Short Description

Lemon Meringue Pie is a classic dessert that combines a crisp, buttery crust with a tangy lemon filling, all topped with a light and fluffy meringue. This pie offers a perfect balance of sweet and tart flavors, making it a favorite for many occasions.

Why You’ll Love This Recipe

Classic Flavor Combination: The tartness of the lemon filling pairs beautifully with the sweetness of the meringue.
Elegant Presentation: The golden-brown meringue topping makes for a stunning dessert centerpiece.
Versatile Dessert: Suitable for various occasions, from family gatherings to formal dinners.
Make-Ahead Friendly: Can be prepared in advance, allowing flavors to meld beautifully.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1½ cups granulated sugar
¼ cup cornstarch
1½ cups water
3 large egg yolks
2 tablespoons butter
1 tablespoon grated lemon zest
½ cup fresh lemon juice
1 pre-baked 9-inch pie crust
4 large egg whites
½ cup granulated sugar (for meringue)
¼ teaspoon cream of tartar

Directions

Preheat Oven: Set your oven to 350°F (175°C).
Prepare Lemon Filling:
- In a medium saucepan, whisk together 1½ cups of sugar and cornstarch.
- 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, then remove from heat.
- In a separate bowl, lightly beat the egg yolks.
- Gradually whisk in a small amount of the hot sugar mixture to temper the yolks.
- Return the tempered yolks to the saucepan, stirring constantly.
- Bring the mixture back to a gentle boil and cook for an additional minute.
- Remove from heat and stir in butter, lemon zest, and lemon juice until well combined.
Assemble Pie:
- Pour the hot lemon filling into the pre-baked pie crust.
Prepare Meringue:
- In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add ½ cup of sugar, continuing to beat until stiff peaks form.
Top Pie with Meringue:
- Spread the meringue over the hot lemon filling, ensuring it touches the edges of the crust to seal.
- Use the back of a spoon to create peaks in the meringue.
Bake:
- Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
Cool:
- Allow the pie to cool at room temperature for at least 2 hours before serving.

Servings and Timing

Servings: 8
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Cooling Time: 2 hours
Total Time: 2 hours 35 minutes

Variations

Graham Cracker Crust: Use a graham cracker crust for a different texture and flavor.
Lime Meringue Pie: Substitute lemon juice and zest with lime for a tangy twist.
Coconut Meringue: Fold shredded coconut into the meringue before baking for added flavor.

Storage/Reheating

Storage: Store the pie in the refrigerator, covered loosely with plastic wrap, for up to 3 days.
Reheating: Lemon Meringue Pie is best enjoyed cold or at room temperature. Reheating is not recommended as it may affect the texture of the meringue.

FAQs

Can I make Lemon Meringue Pie ahead of time?

Yes, you can prepare the pie a day in advance. Store it in the refrigerator and serve chilled.

Why does my meringue weep?

Weeping can occur if the meringue is not cooked thoroughly or if there is a gap between the meringue and the crust. Ensure the meringue is spread to the edges and baked properly.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

How do I know when the meringue is done?

The meringue is done when it has a golden-brown color and holds stiff peaks.

Can I freeze Lemon Meringue Pie?

Freezing is not recommended as it can affect the texture of the meringue and filling.

Lemon Meringue Pie

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Author: Douaa
Total Time: 45 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This classic Lemon Meringue Pie features a zesty lemon filling nestled in a buttery crust, topped with fluffy, golden-brown meringue. The perfect balance of sweet and tart, it’s an irresistible dessert for any lemon lover.

Instructions

Preheat Oven: Set your oven to 350°F (175°C).
Make the Lemon Filling: In a medium saucepan, whisk together 1 ½ cups sugar and cornstarch. Gradually add water and stir. Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil. Boil for 1 minute, then remove from heat.
Temper the Egg Yolks: In a bowl, beat egg yolks. Gradually add a small amount of the hot mixture to the yolks, whisking constantly. Then stir the tempered yolks back into the saucepan.
Finish Filling: Return saucepan to heat and cook for another 2 minutes, stirring. Remove from heat and stir in butter, lemon zest, and lemon juice. Pour into the pre-baked pie crust.
Prepare Meringue: In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
Assemble: Spread meringue over the hot lemon filling, sealing the edges at the crust to prevent shrinking.
Bake: Bake for 15–20 minutes, or until the meringue is golden brown.
Cool: Cool the pie completely before slicing to allow the filling to set properly.

Notes

For best results, use room temperature egg whites for the meringue.
Avoid weeping by spreading meringue over hot filling and sealing edges well.
Store leftovers in the fridge and enjoy within 2–3 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American