Lemon Meringue Pie

There’s something truly enchanting about the combination of tangy lemon and fluffy meringue, and that’s exactly what you’ll get with this classic Lemon Meringue Pie. I remember the first time I attempted to make this dessert; it was a sunny afternoon, and the air was filled with the scent of fresh lemons from my garden. As I whisked the egg whites to perfection, I felt a sense of excitement building. The bright yellow filling, coupled with the light-as-air meringue, made for a stunning centerpiece that quickly became a family favorite. There’s just something about the balance of flavors and textures that makes this pie so special.

Every slice of Lemon Meringue Pie is a delightful experience that brings memories flooding back. The delicious lemon filling, with its perfect balance of sweetness and acidity, is a refreshing treat on a warm day. And let’s not forget the meringue—so light and fluffy that it practically melts in your mouth! With each bite, you’re reminded of why this pie is a beloved classic, perfect for gatherings, special occasions, or even just an afternoon treat.

As I shared this Lemon Meringue Pie with friends and family, I saw the smiles it brought to their faces. The joy of baking and sharing something so delicious is what keeps me coming back to this recipe time and time again. Now, I can’t wait for you to experience the magic of making and enjoying this pie!

Key Ingredients for Lemon Meringue Pie

In crafting the perfect Lemon Meringue Pie, each ingredient plays a vital role. The tartness of the lemons pairs beautifully with the sweetness of sugar, while the flaky crust delivers a satisfying texture. It’s this harmonious combination that makes every bite a delightful experience.

• 14 full sheets of Graham crackers: These provide a crunchy, buttery crust that perfectly complements the smooth lemon filling.
• 3 ounces unsalted butter, melted: Used to bind the crust ingredients, the butter adds richness and flavor.
• 1 1/4 cups granulated sugar: This sweetens both the filling and the meringue, balancing the tartness of the lemon.
• 1 tablespoon lemon zest: Zest adds a burst of intense lemon flavor, enhancing the filling.
• 1/4 teaspoon kosher salt: Just a pinch helps to elevate the flavors of the other ingredients.
• 1/4 cup corn starch: This thickens the lemon filling, giving it a perfect, creamy texture.
• 2 ounces unsalted butter: Another layer of buttery flavor in the filling, it enriches the overall taste.
• 3/4 cup lemon juice: Freshly squeezed lemon juice is the star of the pie, providing that signature tartness.
• 1 1/4 cup water: Used to balance the filling with the right consistency.
• 5 egg yolks: These add richness to the filling and help it to set.
• 5 large egg whites: Key for creating the light, fluffy meringue topping.
• 1/2 cup granulated sugar: Sweetens the meringue, providing stability and shine.
• 1/2 teaspoon cream of tartar: This helps to stabilize the meringue, ensuring it holds its shape.
• A pinch of kosher salt: Enhances the sweetness in the meringue.
• 1/2 teaspoon of vanilla extract: For a touch of warmth and depth in flavor.

How to Make Lemon Meringue Pie

Ready to dive into the delightful world of baking? Making a Lemon Meringue Pie is an enjoyable and rewarding experience. Follow these detailed steps to create a pie that will impress everyone at your next gathering!

1. Start by grounding the Graham crackers in a food processor until you achieve fine crumbs. This will form the base of your pie crust. Combine the crumbs with the melted butter until the mixture holds together when pressed. The aroma of butter and crackers will fill your kitchen, making it hard to resist a taste!

2. Next, press this mixture into the bottom and up the sides of a pie pan. Use the flat bottom of a small glass or measuring cup to ensure it’s packed evenly. Once done, place the pan in the refrigerator for about 15 minutes to help it set while you preheat your oven to 375°F.

3. After 15 minutes, bake the crust for 10 minutes. The smell wafting from the oven will have you dreaming of the delicious pie to come. Once it’s golden and firm, turn off the oven and let the crust cool on a wire rack.

4. In a mixing bowl, whisk together the granulated sugar and lemon zest. Add the kosher salt and cornstarch, whisking to combine evenly. Setting this aside prepares you for the filling.

5. In a saucepan over medium heat, melt the remaining butter. Add the water, lemon juice, and your sugar mixture, stirring to ensure the cornstarch dissolves. The mixture will start to thicken as it heats up, and you’ll want to whisk constantly until it reaches a bubbling consistency, about 5 minutes.

6. Once thickened, strain the mixture through a fine-mesh sieve into a clean bowl to eliminate any lumps. Allow it to cool slightly before adding the egg yolks. Whisk the yolks in one at a time to combine well. This creates a luxurious filling that’s just bursting with lemon flavor.

7. Transfer the cool lemon filling into your baked crust, smoothing it out evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until fully set. The anticipation will make this pie all the more rewarding!

8. When the pie filling is nearly set, it’s time to prepare the meringue. In a heatproof bowl, whisk together the egg whites and granulated sugar while placing it over a pot of simmering water. Keep whisking until the mixture reaches 160°F, ensuring it’s safe to eat. This step is vital for a perfect meringue.

9. Transfer the thickened egg white mixture into a stand mixer bowl, adding cream of tartar. Beat on medium speed with a wire whisk attachment until fluffy peaks form. It should be shiny and hold its shape beautifully. As you sprinkle in the salt and stream in the vanilla extract, the flavors will meld perfectly.

10. Finally, dollop the meringue on top of the lemon filling, using a spatula to spread it out to the edges, creating a dome in the center. Use the back of a spoon to create little peaks all around; these will brown beautifully in the oven. Use a kitchen torch to give the meringue a lovely golden hue, adding that wow factor!

11. Serve your Lemon Meringue Pie immediately for the best texture, and watch as your guests marvel at your baking skills. Each slice will surely delight!

How to Switch It Up

If you’re looking to make this Lemon Meringue Pie your own, here are some great tips to consider:

• Storage: If you have leftovers, cover the pie with plastic wrap or store it in an airtight container in the refrigerator for up to two days.
• Freezing: It’s best to freeze the pie before adding the meringue. Wrap it tightly in plastic wrap and then foil, and it can last in the freezer for up to a month.
• Pairing: This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
• Flavor Variations: Experiment with other citrus fruits like lime or orange for a twist on the classic recipe.
• Serving Suggestions: Serve this pie at summer barbecues, holiday gatherings, or any time you need a refreshing dessert!

Perfect Pairings for Lemon Meringue Pie

When it comes to serving your Lemon Meringue Pie, the possibilities are endless! Here’s how to enhance your pie experience:

• Fresh Berries: Serve slices of pie with a side of fresh strawberries or blueberries. Their sweetness beautifully complements the tartness of the lemon.
• Whipped Cream: A dollop of freshly whipped cream adds richness and balances the flavors of the pie.
• Ice Cream: Vanilla or lemon sorbet would be a refreshing pairing on warm days.
• Seasonal Occasions: This pie is perfect for summer picnics or as a bright dessert for a spring gathering.
• Tea Time: Enjoy slices with a cup of herbal tea for a delightful afternoon snack.
• Storage Tips: Keep leftovers covered in the fridge for best flavor, but try to consume them within a couple of days for optimal texture.

FAQ

Conclusion

The Lemon Meringue Pie is a delightful dessert that brings a burst of sunshine to any table. Its perfect blend of tart lemon filling and fluffy meringue is irresistible and sure to please. I encourage you to try this recipe and bring a classic treat to your kitchen. Whether for a special occasion or just to satisfy a sweet craving, this pie will not disappoint!

Lemon Meringue Pie

A refreshing and tangy dessert that combines a buttery crust with a luscious lemon filling and a fluffy meringue topping. Perfect for any occasion, this Lemon Meringue Pie will satisfy your sweet tooth and impress your guests!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 10 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 14 full sheets Graham crackers
• 3 ounces Unsalted butter
• 1 1/4 cups Granulated sugar
• 1 tablespoon Lemon zest
• 1/4 teaspoon Kosher salt
• 1/4 cup Corn starch
• 2 ounces Unsalted butter
• 3/4 cup Lemon juice
• 1 1/4 cups Water
• 5 Egg yolks save the egg whites for the meringue
• 5 Large egg whites
• 1/2 cup Granulated sugar
• 1/2 teaspoon Cream of tartar
• a pinch Kosher salt
• 1/2 teaspoon Vanilla extract

Equipment

• Food Processor
• Oven
• Baking Sheet
• Frying Pan
• Whisk
• Saucepan
• Mixing Bowl
• Wooden Spoon

Method

 

1. Start by grounding the Graham crackers in a food processor until you achieve fine crumbs. This will form the base of your pie crust. Combine the crumbs with the melted butter until the mixture holds together when pressed. The aroma of butter and crackers will fill your kitchen, making it hard to resist a taste!
2. Next, press this mixture into the bottom and up the sides of a pie pan. Use the flat bottom of a small glass or measuring cup to ensure it’s packed evenly. Once done, place the pan in the refrigerator for about 15 minutes to help it set while you preheat your oven to 375°F.
3. After 15 minutes, bake the crust for 10 minutes. The smell wafting from the oven will have you dreaming of the delicious pie to come. Once it’s golden and firm, turn off the oven and let the crust cool on a wire rack.
4. In a mixing bowl, whisk together the granulated sugar and lemon zest. Add the kosher salt and cornstarch, whisking to combine evenly. Setting this aside prepares you for the filling.
5. In a saucepan over medium heat, melt the remaining butter. Add the water, lemon juice, and your sugar mixture, stirring to ensure the cornstarch dissolves. The mixture will start to thicken as it heats up, and you’ll want to whisk constantly until it reaches a bubbling consistency, about 5 minutes.
6. Once thickened, strain the mixture through a fine-mesh sieve into a clean bowl to eliminate any lumps. Allow it to cool slightly before adding the egg yolks. Whisk the yolks in one at a time to combine well. This creates a luxurious filling that’s just bursting with lemon flavor.
7. Transfer the cool lemon filling into your baked crust, smoothing it out evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until fully set. The anticipation will make this pie all the more rewarding!
8. When the pie filling is nearly set, it’s time to prepare the meringue. In a heatproof bowl, whisk together the egg whites and granulated sugar while placing it over a pot of simmering water. Keep whisking until the mixture reaches 160°F, ensuring it's safe to eat. This step is vital for a perfect meringue.
9. Transfer the thickened egg white mixture into a stand mixer bowl, adding cream of tartar. Beat on medium speed with a wire whisk attachment until fluffy peaks form. It should be shiny and hold its shape beautifully. As you sprinkle in the salt and stream in the vanilla extract, the flavors will meld perfectly.
10. Finally, dollop the meringue on top of the lemon filling, using a spatula to spread it out to the edges, creating a dome in the center. Use the back of a spoon to create little peaks all around; these will brown beautifully in the oven. Use a kitchen torch to give the meringue a lovely golden hue, adding that wow factor!
11. Serve your Lemon Meringue Pie immediately for the best texture, and watch as your guests marvel at your baking skills. Each slice will surely delight!

Notes

• Storage: If you have leftovers, cover the pie with plastic wrap or store it in an airtight container in the refrigerator for up to two days.
• Freezing: It's best to freeze the pie before adding the meringue. Wrap it tightly in plastic wrap and then foil, and it can last in the freezer for up to a month.
• Pairing: This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
• Flavor Variations: Experiment with other citrus fruits like lime or orange for a twist on the classic recipe.
• Serving Suggestions: Serve this pie at summer barbecues, holiday gatherings, or any time you need a refreshing dessert!

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.