The best lemon meringue pie features exceptionally tangy lemon custard filling topped with toasted sweet meringue, cradled in a golden, buttery crust.
After a week of spring-like 50 degree temperatures, winter snow showers have returned en force here Up North. I really shouldn’t complain because after living in Michigan for most of my life, I know better than to think that the snow will give it up in late February/early March. Oh no! I can pretty much count on many the errant snow shower through the month of April. All I can do is be thankful for a brief respite from the cold, and enjoy the few days of almost-warm sunshine that we’ve been given.
Right about now, my Southern Friends are scoffing at the idea of 50 degrees ever being classified as warm. Well, when the average winter temperatures hover at around 13 degrees, a few days in the 50’s feels downright tropical! A 50 degree February day means that we’re playing outside in nothing but jeans and a hoodie. My boys are likely complaining about being sweaty because I made them wear warm clothes.
Why is it that 50 degrees after a cold winter feels warm, and yet 50 degrees after a hot summer feels frigid? Consider it one of life’s great mysteries.
Last week’s brief warm up in the weather had me day dreaming of summery pies. That’s when I realized that with all of the pie recipes that I’ve shared here, I’ve yet to share my second most favorite pie in the entire world–lemon meringue! No pie on the planet has yet to usurp the reigning top spot held by my My Favorite Cherry Pie, but a really good lemon meringue pie is a very close second. As far as pies are concerned, a fat slice of lemon meringue pie isn’t that shabby of a consolation prize.
Imagine my surprise to discover that one of my BFF–whom shall remain nameless but her name rhymes with “spamy” and she currently resides in the Tar Heel State–insists that she doesn’t care for lemon meringue pie. I’ll be honest and say that such a bold statement has been cause for me to question our friendship a time or two. I mean, come on! What’s not to love about the tangy, silky lemon custard filling topped with toasty, fluffy meringue? Still-to-remain-nameless-BFF further explained that it’s not necessarily the taste of lemon meringue pie, but the fact that that the crust is always soggy, texture of meringue is too spongy, and the filling is barely lemony at all.
Well obviously, my BFF has never had a good lemon meringue pie! I get it–I’m a tad particular about this particular variety of pie, myself. When lemon meringue pie is bad, it’s so very bad. I’ve made my fair share of mediocre pies leading up to this one, so you can trust me when I say that this is The Best Lemon Meringue Pie recipe that I’ve ever made. After considerable trial and error, I discovered easy solutions for a soggy crust, the slipping, overly aerated meringue, and the bland flavor issues that can plague lemon meringue pies. When done well, lemon meringue pie is truly glorious!
Lemon Meringue Pie should have a firm, buttery crust that is anything but soggy, a extra tangy lemon filling that is creamy yet withstands being sliced, and be topped with sweet pillowy meringue that is so creamy that it practically melts on the tongue. The Best Lemon Meringue Pie is at once crisp, buttery, tangy, creamy, sweet, pillowy, and delectable. You can bet that I’ll be serving up big slices of this pie the next time BFF stops by for a visit. She won’t be able to help but love it as much as I do!