Why You’ll Love This Recipe

Lemon Meringue Pie is a classic dessert that strikes the perfect balance between tart and sweet. With a crisp and buttery pie crust, a silky lemon custard filling, and a fluffy, golden-browned meringue topping, this pie is both refreshing and indulgent. It’s an ideal treat for spring and summer gatherings, offering a bright burst of citrus in every bite.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

pie crust (homemade or store-bought)egg yolksgranulated sugarsaltcornstarchwaterfresh lemon juicelemon zestrunsalted butteregg whitescream of tartar

directions

Preheat your oven to 375°F (190°C) and blind bake your pie crust until golden brown. Let it cool completely.

In a saucepan, whisk together sugar, salt, cornstarch, and water over medium heat until thickened and bubbling.

In a separate bowl, lightly beat the egg yolks. Slowly whisk in a small amount of the hot mixture to temper the eggs.

Pour the egg yolk mixture back into the saucepan, whisking constantly. Cook for 2 more minutes until thick and smooth.

Remove from heat and stir in lemon juice, lemon zest, and butter. Mix until fully incorporated.

Pour the lemon filling into the cooled pie crust and smooth the top.

In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form.

Spread the meringue over the hot lemon filling, making sure to seal the edges against the crust to prevent shrinking.

Bake for 10-12 minutes, or until the meringue is lightly golden.

Let the pie cool at room temperature, then chill in the refrigerator for at least 4 hours before serving.

Servings and timing

This recipe yields 8 slices.Preparation time: 25 minutesCooking time: 15-20 minutesChilling time: 4 hoursTotal time: 4 hours 45 minutes

Variations

Add a touch of vanilla extract to the meringue for extra flavor.

Try a graham cracker crust for a sweeter, crunchier base.

Use Meyer lemons for a slightly sweeter and more floral lemon flavor.

Top with toasted coconut for added texture and taste.

storage/reheating

Store Lemon Meringue Pie in the refrigerator for up to 3 days.Cover loosely with foil or plastic wrap to protect the meringue.Avoid freezing, as the meringue may become watery upon thawing.Best served chilled, no reheating required.

FAQs

What keeps the meringue from weeping?

Make sure the meringue is spread over hot filling and sealed at the edges of the crust. Baking until golden also helps stabilize it.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavor, but bottled can be used in a pinch.

How do I know when the meringue is done?

The meringue should be set and lightly browned on top. Watch closely to prevent burning.

Why does my filling turn runny?

Ensure the cornstarch is fully cooked and the filling is thickened before assembling the pie.

Can I make it ahead?

Yes, but it’s best served the same day. Make it the night before and store in the fridge.

What type of crust is best?

A traditional buttery pastry crust works well, but a graham cracker crust is also delicious.

Can I use a torch instead of baking the meringue?

Yes, a kitchen torch can be used to brown the meringue if preferred.

Why is my meringue grainy?

This may be due to undissolved sugar. Beat well and ensure the sugar is incorporated gradually.

How do I get stiff peaks?

Use a clean, dry bowl and beat the egg whites until peaks stand straight up when the beaters are lifted.

Is Lemon Meringue Pie gluten-free?

Only if made with a gluten-free crust and verified gluten-free ingredients.

Conclusion

Lemon Meringue Pie is a stunning and flavorful dessert that offers a delightful contrast between tangy lemon and sweet, airy meringue. Its vibrant flavor and beautiful presentation make it a standout dish for any occasion. Whether you’re a citrus lover or just looking to impress guests, this pie delivers every time.