Why Make This Recipe
Lemon Meringue Pie is a classic dessert that brings together the tangy flavor of lemon with a sweet and fluffy meringue topping. It’s perfect for special occasions and a great way to impress friends and family. Making this pie at home allows you to enjoy fresh and bright flavors and gives you a chance to practice your baking skills. Plus, who can resist the delightful combination of a buttery crust, rich lemon filling, and airy meringue?
How to Make Lemon Meringue Pie
Ingredients
- 1 pre-baked pie crust
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- 3 large egg whites
- 1/4 teaspoon cream of tartar
Directions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine sugar, cornstarch, and salt. Gradually whisk in water until smooth.
- Cook over medium heat, stirring constantly until the mixture thickens and boils.
- In a separate bowl, whisk the egg yolks. Slowly add some of the hot mixture to the yolks, stirring continuously to temper them.
- Pour the egg yolk mixture back into the saucepan and cook for an additional 2 minutes. Remove from heat and stir in lemon juice, lemon zest, and butter.
- Pour the lemon filling into the pre-baked pie crust.
- In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Spread the meringue over the lemon filling.
- Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
- Let it cool before serving.
How to Serve Lemon Meringue Pie
Lemon Meringue Pie is best served chilled or at room temperature. Slice the pie into wedges and enjoy it as is, or garnish with a few extra lemon slices or a dollop of whipped cream for added flavor.
How to Store Lemon Meringue Pie
To store Lemon Meringue Pie, keep it in the refrigerator. Make sure to cover it with plastic wrap or store it in an airtight container to prevent the filling from getting too soggy. Enjoy it within 2-3 days for the best taste and texture.
Tips to Make Lemon Meringue Pie
- Make sure your pie crust is fully baked and cooled before adding the filling.
- When whipping the egg whites, make sure your bowl and beaters are clean and free of any grease.
- For a perfect meringue, avoid overmixing after adding the sugar; stop once stiff peaks form.
- If you like a more intense lemon flavor, feel free to add a little extra lemon zest.
Variation
You can add a layer of whipped cream on top of the meringue for a richer flavor. Another variation is to mix some other citrus juices, like lime or orange, into the lemon filling for a different taste.
FAQs
1. Can I use store-bought meringue instead of making it?
Yes, you can use store-bought meringue if you want to save time. It can be a quick alternative, but homemade meringue typically tastes fresher.
2. Why did my meringue weep?
Meringue can weep if it is not cooked long enough or if there is too much moisture in the pie filling. Make sure to bake the pie thoroughly and allow it to cool properly.
3. How do I know when the meringue is done?
The meringue is done when it is a light golden brown on top. Keep a close eye on it while baking to avoid burning.
Lemon Meringue Pie
A classic dessert featuring tangy lemon filling topped with sweet and fluffy meringue.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pre-baked pie crust
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- 3 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine sugar, cornstarch, and salt. Gradually whisk in water until smooth.
- Cook over medium heat, stirring constantly until the mixture thickens and boils.
- In a separate bowl, whisk the egg yolks. Slowly add some of the hot mixture to the yolks, stirring continuously to temper them.
- Pour the egg yolk mixture back into the saucepan and cook for an additional 2 minutes. Remove from heat and stir in lemon juice, lemon zest, and butter.
- Pour the lemon filling into the pre-baked pie crust.
- In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Spread the meringue over the lemon filling.
- Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
- Let it cool before serving.
Notes
Store covered in the refrigerator for up to 2-3 days. For variations, try adding whipped cream on top of the meringue or mixing in other citrus juices.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg