If you love fresh-baked homemade pie, try Mama Redbuck’s best lemon meringue pie recipe. The meringue recipe for this lemon pie is truly impressive; the meringue piles high and holds its shape and makes a great topping for any kind of pie you bake. My mom uses this perfect meringue for chocolate pie as well, and I love it. This lemon pie is full of fresh lemon goodness, so give this dessert recipe a try, and you’ll be glad you did.
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Lemon Meringue Pie Recipe
pie filling ingredients:
9″ Deep Dish Pie Crust
1 cup SUGAR
½ cup CORN STARCH
¼ tsp SALT
2¼ cup WATER
1 Tbsp LEMON ZEST
4 EGG YOLKS
3 Tbsp BUTTER
½ cup LEMON JUICE
meringue ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
4 EGG WHITES
1 tsp VANILLA
pinch of SALT
then another 4 Tbsp Sugar

Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.
Firstly, bake the crust and have it cooled and ready before beginning to make the pie filling.
Then break 4 eggs and separate the yolks from the whites in two separate bowls.
Zest two lemons, and then squeeze the juice to fill ½ cup.

To make the lemon pie filling:
In a saucepan, add the sugar, cornstarch, salt, and zest of two large lemons.
On medium heat, stir water into the saucepan and continue stirring the pan 15-20 minutes, or until the mixture thickens and begins two bubble.
Slowly spoon 5-6 Tbsp of the heated, thickened mixture in with the eggs yolks, stirring constantly so as not to cook the eggs.
Then stir the egg yolk mixture into the saucepan with the rest of the heated filling.
Stir in the lemon juice and butter and continue stirring until the butter is melted and the mixture is smooth.
Pour the filling into the pre-baked pie shell and set aside to cool.

To make the Meringue:
In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
Mix the three ingredients well and on the stovetop heat over medium heat, stirring until the mixture thickens and clears slightly.
Set saucepan aside to cool.
In a mixing bowl, beat the egg whites until frothy.
Add in vanilla and a pinch of salt and beat again to mix.
Gradually beat in 4 Tbsp of sugar, 1 Tbsp at a time.
Then beat in the cooled cornstarch mixture.
Continue beating until stiff peaks form.

To finish the Pie:
Take a spatula and spread the meringue evenly over the pie filling.
Lightly chop the top of the meringue to form peaks on top of the pie.
Slide the pie into an oven preheated to 400 degrees Fahrenheit and bake meringue for 10-12 minutes,
or until the top of the top of the meringue sets and shows a nice color.
Remove the pie from the oven and allow to cool completely before slicing.
When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.

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