Slice of the best Lemon Meringue Pie with fluffy meringue topping and lemon filling

best Lemon Meringue Pie

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Why Make This Recipe

Lemon Meringue Pie is a delightful dessert that balances tangy lemon filling with sweet, fluffy meringue. This classic pie is perfect for special occasions or just to enjoy on a sunny day. The bright flavors and beautiful presentation make it a favorite among many dessert lovers. Plus, making your own pie allows you to customize it just the way you like it!

How to Make Lemon Meringue Pie

Ingredients:

  • 1 pie crust (store-bought or homemade)
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large egg yolks
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 tablespoon butter
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Directions:

  1. Preheat the oven to 350°F (175°C).
  2. Bake the pie crust according to package instructions and let it cool.
  3. In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt. Slowly add water while whisking. Cook over medium heat, stirring constantly until thick and bubbly.
  4. In a separate bowl, whisk the egg yolks. Slowly pour some of the hot mixture into the yolks while whisking to temper them, then pour the yolk mixture back into the saucepan. Cook for another 2 minutes.
  5. Remove from heat and stir in lemon juice, lemon zest, and butter until smooth. Pour this filling into the baked pie crust.
  6. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup of sugar and continue to beat until stiff peaks form.
  7. Spread the meringue over the lemon filling, making sure it touches the crust to prevent shrinking.
  8. Bake in the oven for about 10 minutes or until the meringue is golden brown.
  9. Allow to cool before serving.

How to Serve Lemon Meringue Pie

Serve Lemon Meringue Pie chilled, either on its own or with a dollop of whipped cream. It’s perfect for festive gatherings or as a refreshing treat after dinner. Just slice it into wedges and enjoy!

How to Store Lemon Meringue Pie

Store your Lemon Meringue Pie in the refrigerator. Cover it loosely with plastic wrap or aluminum foil to keep it fresh. It’s best to eat it within 2-3 days for the best taste and texture.

Tips to Make Lemon Meringue Pie

  1. Make sure to bake the pie crust until it’s golden brown for the best flavor.
  2. Don’t skip the step of allowing the filling to cool before adding the meringue; this helps prevent the meringue from weeping.
  3. To ensure the meringue stays fluffy, beat the egg whites until they reach stiff peaks.

Variation

You can add different flavors to the lemon filling, such as lime or grapefruit, for a citrus twist. Another option is to add hints of vanilla extract for a richer flavor.

FAQs

1. Can I use store-bought meringue?

Yes, you can buy pre-made meringue if you’re short on time. Just spread it over the filling and bake as directed.

2. Why does my meringue weep?

Meringue can weep if it’s not cooked enough, or if it’s made with egg whites that have been contaminated with yolk. Make sure to beat the egg whites in a clean bowl and fully bake the meringue.

3. Can I freeze Lemon Meringue Pie?

Freezing is not recommended for Lemon Meringue Pie, as the meringue may lose its texture. It’s best enjoyed fresh!

Lemon Meringue Pie

A delightful dessert that combines tangy lemon filling with sweet, fluffy meringue, perfect for special occasions or enjoying on a sunny day.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Pie Crust
  • 1 crust pie crust (store-bought or homemade)
Lemon Filling
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1.5 cups water
  • 3 large egg yolks
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 tablespoon butter
Meringue
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Bake the pie crust according to package instructions and let it cool.
Make Lemon Filling
  1. In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt. Slowly add water while whisking. Cook over medium heat, stirring constantly until thick and bubbly.
  2. In a separate bowl, whisk the egg yolks. Slowly pour some of the hot mixture into the yolks while whisking to temper them, then pour the yolk mixture back into the saucepan. Cook for another 2 minutes.
  3. Remove from heat and stir in lemon juice, lemon zest, and butter until smooth. Pour this filling into the baked pie crust.
Make Meringue
  1. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.
  2. Gradually add 1/2 cup of sugar and continue to beat until stiff peaks form.
  3. Spread the meringue over the lemon filling, making sure it touches the crust to prevent shrinking.
  4. Bake in the oven for about 10 minutes or until the meringue is golden brown.
  5. Allow to cool before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 28g

Notes

Serve chilled, either on its own or with a dollop of whipped cream. Store in the refrigerator, best eaten within 2-3 days for optimal freshness. Tips include baking the pie crust until golden brown, allowing the filling to cool before adding the meringue, and ensuring the meringue stays fluffy by beating the egg whites to stiff peaks. Variations include using lime or grapefruit juice or adding hints of vanilla extract.

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