Lemon Meringue Pie

Lemon meringue pie is a timeless dessert known for its silky lemon custard, crisp pie crust, and airy meringue topping. This dessert strikes the perfect balance between sweet and tart, with a vibrant citrus flavor and a cloud-like meringue that’s lightly browned to golden perfection.

Why You’ll Love This Recipe

This recipe offers a beautiful blend of texture and flavor: a flaky crust, a rich and zesty lemon filling, and a soft meringue topping that melts in your mouth. It’s a show-stopping dessert that’s perfect for holidays, dinner parties, or anytime you’re craving something bright and elegant. Plus, it’s made with fresh, simple ingredients and delivers bakery-quality results at home.

ingredients

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

• Pre-baked pie crust (homemade or store-bought)
• Granulated sugar
• Cornstarch
• Salt
• Water
• Egg yolks
• Fresh lemon juice
• Lemon zest
• Unsalted butter
• Egg whites
• Cream of tartar
• Additional sugar (for meringue)
• Vanilla extract

directions

1. Prepare the lemon filling: In a saucepan, combine sugar, cornstarch, salt, and water. Cook over medium heat until thickened and bubbly.
2. Gradually whisk a small amount of the hot mixture into the beaten egg yolks to temper them, then return the egg mixture to the pan.
3. Bring the mixture to a gentle boil and cook for another 1–2 minutes, stirring constantly.
4. Remove from heat and stir in lemon juice, zest, and butter until smooth.
5. Pour the hot lemon filling into the pre-baked pie crust.
6. Make the meringue: Beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Mix in vanilla extract.
7. Spread the meringue over the hot lemon filling, sealing the edges to prevent shrinking.
8. Bake at 350°F (175°C) for 12–15 minutes or until the meringue is golden brown.
9. Cool at room temperature for 1 hour, then refrigerate for at least 3–4 hours before serving.

Servings and timing

Servings: 8 slices
Prep time: 25 minutes
Cook time: 15 minutes
Chill time: 3–4 hours
Total time: Approximately 4.5–5 hours (including chilling)

Variations

• Mini Pies: Make individual servings using mini tart pans or a muffin tin.
• Lime Twist: Replace lemon juice and zest with lime for a tropical variation.
• Graham Cracker Crust: Use a graham cracker base for a crunchier and slightly sweeter pie.
• Toasted Coconut Meringue: Add toasted coconut to the meringue topping for texture and flavor.
• Dairy-Free: Use plant-based butter to make the filling dairy-free.

storage/reheating

Store leftover pie loosely covered in the refrigerator for up to 3 days.
Avoid covering tightly with plastic wrap as it can cause the meringue to weep.
Lemon meringue pie is best served cold and is not suitable for freezing, as the meringue may separate when thawed.

FAQs

Why is my meringue weeping or separating?

Weeping can occur from undercooked meringue or improper sealing to the crust. Always spread the meringue over hot filling and bake thoroughly.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

How do I know when the meringue is properly whipped?

It should form stiff, glossy peaks and hold its shape when the beaters are lifted.

What type of pie crust works best?

A classic shortcrust or pre-baked pastry crust is ideal, but graham cracker crust can also work for a twist.

Can I make lemon meringue pie ahead of time?

You can prepare it the night before, but it’s best eaten within 24 hours to keep the meringue looking its best.

How long does lemon meringue pie last?

It will keep for 2–3 days in the fridge, though the texture of the meringue may change over time.

Can I use a kitchen torch to brown the meringue?

Yes, a kitchen torch can give a beautiful finish, but baking ensures it is cooked through and sealed properly.

Is it okay to skip the meringue and use whipped cream?

Yes, you can substitute whipped cream, but it will become more of a lemon cream pie.

How do I prevent a soggy crust?

Blind baking the crust ensures it stays crisp under the moist lemon filling.

Why does the lemon filling sometimes get runny?

This may be due to undercooking or not using enough cornstarch. Make sure the mixture thickens properly before pouring into the crust.

Conclusion

Lemon meringue pie is a stunning, classic dessert with vibrant flavor and elegant presentation. Whether you’re baking it for a special celebration or a simple family treat, this recipe ensures you get a perfectly tangy lemon filling and light, fluffy meringue every time. A true favorite that’s worth every step.

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