Lemon Meringue Pie Recipe – Traditional Natural Recipe

 

All Natural Lemon Meringue Pie

All natural lemon meringue pie is a classic traditional recipe, the filling is made with fresh lemons, it’s a beautiful yellow and doesn’t have the tartrazine you will find in mixes.  If you’ve been making a lemon pie from a mix TRY THIS recipe instead.  The filling is just as easy to make and it tastes so much better.  It’s light and fresh tasting and so very pretty, it has three layers, crust, lemon pie filling and a wonderful meringue.
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Lemon Meringue Pie with golden brown meringue.

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A single layer pie is a perfect pie for new pie makers.  There is only one crust on the bottom and if it’s not as flaky as Gramas no one cares because it will hold the lemon filling well, and on most pies, the bottom crust can be a little tougher.

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Ingredients for a lemon pie filling, including fresh lemons, lemon rind, fresh lemon juice, and egg yolks.

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In order to get the pretty yellow colour you don’t need food colouring, the soft yellow tones of the fresh lemon make such a pretty pie.  You don’t need a fancy zester either, I grate my lemon rind using the find side of my everyday grate shown in the picture above.

Cook your filling until very thick before adding the lemon ingredients.
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Lemon pie filling recipe showing the cooked filling before adding lemon.

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Let your pie cool while you whip up the meringue.
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Lemon meringue pie with lemon pie filling waiting for meringue

 

This recipe calls for five eggs because the extra two yolks make the pie filling thicker and easier to serve, and more importantly makes for a huge wonderful meringue.   Meringue is not heavy like whipping cream, and the thicker meringue makes the overall pie lighter tasting, well worth the extra two eggs.
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Home made Meringue recipe waiting for the oven.

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Let your pie cool well before serving.

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Lemon Meringue Pie collage with a slice of all natural lemon meringue pie.

The Printable Recipe

Print Recipe
Lemon Meringue Pie
A homemade lemon meringue pie recipe that includes recipes for the pie crust, the lemon pie filling, and a meringue.
Lemon Meringue pie with a cut serving.
Course Dessert
Cuisine North American
Servings
large pieces
Ingredients
Traditional Homemade Pie Crust
Lemon Pie Filling
Meringue
Course Dessert
Cuisine North American
Servings
large pieces
Ingredients
Traditional Homemade Pie Crust
Lemon Pie Filling
Meringue
Lemon Meringue pie with a cut serving.
Instructions
Traditional Pie Crust
  1. Place flour in large bowl, add salt and mix. Blend in lard, until the flour is crumbly and the lard is about the size of peas.
  2. Place a scant amount of flour on the counter and roll out your pie dough. Transfer to pie plate, pick with a fork and flute the edge.
  3. Bake your pie shell at 400 F for about 15 minutes, until edge is golden.
Lemon Pie Filling
  1. Place sugar, cornstarch, flour, salt and water over low heat. Whisk to dissolve, it should be smooth without any lumps. Continue to cook, stirring often until thick. Remove from heat. Let cook until thick, remove from heat.
  2. Separate the eggs, place 3 yolks in your mixing bowl for meringue. Place three egg yolks in a small bowl, beat together. Add about a cup of the hot liquid into the egg yolks and beat together. (If you add the eggs directly to the lemon mixture they cook too fast causing curdling bits of cooked egg whites.)
  3. Once blended pour everything back into the saucepan, and cook for a couple of minutes to thicken.
  4. Remove from the heat add the butter and lemon rind. Add the lemon juice a little bit at a time stirring well. Pour into your baked pie crust and let cool while you make the meringue.
Meringue Topping
  1. Place the eggs whites in a large mixing bowl. Beat until soft peaks form. Gradually add in sugar whipping continuously until sugar is all dissolved.
  2. Cover your pie with large dollops of the meringue until its fully covered. With a knife gently spread ensure the meringue is over the edge of the pastry, and no big gaps are showing.
  3. Bake at 350 F for about 20 minutes or until golden. Watch the meringue closely to make sure it doesn’t burn. It can go from golden brown to scorched brown in a minute.
Recipe Notes

The excess can be frozen or baked or placed in pie tins and frozen. Or better yet bake more pie!

Share this Recipe

 

I really hope that my post adequately describes how wonderful this recipe is.  Its been a family favorite for generations.

Let me know your comments on the recipe and your input on the new recipe post layout.  I would very much like to hear your thoughts.

Enjoy your week.


6 thoughts on “Lemon Meringue Pie Recipe – Traditional Natural Recipe

  1. Your pie looks amazing Leanna! When I was first married, I made a few ‘authentic’ lemon meringue pies and a few chocolate ones too. They are a bit of work cooking the custard, but the flavor is spectacular compared to anything purchased. Thanks for sharing your recipe, I need to make this again.

    1. Thank you Diane. This pie has such a light lemon flavor and because your making it yourself you can adjust the sugar and make it as sweet or tart as you like. I am glad to hear I inspired you.

  2. Love it! Lemon flavored sweets are among my favorite things to eat and recipes with lemon zest are always promising. Never made a meringue before, believe it or not. I think that I will give it a try this Friday – will make individual pies.

    1. That’s wonderful. As an extra hint, for individual pies I might make the meringue thicker, by upsizing the recipe by a third. I bet they will be gorgeous. Have a great week Milena. I will drop by Craftbeering and see what your up to.

    1. Hi Pam. Pies are always appreciated around here, so I am baking one a month. Hubs called me a couple of times on his way home from up north and each time he asked me if it was pie day. This recipe is much loved.

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