I’m a sucker for lemon meringue pie. I love the tangy flavor of lemon in just about anything, pie included.
Plus, I really like pies that have a blind baked (or baked before the filling is added) better than other pies.
Plus lemon meringue pie is GORGEOUS.
I made this lemon meringue pie for Thanksgiving last year. I loved how it turned out. It was awesome.
Pie is a must for Thanksgiving. And this one is refreshing, not just super heavy, like, say a pecan pie. You don’t need a glass of milk after eating this pie. You can just lay back and pretend there aren’t any dishes to do and take a nap.
Some tips on this pie.
As you can see in the photo this recipes make a lot of meringue. I like it that way, but just be prepared. You’ll notice that the meringue recipe uses 3 egg whites, but the filling uses 4 egg yolks. That is going to cause some OCD folks a major meltdown, and I’m sorry. But you really don’t need any extra meringue.
This meringue is special because it is less prone to weeping and pulling away from the crust. Adding the corstarch/sugar mixture stabilizes the meringue. So it really is worth the extra effort, rather than just whipping your egg whites with some sugar.
Make sure when you are making your meringue that the bowl and whisk are completely clean and have no trace of oils on them. Also you must be very sure none of the yolk makes it into the white, or you will not have meringue. But frustration, you will be the proud owner of that.
Make sure you spread the meringue until it touches the pie crust on all sides. This will help it not to shrink away from the crust, if it has something to hold onto.
I think this will be my last recipe before Thanksgiving. I hope everybody has a wonderful Thanksgiving and that you get to spend time with your family and loved ones!