Lemon Meringue Pie

Why You’ll Love This Recipe

Lemon Meringue Pie is a classic dessert featuring a crisp, buttery crust filled with tangy lemon curd and topped with a fluffy, golden-brown meringue. This pie strikes the perfect balance between tart and sweet, making it a refreshing and impressive dessert for any occasion. Its vibrant layers and cloud-like topping make it as beautiful as it is delicious.

ingredients

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

pie crust (homemade or store-bought)granulated sugarcornstarchsaltwateregg yolks (save the whites for meringue)fresh lemon juicelemon zestrunsalted butteregg whitescream of tartar

directions

Preheat your oven to 375°F (190°C).

Blind bake the pie crust until golden and fully cooked. Let it cool.

In a saucepan, combine sugar, cornstarch, salt, and water. Cook over medium heat, stirring until thickened and bubbling.

Whisk the egg yolks in a bowl. Gradually add a few spoonfuls of the hot mixture to temper the yolks, then pour the mixture back into the saucepan.

Stir in lemon juice, lemon zest, and butter until smooth and thickened. Pour the lemon filling into the cooled pie crust.

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

Spread the meringue over the hot lemon filling, making sure it touches the crust all around to seal.

Bake for 10-15 minutes, or until the meringue is golden brown.

Cool at room temperature, then chill in the refrigerator before serving.

Servings and timing

This recipe yields one 9-inch pie, approximately 8 servings.Preparation time: 25 minutesCooking time: 20-25 minutesChilling time: 2-3 hoursTotal time: 3-4 hours

Variations

Add a graham cracker crust for a different texture and flavor.

Mix in orange zest for a citrus blend.

Top with toasted coconut flakes for a tropical twist.

Make mini lemon meringue pies using a muffin tin for individual servings.

storage/reheating

Store Lemon Meringue Pie loosely covered in the refrigerator for up to 3 days.Do not freeze, as the meringue does not thaw well.Best enjoyed chilled; avoid reheating to maintain the meringue texture.

FAQs

What keeps the meringue from weeping?

Sealing the meringue to the crust and spreading it over hot filling helps prevent weeping.

Can I use bottled lemon juice?

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

Why does my meringue shrink?

Meringue shrinks if not properly sealed to the crust or overbaked.

Can I make this pie ahead of time?

Yes, but it’s best served within 24 hours for peak texture.

How do I get stiff peaks in my meringue?

Make sure your bowl and beaters are clean and grease-free, and add sugar gradually.

Why is my lemon filling runny?

It may not have cooked long enough to fully thicken or set.

Can I use a store-bought pie crust?

Absolutely, it saves time and still tastes great.

Is this pie gluten-free?

Only if you use a gluten-free crust and cornstarch as the thickener.

Can I make this pie dairy-free?

Use dairy-free butter alternatives in the lemon filling.

How long does it need to chill?

At least 2-3 hours for the filling and meringue to fully set.

Conclusion

Lemon Meringue Pie is a timeless dessert that combines a zesty citrus filling with a light, airy meringue topping. Whether served at a holiday gathering or as a summer treat, this pie offers a refreshing burst of flavor and elegant presentation. With a few simple steps and a bit of patience, you can enjoy a slice of this sunshine-filled favorite anytime.

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