Lemon Meringue Pie

This lemon meringue pie recipe is for people who like a challenge. You will wrestle lemons. You will convince egg whites to become a cloud. The result is a sweet victory. This guide explains how to make lemon meringue pie from start to finish. Let’s tackle this classic dessert.

What is Lemon Meringue Pie

So, what is lemon meringue pie? It is a baked pie with three parts. A crisp crust holds a sharp, sweet lemon meringue pie filling. A tall, toasted meringue covers the top. The mix of tart and sweet is its main feature.

Information

• Prep time: 45 minutes
• Cook time: 30 minutes
• Chill time: 4 hours
• Servings: 8

Nutrition per serving

• Calories: 380
• Fat: 14g
• Carbohydrates: 60g
• Protein: 6g

Ingredients

For the Crust

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the Lemon Filling

• 1 cup granulated sugar
• ¼ cup cornstarch
• 1 cup water
• ½ cup fresh lemon juice
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 tablespoon lemon zest

For the Meringue

• 4 large egg whites
• ½ teaspoon cream of tartar
• ½ cup granulated sugar
• ½ teaspoon vanilla extract

Kitchen Tools

• 9-inch pie plate
• Mixing bowls
• Whisk
• Electric mixer
• Zester
• Saucepan
• Measuring cups and spoons

How to Make Lemon Meringue Pie

Make the Crust

1. Heat your oven to 375°F.
2. Mix the flour and salt in a bowl.
3. Add the cold butter cubes. Use a fork to press the butter into the flour until it looks like coarse crumbs.
4. Add the ice water, one spoon at a time. Mix until the dough forms a ball.
5. Press the dough into your pie plate. Prick the bottom with a fork.
6. Bake for 15 minutes until the crust is light gold. Let it cool.

How to Make Lemon Filling for Lemon Meringue Pie

1. Whisk the sugar and cornstarch in a saucepan.
2. Whisk in the water and lemon juice.
3. Cook this mixture over medium heat. Stir it constantly. It will become thick and bubbly.
4. Whisk the egg yolks in a small bowl.
5. Slowly add one spoon of the hot lemon mix to the yolks. This warms the yolks safely.
6. Pour the yolk mixture back into the saucepan. Cook for two more minutes.
7. Remove the pan from the heat. Stir in the butter and lemon zest until smooth.
8. Pour the filling into your cooled crust.

Make the Meringue for Lemon Meringue Pie

1. Reduce the oven temperature to 350°F.
2. Use your electric mixer to beat the egg whites and cream of tartar until soft peaks form.
3. Add the sugar slowly while beating. Continue until the meringue is glossy and holds stiff peaks. Mix in the vanilla.
4. Spread the meringue over the hot lemon filling. Make sure the meringue touches the crust edges all around. This stops it from shrinking.
5. Use a spoon to create decorative peaks.
6. Bake for 15 minutes. The meringue tips should be golden brown.
7. Let the pie cool on a rack before chilling.

Common Questions

Does lemon meringue pie need to be refrigerated?
Yes. The lemon meringue pie filling contains eggs. You must refrigerate it.

How to store lemon meringue pie
Place the pie in the refrigerator. Cover it loosely with plastic wrap. Eat it within three days.

Can you freeze lemon meringue pie?
We do not advise it. Freezing will change the meringue’s texture. It becomes soft and sticky.

Is lemon meringue pie healthy?
This lemon meringue pie recipe is a dessert. It has sugar. It is a treat, not a health food. Enjoy it in moderation.

Final Thought

You did it. You conquered the crust, mastered the filling, and tamed the meringue. You have created a truly magnificent dessert. While this pie is a treat to be enjoyed in moderation, the real reward is the accomplishment. So, slice it up, serve it with pride, and enjoy every sweet and tangy bite of your homemade triumph. You’ve earned it! 🥧🍋

Continue to Content

Lemon Meringue Pie

Prep Time: 45 minutes

Cook Time: 30 minutes

Additional Time: 4 hours

Total Time: 5 hours 15 minutes

A crisp, buttery crust gives way to a luxuriously smooth and tangy lemon filling, all crowned by a cloud of sweet, toasted meringue that melts on the tongue. This is the perfect, irresistible clash of sharp and sweet, creamy and light.

Print

Ingredients

For the Crust

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the Lemon Filling

• 1 cup granulated sugar
• ¼ cup cornstarch
• 1 cup water
• ½ cup fresh lemon juice
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 tablespoon lemon zest

For the Meringue

• 4 large egg whites
• ½ teaspoon cream of tartar
• ½ cup granulated sugar
• ½ teaspoon vanilla extract

Instructions

Crust

1. Heat oven to 375°F.
2. Mix flour and salt. Cut in cold butter until crumbly.
3. Add ice water until dough forms a ball.
4. Press dough into pie plate. Prick bottom with a fork.
5. Bake 15 minutes until golden. Cool completely.

Lemon Filling

1. Whisk sugar and cornstarch in a saucepan.
2. Whisk in water and lemon juice. Cook on medium heat until thick and bubbly.
3. Whisk egg yolks in a separate bowl. Slowly mix in a spoonful of the hot lemon mixture.
4. Pour yolk mix into saucepan. Cook 2 more minutes.
5. Remove from heat. Stir in butter and lemon zest.
6. Pour into cooled crust.

Meringue

1. Reduce oven to 350°F.
2. Beat egg whites and cream of tartar until soft peaks form.
3. Slowly beat in sugar until stiff, glossy peaks form. Mix in vanilla.
4. Spread meringue over hot filling, sealing to the crust's edges.
5. Create peaks with a spoon. Bake 15 minutes until golden.
6. Cool on a rack, then refrigerate.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 380Total Fat: 14gCarbohydrates: 60gProtein: 6g