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pie dough in a pie dish before baking with pie weights on top

I love sharing these behind the scenes posts with you! So far this year:

And that brings us to today. I’m transitioning my way out of winter baking into bright and fresh springtime recipes. Easter is early this year! The first recipe on my to-bake list was lemon meringue pie. This has always been a challenging recipe for me. I ALWAYS have trouble stabilizing the meringue. And if it’s not the weeping meringue, it’s the pie crust tasting soggy. And if it’s not the weeping meringue or soggy pie crust, it’s the watery and too-sweet lemon filling.

Question I asked myself: is lemon meringue pie really worth this work?

meringue topping for lemon meringue pie in a glass stand mixer bowl

YES IT IS! I began by properly blind baking the pie crust. Admittedly, I never used to blind bake pie crusts quite long enough. This always resulted in soggy central. Not the place you want to be. (By the way, here are the pie weights I always use when I blind bake pie crusts.) Additionally, I reworked the lemon filling and took a closer look at the classic meringue topping– a French meringue using just egg whites and sugar. (1) Adding cream of tartar to the meringue and (2) beginning with room temperature egg whites both helped with the stabilization issues.

I’m really looking forward to sharing the pie recipe with you. What has consistently resulted in recipe disasters has finally become a triumph. Lemon meringue pie is not difficult to prepare; it’s the proper ratio of ingredients and mixing techniques that help guarantee success. I’ll share my lemon meringue pie recipe, tips, tricks, and a helpful video in the beginning of March, so stay tuned!

(Oh and lemon meringue pie is not the March Baking Challenge! That new recipe is coming next week. How is it already March 1st soon?)

lemon meringue pie on a silver plate on the kitchen counter

Also! One of my assistants, Hilari, was here this past week for some kitchen assistance. We tested 2 new cakes, a new dinner roll recipe, brownies for St. Patrick’s Day, and decorated sugar cookies together. All new recipes. All coming soon.

1 QUESTION

  • Speaking of meringue, have you ever made pavlova? It’s SO good. Lots of texture between the crisp meringue, soft whipped filling, and you can top it with just about anything. Want to share it sometime!

And Jude wanted to say hi. Have a good weekend!

jude dog in the kitchen

Reader Questions and Reviews

  1. Lemon meringue pie is my nemesis! It always gets watery after letting it set and the meringue beads up with moisture. Ive tried 3 different recipes and they’re all fails. It’s my dad’s favorite pie, so I’m looking forward to trying your recipe!

  2. I love the behind the scenes. I have difficulty with Lemon Meringue Pie too. I live in NJ and always wondered if it was the humidity that played a part in the pie weeping. I hope you come up with something great so I can try it. We seem to live in the same region of the country and I know climate plays a part in many things.

  3. Yes, yes, YES!! Please do share a pavlova recipe! My sister-in-law has been wanting me to make one!

  4. Pavlova is my go to dessert. It’s easy, looks impressive, tastes amazing, and uses few ingredients (who doesn’t keep eggs in their fridge?). If you post a recipe, please try topping it the traditional Australian way – with lightly sweetened whipped cream and passion fruit. Making a quick syrup out of passion fruit & sugar is yummy. The sour-ish fruit provides contrast to the sweetened whipped cream and meringue, and the crunch of the passion fruit seeds is so unexpected. Just divine!

  5. Literally cannot wait for your lemon meringue pie recipe!! For years I’ve been searching and they’ve all failed me… weepy meringue, filling that won’t set, filling with stabilizers, soggy crust… you name it! Very excited to try yours 😀

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