightly golden.
27Watch closely to prevent burning.
28Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving.
29This allows the flavors to meld and the filling to set completely.

🔧Equipment

Pie dish
Mixing bowls
Whisk
Electric mixer
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Ensure that the lemon juice is fresh for the best flavor. For a smoother meringue, make sure there are no traces of yolk in the egg whites. You can substitute whole wheat flour for a healthier option.

This old fashioned lemon meringue pie recipe is perfect for any occasion – whether it’s Easter Sunday dinner or just a Tuesday night treat for your family. My kids love helping me make it from scratch (it’s actually one of their favorite activities!)

, and my husband appreciates how easy it is to make (just pop it in the oven after mixing everything together). Plus, with its high dose of vitamin C from the lemons and its rich source of fiber from the whole wheat pastry crust, you can feel good about serving this up to your loved ones.

When storing leftovers (if there are any!) , be sure to wrap it tightly in plastic wrap or aluminum foil before placing it in an airtight container – this will help preserve its freshness even longer.

❓ Frequently Asked Questions About Old Fashioned Lemon Meringue Pie

Q: What is the origin of lemon meringue pie?

A: Lemon meringue pie is believed to have originated in Europe during the Middle Ages, where lemons were used as an ingredient in various desserts. The first recorded recipe for lemon meringue pie was found in an English cookbook from the 16th century.

Q: Can I use frozen lemons instead of fresh ones?

A: While frozen lemons are convenient, they can affect the texture and flavor of the filling. Fresh lemons provide the best results, so if possible, use them for this recipe.

Q: How do I prevent the meringue from weeping or becoming soggy?

A: To prevent weeping or sogginess, make sure your oven is at the right temperature (usually around 375°F), and don’t open the oven door too frequently while baking.

Q: Can I substitute whole wheat pastry flour for all-purpose flour?

A: Yes, you can use whole wheat pastry flour instead of all-purpose flour for this recipe. However, keep in mind that whole wheat pastry flour has a slightly different flavor and texture compared to all-purpose flour.

Q: How long does this pie keep fresh?

A: This pie typically keeps fresh for up to three days at room temperature or five days when stored in an airtight container in the refrigerator.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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