Homemade Lemon Meringue Pie Recipe

This from scratch homemade lemon meringue pie recipe is much easier than you would think.

The filling is also referred to as lemon curd and looks beautiful in a straight sided crust garnished with fresh berries for a fresh lemon tart recipe.

6 egg yolks, beaten
1 cup sugar
½ cup freshly squeezed lemon juice
¼ pound (1 stick) unsalted butter, cut into small pieces
1 tablespoon grated lemon zest
1 pre-baked pie shell (frozen or home made)

Add the beaten egg yolks to a medium-size, heavy saucepan. Add the sugar and lemon juice, stir to combine and cook over low heat, stirring constantly, for about 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon.

Remove from heat and stir until the mixture cools just slightly. Stir in the butter, a piece at a time, until fully incorporated. Add the zest. Let cool completely.

Pour the cooled lemon mixture into a baked pie or tart shell and chill until set.

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Meringue For Lemon Pie

Whip ½ of the egg whites and add sugar to taste part way through. Whites should be at room temperature to whip. Whip until firm peaks form when you pull out a spoon. Spoon over lemon pie. Bake at 350 degrees until top is browned. Watch carefully so it doesn't burn.

For Lemon (Curd) Tart

A straight sided tart shell looks beautiful for this. Decorate with fresh raspberries or raspberries and thin slices of lemon.

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