How can you ever go wrong with pie? Easy Homemade Lemon Meringue Pie is amazingly delicious.
Feeling down? Eat pie. Is it a holiday? Eat pie. Want to share some food with a neighbor in need? Make pie. Oh, and make one for yourself and eat it.
Making pie is a good, old southern tradition. One that needs to be passed on for generations. It’s an art form. Companies like Williams Sonoma sell pie cutters that can turn any pie into a masterpiece.
I have passed my love of pie down to my kids. They will ask, on a regular basis, for pie. Lemon meringue pie, chocolate pie, caramel pie, or pretty much any kind of creme pie.
We’ve been known to take trips down to Sarasota, Florida, just to eat pie. Yoder’s Amish Restaurant is famous for their pies. So famous, in fact, they sell thousands at Thanksgiving and Christmastime. Talk about a feel-good, comfort-filled kind of place. I am partial to the chocolate cream pie, but I will venture out and try others, as well. Here’s the link if you’re interested in going.
My grandmother could whip up a pie in no time flat. While we spent summers on her farm in Tennessee, she would get up early, make the crust from scratch (yep, you read that correctly), cook the rest of the ingredients, and then head off to work–all before 8 a.m. I’m impressed with myself if I am done making pie before supper.
Homemade Lemon Meringue Pie is an easy recipe. Let’s start cooking!
Full recipe and directions are listed below.
Step 1: Line the vanilla wafers in the bottom of the pie pan. (My pie pan is a little deep, and larger than normal, so I had to add a few extra).
Step 2: In a medium sized bowl, add the eggs, lemon juice, and sweetened condensed milk. Mix it all up until it’s combined. I just use a fork to mix it up.
I selfishly made this pie while my kids weren’t around so I could lick the can lid of sweetened condensed milk. You have my permission. It’s a mom perk!
Step 3: Pour the mix into the pie shell. Try not to spoon it into your mouth. It’s not easy.
Step 4: Whip up the meringue. I’ve learned a few things, the hard way, about meringue over the years. I’ve ended up with styrofoam, runny, or just plain flat meringue. Here are a few tips:
- When you separate the egg yolk from the whites, make sure the bowl is clean and dry before you add the whites. If there is a couple drops of water in the bowl, it will keep the meringue from fluffing up.
- You will have the same issue if you accidentally get the egg yolks in the bowl with the whites. So be sure to scoop out the yolks if you accidentally get them in the bowl with the whites. If you have a hard time separating the eggs, don’t let that stop you. I am listing four different types of egg separators, from Amazon, that you can use. I’ve used the metal ones and they work pretty well.
When you beat the egg whites, be sure to beat the whites first until you create stiff peaks. Next add the cream of tarter and finally the sugar, and beat until the sugar is mixed in.
Spread it over the lemon pie mixture. Once the meringue is on the pie, I take my spatula and sort of give it a few taps to get some peaks.
Step 5: Bake it in the oven for about 10-15 minutes, or until the meringue is golden brown.
Let it cool or the pie will be runny. It will still taste amazing, but runny. We impatiently wait for it to cool and then dig in to eat the delicious yumminess.
If you make one, let me know what you think in the comments below. I can’t wait to hear from you.
- Vanilla Wafers
- 1-14 oz. can sweetened condensed milk
- 1/2 cup lemon juice
- 2 egg yolks
- 3 egg whites
- 1/4 cup sugar
- 1/4 tsp. cream of tarter
- Preheat oven to 325-degrees.
- Line the base and edges of the pie pan with vanilla wafers. Set aside.
- In a medium sized bowl, mix the egg yolks, lemon juice, and sweetened condensed milk. (After you've poured the condensed milk into the bowl, go ahead, take a spoon and scrape the sides of the can. You know you want to lick the spoon).
- Pour mixture into the pie pan. Pour slowly and gently so you don't push the cookies out of their position.
- In another bowl, beat the egg whites until they are stiff peaks.
- Add the cream of tarter and beat.
- Add the sugar and continue to beat until blended.
- Pour on top of the pie.
- Bake it in the oven for about 10-15 minutes, or until the meringue is golden brown.
- Let it cool and eat.