If you’re craving a dessert that perfectly balances zesty brightness with cloud-like sweetness, this Lemon Meringue Pie Recipe is your new best friend. Every slice delivers that irresistible combination of a crisp, buttery crust, tangy lemon filling, and a fluffy, golden meringue topping that simply melts in your mouth. This classic pie feels like sunshine on a plate and is sure to brighten any day, whether you’re serving it at a family dinner or indulging a quiet afternoon.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Lemon Meringue Pie Recipe, and luckily, they’re wonderfully simple and straightforward. Each element brings something special: the crust offers a buttery base, the lemon filling sings with citrusy tartness, and the meringue crowns it all with a sweet, airy finish.
- 1 9-inch pre-baked pie crust: Starting with a fully baked and cooled crust ensures your pie base remains crisp and not soggy.
- 1 cup granulated sugar: Sweetens the lemon filling perfectly without overpowering the tartness.
- 2 tablespoons cornstarch: Thickens the lemon filling for that silky, perfect consistency.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 1/2 cups water: Acts as the liquid base to help the filling set smoothly.
- 3 large egg yolks (beaten): Adds richness and helps thicken the filling for a luscious texture.
- 1/4 cup fresh lemon juice (about 2 lemons): Brings the essential bright, tart flavor that defines this pie.
- 1 tablespoon lemon zest: Packs an extra punch of lemon aroma and flavor.
- 2 tablespoons unsalted butter: Adds a silky richness to the filling and smooths out the tartness.
- 3 large egg whites (room temperature): Vital for creating that fluffy, airy meringue topping.
- 1/4 teaspoon cream of tartar: Stabilizes the egg whites so your meringue stays fluffy and glossy.
- 1/2 cup granulated sugar (for meringue): Sweetens the meringue perfectly and helps achieve those beautiful peaks.
How to Make Lemon Meringue Pie Recipe
Step 1: Prepare the Lemon Filling
In a medium saucepan, combine 1 cup sugar, cornstarch, and salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Boil for 1 minute, ensuring that it is fully thickened. Remove from heat and slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper them, then immediately return all to the saucepan. Cook for 2 more minutes, stirring constantly. Remove from heat and stir in the lemon juice, lemon zest, and butter until the butter is melted and the filling is silky. Pour the filling into your pre-baked pie crust and set it aside to cool slightly while you prepare the meringue.
Step 2: Make the Meringue Topping
In a large bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed until soft peaks form. Gradually add the 1/2 cup sugar, a spoonful at a time, and continue beating on high speed until stiff, glossy peaks form. This step is crucial for that classic luscious meringue that will hold its shape beautifully and toast up golden in the oven.
Step 3: Assemble and Bake
Spoon the meringue over the warm lemon filling, making sure to spread it all the way to the edges of the crust to seal the filling and prevent shrinking. Use the back of a spoon to create soft peaks or swirls for an extra show-stopping look. Bake the pie in a preheated 350°F oven for 10-15 minutes or until the meringue is golden and set. Let the pie cool completely on a wire rack, then refrigerate for at least 3 hours to let everything set perfectly before serving.
How to Serve Lemon Meringue Pie Recipe
Garnishes
Adding the right garnishes elevates the experience of your Lemon Meringue Pie Recipe. Try dusting the pie lightly with powdered sugar or sprinkle a bit more fresh lemon zest on top of the meringue just before serving to intensify the citrus aroma. Thin slices of fresh lemon or small mint leaves also make a pretty, refreshing garnish that complements the flavors beautifully.
Side Dishes
While the pie shines on its own, pairing it with certain sides can create an unforgettable dessert spread. Consider serving with fresh berries, a scoop of vanilla bean ice cream, or a dollop of lightly sweetened whipped cream. The creamy accompaniments balance the tartness and add even more textural delight to every bite.
Creative Ways to Present
Want to impress friends or family even more? Serve your Lemon Meringue Pie Recipe in individual tartlets or mini pies for a charming, personalized touch. You can also use a kitchen torch to lightly brown the meringue for a professional finish at the table. Presenting with a drizzle of raspberry coulis or chocolate curls can add a bold contrast to the bright lemon flavor and make your dessert truly unforgettable.
Make Ahead and Storage
Storing Leftovers
If you happen to have any pie left, store it in an airtight container in the refrigerator. The Lemon Meringue Pie Recipe stays fresh for up to 3 days, though it’s best enjoyed sooner to keep that meringue soft and fluffy and the filling perfectly smooth.
Freezing
Freezing this pie is tricky because the meringue topping can lose its texture and become watery when thawed. It’s best to freeze the lemon filling separately if needed and bake fresh meringue on top after thawing. This way, you don’t sacrifice that signature lightness and texture.
Reheating
Reheating lemon meringue pie isn’t usually recommended, as it can affect the texture of both the filling and meringue. If you’d like to serve it warm, allow the slice to come to room temperature, then briefly warm it in a low-temperature oven (around 275°F) for 5-7 minutes, watching carefully so the meringue does not brown or dry out.
FAQs
Can I use bottled lemon juice for the Lemon Meringue Pie Recipe?
Fresh lemon juice is definitely best for the brightest, most natural flavor, but if you only have bottled lemon juice on hand, make sure it’s pure and not from concentrate. The pie will still turn out delicious, just a bit less vibrant.
Why did my meringue weep after baking?
Weeping happens when moisture escapes from the meringue as it cools. To avoid this, ensure you spread the meringue all the way to the crust edges to seal in the filling and bake it long enough for the meringue to set firmly.
Can I make this pie gluten-free?
Absolutely! Substitute the traditional pie crust with a gluten-free pre-baked crust or make one with almond flour or gluten-free flour blends to keep all the fantastic flavors intact.
How long does it take for the Lemon Meringue Pie Recipe to set?
After baking, it’s important to refrigerate the pie for at least 3 hours to allow the lemon filling to fully set and the flavors to meld, resulting in that perfect sliceable texture.
Can I prepare the pie in advance for a party?
Yes, you can prepare the pie a day ahead and store it covered in the refrigerator. Just be sure to keep it chilled until serving to preserve the texture and freshness of both the lemon filling and meringue topping.
Final Thoughts
This Lemon Meringue Pie Recipe truly captures the magic of a classic homemade dessert that’s bursting with fresh citrus flavor and cloud-like meringue. Once you taste this pie, you’ll find yourself looking forward to every opportunity to bake it again. It’s a comforting, show-stopping treat that’s perfect for sharing, creating sweet memories with loved ones one slice at a time. So grab those simple ingredients and get ready to make your kitchen smell like a slice of sunshine!
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Lemon Meringue Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic Lemon Meringue Pie with a perfectly baked crust, tangy lemon filling, and fluffy, golden meringue topping. This dessert balances tartness and sweetness, featuring a smooth lemon custard and light meringue that bakes to a delicate crisp.
Ingredients
Pie Crust
- 1 9-inch pre-baked pie crust (Ensure the crust is fully baked and cooled.)
Lemon Filling
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks (beaten)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
Meringue
- 3 large egg whites (Ensure they are at room temperature.)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Prepare the Lemon Filling: In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Gradually stir in the water until smooth. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Boil for 1-2 minutes until translucent and thickened.
- Temper the Egg Yolks: Slowly whisk a small amount of the hot lemon mixture into the beaten egg yolks to temper them, preventing curdling. Then, gradually stir the yolk mixture back into the saucepan. Continue to cook and stir for 2 more minutes. Remove from heat, stir in lemon juice, lemon zest, and unsalted butter until the butter is melted and mixture is smooth. Pour the filling into the pre-baked pie crust.
- Make the Meringue: In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar while continuing to beat until stiff, glossy peaks form. Spread the meringue evenly over the lemon filling, ensuring it seals to the edges of the crust to prevent shrinking during baking.
- Bake the Pie: Bake the assembled pie in a preheated oven at 350°F (175°C) for 10-15 minutes or until the meringue is golden brown. Remove from the oven and cool completely on a wire rack. Refrigerate for at least 2 hours before serving to allow the filling to set.
Notes
- Use room temperature eggs for best meringue volume.
- Ensure the pie crust is fully baked and cooled before filling to avoid a soggy bottom.
- Seal the meringue edges to the crust to prevent shrinking during baking.
- Cool the pie completely before slicing to get clean slices.
- Store any leftovers refrigerated and consume within 2-3 days.
