Lemon Meringue Pie is a timeless dessert that marries a zesty lemon filling with a cloud of sweet, golden meringue. The combination of tart and sweet flavors makes this pie a favorite for many dessert lovers. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is a must-try. Below, you’ll find everything you need to create the perfect Lemon Meringue Pie, from the flaky crust to the luscious filling and the light, airy meringue topping.
Ingredients:
For the Crust:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
4-5 tablespoons ice water
For the Lemon Filling:
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
4 large egg yolks, beaten
1/3 cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons unsalted butter
For the Meringue:
4 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Instructions:
Prepare the Crust:
Preheat your oven to 375°F (190°C).
In a food processor, combine flour, sugar, and salt. Add chilled, cubed butter and pulse until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together.
Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges.
Line the crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, then bake for an additional 10 minutes or until the crust is golden brown. Let it cool completely.
Make the Lemon Filling:
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water until smooth.
Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
Whisk in the beaten egg yolks, lemon juice, and lemon zest. Cook for an additional 2 minutes.
Remove the filling from heat and stir in the butter until fully melted. Pour the lemon filling into the cooled crust.
Prepare the Meringue:
In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the vanilla extract.
Spread the meringue over the lemon filling, ensuring that it touches the edges of the crust to seal.
Bake and Finish:
Bake in the preheated oven at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
Allow the pie to cool to room temperature, then refrigerate it for at least 3 hours before serving.
Serving Tips:
Chill Before Serving: For the best texture and flavor, refrigerate your Lemon Meringue Pie for at least 3 hours before serving. This allows the lemon filling to set properly and the meringue to firm up.
Slice with Care: Use a sharp, serrated knife to cut the pie, and wipe the blade clean between slices to ensure neat, clean cuts.
Add a Garnish: For an extra touch, garnish each slice with a thin lemon slice or a sprig of mint. You can also serve with a dollop of whipped cream for added indulgence.
Storage Tips:
Refrigeration: Store the pie in the refrigerator, covered loosely with aluminum foil or plastic wrap. This prevents the meringue from getting too soft or the filling from becoming runny.
Avoid Freezing: Lemon Meringue Pie is best enjoyed fresh and should not be frozen. Freezing can cause the meringue to become rubbery and the filling to separate.
Consume Within 3 Days: For optimal taste and texture, enjoy the pie within 3 days of making it. After that, the meringue may start to weep (release moisture) and the crust could lose its crispness.
Related Recipes:
FAQs:
Why did my meringue shrink after baking?
Meringue can shrink if it isn’t properly sealed to the edge of the pie crust. To prevent this, spread the meringue so it touches and adheres to the crust, creating a seal that will help keep it in place as it bakes.
How do I prevent my meringue from weeping?
To prevent meringue from weeping (releasing moisture), make sure to spread it over the hot lemon filling. The heat helps cook the underside of the meringue slightly, which reduces the chance of weeping. Additionally, avoid overbeating the egg whites, as this can cause them to break down and release liquid.
Can I make Lemon Meringue Pie ahead of time?
Lemon Meringue Pie is best enjoyed the same day it’s made. However, you can prepare the crust and lemon filling a day ahead and store them separately. Assemble and bake the pie with the meringue topping just before serving for the freshest results.
What is the best way to store leftover Lemon Meringue Pie?
Store leftover Lemon Meringue Pie in the refrigerator, loosely covered with plastic wrap or aluminum foil. It’s best to consume the pie within 2-3 days to maintain the quality of the meringue and filling. Avoid storing it in a sealed container, as this can cause the meringue to become too soft.
Conclusion:
This Lemon Meringue Pie recipe is a delightful blend of tart lemon and sweet, airy meringue. With a buttery, flaky crust and a perfectly balanced filling, it’s sure to become a favorite in your dessert repertoire. Whether for a family gathering, holiday celebration, or a sweet treat just because, this pie will impress and satisfy every time.
📖 Recipe:
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Lemon Meringue Pie
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Delight in the perfect balance of tangy lemon and sweet meringue with this classic Lemon Meringue Pie recipe. Featuring a buttery crust, a zesty lemon filling, and a fluffy golden meringue topping, this dessert is a crowd-pleaser and a must-try for lemon lovers.
Ingredients
For the Crust:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
4–5 tablespoons ice water
For the Lemon Filling:
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
4 large egg yolks, beaten
1/3 cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons unsalted butter
For the Meringue:
4 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Instructions
- Prepare the Crust:
- Preheat oven to 375°F (190°C).
- In a food processor, pulse flour, sugar, and salt. Add cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together.
- Roll out the dough on a floured surface, then fit it into a 9-inch pie dish. Trim excess and crimp edges.
- Line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, and bake for an additional 10 minutes or until golden brown. Cool completely.
- Make the Lemon Filling:
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water until smooth.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- Whisk in egg yolks, lemon juice, and lemon zest, cooking for an additional 2 minutes.
- Remove from heat and stir in butter until melted. Pour the filling into the cooled crust.
- Prepare the Meringue:
- In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form. Beat in vanilla extract.
- Spread meringue over the lemon filling, ensuring it touches the edges of the crust to seal.
- Bake and Finish:
- Bake in the preheated oven at 350°F (175°C) for 10-12 minutes, or until meringue is golden brown.
- Cool the pie to room temperature, then refrigerate for at least 3 hours before serving.
Notes
Ensure the meringue completely covers the lemon filling and touches the crust to prevent shrinking.
For a stronger lemon flavor, consider adding a bit more lemon zest to the filling.
Serve chilled for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
