Lemon Meringue Pie

Introduction

This classic Lemon Meringue Pie delivers a bright, tangy lemon filling topped with a cloud of sweet, toasted meringue. It’s the perfect balance of tart and sweet, all nestled in a flaky pie crust. Whether you’re preparing it for a family gathering, a holiday celebration, or a refreshing summer dessert, this pie is guaranteed to impress.

Why You’ll Love This Recipe

  • Perfectly balanced flavors with a smooth lemon filling and fluffy toasted meringue.
  • Uses simple pantry ingredients for a timeless, elegant dessert.
  • Foolproof step-by-step method prevents curdled eggs and runny filling.
  • Meringue is stable and glossy thanks to cream of tartar.
  • Beautiful presentation with golden peaks ideal for special occasions.
  • Easy to prepare ahead for parties, potlucks, or family gatherings.
  • No specialty tools required beyond a saucepan and a mixer.

Ingredients

For the Pie Crust

  • 1 fully baked pie crust (standard size)

For the Lemon Filling

  • 1½ cups water
  • 1 cup white sugar
  • 4 large egg yolks
  • ⅓ cup cornstarch
  • ¼ cup butter
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • Pinch of salt

For the Meringue

  • 4 large egg whites
  • ½ cup white sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar (optional, for stability)

Directions

Step 1: Prepare the Lemon Filling

  1. Combine dry ingredients – In a saucepan, whisk together sugar, cornstarch, and salt.
  2. Add water and cook – Pour in the water and cook over medium heat, whisking frequently until the mixture thickens and begins to bubble.
  3. Remove from heat – Set aside briefly to prepare the egg yolks.
  4. Temper the eggs – Beat the egg yolks in a separate bowl. Slowly whisk in ½ cup of the hot mixture to gently warm the yolks without scrambling them.
  5. Return mixture to the pan – Pour the tempered yolk mixture back into the saucepan.
  6. Thicken fully – Cook for an additional 2 minutes over medium heat until smooth and thick.
  7. Finish the filling – Remove from heat and stir in butter, lemon juice, and lemon zest until fully combined.
  8. Fill the crust – Pour the hot lemon filling into the baked pie crust.

Step 2: Make the Meringue

  1. Beat egg whites – In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
  2. Add sugar gradually – Slowly add sugar, one spoonful at a time, until the mixture becomes glossy and stiff peaks hold.
  3. Add vanilla – Mix in the vanilla extract briefly to incorporate.

Step 3: Assemble and Bake

  1. Cover the filling – Spread the meringue over the hot lemon filling, ensuring it completely seals to the edges of the crust to prevent shrinking.
  2. Create peaks – Swirl the top with a spatula to form decorative peaks.
  3. Bake – Bake at 180°C (350°F) for 12–15 minutes, or until the meringue is lightly golden on top.

Step 4: Cool and Serve

  1. Cool completely – Let the pie cool at room temperature for at least 2 hours to allow the filling to set.
  2. Serve – Enjoy at room temperature or chilled for a refreshing finish.

Tips for Best Results

  • Use freshly squeezed lemon juice for the brightest flavor.
  • Spread meringue over hot filling so the layers bond and avoid separation.
  • Make sure the bowl for the egg whites is completely grease-free to achieve stiff peaks.
  • Don’t skip tempering the egg yolks; it prevents curdling and ensures a smooth filling.
  • For an extra glossy meringue, continue beating for 1–2 minutes after the sugar dissolves.
  • Allow the pie to cool fully before slicing to avoid runny filling.

Variations & Substitutions

  • Graham cracker crust: Replace traditional crust with a crumb crust for added texture.
  • Orange meringue pie: Swap lemon juice for orange juice and zest for a milder citrus flavor.
  • Gluten-free: Use a gluten-free pie crust.
  • Extra tangy: Add an additional tablespoon of lemon zest for a sharper citrus kick.
  • No cream of tartar: Use a few drops of lemon juice as a stabilizer alternative.

Serving Suggestions

  • Serve with fresh berries or a dollop of whipped cream.
  • Pair with iced tea, herbal tea, or a light sparkling drink.
  • Perfect for summer picnics, holidays, brunches, or after-dinner desserts.
  • For clean slices, dip your knife in hot water and wipe between cuts.

Storage & Reheating

  • Refrigerator: Store covered for up to 3 days.
  • Freezer: Not recommended, as meringue may collapse or become watery once thawed.
  • Reheating: Not needed; serve chilled or at room temperature.

Nutrition Information

Per Serving (about 130g):

  • Calories: 310 kcal
  • Carbohydrates: 48g
  • Protein: 5g
  • Total Fat: 9g
    • Saturated Fat: 5g
    • Polyunsaturated Fat: 1g
    • Monounsaturated Fat: 2g
    • Trans Fat: 0g
  • Cholesterol: 120mg
  • Sodium: 150mg
  • Potassium: 90mg
  • Fiber: 0g
  • Sugar: 36g
  • Vitamin A: 300 IU
  • Vitamin C: 8mg
  • Calcium: 25mg
  • Iron: 0.8mg

Nutritional values are approximate and may vary based on specific ingredients used.

FAQ

How do I prevent my meringue from weeping?
Seal the meringue tightly to the crust, spread it over the hot filling, and avoid overbaking.

Why is my filling runny?
The cornstarch mixture likely did not cook long enough before tempering. Be sure it bubbles and thickens fully.

Can I make this pie ahead of time?
Yes, it can be made the same day and refrigerated once fully cooled. Avoid making it a full day ahead to preserve meringue texture.

Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for the best flavor and aroma.

Can I torch the meringue instead of baking it?
Yes, but only if the meringue is cooked to safe temperature. Baking is the easiest and safest method to fully set the meringue.

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