How To Make Lemon Pie

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What Is Stabilized Whipped Cream And Why Would You Use It On A Pie Instead Of Regular Whipped Cream

LEMON PIE FILLING with MERINGUE TOPPING – How to make Lemon Filling and Meringue Recipe

Stabilized whipped cream tastes like regular whipped cream, but can hold its shape for up to 3 days which makes it a great topping for pies. There are several different methods for making stabilized whipped cream. This recipe uses gelatin to help the whipped cream retain its shape. Stabilized whipped cream can be piped onto the top of your lemon pie, or you can simply spread it out in an even layer over the top of the lemon pie filling. Either way, your whipped cream wont melt into a mess.

Can I Use A Store Bought Pre

A store bought pie crust is always a great convenient option for making a lemon pie. You can use frozen pie shells, pie crust dough from a tube that you roll out yourself, or a pre-made graham cracker crust. This recipe is designed for a standard pie crust, so dont purchase a deep dish crust. Because this is not a baked pie, youll need to be sure to prepare the crust and bake ahead according to the package directions.

If you like this recipe, here are some other pie favorites that you will love:

How To Make Blender Lemon Pie

Okay, here we go. Eggs, butter, sugar, lemons. And a splash of vanilla if youre feeling extra. A store-bought pie crust if you dont do homemade .

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Next up: we blend. YES THE ENTIRE LEMON GOES IN THERE! I know. Trust.

Once its blended: pour into a crust. Bake and cool. Yada yada yada.

And then onto the good part:

Your first, creamy, custardy, perfectly lemony bite. Important point of discussion: why is the top triangle bite always the best?

BRB cannot get enough.

All hail the Blender Lemon Pie! A springy, lemony, ridiculously creamy lemon pie on the table with no fancy fussing is my exact hope and dream for you this spring.

  • Total Time:1 hour 15 minutes
  • Yield:10 slices 1x

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How To Make A Memorable Lemon Meringue Pie

This Lemon Meringue Pie recipe will create a truly memorable dessert: the easy, cookie-like hazelnut crust combined with the zesty filling and creamy meringue will delight all fans of this classic dessert. Helpful tips and how-to video included!

This post contains affiliate links. Full disclosure is at the bottom of the article.

The first dishes I ever made from scratch were desserts. My mother encouraged me to bake with her very early on, and our projects would range from simple weeknight desserts to elaborate treats wed serve at dinner parties. She kept a binder filled with handwritten recipes and clippings from old newspapers and magazines, which I would read like a storybook. She marked all the recipes with the date she first made them, along with a short appreciative comment such as TB! . Sometimes she would note substitutions or the exact occasion for which the dessert was made, such as a birthday or a family reunion. I was especially fond of the very old clippings, those dating from my very early childhood or before I was born the paper had turned yellow and brittle and smelled like dusty antique books. In a way, her recipe binders were like family keepsake albums: flipping through them allowed me to trace the evolution of my mothersand our familystastes over the years.

Helpful Tips For Making A Perfect Lemon Meringue Pie

Lemon Meringue Pie Recipe, How to Make a Perfect Lemon ...
  • Try a press-in crust instead of a roll-in one: You can make lemon meringue pie using a variety of crusts. You can make your own classic pie dough , or use store-bought pie dough. Both of these options require blind-baking before you pour in the lemon pie filling and bake it. While a roll-in crust is traditional, Im suggesting you try something different: a simple, press-in, shortbread-type of crust. The taste of a nutty, crunchy cookie-like crust against the tart lemon filling is just irresistible. Plus, a press-in dough is so easy to makeits pretty much foolproof! The crust I include in my Lemon Meringue Pie recipe is my grown-up version of the graham cracker crust that came with the lemon meringue pie store-bought mix I used as a kid. Doesnt the combination of hazelnut shortbread, zesty lemon cream, and sweet meringue sound absolutely dreamy? My point exactly. Please give my hazelnut press-in crust a try: Ill bet youll never look back.
  • French, Italian, or Swiss meringue? There are pros and cons to all three types of meringues.
  • French meringue is easier and quicker to make: you simply beat egg whites with sugar until theyre stiff and glossy. No heat or syrup required. The issue with French meringue is that it doesnt hold well over time. Youll find it will deflate and start weeping after spending the night in the fridge. You should only make French meringue if the lemon meringue pie will be eaten the day it is made.

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Pro Tips For This Recipe

  • You can make this pie a day or two ahead, served chilled and it will be delicious!
  • Add more lemon juice and zest for an even zingier flavor! remember to subtract an equal amount of water from the recipe.
  • For a looser pie filling subtract a tablespoon of corn starch. It may be more difficult to get a clean piece but youll love the texture!
  • The egg wash will prevent your crust from getting soggy so dont skip that step!
  • This pie works well with a cookie crust too so feel free to experiment! Try crushing up some lemon shortbread cookies!

Lemon Meringue Pie Recipe

by John Kanell

This post may contain affiliate links. Please read our disclosure policy.

This zingy lemon meringue pie rests in a crisp and flakey homemade butter crust and has a mound of light as air Italian meringue on top making for an easy to make but very special treat!

This pie is a lemon-lovers dream come true! Tons of zing and a perfect balance of sweetness and textures in each bite. I loved this recipe with a homemade butter crust but you can make a crushed cookie or nut crust if desired. The contrast of CRISP butter crust and soft zingy filling is just great. If you dont love meringue you can always top with a big mound of whipped cream instead!

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Heres Why This Recipe Works

There are 3 main roadblocks when making lemon meringue pie: a soggy pie crust, a watery lemon filling, and/or a weeping meringue. Lets work through each.

  • Lets avoid a soggy pie crust: Start by properly blind baking the pie crust. You want to partially blind bake the crust because it will continue to bake when you bake the assembled lemon meringue pie. Watch me blind bake the crust I use for this lemon meringue pie in my separate blind baking blog post. Lots of tips and tricks there.
  • Lets avoid a watery lemon filling: This is where I always had the most trouble. Lemon meringue pie filling is basically a thinner version of lemon curd. Youll temper egg yolks. And before you run away screaming, watch me do this in the video below. Promise its not scary. While lemon meringue pie filling should be blissfully creamy, we also want it to be stable enough to slice somewhat neatly. There was a lot of back and forth with the water vs lemon juice vs cornstarch vs sugar amounts. Follow my lemon meringue pie filling below. Its not too tart, not too sweet, and has the silkiest, yet not-too-watery texture.
  • Does Lemon Pie Need To Be Refrigerated

    How to make Southern Lemon Pie from scratch

    Because of the eggs in the filling and the homemade whipped cream topping, I do recommend refrigeration.

    Joanna recommends making this pie and gifting it to neighbors, which I love! If you are doing so I would make sure it is properly chilled before taking it over. Just let them know that if they want to eat it at room temperature it can be taken out a couple of hours before serving, but should then be placed back in the refrigerator.

    More Fabulous Pie Recipes:

    • 1½cups crushed graham crackers
    • 6tablespoons butter, melted
    • cup granulated sugar
    • 3cupssweetened condensed milk,
    • 3largeegg yolks
    • cupfreshly squeezed lemon juice,about 2 lemons
    • teaspoonkosher salt
    • 2cups heavy whipping cream
    • 2tablespoonsconfectioners’ sugar
  • Combine crushed graham cracker, melted butter, and sugar in a medium bowl. Mix well and press into greased pie dish.
  • Bake for 8 minutes at 350°F.
  • Carefully remove from oven.
  • While pie crust is baking mix sweetened condensed milk, egg yolks, lemon juice and salt in a stand mixer. Turn mixer to medium and mix well for about 3-4 minutes.
  • Pour into baked pie crust and bake at 350°F for 10 minutes.
  • Remove from oven and let rest on the counter for about 10 minutes. Place pie in the refrigerator for 1-2 hours to set.
  • When you are ready to serve pie, mix whipped cream, confectioners sugar, and vanilla in a clean and cooled bowl of a stand mixer fitted with the whisk attachment. Whip until fluffy, about 3 minutes.
  • Scoop onto cooled lemon pie and serve immediately.
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    Easy Lemon Pie We Promise

    In all honesty, Ive never been a lemon lover. My family is known for our love of anything chocolate , but theres something about this fresh lemon pie. Its delicious. Not too tart, yet not too sweet. And, the homemade meringue is absolute perfection.

    This might be the easiest lemon pie ever. You do not have to follow a bunch of rules. The recipe is straight-forward and simple. You dont have to wait until perfect weather to make this. Grandmas Lemon Pie comes out amazing every time.

    You make the real lemon filling on the stove top in a matter of minutes using flour and egg yolks as thickeners. The lemon base is truly a lemon pudding. Try skipping the crust and meringue and just eating the pudding.

    Pour the delicious pudding mixture into a homemade or store-bought pie crust, and top with a simple meringue that even YOU can make.

    If lemon pudding isnt your thing, try our classic vanilla pudding, chocolate pudding or even this peanut butter pudding pie! We also love this Butterscotch Sour Cream Pie.

    Can The Lemon Filling Become Watery

    The key to making the filling set is the cornstarch. Your filling should turn out perfect if you follow the heating instructions closely. This will ensure that all the ingredients combine in just the right way. After a few days in the fridge, your lemon custard may start to separate and a clear liquid start appearing in your pie plate. This is a sign that your pie is starting to turn and is no longer fresh.

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    Old Fashioned Creamy Lemon Pie

    This Old Fashioned Creamy Lemon Pie is the perfect lemon lovers dessert. Fresh, light taste meets rich, creamy texture in the pie of pies!

    This Old Fashioned Creamy Lemon Pie is the perfect lemon lovers dessert. Fresh, light taste meets rich, creamy texture in the pie of pies!

    Homemade pie is a treat for everyone who gets to enjoy a slice. Dont be intimidated by a from-scratch recipethis is no pie in the sky ordeal, but totally attainable perfection! This lemon pie is simple, fresh and delicious. The juice and zest of a lemon are used to create the tart counterpart to the sweet, creamy pie filling. Top it all off with a fluffy, stabilized whip cream and youve got artart pie.

    Preparing The Pie Crust

    Lemon Pie
  • 1Pre-heat the oven to 475°F .
  • 2Combine the flour and salt in a medium bowl, then cut in the shortening. You can do this using a pastry blender or two crisscrossing knives. Keep cutting the mixture resembles small peas.Advertisement
  • 3Toss the flour mixture with water. Sprinkle the water into the flour 1 tablespoon at a time. Keep tossing the mixture with a fork until it is moistened and starts to leave the sides of the bowl.
  • 4Roll the pastry into a ball and flatten it into a thick disk. Work on top of a floured surface to prevent sticking, and do not overwork the pastry.
  • 5Wrap the thick disk plastic wrap and refrigerate it for 30 to 45 minutes. The dough is ready when it is firm, cold, but pliable. This will give you a nice, flaky crust.XResearch source
  • 6Roll the dough out into a 13-inch disk.XResearch source Work on top of a lightly-floured surface. If needed, lightly dust your rolling pin with flour to prevent the dough from sticking.
  • 7Place the dough into a 9-inch pie pan. Poke the bottom of the crust a few times with a fork, and finish the edges.XResearch source You can do this by rolling the edges slightly, and pinching them to create a fluted design.
  • 8Bake the crust for 8 to 10 minutes or until it turns a light, golden brown. Take it out of the oven, and set it aside to cool.Advertisement
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    Grandmas Lemon Meringue Pie Recipe:

    From the very first holiday that I attended with my husband , I can remember my mother-in-law baking a real lemon pie. Its no secret that she loves lemon.

    This past Thanksgiving, my mother-in-law showed my daughter and me how to bake this easy lemon pie. She also told us the story of the pie which was the best part in my opinion. I am glad that I will be able to re-tell the story to my kids and grandkids for years to come.

    Grandmas Lemon Meringue Pie is actually named for my mother-in-laws grandma. She was the original lemon fanatic, and she passed that gene along. This pie has the perfect amount of lemon flavor, a balance of sweet and tart.

    Tips From The Betty Crocker Kitchens

    • tip 1 To ensure success with this recipe, let the pie cool for one hour, then chill for four hours or until filling is set before slicing into it.
    • tip 2 The key for perfect meringue is in the cracking. Be sure to cleanly separate the whites from the yolks, because even a speck of yolk will prevent the whites from beating up properly.
    • tip 3 Be ready to quickly beat up the egg whites so they can be spread directly on the hot fillingthe heat helps seal the meringue to the pie.
    • tip 4 Use Betty Crocker pie crust mix for the scratch pie crust in this recipe to save time and elbow grease.
    • tip 5 Get your creative groove on when you spread the meringue on topuse the back of a spoon to make swirls and peaks that will look amazing once they brown in a hot oven or under the broiler.

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