Why You’ll Love This Recipe
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Balanced Flavors: I appreciate how the tartness of the lemon curd contrasts beautifully with the sweet, airy meringue, creating a well-rounded flavor profile.
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Textural Delight: The combination of a crisp crust, smooth filling, and light meringue offers a satisfying variety of textures in each bite.
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Visually Appealing: I find the golden peaks of the meringue atop the vibrant yellow filling to be an inviting and impressive presentation.
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Make-Ahead Friendly: Preparing the crust and filling ahead of time allows me to assemble the pie closer to serving, making it convenient for entertaining.
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Crowd-Pleaser: This pie consistently receives compliments whenever I serve it, making it a reliable choice for gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust:
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1 9-inch pie crust, pre-baked
For the Lemon Filling:
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1 cup granulated sugar
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2 tablespoons all-purpose flour
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3 tablespoons cornstarch
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1/4 teaspoon salt
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1 1/2 cups water
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2 medium lemons, juiced and zested
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2 tablespoons unsalted butter
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4 large egg yolks, beaten
For the Meringue:
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4 large egg whites
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1/2 cup granulated sugar
Directions
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Preheat Oven: I preheat my oven to 325°F (165°C).
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Prepare the Filling: In a medium saucepan, I whisk together sugar, flour, cornstarch, and salt. I stir in water, lemon juice, and lemon zest, then cook over medium-high heat, stirring frequently, until the mixture comes to a boil. I stir in the butter.
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Temper the Egg Yolks: I place the beaten egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot sugar mixture. Then, I whisk the egg yolk mixture back into the remaining sugar mixture in the saucepan.
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Cook the Filling: I bring the mixture to a boil and continue to cook while stirring constantly until thick. I remove it from the heat and pour the filling into the pre-baked pie crust.
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Prepare the Meringue: In a large glass or metal bowl, I whip the egg whites until foamy. I add sugar gradually and continue to whip until stiff peaks form.
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Assemble the Pie: I spread the meringue over the hot lemon filling, ensuring it seals to the edges of the crust to prevent shrinking.
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Bake: I bake the pie in the preheated oven for 20 to 25 minutes, or until the meringue is golden brown.
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Cool: I allow the pie to cool at room temperature before serving.
Servings and Timing
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Yield: 1 (9-inch) pie, approximately 8 servings
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Prep Time: 30 minutes
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Cook Time: 25 minutes
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Total Time: 55 minutes
Variations
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Meyer Lemon Twist: I sometimes use Meyer lemons for a sweeter, less acidic flavor.
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Graham Cracker Crust: For a different texture and taste, I substitute the traditional crust with a graham cracker crust.
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Toasted Meringue: I use a kitchen torch to toast the meringue peaks for added visual appeal and a slight caramelized flavor.
Storage/Reheating
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Storage: I store the pie in the refrigerator, loosely covered, for up to 2 days. However, I find it’s best enjoyed the same day it’s made to maintain the meringue’s texture.
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Reheating: I avoid reheating as it can cause the meringue to weep. Instead, I serve leftovers chilled.
FAQs
Can I use bottled lemon juice?
I prefer using fresh lemon juice for the best flavor, but bottled juice can be used in a pinch, keeping in mind it may slightly alter the taste.
How do I prevent the meringue from shrinking?
I ensure the meringue touches the crust all around to seal it, which helps prevent shrinking during baking.
Why is my meringue weeping?
Weeping can occur if the meringue is overcooked or if there’s a delay in spreading it over the hot filling. I spread the meringue immediately over the hot filling to help prevent this.
Can I make the pie ahead of time?
I recommend making the pie the day you plan to serve it, as the meringue doesn’t hold up well over time. However, the crust and filling can be prepared in advance.
Is it necessary to use cream of tartar in the meringue?
While not always required, I find that adding a pinch of cream of tartar can help stabilize the egg whites and create a firmer meringue.
Conclusion
Lemon Meringue Pie is a timeless dessert that combines the tartness of lemon with the sweetness of meringue, all nestled in a flaky crust. I find it to be a delightful treat that’s both refreshing and indulgent. Whether for a special occasion or a simple family dinner, this pie is sure to impress and satisfy.
Print
Lemon Meringue Pie
- Total Time: 55 minutes
- Yield: 1 (9-inch) pie (8 servings)
- Diet: Vegetarian
Description
A dreamy lemon pie with a tart-sweet filling and pillowy meringue topping, this old-fashioned dessert is baked to golden perfection every time.
Ingredients
For the Crust:
1 9-inch pie crust, pre-baked
For the Lemon Filling:
1 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 medium lemons, juiced and zested
2 tablespoons unsalted butter
4 large egg yolks, beaten
For the Meringue:
4 large egg whites
1/2 cup granulated sugar
Instructions
Preheat oven to 325°F (165°C).
Make the Filling: In a saucepan, whisk sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and zest. Cook over medium-high heat until boiling, stirring constantly. Add butter and stir until melted.
Temper Eggs: Slowly whisk 1/2 cup of hot lemon mixture into egg yolks. Then, return yolk mixture to saucepan, whisking continuously until thickened. Remove from heat and pour into baked pie crust.
Make the Meringue: Beat egg whites in a clean bowl until foamy. Gradually add sugar and beat until stiff peaks form.
Top and Bake: Spread meringue over hot lemon filling, sealing the edges to crust. Bake for 20–25 minutes until meringue is golden brown.
Cool and Serve: Let the pie cool to room temperature before slicing.
Notes
Use fresh lemon juice for best flavor.
Seal the meringue to the crust to prevent shrinking.
A pinch of cream of tartar can help stabilize the meringue.
Use Meyer lemons for a sweeter variation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
