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Classic Lemon Meringue Pie Recipe

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4.4 from 27 reviews

  • Author: Ava
  • Total Time: 7 hours 10 minutes (includes 2 hour chilling of pie dough + 1 hour cooling + 4 hour chilling after baking)
  • Yield: 9 servings

Description

Classic Lemon Meringue Pie features a flaky homemade pie crust filled with a tangy and smooth lemon custard, topped with a light and fluffy browned meringue. This timeless dessert balances sweet and tart flavors with a delicate texture, perfect for any occasion.

Ingredients

Pie Crust

  • Homemade Pie Crust*

Lemon Filling

  • 5 large egg yolks (use the whites in the meringue below)
  • 1 and 1/3 cups (320ml) water
  • 1 cup (200g) granulated sugar
  • 1/3 cup (38g) cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) fresh lemon juice
  • 1 Tablespoon lemon zest
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature

Meringue

  • 5 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup (100g) granulated sugar
  • 1/8 teaspoon salt

Instructions

  1. Prepare Pie Crust: Prepare your homemade pie crust at least 2 hours ahead, ideally the night before, to allow it to chill properly. This will ensure it is firm and easy to roll out.
  2. Blind Bake Pie Crust: Preheat your oven to 375°F (190°C) and position the rack in the lowest slot. Roll out the chilled dough in a 9-inch pie dish, crimp or flute the edges as desired. Partially blind bake the crust following your pie crust instructions, ensuring it is cooked but not fully browned yet. This sets the base for the lemon filling.
  3. Lower Oven Temperature: After blind baking, reduce the oven temperature to 350°F (177°C) to prepare for baking the assembled pie.
  4. Make the Lemon Filling: In a medium saucepan over medium heat, whisk together water, sugar, cornstarch, salt, lemon juice, and lemon zest. Stir continuously; the mixture will start thin and cloudy but will thicken and bubble after approximately 6 minutes. Once thickened, whisk well and reduce heat to low to hold the mixture warm.
  5. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add a few spoonfuls of the warm lemon mixture into the yolks while whisking to temper and prevent scrambling. Then slowly whisk the yolk mixture back into the saucepan. Increase heat to medium and cook until thick and large bubbles form on the surface. Remove from heat and stir in softened butter. Immediately pour the warm filling into the partially baked pie crust. Set aside but keep warm to prepare the meringue.
  6. Make the Meringue: Using a stand or handheld mixer with a whisk attachment, beat the egg whites and cream of tartar on medium speed for 1 minute. Increase to high speed and beat until soft peaks form, about 4 minutes. Gradually add sugar and salt, continuing to beat on high until glossy stiff peaks develop, approximately 2 more minutes. Spread the meringue over the filling, ensuring it touches the edges of the crust to seal and prevent weeping. Create decorative peaks with the back of a spoon if desired.
  7. Bake the Pie: Place the pie on the lowest oven rack and bake at 350°F (177°C) for 20 to 25 minutes until the meringue is golden brown. If the meringue browns too quickly, tent with foil carefully, avoiding contact with the meringue.
  8. Cool and Chill: Remove the pie from the oven and place on a wire rack to cool at room temperature for 1 hour. Then refrigerate the pie for at least 4 hours before slicing to allow the filling to set completely.
  9. Store and Serve: Cover leftovers and store in the refrigerator. Lemon meringue pie is best enjoyed on the first day since the meringue tends to wilt and separate over time.

Notes

  • Make the pie dough at least 2 hours ahead or the night before for best results.
  • Ensure the meringue spreads to touch the crust to prevent weeping or separation.
  • Use room temperature egg whites for better volume in meringue.
  • Tempering the egg yolks is key to prevent curdling in the filling.
  • Chilling the pie after baking is essential for the filling to set properly.
  • Cover loosely with foil if meringue browns too quickly while baking.
  • Consume within 1 day for optimal texture and flavor.
  • Prep Time: 30 minutes (including pie dough preparation time prior to chilling)
  • Cook Time: 40 minutes (20-25 minutes baking + approx. 15 minutes filling prep and blind baking time)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/classic-lemon-meringue-pie-recipe/