Lemon Meringue Pie

Lemon Meringue Pie is one of those timeless desserts that never fails to impress. With its zesty lemon filling and fluffy meringue topping, it’s like sunshine on a plate. It has a perfect balance of tart and sweet; each bite feels refreshing yet comforting. If you’ve ever had a slice of this pie, you know what I’m talking about. It’s ideal for various occasions—from summer cookouts to special holiday meals. Plus, it just feels like a treat worth sharing!

Jump to:

• Why This Recipe Works
• Why You’ll Love This Lemon Meringue Pie
• Ingredients
• Making the Perfect Lemon Curd Filling
• Whisk the Egg Yolks
• Combine Ingredients in a Saucepan
• Temper the Egg Yolks
• Cook the Mixture
• Preparing the Meringue
• Combine Sugar and Cornstarch
• Whip Egg Whites
• Gradually Add Sugar Mixture
• Assembling the Pie
• Spread the Lemon Curd
• Add the Meringue Topping
• Baking the Pie
• Bake to Perfection
• Cooling the Pie
• Serving Suggestions
• Tips for Success
• Variations
• Storage Tips
• FAQs
• More Easy Desserts Recipes:
• 📖 Recipe Card

As we go through this recipe, you’ll find that making Lemon Meringue Pie is easier than you might think. Sure, it seems fancy, but with a little patience and the right steps, you can create a dessert that will be the talk of your next gathering. So grab your apron, and let’s make something beautiful together!

Why This Recipe Works

The magic of this Lemon Meringue Pie lies in its delightful contrast. The lemon curd filling delivers a bright zing that perfectly pairs with a light and airy meringue topping. It’s a harmonious blend of flavors and textures that is hard to resist. Moreover, the technique we’ll use for making the meringue guarantees a stable topping. This ensures that it holds its shape after baking, making for a beautiful presentation.

Why You’ll Love This Lemon Meringue Pie

You’ll love this pie for its bold lemon flavor, which gives that invigorating, happy feeling in every slice. Whether it’s a summer barbecue or a holiday feast, it’s the dessert that lifts spirits and brings smiles all around. Each bite transports you to warmer days, and who doesn’t need a little sunshine? It’s nostalgic yet timeless, making it a favorite for people of all ages.

Ingredients

• 1 9-inch pie crust, blind baked
• 4 large egg yolks (85g), at room temperature
• 1 ¼ cups water
• 1 cup granulated sugar
• 5 tablespoons cornstarch
• ¼ teaspoon salt (1g)
• ½ cup fresh lemon juice (fresh only, not bottled)
• 1 tablespoon lemon zest
• 2 tablespoons butter (28g), cut into small pieces
• ½ cup granulated sugar (100g) for meringue
• 1 tablespoon cornstarch for meringue
• 4 large egg whites (142g), at room temperature
• ½ teaspoon cream of tartar (2g)
• ¼ teaspoon salt (1g) for meringue
• 1 teaspoon pure vanilla extract (optional, but delicious)

Making the Perfect Lemon Curd Filling

Whisk the Egg Yolks

Begin your adventure by whisking the egg yolks in a medium bowl until they’re fully blended.

Combine Ingredients in a Saucepan

In a saucepan over medium-high heat, mix together the water, sugar, cornstarch, salt, and fresh lemon juice. Whisk constantly for about 2-3 minutes until everything is nicely combined.

Temper the Egg Yolks

Now it’s time to temper those egg yolks! Slowly pour in about half a cup of the hot mixture to the whisked egg yolks. Stir vigorously—this prevents those precious yolks from scrambling.

Cook the Mixture

Pour the tempered egg yolk mixture back into the saucepan. Cook it for another 3-4 minutes, stirring often, until the mixture thickens. Remove it from heat, and whisk in the lemon zest and butter until it’s all smooth and delicious.

Preparing the Meringue

Combine Sugar and Cornstarch

In a small bowl, mix the granulated sugar for the meringue with the cornstarch. This will help your meringue achieve that perfect texture; set it aside for now.

Whip Egg Whites

In a stand mixer, whip the egg whites with cream of tartar for about a minute. You want to get those soft peaks forming.

Gradually Add Sugar Mixture

While the mixer is running, slowly add the sugar mixture, one tablespoon at a time. Keep going until stiff peaks form. You can add the vanilla extract just before reaching those stiff peaks for that little extra flavor.

Assembling the Pie

Spread the Lemon Curd

Pour that hot lemon curd filling into your cooled, blind-baked pie crust. Spread it out evenly, as this will be the lovely base for your meringue.

Add the Meringue Topping

Quickly whip the meringue again, then spread it evenly over the hot lemon curd. Be sure to touch the edges of the crust to seal it well. This helps prevent shrinking and weeping.

Baking the Pie

Bake to Perfection

Preheat your oven to 350°F (180°C). Bake the pie for about 10 minutes, or until the meringue turns a beautiful golden brown.

Cooling the Pie

Once it’s out of the oven, allow the pie to cool at room temperature for about 1.5 to 2 hours. This cooling time is essential; it helps set everything before you slice into it.

Serving Suggestions

• Serve slices with fresh berries or a dollop of whipped cream.
• Pair it with a glass of iced tea or sparkling lemonade for a refreshing summer treat.

Tips for Success

• Make sure to use fresh lemon juice; it really makes a difference—it’s where the flavor shines.
• Ensure the pie crust is completely cooled before filling to avoid any sogginess.

Variations

• Want a twist? Substitute lemon with lime for a refreshing key lime meringue pie.
• Consider adding a layer of fresh fruit on top of the lemon curd before the meringue for a fun surprise.

Storage Tips

• You can store any leftovers in the fridge for up to 3 days. Keep in mind that the meringue may start to weep over time, so it’s best enjoyed fresh.

FAQs

1. Can I use store-bought pie crust instead of making my own?
Absolutely! Store-bought pie crust can save you time and works great for this recipe.

2. How do I prevent my meringue from weeping?
To help your meringue not weep, spread it all the way to the edges of the crust and bake until it’s golden brown.

3. Can I make this pie in advance?
Yes, you can prepare the filling and meringue beforehand, but it’s best to assemble and bake on the day you plan to serve it.

4. What is the best way to slice lemon meringue pie?
Use a sharp knife dipped in warm water for clean slices.

5. Why is my lemon curd runny?
If your lemon curd is runny, it likely hasn’t cooked long enough. It needs to thicken significantly during the cooking stage.

This Lemon Meringue Pie recipe is a delightful treat that brings together the tangy brightness of lemon and the sweet, airy touch of meringue. Perfect for gatherings or a cozy night in, this pie will impress family and friends alike. With the right techniques and care, you can achieve that perfect balance of flavors and textures, making your dessert the star of the show. Enjoy every bite of this classic sweet!

More Easy Desserts Recipes:

• Lemon Bars
• Fresh Rhubarb Pie
• The Best Carrot Cake
• Tiramisu Cookies

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print