Mother’s pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe—so lemon meringue pie and refreshing! Cook and stir over medium heat until thickened and bubbly.
Refrigeration can make this pie get soggy more quickly. Let it stand at room temperature before serving. Also, make sure your lemon filling is still hot when you spread the meringue on top. This will help prevent it from “weeping” into the rest of your pie. 00743 11 40 C 11 55. 007431 69 40 69 C 47. This post may contain affiliate links.
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! A slice of lemon meringue pie on a porcelain plate. This zingy lemon meringue pie topped with a mound of light as air Italian Meringue all in a crispy butter crust makes for an easy but very special treat! This pie is a lemon-lover’s 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 don’t love meringue you can always top with a big mound of whipped cream instead! Pie crust getting made in a food processor. In a food processor, combine flour, sugar and salt then whiz together. Add cubed of cold butter and pulse until you have small pea-sized pieces. Drizzle in the ice water while pulsing then carefully remove the blade and use a spatula to give a final mix.
Pie dough being kneaded and pinched for a lemon pie. Dump the mixture out onto a pastry mat or floured surface. Knead together a couple times then form the pastry dough into a disk. Wrap it in plastic wrap or a ziplock bag and refrigerate for 30 minutes.
Now dock the pie crust with a fork or sharp knife and add a tent of foil around the sides. Bake for 15 minutes at 425 then reduce temperature to 375 degrees and bake until the center is golden. Once the center is golden, remove the pie crust from the oven and set aside. Lemon pie filling getting made with egg yolks and lemon juice.
To make the filling: Zest 2-3 lemons for at least two tablespoons of zest. I like to pulse the sugar and zest in a food processor to bring the oils out but you can just mince the zest instead. Whisk to combine then pour in water, and lemon juice and whisk again, you don’t want clumps! Place on medium high heat and whisk continuously until thickened.