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How to Make Lemon Meringue Pie

It’s all about the filling when it comes to lemon meringue pie. Watch as our Test Kitchen expert helps you make the best-ever lemon pie, complete with light and fluffy meringue.

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Classic lemon meringue pie is made with fresh lemon juice. The secret is to properly cook the lemon filling so it sets up firmly. Here's what you need to do. First, temper the egg yolks by gradually stirring in half of the hot lemon mixture. Then, pour the yolk mixture back into the sauce pan. Bring the lemon filling to a boil and cook for 2 minutes. This is critical to get the full thickening power from the egg yolks and cornstarch. Cooking it too low the temperature results in a soupy filling. Finally, make sure the lemon filling is still hot when you top it with the meringue. This helps the bottom of the meringue to cook and stick to the filling so it won't slide off the pie.