lemon meringe pie recipe

Written BySheba G Updated On
lemon meringe pie recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best lemon meringe pie recipe

I’ve been making lemon meringue pie for my family for years, and it’s always a hit. My kids love helping me in the kitchen, and this recipe is a great way to get them involved. The combination of the tangy lemon filling and the sweet meringue topping is a match made in heaven.

I’ve made this pie for countless family gatherings, potlucks, and even special occasions like birthdays and holidays. It’s a classic dessert that never goes out of style. The best part?

It’s surprisingly easy to make, even for a beginner in the kitchen like me. I remember being intimidated by the idea of making a meringue from scratch, but with practice, it becomes second nature. Now, I can whip up a beautiful meringue in no time.

The key to success is all about technique – you need to be gentle when folding the egg whites into the sugar mixture, or it will collapse. But don’t worry if it doesn’t turn out perfectly at first; with practice, you’ll get the hang of it. And trust me, it’s worth the effort!

This pie is a staple in our household, and I’m sure it will become one in yours too. Whether you’re serving it as a dessert or a snack, lemon meringue pie is sure to impress your family and friends alike. My kids have even started calling it ‘the best pie in the world,’ and I think they might be right!

So go ahead, give this recipe a try – your taste buds will thank you.

Lemon Meringue Pie

Lemon Meringue Pie

4.8 from 605 votes

A delightful dessert featuring a tangy lemon filling and a light, fluffy meringue topping, all sitting on a crisp pastry crust. This pie is perfect for lemon lovers and special occasions.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

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

For the Filling

1 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
2 tbsp lemon zest
4 large egg yolks
1/2 cup unsalted butter, melted

For the Meringue

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

👨‍🍳Directions

1First, preheat your oven to 375°F (190°C).
2Combine flour and salt in a large mixing bowl.
3Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
6Roll out the chilled dough on a floured surface until it is about 1/8-inch thick.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim any excess dough and crimp the edges.
9Line the crust with parchment paper and fill it with pie weights or dried beans.
10Bake for 15 minutes.
11Remove the parchment and weights, and bake for an additional 5-7 minutes, or until the crust is golden brown.
12While the crust is baking, prepare the filling.
13In a medium saucepan, whisk together sugar, cornstarch, and salt.
14Gradually whisk in lemon juice and lemon zest.
15Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
16Remove from heat and let it cool slightly.
17In a separate bowl, whisk egg yolks.
18Slowly pour the hot lemon mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
19Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens.
20Remove from heat and stir in the melted butter until fully incorporated.
21Pour the filling into the baked pie crust and smooth the top with a spatula.
22Set aside to cool slightly.
23To make the meringue, in a large mixing bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form.
24Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
25Spread the meringue evenly over the lemon filling, sealing the edges to the crust.
26Bake at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly golden.
27Watch the pie closely during baking to prevent the meringue from browning too much.
28Remove from the oven and let it cool completely on a wire rack.
Serve chilled.

🔧Equipment

Pie dish
Mixing bowls
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a smoother meringue, ensure your mixing bowl is completely clean and free of any grease. To create a decorative meringue topping, use a piping bag fitted with a star tip to pipe the meringue onto the pie filling.

Watch Video Of How Lemon Meringue Pie Works

This recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick dessert for your family. The best part?

It’s surprisingly easy to make and always impresses my guests! To store leftover pie, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Lemon Meringue Pie

1. What is lemon meringue pie?

Lemon meringue pie is a classic dessert that consists of a lemon-flavored filling topped with a layer of sweet meringue.

2. How do I make the perfect meringue?

To make the perfect meringue, you need to be gentle when folding the egg whites into the sugar mixture.

3. Can I use store-bought lemon curd instead of making my own?

While store-bought lemon curd can be convenient, making your own lemon curd from scratch gives you more control over the flavor and texture.

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

To prevent your meringue from weeping or becoming soggy, make sure to bake it at the right temperature and don’t open the oven door during baking.

5. Can I make lemon meringue pie ahead of time?

You can make the filling and assemble the pie up to 24 hours in advance, but don’t add the meringue until just before baking.

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.

Similar Posts