This pie is a lemon-lover’s dream come true! Tons of zing and a perfect balance of sweetness and textures in each bite.
I loved this recipe with a homemade butter crust but you can make a crushed cookie or nut crust if desired.
This recipe used an Italian meringue which is much more stable than the simpler French variety. You really won’t have to worry about weeping as long as your filling is free of condensation. Baking meringue can destabilize it a bit so using a torch to brown it helps with this as well.
Baking your pie shell with an egg wash creates a barrier for moisture, which will keep your pie crust nice and crisp. If you’re planning on storing your pie for a bit longer or using a “wetter” filling with less corn starch you can brush a layer of melted white chocolate onto the baked and cooled pie crust to act as a barrier.
Your lemon pie will be fine at room temperature for a few hours but should be refrigerated for any time longer than that. A lemon meringue pie will last about 3 days in the fridge.
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