Lemon Meringue Pie

There’s something undeniably special about a classic Lemon Meringue Pie. It conjures memories of sunny afternoons spent at my grandmother’s kitchen table, where the tangy scent of fresh lemons mingled with the sweet aroma of meringue. I can still picture her deft hands skillfully whipping egg whites to perfection, transforming them into that fluffy cloud topping we all adore. Every bite of this pie is a delightful dance of flavors—tart, sweet, and oh so light. Whether it’s a summer picnic or a cozy family dinner, serving a slice of Lemon Meringue Pie instantly brightens the mood and brings smiles all around.

Lemon Meringue Pie Ingredients

Understanding the ingredients used in a Lemon Meringue Pie is essential for crafting the perfect dessert. The key players in this recipe include fresh lemons, which provide a zesty punch, and egg whites, which are whipped into a fluffy meringue. Each component plays a crucial role in creating the delightful texture and flavor that makes this pie so special.

• 19-inch pie crust – A buttery, flaky crust serves as the foundation, perfectly holding the tart filling.
• 4 large egg yolks – These enrich the lemon curd filling, adding smoothness and depth to the flavor.
• 1 ¼ cups water – Helps in cooking the lemon curd filling to achieve the right consistency.
• 1 cup granulated sugar – Sweetens the filling and balances the tartness of the lemons.
• 5 tablespoons cornstarch – Acts as a thickening agent, giving the lemon curd a luxurious texture.
• ¼ teaspoon salt – Enhances the flavors and balances sweetness.
• ½ cup fresh lemon juice – Provides the signature tartness that defines this pie. Use only fresh juice for the best flavor.
• 1 tablespoon lemon zest – Adds an extra burst of lemon flavor and aroma.
• 2 tablespoons butter – Makes the filling rich and creamy.
• ½ cup granulated sugar – Used for sweetening the meringue topping.
• 1 tablespoon cornstarch – Helps stabilize the meringue, ensuring it holds its shape.
• 4 large egg whites – The star of the meringue, whipped until fluffy and glossy.
• ½ teaspoon cream of tartar – Stabilizes the egg whites during whipping.
• ¼ teaspoon salt – A tiny bit to enhance the meringue’s sweetness.
• 1 teaspoon pure vanilla extract – Optional, but adds a lovely depth to the meringue.

How to Make Lemon Meringue Pie

Making a Lemon Meringue Pie is an enjoyable process that fills your kitchen with irresistible aromas. As you gather your ingredients, take a moment to appreciate the fresh lemons and the fluffy egg whites that will create magic. Follow these steps closely for a pie that’s sure to impress!

1. Begin by blind baking the pie crust. Preheat your oven to 350°F/180°C. Place the crust in the oven for about 10 to 15 minutes until lightly golden. Allow it to cool completely. This step is crucial for a crisp base that won’t get soggy.
2. While the crust cools, make the meringue. In a small bowl, combine the granulated sugar and cornstarch and set aside. In a stand mixer, whip the egg whites with the cream of tartar on medium speed for one minute until soft peaks form. Gradually add the sugar mixture, one tablespoon at a time, continuing until stiff peaks form, which usually takes about 5 minutes.
3. Before reaching the stiff peak stage, add the optional vanilla extract. The meringue should be glossy and hold stiff peaks when you’re done. Set aside.
4. Now, let’s create the lemon curd filling. In a medium bowl, whisk the egg yolks until well blended. In a saucepan over medium-high heat, combine the water, granulated sugar, cornstarch, salt, and lemon juice. Stir constantly for about 2 to 3 minutes until it begins to thicken.
5. To temper the egg yolks, slowly whisk in about half a cup of the hot mixture to raise the temperature of the yolks without scrambling them. Once combined, return the egg yolk mixture to the saucepan with the rest of the filling. Cook for an additional 3 to 4 minutes, stirring constantly until thickened.
6. Remove from heat and whisk in the lemon zest and butter until smooth and silky. This is what gives the filling its rich texture.
7. Spread the hot lemon curd filling evenly into the cooled pie crust. Make sure it’s smooth and even.
8. Next, take your prepared meringue and immediately spread it over the hot lemon curd filling. Make sure to touch the edges of the crust to seal the filling, which helps prevent the meringue from shrinking.
9. Place the pie back into the oven and bake for about 10 minutes, or until the meringue topping is golden brown. Keep an eye on it to ensure it doesn’t burn.
10. Once done, remove the pie from the oven and allow it to cool at room temperature for about 1.5 to 2 hours before slicing. This waiting time is essential to let the textures set beautifully.

Recipe Notes about Lemon Meringue Pie

When it comes to making a perfect Lemon Meringue Pie, there are a few tips that can help you achieve the best results. Here’s what I’ve learned over the years.

• Storage: Once baked, store the pie in the refrigerator. It can be kept for up to 2 days. However, meringue is best enjoyed fresh.
• Freezing: Freezing is not recommended for the entire pie as it can compromise the texture. Instead, consider freezing the lemon curd filling separately and then making fresh meringue when you’re ready to serve.
• Serving: Slice the pie with a sharp knife that’s been dipped in hot water. This helps to achieve clean slices without disturbing the meringue.
• Variations: For a twist, consider adding fresh berries on top for a burst of flavor and color.
• Presentation: Garnish the pie with additional lemon zest or even whipped cream to enhance its visual appeal.

Pairing Suggestions for Lemon Meringue Pie

If you’re wondering how to serve your Lemon Meringue Pie, here are some delightful pairing suggestions:

• Serve chilled: This pie is best served cold, making it a refreshing dessert for hot summer days.
• Accompany with tea: A cup of herbal or green tea pairs wonderfully with the tartness of the pie.
• Complement with fresh fruits: Consider serving slices of fresh strawberries or blueberries alongside for added sweetness.
• Perfect for gatherings: It’s an ideal dessert for picnics and potlucks, always a crowd-pleaser.
• Enjoy with whipped cream: A dollop of lightly whipped cream can elevate each slice.

FAQ

Conclusion

The Lemon Meringue Pie stands out as a classic dessert that melds the tangy brightness of lemons with the sweetness of meringue, creating an irresistible treat. I encourage you to make this pie and share it with loved ones. It’s more than just a dessert; it’s a tradition filled with memories and joy. So, gather your ingredients, roll up your sleeves, and create a pie that will delight everyone at your table!

Lemon Meringue Pie

Indulge in the refreshing taste of Lemon Meringue Pie, where zesty lemon filling meets a fluffy meringue topping for a delightful dessert experience. This classic treat combines tangy and sweet flavors, offering a light yet satisfying finish to any meal. Perfect for sharing with friends and family, make it tonight for a tasty treat!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Desserts

Cuisine American

Servings 8 servings

Calories 300 kcal

Equipment

• 19-inch pie dish
• Stand-mixer
• Whisk
• Zester

Ingredients

  

• 1 pie crust 19-inch pie crust
• 4 large egg yolks at room temperature
• 1.25 cups water
• 1 cup granulated sugar
• 5 tablespoons cornstarch
• 0.25 teaspoon salt (1g)
• 0.5 cup fresh lemon juice FRESH only, not bottled.
• 1 tablespoon lemon zest
• 2 tablespoons butter cut into small pieces
• 0.5 cup granulated sugar
• 1 tablespoon cornstarch
• 4 large egg whites at room temperature
• 0.5 teaspoon cream of tartar
• 0.25 teaspoon salt (1g)
• 1 teaspoon pure vanilla extract optional but delicious

Instructions

 

• Blind bake the pie crust, and allow to cool completely.
• Make the meringue: In a small bowl, combine the sugar with cornstarch and set aside. In a bowl of a standing mixer, whip the egg whites with cream of tartar for 1 minute or until soft peaks. Then slowly add in the sugar mixture (1 tablespoon at a time) until stiff peaks form. Right before stiff peaks form make sure to add in the vanilla extract.
• Make the lemon curd filling: In a medium bowl, whisk the eggs very well and set aside. In a saucepan over medium high heat, combine water, sugar, cornstarch, salt, and lemon juice. Cook the mixture while stirring with a whisk constantly about 2-3 minutes. To temper the egg yolks, add about half a cup of the hot mixture into the yolks and whisk vigorously. This will make the eggs come to the same temperature without scrambling. Add the egg yolk mixture into the lemon mixture and cook for 3-4 more minutes. It will thicken. Remove from heat, and whisk in the lemon zest and butter cubes, the butter will make the filling silky and smooth.
• Preheat the oven to 350°F/180°C.
• Briefly whip the meringue again for 20-30 seconds.
• Spread the meringue over the hot lemon curd filling making sure that you touch the edges of the pie crust to seal the lemon curd.
• Bake the pie in the oven for 10 minutes or until the meringue topping is toasted. Allow to cool at room temp for 1.5-2 hours before slicing.

Notes

• Don’t make this on a humid day. Humidity can cause the meringue to weep and lose its structure.
• Allow the pie to sit at room temperature. It’s important to let it sit before cutting into it, about 1.5 to 2 hours.
• Blind bake your pie crust fully. Make sure it’s completely cooled before adding the filling.
• Avoid fat. The bowls and utensils must be free of any oil or water residue for whipping the meringue.
• Carefully separate eggs. Any yolks in the whites will ruin the meringue. Separate while cold and bring to room temperature.

Keyword Classic Desserts, Easy Lemon Pie, Homemade Meringue, Lemon Meringue Pie Recipe

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.