Lemon Meringue Pie

Why You’ll Love This Recipe

This pie offers the perfect balance of tart and sweet flavors. The smooth, zesty lemon filling contrasts beautifully with the soft, cloud-like meringue. It’s a visually stunning dessert that’s ideal for special occasions, yet simple enough to make at home. Each bite is light, flavorful, and satisfying.

Ingredients

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

1 pre-baked pie crust

For the lemon filling:
1 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
3 egg yolks
2 tablespoons butter
1/2 cup fresh lemon juice
1 tablespoon lemon zest

For the meringue:
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, whisk together sugar, flour, cornstarch, and salt.
3. Gradually add water and cook over medium heat, stirring constantly until thickened.
4. In a separate bowl, lightly beat the egg yolks.
5. Slowly whisk some of the hot mixture into the yolks to temper them.
6. Return the mixture to the saucepan and cook for a few more minutes.
7. Remove from heat and stir in butter, lemon juice, and lemon zest.
8. Pour the lemon filling into the pre-baked pie crust.

To make the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Mix in vanilla extract.

9. Spread the meringue over the lemon filling, sealing it to the edges of the crust.
10. Bake for 10 to 15 minutes, or until the meringue is lightly golden.
11. Let the pie cool completely before slicing.

Servings and timing

This recipe makes about 8 servings.

Prep time: 20 minutes
Cook time: 25 minutes
Cooling time: 1 hour
Total time: About 1 hour 45 minutes

Variations

You can customize lemon meringue pie in several ways. Use a graham cracker crust for a different base. Add a hint of lime juice for a citrus twist. For a more intense lemon flavor, increase the zest slightly. You can also try a toasted coconut topping or make mini pies for individual servings.

Storage/Reheating

Store the pie in the refrigerator for up to 3 days. Cover loosely to protect the meringue. This pie is best served chilled or at room temperature and does not require reheating.

FAQs

Why is my meringue weeping?

This can happen if the meringue is undercooked or not sealed properly to the crust.

How do I get stiff peaks in meringue?

Beat the egg whites until they hold their shape when the beaters are lifted.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor.

Why is my filling runny?

It may not have been cooked long enough to thicken properly.

Can I make this pie ahead of time?

Yes, but it’s best eaten within a day or two.

How do I prevent a soggy crust?

Use a fully baked crust before adding the filling.

Can I freeze lemon meringue pie?

Freezing is not recommended as it can affect the texture of the meringue.

What is cream of tartar used for?

It helps stabilize the egg whites in the meringue.

Can I brown the meringue more?

Yes, bake a little longer or use a broiler briefly.

Why is my meringue shrinking?

Make sure it touches the crust edges to prevent shrinking.

Conclusion

Lemon meringue pie is a timeless dessert that combines bright citrus flavor with a light, sweet topping. With its crisp crust, smooth filling, and fluffy meringue, it’s a perfect balance of textures and tastes. Whether for a special occasion or a simple treat, it’s a dessert that never goes out of style.

Lemon Meringue Pie

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A classic lemon meringue pie with a crisp crust, tangy lemon filling, and a light, fluffy golden meringue topping. This refreshing dessert perfectly balances sweet and tart flavors.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 pre-baked pie crust
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 3 egg yolks
• 2 tablespoons butter
• 0.5 cup fresh lemon juice
• 1 tablespoon lemon zest
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a saucepan, whisk together sugar, flour, cornstarch, and salt.
3. Gradually add water and cook over medium heat, stirring constantly until thickened.
4. Lightly beat egg yolks in a separate bowl.
5. Slowly whisk some hot mixture into yolks to temper them.
6. Return mixture to saucepan and cook for a few more minutes.
7. Remove from heat and stir in butter, lemon juice, and lemon zest.
8. Pour filling into pre-baked pie crust.
9. Beat egg whites with cream of tartar until soft peaks form, then gradually add sugar and beat to stiff peaks. Mix in vanilla.
10. Spread meringue over filling, sealing edges to crust.
11. Bake for 10 to 15 minutes until meringue is lightly golden.
12. Cool completely before slicing.

Notes

• Use fresh lemon juice for the best flavor.
• Ensure meringue touches crust edges to prevent shrinking.
• Store in refrigerator for up to 3 days.
• Avoid freezing as it affects meringue texture.
• Let pie cool fully for proper slicing.

Nutrition

• Serving Size: 1 slice
• Calories: 310 kcal
• Sugar: 28 g
• Sodium: 180 mg
• Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 85 mg