Perfect Lemon Meringue Pie Recipe
If you’ve ever struggled with making lemon meringue pie–whether it’s a filling that’s too runny or a meringue that’s too watery–today’s recipe is for you!
Honestly, I avoided this recipe for for too long. Like my red velvet cake (took me years to approach that one!), I neglected to develop a lemon meringue pie recipe simply because it was a dish that I just didn’t love. In my experience, this pie was never pleasant to eat; I disliked the loose, watery lemon filling and the weepy layer that always puddled between the meringue and the filling. The texture just threw everything off for me!
But, as with that red velvet cake, my sister insisted I needed to share a version. So I got to work, and in the trenches (no, seriously, it felt like we were in the trenches), I discovered solutions for the common problems that pop up making lemon meringue pie.
I now understand why the meringue is so often weepy–I can recall a particularly sad slice with a deflated, wet meringue that puddled all over the plate. Even Luke, typically aggressive with his dessert fork, wouldn’t dare touch this pie. “Mom, this is disgusting” he said. And he was right.
It took a lot of pies gone wrong, tried-and-true pie recipes, and even my grandmother’s pie recipe carved on her pie plate (I was SO SAD that one didn’t work out–I even tried it several times just to be sure!) in order to arrive where we are today. But wow, was it worth it!
