classic lemon meringue pie recipe

Written BySheba G Updated On
classic lemon meringue pie recipe
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The Best classic lemon meringue pie recipe

This classic lemon meringue pie recipe is a staple in our household. It’s a traditional dessert that never fails to impress, and its tangy flavor and velvety texture make it a crowd-pleaser.

I’ve been making this pie for years, and it’s always a hit with my family and friends. The combination of the flaky pastry crust, the tart lemon filling, and the sweet meringue topping is simply irresistible.

One of the things I love about this recipe is that it’s easy to make and requires minimal preparation time. Just mix together the ingredients, pour them into a pie crust, and bake until golden brown.

The result is a deliciously rich and satisfying dessert that’s perfect for any occasion. Whether you’re celebrating a special event or just need a comforting treat, this lemon meringue pie is sure to satisfy your cravings.

And the best part? It’s actually quite healthy, considering it’s made with natural ingredients like lemons, eggs, and sugar.

So go ahead, indulge in this classic dessert without feeling too guilty about it.

Classic Lemon Meringue Pie

Classic Lemon Meringue Pie

4.9 from 1299 votes

A delightful classic lemon meringue pie with a tangy lemon filling and a light, fluffy meringue topping. This pie is perfect for any occasion and is sure to impress.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time90 mins
Servings: 8Cuisine: InternationalCalories: 350 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
1/4 cup ice water

For the Lemon Filling

1 1/2 cups granulated sugar
6 tbsp cornstarch
1/2 tsp salt
1/2 cup lemon juice
1/4 cup water
4 large egg yolks
1/2 cup unsalted butter, room temperature
1/2 cup lemon juice

For the Meringue

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

👨‍🍳Directions

1Preheat oven to 425°F.
2Mix flour and salt in a large bowl.
3Cut in cold butter until mixture resembles coarse crumbs.
4Gradually add ice water, mixing until dough just comes together.
5Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out the dough to fit a 9-inch pie dish.
7Press the dough into the pie dish, trim the edges, and crimp as desired.
8Line the crust with parchment paper and fill with pie weights or dried beans.
9Bake for 15 minutes.
10Remove the parchment and weights, and bake for an additional 5-7 minutes until the crust is golden brown.
11Set aside to cool.
12In a saucepan, combine sugar, cornstarch, and salt.
13Stir in lemon juice and water until smooth.
14Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
15Remove from heat.
16In a separate bowl, whisk egg yolks.
17Gradually whisk in 1 cup of the hot sugar mixture into the egg yolks.
18Pour the egg mixture back into the saucepan, stirring constantly.
19Cook over medium heat until the mixture thickens and comes to a full boil.
20Remove from heat and stir in butter and lemon juice until smooth.
21Pour the filling into the cooled pie crust.
22For the meringue, in a large bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form.
23Gradually add sugar, beating until stiff peaks form.
24Beat in vanilla extract.
25Spread the meringue over the hot filling, sealing the edges to the crust.
26Bake at 350°F for 15-20 minutes, or until the meringue is golden brown.
27Cool completely before serving.

🔧Equipment

Pie dish
Mixing bowl
Rolling pin
Saucepan
Whisk
Hand mixer
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 17g💛Saturated Fat: 10g❤️Cholesterol: 100mg🧂Sodium: 250mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: Ensure the lemon juice is fresh for the best flavor. The pie can be stored in the refrigerator for up to 3 days.

Watch Video Of How Classic Lemon Meringue Pie Works

I love serving this classic lemon meringue pie at family gatherings or special occasions because it never fails to impress my guests.

The combination of its tangy flavor and velvety texture makes it a crowd-pleaser that’s sure to satisfy everyone’s cravings.

And when it comes to storage and reheating ideas, you can easily keep leftover pie at room temperature for up to 24 hours or refrigerate it for up to 3 days before reheating it in the oven until warm and golden brown.

❓ Frequently Asked Questions About Lemon Meringue Pie

1. What is the origin of the lemon meringue pie?

The lemon meringue pie has its roots in 19th-century England, where it was known as ‘lemon meringue tart.’ It was popularized in the United States by American cookbook authors like Fannie Farmer and Mary Randolph.

2. What are the key ingredients in this recipe?

The key ingredients in this recipe include fresh lemons, sugar, eggs, butter, flour, and meringue powder.

3. How do you prevent the meringue from weeping?

To prevent the meringue from weeping, make sure to whip it until it forms stiff peaks before spreading it over the filling.

4. Can I use frozen lemon juice instead of fresh lemons?

No, frozen lemon juice will not provide the same level of flavor as fresh lemons. Fresh lemons are essential for their bright citrus flavor.

5. How do I store leftover pie?

You can store leftover pie at room temperature for up to 24 hours or in an airtight container in the refrigerator for up to 3 days.

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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