The pudding is thick with just the right sweetness in every bite and this fluffy white light as a feather meringue and flaky perfect crust on the bottom is just perfection.
This pie is a family favorite and we make it often around the Thanksgiving holiday and Easter.
Pies are usually the dessert of choice for any family gathering and other favorites are banana cream, coconut, or apple, it's still a loved pie, especially on the Thanksgiving table.
We all have a hard time deciding which to eat since we make so many, and the pumpkin pie usually takes a back seat compared to the rest mentioned.
Of course, we think this is the best real lemon pie recipe because it's so creamy, and a little tart the flavors are spot-on for any lemon lover in flavor.
This lemon pie is decadent and delivers the best flavors overall and it's really impossible to wait for the filling to cool not to lick the spoon.
Scroll down to get Mom's printable recipe.
Mom's Lemon Pie Recipe
Mom was a great baker and cook, she spent a lot of long hours in the kitchen making delicious desserts and meals for the family when I was growing up.
This actually was one of her favorite desserts and her lemon meringue pie recipe was her pride and joy!
It has a light and toasty meringue topping with the perfect balance of sweet/tart lemon filling, and an extra thick and flaky pie crust.
This flavor pie was never one of my favorites as a child, and I never liked meringue, I used to think it was a trick because it looked like marshmallows which I loved, and fooled me every time!
The best part for me was the homemade lemon pudding while it was still warm that got my complete attention, I was always there to lick that spoon and scrape the pot clean.
Funny after growing up, now I have changed my taste buds and always eat a big slice of this delicious pie in mom's memory.
Tips
- Always bake the crust first, cool before adding the lemon pudding
- Chill the pie as directed with pudding
- Read all instructions on the pudding steps before adding ingredients
- When making meringue the bowl needs to be clean completely and oil or residue will ruin it
- Always add cream of tarter to the meringue
- Make sure no yolks get into the meringue and room-temperature egg whites whip better than cold
- Make sure there are soft peaks first before adding sugar to the meringue
- Watch the meringue carefully it doesn't burn on broil you can also bake it at 420 degrees until browned but it does take longer
- Store leftover pie in the refrigerator
Ingredients You Need To Make Best Ever Lemon Meringue Pie
Scroll down to the printable recipe card for exact measurements
- cornstarch
- sugar
- flour
- water
- medium-sized lemons juiced and zested
- butter
- eggs yolks ( separated save whites for topping)
- Meringue Topping:
- sugar
- egg whites
- pinch of cream of tartar
- 9-inch pie crust baked and cooled
Tool You Will Need to Make Lemon Meringue Pie Recipe
- measuring spoons
- measuring cups
- rolling pin
- pie plate
- medium-size saucepan
- lemon juicer and zester
- electric mix with the whip attachment
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Love To Hear From You
Thanks for your visit today.
If you try mom's recipe for this Best Lemon Meringue Pie I would love to hear how you liked it.
This is an easy recipe and you could even cut time by using a pre-made store-bought crust.
The pudding and meringue are both delightful we hope you enjoy this if you're a lemon pie lover too.
Yield: 10
Best Ever Lemon Meringue Pie
Homemade Lemon Meringue Pie is a lemon pudding made from scratch piled high with a whipped egg white meringue on top into a homemade pie crust. It's a lemon lover's dream pie!
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Ingredients
- 3 tablespoons cornstarch
- 1 cup of sugar
- 2 tablespoons flour
- 1 1/2 cups water
- 2 medium-sized lemons juiced and zested
- 2 tablespoons butter
- 4 eggs yolks ( separated save whites for topping)
- Meringue Topping:
- 5 1/2 tablespoons sugar
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1 9-inch pie crust baked and cooled ( I use deep-dish style homemade crust or store-bought)
Instructions
- For the pudding:
- Add everything but the egg yolks and butter in a medium saucepan over medium heat.
- Keep stirring until well blended and the mixture starts to thicken, add the butter.
- Quickly add two of the egg yolks beating into this sugar mixture until well blended, then the other two until lemony-looking and thick.
- I then pour this pudding into the baked and cooled pie shell then cover it with wax paper. place in the refrigerator until cooled and completed.
- For the meringue:
- In a large industrial mixer using the beater whisk, set on high speed add the egg whites until soft peaks form.
- Add the tartar and sugar until stiff peaks form around 5 to 8 minutes.
- Pile the meringue onto the pie and put the broiler on low to watch carefully to brown the top of the meringue.
- The pie can be rechilled or served immediately.
- Keep any leftover pie refrigerated.
Nutrition Facts
Calories
259.28Fat (grams)
9.51 gSat. Fat (grams)
3.76 gCarbs (grams)
40.14 gFiber (grams)
0.69 gNet carbs
39.46 gSugar (grams)
26.73 gProtein (grams)
4.02 gSodium (milligrams)
127.57 mgCholesterol (grams)
83.78 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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Other No-Bake Recipes We Love
Strawberry Cream Pie
Best Cannoli Pie
No-Bake Cheese Pie
Holiday Cannoli Mousse
Disclosure: This recipe was originally shared in 2016. It was edited and re-published in 2020.