Lemon Meringue Pie: A Zesty and Sweet Classic

Why You’ll Love This Recipe

Lemon Meringue Pie is the ideal dessert for anyone who loves the contrast of tart and sweet. The smooth, tangy lemon filling is complemented by the light, fluffy meringue that creates a satisfying contrast in both texture and flavor. The buttery, crisp pie crust provides a perfect base to hold all these elements together. Whether you’re an experienced baker or a beginner, this pie is relatively simple to make and offers a refreshing, bright flavor that’s perfect for any season.

Ingredients

For the crust:

• 1 ½ cups all-purpose flour
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, cold and cubed
• 2-3 tablespoons ice water

For the lemon filling:

• 1 ½ cups granulated sugar
• ¼ cup cornstarch
• 1 ½ cups water
• 4 large egg yolks (reserve the egg whites for the meringue)
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• ¾ cup freshly squeezed lemon juice (about 3 lemons)
• 1 tablespoon lemon zest

For the meringue:

• 4 large egg whites (from the egg yolks used in the filling)
• 1 teaspoon vanilla extract
• ¼ teaspoon cream of tartar
• 6 tablespoons granulated sugar

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

Directions

Prepare the pie crust:

1. Make the dough: In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Add water: Gradually add ice water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overwork it.
3. Chill the dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll out the dough: On a floured surface, roll out the dough to fit a 9-inch pie dish. Gently press the dough into the dish and trim any excess dough, leaving about an inch overhang. Fold the edges over and crimp them to create a decorative border.
5. Blind bake the crust: Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights, and bake for an additional 5-7 minutes until the crust is golden brown. Set aside to cool.

Prepare the lemon filling:

1. Make the lemon mixture: In a medium saucepan, combine the sugar and cornstarch. Gradually add the water, whisking until smooth.
2. Cook the filling: Cook the mixture over medium heat, whisking constantly, until it comes to a boil and thickens (about 5-7 minutes). Once thickened, remove from heat.
3. Temper the egg yolks: In a small bowl, whisk the egg yolks. Slowly pour about 1/4 cup of the hot mixture into the egg yolks while whisking constantly to prevent curdling. Then, pour the egg yolk mixture back into the saucepan, whisking continuously.
4. Finish the filling: Return the saucepan to medium heat and cook for an additional 2 minutes, stirring constantly. Remove from heat and stir in the lemon juice, lemon zest, butter, and vanilla extract until smooth.
5. Cool the filling: Pour the lemon filling into the cooled pie crust, smoothing the top with a spatula.

Prepare the meringue:

1. Whip the egg whites: In a clean mixing bowl, beat the egg whites, vanilla extract, and cream of tartar on medium-high speed until soft peaks form.
2. Add sugar: Gradually add the sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form and the meringue is glossy.
3. Top the pie: Spoon the meringue over the lemon filling, spreading it all the way to the edges of the crust to seal in the filling. Use a spatula to create peaks and swirls in the meringue.

Bake the pie:

1. Bake the meringue: Preheat your oven to 350°F (175°C). Bake the pie for 10-12 minutes, or until the meringue is golden brown. Keep an eye on it to avoid burning the meringue.
2. Cool and chill: Let the pie cool to room temperature for about 1 hour. Then, refrigerate for at least 2-3 hours to allow the filling to set.

Serve:

1. Once the pie has chilled, slice it and serve. The meringue will be light and airy, and the lemon filling will be tangy and creamy—perfect for any occasion!

Servings and Timing

• Servings: 8-10
• Preparation time: 30 minutes
• Baking time: 25-30 minutes (including blind baking the crust)
• Chilling time: 2-3 hours
• Total time: 4 hours (including chilling)

Variations

• Flavored meringue: Add a touch of almond extract or citrus zest to the meringue for a unique twist.
• Fruit topping: Top the meringue with fresh berries or candied fruit to add extra sweetness and color.
• Gluten-free version: Use a gluten-free pie crust or make your own with almond flour or other gluten-free alternatives.

Storage/Reheating

• Storage: Store the pie in the refrigerator for up to 3 days. Cover it with plastic wrap or foil to keep the meringue from becoming soggy.
• Reheating: The pie is best served chilled, so no reheating is necessary. If you want to reheat the crust, place the pie in a 300°F (150°C) oven for about 10 minutes to warm it through before serving.

FAQs

Can I make lemon meringue pie ahead of time?

Yes, you can make the pie a day ahead. Simply bake and chill it, and the meringue will stay light and fluffy if stored properly in the fridge.

Why does my meringue weep or release liquid?

Meringue weeping can happen if there’s too much moisture in the filling or the meringue isn’t beaten enough. Make sure to whip the meringue to stiff peaks and spread it all the way to the crust to prevent liquid from forming.

Can I use store-bought pie crust?

Yes, you can use store-bought pie crust to save time. Just be sure to blind-bake it as directed in the recipe for the best results.

Can I make lemon meringue pie without meringue?

If you prefer, you can skip the meringue and use a whipped cream topping instead. While it won’t be a traditional lemon meringue pie, the flavors will still be delicious.

How do I prevent my meringue from shrinking?

Make sure to spread the meringue all the way to the edges of the pie crust to seal it, and avoid over-baking. A little shrinkage is normal, but if you bake it too long, it may shrink excessively.

Conclusion

Lemon Meringue Pie is a deliciously refreshing dessert with the perfect balance of tangy lemon, sweet meringue, and a buttery crust. It’s a wonderful choice for any special occasion or just as a treat to enjoy at home. The smooth, velvety lemon filling pairs beautifully with the light, airy meringue, creating a dessert that’s sure to delight both the eyes and the taste buds. Whether you’re making it for the first time or perfecting your technique, this classic dessert will always be a crowd-pleaser!

Lemon Meringue Pie: A Zesty and Sweet Classic

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Lemon Meringue Pie is a classic dessert with a tangy lemon filling, fluffy meringue topping, and a buttery, flaky crust. This refreshing pie offers a perfect balance of sweet and tart, making it an ideal dessert for any occasion.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: undefined
• Total Time: 4 hours
• Yield: 8-10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. For the crust:
2. 1 ½ cups all-purpose flour
3. 1 tablespoon granulated sugar
4. ¼ teaspoon salt
5. ½ cup (1 stick) unsalted butter, cold and cubed
6. 2–3 tablespoons ice water
7. For the lemon filling:
8. 1 ½ cups granulated sugar
9. ¼ cup cornstarch
10. 1 ½ cups water
11. 4 large egg yolks (reserve the egg whites for the meringue)
12. 1 tablespoon unsalted butter
13. 1 teaspoon vanilla extract
14. ¾ cup freshly squeezed lemon juice (about 3 lemons)
15. 1 tablespoon lemon zest
16. For the meringue:
17. 4 large egg whites (from the egg yolks used in the filling)
18. 1 teaspoon vanilla extract
19. ¼ teaspoon cream of tartar
20. 6 tablespoons granulated sugar

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Instructions

Preheat oven to 375°F (190°C). Prepare pie crust by combining flour, sugar, and salt. Add cold butter and cut into flour until the mixture resembles coarse crumbs. Add ice water gradually and mix until dough forms. Chill for 30 minutes. Roll out dough and fit into a 9-inch pie dish. Blind bake for 15 minutes, then bake for another 5-7 minutes until golden. Set aside.

1. For the lemon filling, whisk together sugar, cornstarch, and water in a saucepan. Bring to a boil while whisking until thickened. In a small bowl, temper egg yolks with a bit of the hot mixture, then return to saucepan and cook for 2 minutes. Stir in butter, vanilla, lemon juice, and zest. Pour into cooled pie crust.
2. For the meringue, beat egg whites, vanilla extract, and cream of tartar on medium-high until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spoon over lemon filling and spread to seal edges.
3. Bake at 350°F (175°C) for 10-12 minutes or until meringue is golden. Cool to room temperature for 1 hour, then refrigerate for 2-3 hours to set.

Notes

1. If the meringue shrinks, ensure it is spread all the way to the edges of the crust to seal in the filling. Avoid over-baking to prevent excessive shrinkage.
2. For a gluten-free version, use a gluten-free pie crust or make your own using almond flour.
3. The pie can be made a day ahead and stored in the fridge for best flavor and texture.

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 35g
• Sodium: 100mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg