lemon merangue pie recipe

Written BySheba G Updated On
lemon merangue pie recipe
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The Best lemon merangue pie recipe

I’ve always been fascinated by the classic lemon meringue pie recipe, and for good reason. This dessert is a staple in many American households, and for a good reason – it’s a perfect blend of tangy lemon filling and fluffy, sweet meringue topping.

The combination of flavors and textures is simply irresistible, and it’s no wonder that this pie has been a favorite for generations. As a busy mom, I appreciate that this recipe is relatively easy to make and requires minimal preparation time, making it an ideal choice for weeknight dinners or special occasions.

My kids love helping me in the kitchen, and this recipe is one of their favorites – they can’t get enough of that sweet, citrusy flavor. Plus, the lemon meringue pie is a great way to get some much-needed vitamin C into our diet during the winter months when fresh citrus fruits are scarce.

The history of this pie dates back to the early 19th century when it was first introduced by European settlers in North America. They brought with them their traditional recipes and techniques, including the use of lemons and meringue topping, which quickly became popular among the local population.

Today, lemon meringue pie remains a beloved dessert around the world, and for good reason – its unique flavor combination and elegant presentation make it a standout at any gathering or celebration.

Lemon Meringue Pie

Lemon Meringue Pie

4.8 from 1756 votes

Lemon Meringue Pie is a classic dessert featuring a tangy lemon filling and a fluffy meringue topping, all sitting on a buttery pie crust. This recipe serves 4 people and takes about 45 minutes to prepare and cook.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: 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
4-5 tbsp ice-cold water

For the Lemon Filling

1 cup granulated sugar
6 tbsp cornstarch
1/2 tsp salt
1/2 cup lemon juice
4 egg yolks
2 tbsp butter, melted
zest of 1 lemon

For the Meringue

4 egg whites
1/2 tsp cream of tartar
6 tbsp granulated sugar

👨‍🍳Directions

1Combine flour and salt in a large bowl.
2Add cubed butter and mix with your fingers until the mixture resembles coarse crumbs.
3Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough comes together.
4Wrap the dough in plastic wrap and refrigerate for 10 minutes.
5Roll out the dough on a lightly floured surface until it is about 1/8 inch thick.
6Press the dough into a 9-inch pie dish, trimming any excess.
7Prick the bottom with a fork and bake at 425°F for 10-12 minutes, or until the crust is lightly golden.
8In a medium saucepan, whisk together sugar, cornstarch, and salt.
9Gradually whisk in lemon juice and egg yolks until smooth.
10Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
11Remove from heat and stir in melted butter and lemon zest.
12Pour the filling into the pre-baked pie crust and spread evenly.
13In a large bowl, beat egg whites and cream of tartar with an electric mixer until foamy.
14Gradually add sugar, beating until stiff peaks form.
15Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal.
16Bake at 350°F for 12-15 minutes, or until the meringue is lightly golden.
17Allow the pie to cool completely before serving.

🔧Equipment

Pie dish
Rolling pin
Mixing bowls
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 105mg🧂Sodium: 450mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: Ensure your butter and water are very cold when making the pie crust for a flaky texture. Be careful not to overbake the meringue, as it can become dry and brittle. For a smoother meringue, add a drop of vanilla extract to the egg whites before beating.

Watch Video Of How Lemon Meringue Pie Works

This lemon meringue pie recipe is truly a timeless classic that never goes out of style. Whether you’re serving it at a family dinner or as part of a special occasion menu, this dessert always impresses!

It’s also surprisingly easy to store – simply cover with plastic wrap or aluminum foil and refrigerate for up to three days or freeze for up to two months. Reheat by baking in a preheated oven at 350°F (175°C) for about 20 minutes or until warm throughout.

❓ Frequently Asked Questions About Lemon Meringue Pie

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

I recommend using freshly squeezed juice from organic lemons for the best flavor. You can also use bottled lemon juice if you prefer.

Q: Can I make this pie ahead of time?

Yes, you can prepare the filling and store it in the refrigerator overnight. However, I recommend baking the pie on the same day as serving to ensure the meringue topping stays fresh.

Q: How do I prevent my meringue from weeping?

This is a common issue with meringue toppings! To prevent weeping, make sure your bowl and utensils are spotless before whipping up your egg whites.

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

No! Lemon is a key component of this classic recipe. However, if you’re looking for alternative desserts using other citrus fruits like oranges or grapefruits, feel free to experiment!

Q: Why does my meringue not hold its shape?

This could be due to overmixing or using too much sugar in your egg whites. Start again with fresh egg whites and gently whip them until stiff peaks form.

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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