Lemon Meringue Pie is a classic dessert that combines a tangy lemon filling with a light, fluffy meringue topping. The combination of the buttery crust, bright lemon curd, and sweet meringue makes for a dessert that’s sure to impress. This recipe is perfect for a special occasion or whenever you’re craving something sweet and citrusy. Let’s get started!

Table of Contents

1. Introduction
2. Ingredients
3. Instructions
4. Cook Notes & Tips
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Introduction

Lemon Meringue Pie is the perfect combination of tart and sweet. The crisp, buttery crust provides a solid foundation for the tangy lemon filling, while the pillowy meringue topping adds a fluffy sweetness that balances out the citrusy zing. This recipe is easy to follow and results in a beautiful, impressive pie that’s perfect for any occasion. With a few simple steps, you’ll be able to create a homemade pie that looks and tastes like it came from a bakery.

Ingredients

For the Crust

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the Lemon Filling

• 1 1/4 cups granulated sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks
• 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
• 2 tablespoons lemon zest
• 2 tablespoons unsalted butter

For the Meringue Topping

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar

Instructions

Prepare the Crust

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Make the Dough: In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Roll Out and Bake: Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess. Poke holes in the bottom with a fork to prevent bubbling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 10 minutes, or until golden brown. Set aside to cool.

Make the Lemon Filling

4. Mix the Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the water, whisking until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil. Boil for 1-2 minutes, then remove from heat.
5. Temper the Egg Yolks: In a small bowl, whisk the egg yolks. Gradually add a few spoonfuls of the hot mixture to the egg yolks, whisking constantly to temper them. Pour the tempered egg yolks back into the saucepan and cook over medium heat for an additional 2-3 minutes, stirring constantly.
6. Add Lemon and Butter: Remove from heat and stir in the lemon juice, lemon zest, and butter until smooth. Pour the lemon filling into the baked pie crust.

Make the Meringue Topping

7. Beat the Egg Whites: In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form.
8. Top the Pie: Spoon the meringue over the lemon filling, spreading it to the edges to seal the pie. Use the back of a spoon to create peaks in the meringue.

Bake

9. Bake the Pie: Bake in the preheated oven at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown. Remove from the oven and allow the pie to cool completely before slicing.

Cook Notes & Tips

• Sealing the Meringue: Make sure the meringue touches the crust all around the edge to prevent it from shrinking during baking.
• Room Temperature Eggs: For the best results, use room temperature eggs. They whip up better and result in a fluffier meringue.
• Cooling Time: Let the pie cool completely before slicing to allow the lemon filling to set properly.

Variations

• Lemon-Lime Pie: Substitute half of the lemon juice with lime juice for a lemon-lime twist.
• Graham Cracker Crust: Use a graham cracker crust instead of a traditional pastry crust for a different texture and flavor.
• Coconut Meringue: Fold in 1/4 cup of shredded coconut into the meringue before baking for a coconutty touch.

Frequently Asked Questions (FAQs)

1. How Do I Store Lemon Meringue Pie?

Store lemon meringue pie in the refrigerator for up to 3 days. Cover it loosely with plastic wrap to prevent the meringue from getting too soft.

2. Why Did My Meringue Weep?

Meringue can “weep” if it’s not cooked enough or if there is too much moisture. Make sure to spread the meringue all the way to the crust and bake until it’s fully set.

3. Can I Make the Pie Ahead of Time?

Yes, you can make the pie a day in advance. Store it in the refrigerator, but note that the meringue might lose some of its crispness.

Lemon Meringue Pie is a delightful dessert that combines tangy lemon flavor with a light, airy meringue. It’s a classic favorite that’s perfect for special occasions or whenever you’re in the mood for something sweet and citrusy. Follow this easy recipe, and you’ll have a homemade pie that’s both beautiful and delicious. Give it a try, and enjoy the burst of bright flavors in every bite!

Happy Baking!