Why You’ll Love This Recipe

Lemon Meringue Pie offers an irresistible combination of textures and flavors. The tangy lemon curd filling is the star of the show, offering a tart contrast to the sweetness of the meringue. The buttery, flaky crust holds everything together, providing the perfect base for this indulgent pie. This dessert is refreshing and light, yet satisfying enough to satisfy your sweet tooth. It’s the ideal treat for warm weather or any time you need a dessert that’s both elegant and delicious. The meringue topping is a showstopper, making this pie a real crowd-pleaser.

Ingredients

For the pie crust:

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
2-4 tablespoons ice water

For the lemon filling:

1 1/2 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
4 large egg yolks, beaten
1/2 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest
2 tablespoons unsalted butter

For the meringue:

4 large egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the pie crust:

Preheat your oven to 375°F (190°C).
In a food processor, combine the flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Slowly add ice water, one tablespoon at a time, pulsing until the dough begins to come together. You may not need all of the water.
Turn the dough out onto a lightly floured surface, form it into a ball, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Roll out the dough to fit a 9-inch pie pan. Press the dough into the pan and trim the excess. Prick the bottom of the crust with a fork to prevent bubbling.
Bake the crust in the preheated oven for 12-15 minutes, or until golden brown. Remove from the oven and let it cool.

2. Prepare the lemon filling:

In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually add the water and cook over medium heat, whisking constantly, until the mixture thickens and begins to boil (about 5-7 minutes).
In a separate bowl, lightly beat the egg yolks. Once the sugar mixture has thickened, temper the egg yolks by slowly adding a small amount of the hot sugar mixture into the yolks, whisking constantly to prevent curdling.
Gradually pour the egg yolk mixture back into the saucepan, whisking constantly. Continue to cook for another 2-3 minutes until the mixture thickens further.
Remove from heat and stir in the lemon juice, lemon zest, and butter until smooth and fully combined.
Pour the lemon filling into the cooled pie crust, smoothing it out with a spatula.

3. Make the meringue:

In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add the sugar, about one tablespoon at a time, and continue to beat until stiff, glossy peaks form. The meringue should be smooth and hold its shape.
Gently fold in the vanilla extract.

4. Assemble and bake the pie:

Spoon the meringue over the lemon filling, spreading it to the edges of the crust to seal the pie.
Use a spatula or the back of a spoon to create peaks and swirls in the meringue.
Bake the pie in the preheated oven at 375°F (190°C) for 10-12 minutes, or until the meringue is golden brown and slightly crisp on top.
Remove the pie from the oven and allow it to cool for at least 1 hour. It’s best to let the pie cool completely before slicing to ensure the filling sets properly.

5. Serve:

Once the pie has cooled, slice and serve. It’s delicious on its own or with a dollop of whipped cream for extra indulgence.

Servings and Timing

Servings: 8-10 slices

Total time: 2 hours (including cooling time)

Variations

Lime Meringue Pie: For a twist on the classic, replace the lemon juice and zest with lime juice and zest for a refreshing lime meringue pie.
Graham Cracker Crust: For a quicker option, substitute the traditional pie crust with a graham cracker crust for a different texture and flavor.
Chocolate Lemon Meringue Pie: Add a layer of chocolate ganache on top of the cooled crust before adding the lemon filling for a decadent chocolate twist.

Storage/Reheating

Storage: Lemon Meringue Pie should be stored in the refrigerator to keep the meringue from softening. It will stay fresh for up to 2-3 days.

Reheating: The meringue topping is best enjoyed fresh, as reheating it can cause the meringue to soften. However, you can slice and enjoy cold, straight from the fridge.

FAQs

1. Can I make Lemon Meringue Pie ahead of time?

Yes, you can prepare the pie a day or two ahead of time. Just store it in the refrigerator to keep it cool and fresh. The meringue may soften slightly over time, but the flavor will remain wonderful.

2. Why is my meringue weeping or leaking liquid?

Weeping meringue can happen if the meringue is overbeaten or if it’s not fully sealed to the edges of the pie crust. Make sure to beat the meringue just until stiff peaks form, and ensure the meringue completely covers the lemon filling without leaving any gaps.

3. Can I use store-bought pie crust for this recipe?

Yes, you can use a store-bought pie crust to save time. Just make sure to bake it before filling it with the lemon filling to avoid a soggy crust.

4. How can I prevent the meringue from shrinking?

To prevent the meringue from shrinking, be sure to spread it all the way to the edges of the crust, making sure it seals the filling completely. Also, avoid overbaking the meringue, as this can cause it to shrink.

5. Can I make the filling without cornstarch?

Cornstarch is essential for thickening the lemon filling, but you can substitute it with arrowroot powder or tapioca starch if you need a cornstarch alternative.

6. Can I make the meringue with a hand whisk instead of an electric mixer?

While it’s possible to make meringue with a hand whisk, it will take a lot more time and effort to achieve the stiff peaks. An electric mixer makes the process much easier and quicker.

7. Why is my meringue not stiff enough?

If your meringue isn’t stiff enough, it could be due to not beating the egg whites long enough or not using the right equipment. Make sure your mixing bowl and beaters are clean and dry, as any trace of fat can prevent the meringue from forming stiff peaks.

8. Can I make Lemon Meringue Pie without eggs?

Unfortunately, eggs are a key component in both the filling and meringue. However, there are vegan alternatives for meringue using aquafaba (the liquid from canned chickpeas), and you can try making a vegan lemon filling using plant-based ingredients.

9. Can I freeze Lemon Meringue Pie?

It’s not recommended to freeze Lemon Meringue Pie as the meringue may lose its texture when thawed. However, you can freeze the pie crust and lemon filling separately, then assemble the pie when you’re ready to serve it.

10. Can I add fruit to the filling?

For added flavor, you can mix in some fresh berries or pureed fruit, like raspberries or strawberries, to the lemon filling. This will give the pie a delicious twist and a colorful appearance.

Conclusion

Lemon Meringue Pie is a timeless dessert that combines the bright, tangy flavor of lemon with the sweetness of meringue and a buttery, flaky crust. It’s the perfect balance of textures and flavors, making it a standout dessert for any occasion. Whether you’re enjoying it at a family gathering, a holiday dinner, or simply treating yourself to something sweet, Lemon Meringue Pie is sure to impress with its refreshing citrusy goodness and elegant appearance. Enjoy each bite of this classic, delicious pie!

Lemon Meringue Pie

Why You’ll Love This Recipe

Ingredients