Lemon Meringue Pie Recipe

Instructions for Lemon Meringue Pie

Step 1: Prepare the Pie Crust

1. Pre-bake the crust: If using a store-bought pie crust, follow the package directions for pre-baking. If you’re making a homemade crust, roll it out, fit it into a 9-inch pie pan, and bake according to the recipe instructions. Pre-baking ensures the crust stays crisp once filled with the lemon mixture. Let the crust cool completely.

Step 2: Make the Lemon Filling

2. Combine dry ingredients: In a medium saucepan, whisk together 1 ½ cups sugar, 2 tablespoons flour, 2 tablespoons cornstarch, and 1/4 teaspoon salt.
3. Add liquid ingredients: Gradually stir in 1 ½ cups of water to form a smooth mixture. Cook over medium heat, whisking constantly, until the mixture starts to thicken and come to a gentle boil (about 5 minutes).
4. Temper the egg yolks: In a separate bowl, beat the 3 egg yolks. Slowly add a small amount of the hot mixture to the yolks, whisking constantly, to temper the eggs and prevent curdling. Once combined, slowly pour the egg mixture back into the saucepan, continuing to whisk.
5. Cook the filling: Continue cooking the mixture for 2-3 more minutes until it thickens and becomes custard-like. Remove from the heat.
6. Add lemon and butter: Stir in 1/2 cup of fresh lemon juice, 2 teaspoons of lemon zest, and 2 tablespoons of butter. Mix until the butter melts and the filling is smooth.

Step 3: Make the Meringue

7. Beat the egg whites: In a clean, dry bowl, beat the 3 egg whites with a hand mixer or stand mixer on medium speed until soft peaks form.
8. Add sugar: Gradually add 6 tablespoons of sugar, about 1 tablespoon at a time, while continuing to beat the egg whites. Once all the sugar has been added, beat on high until stiff, glossy peaks form. Add ½ teaspoon of cream of tartar and 1 teaspoon of vanilla extract, then mix until well combined.

Step 4: Assemble the Pie

9. Fill the pie crust: Pour the thickened lemon filling into the pre-baked pie crust, spreading it out evenly.
10. Top with meringue: Spoon the meringue on top of the lemon filling, spreading it all the way to the edges of the crust to seal it. This helps prevent the meringue from shrinking during baking.
11. Bake the pie: Preheat your oven to 350°F (175°C) and bake the pie for about 10-15 minutes, or until the meringue is golden brown and firm. Be sure to keep an eye on it to avoid over-browning.

Step 5: Cool and Serve

12. Cool completely: Allow the pie to cool for at least 2 hours at room temperature, or until the filling has fully set. It’s important not to cut the pie while it’s still hot to ensure the filling stays intact.
13. Serve and enjoy: Once the pie has cooled and set, slice and serve! For an extra touch, sprinkle a little extra lemon zest or cinnamon on top before serving.

Why Lemon Meringue Pie is So Special

• Perfectly Balanced Flavors: The tartness of the lemon filling combined with the sweet, airy meringue creates the perfect contrast that satisfies both sweet and tart cravings.
• Classic Appeal: Lemon meringue pie is one of those timeless desserts that everyone recognizes and loves. Its light, fresh flavors make it perfect for any occasion, especially during warmer months when citrus desserts are a refreshing treat.
• A Showstopper: The golden meringue topping creates an impressive presentation that will wow your guests and make this pie the star of your dessert table.

Tips for Perfect Lemon Meringue Pie

• Tempering the eggs: Be sure to temper the egg yolks slowly by adding a small amount of hot liquid at first, and whisking constantly. This helps prevent the eggs from curdling when added to the hot mixture.
• Avoid weeping meringue: To prevent the meringue from “weeping” (forming liquid underneath), ensure that the lemon filling is hot when you top it with meringue. Also, be sure to spread the meringue all the way to the edges of the crust to seal in the filling and prevent shrinkage.
• Meringue texture: When beating the egg whites, make sure your bowl and beaters are completely clean and dry. Any grease or moisture will prevent the egg whites from whipping up properly.
• Chill before serving: Let the pie cool completely before cutting. This allows the filling to set properly and ensures you’ll get neat slices when serving.

Variations to Try

• Lime Meringue Pie: Swap the lemon juice and zest for lime for a fresh twist on the classic.
• Ginger Crust: Add a bit of ground ginger to the crust for a spicy kick that complements the tangy lemon.
• Berry Lemon Meringue Pie: Add a layer of fresh berries (like blueberries or raspberries) between the crust and the lemon filling for a fruity variation.

Conclusion

Lemon Meringue Pie is a classic dessert that will never go out of style. With its combination of tangy lemon filling, sweet meringue topping, and buttery crust, this pie delivers the perfect balance of textures and flavors in every bite. Whether you’re making it for a special occasion or simply treating yourself to something delicious, this pie is sure to impress. Whip up a batch today and enjoy a slice of comfort and sweetness with every bite!