Lemon Meringue Pie is a classic dessert with a crisp pie crust, tangy lemon filling, and a fluffy, sweet meringue topping. This pie strikes the perfect balance between tart and sweet, making it an irresistible treat for any occasion. With its vibrant lemon flavor and cloud-like meringue, this dessert is as beautiful as it is delicious. Whether for a holiday gathering or a simple weeknight treat, Lemon Meringue Pie is sure to impress!

Table of Contents

• Introduction
• Ingredients
• Instructions
• Cook Notes
• Variations
• Serving Suggestions
• Frequently Asked Questions
• Conclusion

Ingredients

Pie Crust

• 1 pre-baked 9-inch pie crust (store-bought or homemade)

Lemon Filling

• 1 1/4 cups granulated sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1/2 cup freshly squeezed lemon juice (from about 3-4 lemons)
• 1 tablespoon lemon zest

Meringue Topping

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

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Step 2: Prepare the Lemon Filling

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the water, whisking until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from the heat.

In a separate bowl, lightly beat the egg yolks. Gradually whisk about 1/2 cup of the hot mixture into the egg yolks to temper them, then return the egg yolk mixture to the saucepan. Cook over medium heat, stirring constantly, for 2-3 minutes until thickened.

Remove the saucepan from the heat and stir in the butter, lemon juice, and lemon zest until fully combined. Pour the lemon filling into the pre-baked pie crust.

Step 3: Prepare the Meringue Topping

In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.

Step 4: Assemble and Bake

Spread the meringue evenly over the hot lemon filling, making sure to spread it all the way to the edges of the crust to seal in the filling. Use a spatula to create swirls and peaks in the meringue.

Bake the pie in the preheated oven for 12-15 minutes, or until the meringue is golden brown. Remove from the oven and let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.

Cook Notes

• Pie Crust: A homemade buttery pie crust works best, but you can also use a store-bought crust for convenience.
• Sealing the Meringue: Make sure to spread the meringue all the way to the edges of the crust to prevent it from shrinking away from the filling during baking.
• Cooling: Allow the pie to cool completely to room temperature before refrigerating to help the filling set properly.

Variations

1. Lemon Lime Meringue Pie

Replace 1/4 cup of the lemon juice with lime juice for a citrus twist that adds extra depth of flavor.

2. Coconut Lemon Meringue Pie

Add 1/2 cup shredded sweetened coconut to the lemon filling for a tropical variation that pairs wonderfully with the tangy lemon.

3. Meyer Lemon Meringue Pie

Use Meyer lemons instead of regular lemons for a sweeter, less tart flavor that’s perfect for those who prefer a milder lemon taste.

Serving Suggestions

• With Fresh Berries: Garnish each slice with a few fresh raspberries or blueberries for a burst of color and complementary flavor.
• Whipped Cream: Serve with a dollop of whipped cream on the side for added richness.
• Chilled: For the best texture and flavor, serve the pie chilled straight from the refrigerator.

Frequently Asked Questions

Can I Make Lemon Meringue Pie Ahead of Time?

Yes! You can make the pie up to 1 day in advance. Store it in the refrigerator until ready to serve. Note that meringue is best enjoyed fresh, as it may begin to weep if stored too long.

How Do I Store Leftover Pie?

Store any leftover Lemon Meringue Pie in an airtight container in the refrigerator for up to 3 days. The meringue may lose some of its texture over time, but the pie will still taste delicious.

Can I Use a Store-Bought Pie Crust?

Absolutely! A store-bought pie crust can save time and effort. Just be sure to pre-bake it according to the package instructions before adding the filling.

Lemon Meringue Pie is a timeless dessert that brings together the perfect balance of tart lemon filling and sweet, fluffy meringue. It’s an impressive yet approachable recipe that’s sure to be a hit with family and friends. Whether for a holiday gathering or just a simple treat, this pie is the perfect way to bring a touch of sunshine to your table. Give this recipe a try, and enjoy the classic flavors of lemon and meringue in every bite!

Did you make this recipe? Share your experience in the comments below and let us know how it turned out!