Lemon meringue pie welcomes you like a burst of sunshine on a cloudy day, with a buttery crust cradling silky lemon custard bright with citrus zest. Every bite balances tangy filling and soft, sugar kissed meringue that melts effortlessly on your tongue. Fresh lemon juice, sugar, cornstarch, and a touch of sea salt come together in a cheerful golden filling, topped with billowy whites whipped to glossy perfection. From the delicate crackle of baked meringue to the sweet tart finish, this homemade classic delivers pure, sunlit indulgence in every slice.
Table of Contents
Why You’ll Love This lemon meringue pie
- It’s a delightful balance of tangy lemon and sweet meringue.
- Perfect for impressing guests at any gathering.
- Easy to make with simple ingredients you probably have at home.
- Each slice is a burst of sunshine on your taste buds.
lemon meringue pie
Ingredients
Equipment
Method
- In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute then remove from heat.
- Temper the egg yolks by slowly whisking in a small amount of the hot mixture, then return all to the pan.
- Stir in lemon juice, lemon zest, and butter until fully incorporated. Pour filling into the pre-baked pie crust.
- Preheat oven to 350°F (175°C).
- In a clean bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar and beat to stiff peaks.
- Spread meringue over the hot lemon filling, sealing edges to the crust to prevent shrinking.
- Bake for 10–12 minutes, or until meringue is golden brown.
- Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Fat | 15g |
| Protein | 4g |
| Carbs | 45g |
Ingredients
Gather these simple ingredients to make your delicious lemon meringue pie!
- 1 pre-baked 9-inch pie crust – for a delightful base
- 1 cup sugar – adds sweetness
- 2 tablespoons cornstarch – helps thicken the filling
- 1/8 teaspoon salt – enhances the flavors
- 1 cup water – used for the filling
- 3 large egg yolks – lightly beaten for the filling
- 1/2 cup fresh lemon juice – provides tangy flavor
- 1 tablespoon lemon zest – adds extra lemony aroma
- 2 tablespoons butter – for richness in the filling
- 3 large egg whites – for the fluffy meringue
- 1/4 teaspoon cream of tartar – stabilizes the meringue
- 6 tablespoons sugar – sweetens the meringue
How to Make Lemon Meringue Pie
This delightful lemon meringue pie is a perfect blend of tangy lemon filling and fluffy meringue. With a preparation time of 20 minutes, cooking time of 15 minutes, and a chilling time of at least 3 hours, you’ll have a refreshing dessert ready to impress!
Step 1: Whisk the Dry Ingredients
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water until smooth.
Step 2: Cook the Mixture
Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute then remove from heat.
Step 3: Temper the Egg Yolks
Temper the egg yolks by slowly whisking in a small amount of the hot mixture, then return all to the pan.
Step 4: Add Lemon and Butter
Stir in lemon juice, lemon zest, and butter until fully incorporated. Pour filling into the pre-baked pie crust.
Step 5: Preheat the Oven
Preheat oven to 350°F (175°C).
Step 6: Beat the Egg Whites
In a clean bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar and beat to stiff peaks.
Step 7: Spread the Meringue
Spread meringue over the hot lemon filling, sealing edges to the crust to prevent shrinking.
Step 8: Bake the Pie
Bake for 10–12 minutes, or until meringue is golden brown.
Step 9: Cool and Chill
Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Cuisine | American |
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Extra Time | 180 minutes (chilling) |
| Total Time | 215 minutes |
| Dietary | Vegetarian |
| Serves | 8 |
| Best Served | Chilled and fresh |
Pro Tips for Making lemon meringue pie
- Use fresh lemons for the best flavor and zest.
- Whip the egg whites until stiff peaks form for a fluffy meringue.
- Spread the meringue all the way to the crust to prevent shrinking.
- Cool the pie completely before slicing for cleaner pieces.
- Store leftovers in the fridge, covered, to keep the meringue from weeping.
How to Serve this lemon meringue pie
- Serve chilled for a refreshing treat.
- Top with fresh berries for a pop of color.
- Pair with a dollop of whipped coconut cream.
- Enjoy with a scoop of vanilla bean ice cream.
- Garnish with lemon zest for extra zing.
- Serve alongside a cup of herbal tea for a cozy afternoon.
Make Ahead and Storage
You can make this lemon meringue pie ahead and store it easily:
Storing Leftovers
- Cover the pie with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 2 days.
- Avoid storing at room temperature to maintain freshness.
Freezing
- Wrap the pie tightly in plastic wrap and then in aluminum foil.
- Freeze for up to 2 months for best quality.
- Consider freezing the filling and meringue separately for better texture.
Reheating
- Thaw the pie in the refrigerator overnight if frozen.
- Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes.
- Check the meringue to avoid over-browning.
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FAQs
Here’s a helpful FAQ about this recipe:
1. How do you prevent a lemon meringue pie from weeping?
To prevent your lemon meringue pie from weeping, make sure to cook the lemon filling until it is thick and bubbly. This ensures that the cornstarch has fully activated, which helps stabilize the filling. Additionally, spread the meringue all the way to the edges of the crust to seal it, preventing moisture from getting in. Finally, bake the pie until the meringue is golden brown, as undercooked meringue can lead to weeping as well.
2. How long should lemon meringue pie cool before serving?
It’s best to let your lemon meringue pie cool for at least 2 hours at room temperature before serving. This cooling time allows the filling to set properly, making it easier to slice and serve. If you cut into it too soon, the filling may be runny. After cooling, you can refrigerate it if you prefer it chilled, but be sure to cover it to protect the meringue.
3. Should lemon meringue pie be refrigerated after baking?
Yes, lemon meringue pie should be refrigerated after it has cooled to room temperature, especially if you are not serving it right away. Refrigeration helps to keep the meringue stable and prevents it from becoming too soft. Just be sure to cover the pie loosely with plastic wrap to avoid sticking to the meringue while it chills.
4. Do you blind bake the crust for lemon meringue pie?
Yes, blind baking the crust is recommended for lemon meringue pie. This process involves pre-baking the crust before adding the lemon filling. It helps to prevent the crust from becoming soggy and ensures that it holds up well against the moist filling. Simply line the crust with parchment paper, fill it with pie weights or dried beans, and bake until lightly golden before adding your filling.
Final Thoughts
There you have it—your very own lemon meringue pie! This delightful treat is not just a dessert; it’s a slice of sunshine that brings back sweet memories. So, roll up your sleeves and enjoy the simple joy of creating this tangy, fluffy masterpiece. Your taste buds will thank you, and so will your friends and family!