Jun 27, 2014

Lemon Meringue Pie

Lemon Meringue Pie From Scratch

Here is my summer gift to all the bakers. My lemon meringue pie will spoil you forever because there is nothing that compares to homemade lemon meringue pie. And when it’s healthier and easier than all the other pies, it’s a true gem. This lemon meringue pie is healthier because the crust is made with extra light olive oil, no butter or shortening, and it’s easier because you can make the whole thing, from scratch, in an hour. That includes the easiest crust ever, from scratch, and a foolproof luscious lemon curd that will never fail you.

I make all my pies with an oil crust to avoid saturated fat and they are so much easier (and healthier) than the butter or shortening kind. Oil crusts can be patted into a pie pan or rolled between wax paper and simply placed into the pan. The beauty is that if there’s a crack or opening in the crust, you can just grab some dough from somewhere else and patch it. I love that. I make mine with extra light olive oil but you can use canola or any vegetable oil of your choice.

As for the lemons, it helps to have a juicer but you do have to make fresh lemon juice. And don’t even talk to me about bottled juice! So now you have a healthier, easier way to make one of the great American classic summer desserts, lemon meringue pie. Click here for the recipe. – Jenny Jones

8 Comments on "Lemon Meringue Pie"

  1. Chris

    Mmmm soo good ! Luv this pie… thanx jenny ??

  2. catherine

    Hi Jenny,I just finished making your lemon meringue pie and I was wondering how long I should let it sit before cutting into it? Can’t wait to have a taste!! Thanks for the recipe.

  3. CindyM.

    Sorry Jenny but the foolproof meringue I have found is Italian meringue!! It will not weep, it tastes amazing, but it is a little more work.

  4. Darcy

    Hi Jenny
    Please forget my earlier question know the pie is completely cold it as set perfectly..

    Found the perfect recipe.

    Big fat thank you.

  5. Darcy

    Hi Jenny
    Over the last 5 weeks i have used 5 different kinds of meringue recipes all using evaporated milk. Today I found yours and have just made my 6 meringue. By far the tastiest of them all and the filling was so easy to do and so much tastier than with the evaporated milk.

    The only problems I have is why the topping is not attached to the filling, also a small amount of liquid has started to appear.

    Followed the instructions to the letter.

    Thank you for sharing.

    • Jenny

      That is probably because the filling was not hot enough. Make sure the filling is very hot when you top it with meringue and be sure to seal it all the way to the edges. It could also be that the sugar is not completely dissolved in the meringue so add the sugar very slowly and beat it really well – a good 5 minutes. Good luck next time!

    • Linda

      You have to have the meringue touch the crust all the way around

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