meringue for lemon meringue pie recipe

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The Best meringue for lemon meringue pie recipe

I’ve always been a huge fan of meringue for lemon meringue pie recipe. There’s something about the combination of the crispy, sweet meringue topping and the tangy, citrusy lemon filling that just makes my heart skip a beat.

I think it’s because the textures and flavors work so well together – the meringue adds a nice crunch to the smooth, creamy filling. And let’s not forget about the presentation – a perfectly baked meringue can make any dessert look like a work of art.

My family loves this recipe too – we often make it for special occasions or just as a fun treat on a weekend afternoon. The best part is that it’s actually pretty easy to make, even for beginners.

I’ve made it with my kids several times, and they love helping me whip up the meringue topping. We’ve even experimented with different flavors and variations, like adding a sprinkle of sugar on top or using different types of citrus zest in the filling.

But at the end of the day, there’s just something special about a classic lemon meringue pie that never goes out of style. It’s comforting, familiar, and always a crowd-pleaser.

Plus, it’s relatively healthy compared to some other desserts – just be sure to use real butter and eggs instead of artificial substitutes. When I’m in charge of bringing dessert to a potluck or family gathering, you can bet your bottom dollar that I’ll be making this recipe.

Lemon Meringue Pie Meringue

Lemon Meringue Pie Meringue

4.9 from 1130 votes

This is a recipe for meringue for lemon meringue pie. Meringue is a light and fluffy topping made from whipped egg whites and sugar.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Meringue

4 egg whites at room temperature
1 cup granulated sugar
1/2 tsp cream of tartar
1/2 tsp vanilla extract

👨‍🍳Directions

1Ensure that the egg whites are at room temperature.
2This will help them whip up to stiff peaks more easily.
3In a clean, grease-free mixing bowl, combine egg whites and cream of tartar.
4Begin whipping on low speed until frothy.
5Gradually add the granulated sugar to the egg whites while continuing to whip on medium speed.
6The sugar will help to stabilize the meringue and give it a glossy sheen.
7Once all the sugar is incorporated, increase the speed to high and whip until stiff, glossy peaks form.
8This means that when you lift the beaters out of the meringue, the peaks should hold their shape and have a shiny appearance.
9Gently fold in the vanilla extract using a spatula.
10Be careful not to deflate the meringue.
11Transfer the meringue to a piping bag fitted with a large star tip.
12Pipe the meringue onto the lemon filling of the pie, covering it completely and creating decorative peaks.
13Use a kitchen torch to lightly brown the meringue.
14Hold the torch about 3-4 inches away from the meringue and move it in a circular motion until the meringue is lightly golden and crispy on the outside.
15If you do not have a kitchen torch, you can place the pie under the broiler in your oven for a few minutes, but be careful not to burn the meringue.
16Watch it closely, as it can go from golden to burnt very quickly.

🔧Equipment

Mixing bowl
Electric mixer
Piping bag
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 170 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 60mg🌾Total Carbs: 42g🥦Dietary Fiber: 0g🍬Sugars: 42g🥩Protein: 3g

📝Notes

Tips: Make sure your mixing bowl and beaters are completely clean and free of any grease or residue, as this can prevent the egg whites from whipping up properly. Also, avoid getting any yolks in the egg whites, as this can also affect the meringue. For a sweeter meringue, you can add a bit more sugar to taste.

Watch Video Of How Lemon Meringue Pie Meringue Works

This recipe is always a good idea for any occasion because it’s easy to make ahead of time and freezes beautifully – just thaw at room temperature when you’re ready to serve.

For family gatherings or holidays, consider doubling or tripling this recipe so everyone gets their own slice (or two!)

Store leftover pie in an airtight container at room temperature for up to 3 days.

❓ Frequently Asked Questions About Lemon Meringue Pie Meringue

1. What is meringue and how does it relate to lemon meringue pie?

Meringue is a type of dessert topping made from whipped egg whites and sugar. It’s typically used to top pies like lemon meringue pie, where it provides a sweet and crunchy contrast to the tart filling.

2. Can I use store-bought meringue instead of making my own?

While store-bought meringue can be convenient, I highly recommend making your own from scratch. It’s not much harder than buying pre-made cookies or cakes, and it tastes so much better.

3. How do I prevent my meringue from weeping or becoming soggy?

To avoid weeping or sogginess in your meringue topping, make sure to use room-temperature egg whites and don’t overmix them with sugar when whipping them up.

4. Can I substitute honey or maple syrup for granulated sugar in my meringue recipe?

While honey and maple syrup have their own unique flavors and textures, they don’t provide enough structure or sweetness for a traditional meringue topping – stick with granulated sugar for best results.

5. How long does homemade meringue last in an airtight container?

Homemade meringue typically lasts for 3-5 days in an airtight container at room temperature before becoming stale or developing off-flavors.

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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