Why You’ll Love This Lemon Meringue Pie Recipe

Timeless Flavor: The zesty lemon filling paired with the sweet meringue creates a delightful taste experience.
Impressive Presentation: The golden-brown meringue topping adds an elegant touch to your dessert table.
Versatile Dessert: Ideal for holidays, gatherings, or as a special treat to enjoy anytime.

Ingredients

For the Pie Crust:

1 nine-inch pie crust, blind-baked and cooled

For the Lemon Filling:

4 large egg yolks, at room temperature
1¼ cups water
1 cup granulated sugar
5 tablespoons cornstarch
¼ teaspoon salt
½ cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons unsalted butter, cut into small pieces

For the Meringue:

½ cup granulated sugar
1 tablespoon cornstarch
4 large egg whites, at room temperature
½ teaspoon cream of tartar
¼ teaspoon salt
1 teaspoon pure vanilla extract (optional)

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

Directions

Prepare the Meringue:
- In a small bowl, combine ½ cup sugar with 1 tablespoon cornstarch.
- In a stand mixer bowl, beat 4 egg whites with ½ teaspoon cream of tartar until soft peaks form.
- Gradually add the sugar-cornstarch mixture, one tablespoon at a time, until stiff peaks form.
- Add ¼ teaspoon salt and 1 teaspoon vanilla extract (if using), and mix until well combined.
Prepare the Lemon Filling:
- In a medium saucepan over medium-high heat, whisk together 1¼ cups water, 1 cup sugar, 5 tablespoons cornstarch, and ¼ teaspoon salt.
- Cook, stirring constantly, for about 2-3 minutes until the mixture thickens.
- In a separate bowl, whisk the 4 egg yolks. Gradually add about ½ cup of the hot mixture to the yolks, whisking continuously to temper them.
- Pour the tempered egg yolk mixture back into the saucepan, stirring constantly. Cook for an additional 3-4 minutes until thickened.
- Remove from heat and whisk in ½ cup fresh lemon juice, 1 tablespoon lemon zest, and 2 tablespoons butter until smooth.
Assemble the Pie:
- Preheat the oven to 350°F (180°C).
- Pour the lemon filling into the cooled, blind-baked pie crust.
- Briefly whip the meringue for 20-30 seconds to fluff it up.
- Spread the meringue over the hot lemon filling, ensuring it touches the edges of the pie crust to seal the filling.
Bake:
- Bake the pie in the preheated oven for 10 minutes, or until the meringue topping is toasted and lightly browned.
- Allow the pie to cool at room temperature for 1.5-2 hours before slicing.

Servings and Timing

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Cooling Time: 1.5-2 hours
Total Time: 2 hours 40 minutes

Variations

Crust Options: Use a graham cracker crust for a different texture and flavor.
Flavor Enhancements: Add a teaspoon of grated ginger to the lemon filling for a subtle spice.
Meringue Alternatives: Incorporate a tablespoon of cocoa powder into the meringue for a chocolate twist.

Storage/Reheating

Storage: Store the pie covered in the refrigerator for up to 2 days.
Reheating: Reheat individual slices in a preheated oven at 350°F (180°C) for 5-10 minutes, or until warmed through.

FAQs

What is a French meringue?

A French meringue is made by whipping egg whites with sugar until stiff peaks form. It’s the simplest type of meringue and is commonly used for pies and tarts.

Can I make lemon meringue pie ahead of time?

It’s best to prepare the pie the same day you plan to serve it. However, you can blind-bake the crust a day in advance and store it at room temperature until ready to assemble.

What does it mean to “blind bake” the crust?

Blind baking involves pre-baking the pie crust without any filling. This ensures the crust remains crisp and prevents it from becoming soggy when the filling is added.

How do I prevent the meringue from shrinking?

To prevent shrinking, spread the meringue all the way to the edges of the pie crust before baking, ensuring it touches.

Lemon Meringue Pie

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Author: Julia
Total Time: 40 minutes
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

Enjoy the classic, irresistible lemon meringue pie with its perfect balance of tangy lemon filling and fluffy, golden-brown meringue atop a buttery, crisp crust. This homemade dessert is ideal for special occasions or as a refreshing treat, offering a harmonious blend of sweet and tart flavors that will leave you wanting more.

Instructions

Prepare the Meringue:
- In a small bowl, combine ½ cup sugar with 1 tablespoon cornstarch.
- In a stand mixer bowl, beat the 4 egg whites with ½ teaspoon cream of tartar until soft peaks form.
- Gradually add the sugar-cornstarch mixture, one tablespoon at a time, until stiff peaks form.
- Add ¼ teaspoon salt and 1 teaspoon vanilla extract (optional), and mix until well combined.
Prepare the Lemon Filling:
- In a medium saucepan over medium-high heat, whisk together 1¼ cups water, 1 cup sugar, 5 tablespoons cornstarch, and ¼ teaspoon salt.
- Cook, stirring constantly, for 2-3 minutes until the mixture thickens.
- In a separate bowl, whisk the 4 egg yolks. Gradually add about ½ cup of the hot mixture to the yolks, whisking continuously to temper them.
- Pour the tempered egg yolk mixture back into the saucepan, stirring constantly. Cook for an additional 3-4 minutes until thickened.
- Remove from heat and whisk in ½ cup fresh lemon juice, 1 tablespoon lemon zest, and 2 tablespoons butter until smooth.
Assemble the Pie:
- Preheat the oven to 350°F (180°C).
- Pour the lemon filling into the cooled, blind-baked pie crust.
- Briefly whip the meringue for 20-30 seconds to fluff it up.
- Spread the meringue over the hot lemon filling, ensuring it touches the edges of the pie crust to seal the filling.
Bake the Pie:
- Bake the pie in the preheated oven for 10 minutes, or until the meringue topping is toasted and lightly browned.
- Allow the pie to cool at room temperature for 1.5-2 hours before slicing.

Notes

Crust Options: Try using a graham cracker crust for a different flavor and texture.
Flavor Enhancements: Add 1 teaspoon grated ginger to the lemon filling for a subtle spice.
Meringue Alternatives: Incorporate a tablespoon of cocoa powder into the meringue for a chocolate twist.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American