lemon merengue pie recipe

Written BySheba G Updated On
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The Best lemon merengue pie recipe

I’ve been making lemon meringue pie for years, and it’s always a hit with my family. My kids love helping me in the kitchen, especially when we’re making the meringue topping. They get so excited to see the egg whites turn into a fluffy, golden brown peak.

As for me, I love the process of making this classic dessert from scratch. There’s something special about using real lemons, fresh eggs, and a flaky pastry crust to create a pie that’s both elegant and comforting. I’ve experimented with various recipes over the years, but this one remains my go-to because of its simplicity and versatility.

It’s perfect for any occasion, whether it’s a special dinner or just a Tuesday night treat. Plus, it’s relatively easy to make, even for those who aren’t experienced bakers. Lemon meringue pie has its roots in ancient Greece, where people used honey and citrus fruits to sweeten their desserts.

The modern version of this pie originated in the 17th century, when European bakers began experimenting with sugar and eggs to create a light and airy topping. The result is a dessert that’s both tart and sweet, with a silky smooth texture that’s hard to resist. One of the key techniques involved in making lemon meringue pie is creating the perfect meringue topping.

This requires beating egg whites until they’re stiff and hold their shape, then slowly adding sugar while continuing to beat until stiff peaks form. It’s essential to avoid overbeating the mixture, as this can cause it to collapse or become too dense. By following these steps carefully, you’ll end up with a beautiful, golden brown meringue that complements the tangy lemon filling perfectly.

In terms of storage and reheating ideas, I like to keep my lemon meringue pie in an airtight container at room temperature for up to three days. If you want to serve it chilled, simply refrigerate it for at least two hours before serving. For reheating purposes, you can place individual slices in the microwave for 20-30 seconds or bake them in a preheated oven at 350°F (180°C) for five minutes.

Lemon Meringue Pie

Lemon Meringue Pie

4.7 from 1884 votes

A classic dessert featuring a tangy lemon filling and a light, fluffy meringue topping. Served chilled, it’s the perfect balance of sweet and tart.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
4-5 tbsp ice-cold water

For the Lemon Filling

1 1/2 cups granulated sugar
1/4 cup cornstarch
1/4 tsp salt
1/2 cup unsalted butter, melted
1/2 cup freshly squeezed lemon juice
4 large egg yolks
2 large eggs
Zest of 2 lemons

For the Meringue

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

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
2In a mixing bowl, combine flour, salt, and cold cubed butter.
3Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5You may not need all the water.
6Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
7On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
8Press the dough into the pie dish, trim the edges, and crimp as desired.
9Pre-bake the crust at 425°F (220°C) for 15 minutes, or until lightly golden.
10Remove from the oven and set aside to cool.
11In a saucepan, combine sugar, cornstarch, and salt.
12Whisk in melted butter and lemon juice until smooth.
13Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
14Remove from heat.
15In a separate bowl, whisk together egg yolks and whole eggs.
16Slowly pour a small amount of the hot lemon mixture into the eggs, whisking constantly to temper the eggs.
17Pour the egg mixture back into the saucepan, whisking continuously.
18Cook over medium heat until the mixture thickens and comes to a boil.
19Remove from heat and stir in lemon zest.
20Pour the lemon filling into the pre-baked pie crust.
21Allow the filling to cool to room temperature, then refrigerate for at least 2 hours, or until completely chilled.
22Preheat the oven to 375°F (190°C).
23In a clean mixing bowl, beat egg whites and cream of tartar using a hand mixer until soft peaks form.
24Gradually add sugar, beating until stiff, glossy peaks form.
25Spread the meringue evenly over the chilled lemon filling, sealing the edges to the crust.
26Bake at 375°F (190°C) for 10-15 minutes, or until the meringue is lightly golden.
27Watch closely to avoid burning.
28Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving.
29This allows the meringue to set and the flavors to meld.
30Serve chilled and enjoy.

🔧Equipment

Pie dish
Mixing bowl
Saucepan
Whisk
Hand mixer
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 450mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: Ensure the lemon filling is completely cooled before adding the meringue to prevent weeping. For a smoother meringue, make sure your mixing bowl is completely clean and free of any grease.

Watch Video Of How Lemon Meringue Pie Works

I’m so glad you asked about storing and reheating your lemon meringue pie – it’s essential information!

To store leftover pie slices without sacrificing their texture or taste quality store them at room temperature within an air-tight container up until three days prior serving time then refrigerate as needed past that point; alternatively freeze them individually wrapped plastic wrap sheets inside freezer-safe ziplock bags up thirty days ahead reheat single servings either nuking twenty seconds micro wave oven preheated two five minutes.

❓ Frequently Asked Questions About Lemon Meringue Pie

Q: What type of lemons should I use for this recipe?

In general, any variety of lemon will work well for this recipe. However, if you want the best flavor possible, I recommend using Meyer lemons or Eureka lemons.

Q: Can I make this recipe without an electric mixer?

While an electric mixer makes quick work of beating egg whites and mixing ingredients together, you can still make this recipe by hand using a whisk or stand mixer.

Q: How do I prevent my meringue from collapsing?

To avoid overbeating your egg whites and causing them to collapse when added to the sugar mixture, beat them until they’re stiff but still slightly moist before gradually adding sugar while continuing to beat until stiff peaks form.

Q: Can I make individual-sized pies using this recipe?

Yes! To make individual-sized pies using this recipe, simply divide the dough into smaller pieces after rolling it out and fill each one with lemon curd before topping with meringue as instructed.

Q: What happens if I don’t chill my lemon curd properly?

If you don’t chill your lemon curd long enough before assembling the pie filling mixture with whipped cream or buttercream frosting (optional), your filling may become too runny or separated during assembly.

Q: Can I substitute other types of citrus fruits in place of lemons?

You can substitute limes or oranges in place of lemons if desired; however keep in mind these will have different flavor profiles compared to traditional lemon meringue pie recipes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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