Lemon Meringue Pie

There’s nothing quite like a homemade Lemon Meringue Pie to brighten your day! I remember the first time I ever tried making it—my grandmother’s recipe was a treasured family secret, and every bite took me back to sunny afternoons spent in her kitchen. The sweet, tangy filling paired with that fluffy, toasted meringue was pure magic. When I first cut into the pie, the zesty aroma wafted around, promising a burst of flavor. Now, every time I make this classic dessert, I feel a rush of nostalgia and warmth. Perfect for spring celebrations or just a cozy night in, the Lemon Meringue Pie is more than just a dessert; it’s a way to share love and memories with those I cherish.

Everything You Need for Lemon Meringue Pie

The ingredients for Lemon Meringue Pie come together in a beautiful symphony of flavors. Each element plays a vital role in creating that perfect balance between tart and sweet. From the bright citrus notes of the lemon to the creamy texture of the meringue, these ingredients are essential to crafting a delightful dessert.

• 1 1/2 cups sugar: This sweetener is essential for balancing the tartness of the lemons, making the filling beautifully sweet and enjoyable.
• 1/3 cup cornstarch: This thickening agent helps to create a smooth, creamy filling that holds its shape when sliced.
• 1 1/2 cups water: This acts as the base for the filling, creating a luscious texture that’s perfect for pie.
• 3 egg yolks, beaten: These enrich the lemon filling, adding a rich flavor and creamy texture.
• 3 tablespoons butter: A little bit of fat adds richness to the filling, enhancing the overall flavor.
• 1/4 cup lemon juice: The star of the show! This brings the zesty brightness that defines the pie.
• 1 1/3 tablespoons grated lemon zest: This adds an extra punch of lemon flavor and aroma.
• 1 9-inch pie shell, baked and cooled: A flaky crust provides the perfect base for the vibrant filling.
• 3 egg whites: The key ingredient for the meringue, creating that light, fluffy texture.
• 1/4 teaspoon cream of tartar: This stabilizes the meringue, helping it to hold its shape.
• 6 tablespoons sugar: This sweetens the meringue, giving it a delicious finish.

The Process for Making Lemon Meringue Pie

Making a Lemon Meringue Pie is a rewarding experience that fills your kitchen with wonderful aromas. Follow these steps closely, and you’ll be rewarded with a pie that’s not only delicious but also looks stunning. Let’s dive into the process!

1. Preheat the oven to 400°F. This step is crucial for achieving that perfect golden meringue. Preheating ensures that the meringue sets properly and gets beautifully toasted.
2. Mix the sugar and cornstarch in a medium saucepan. Stir them together thoroughly to ensure no lumps remain. This will help your filling to thicken evenly.
3. Slowly stir in the water and cook the mixture over moderate heat. Stir constantly until it thickens and boils for one minute. You should see the mixture bubble and become glossy. Once it does, remove the saucepan from the heat.
4. To temper the egg yolks, slowly add half of the hot mixture to them in a mixing bowl while whisking constantly. This technique prevents the yolks from cooking too quickly. Once incorporated, return the egg mixture to the saucepan and whisk again.
5. Place the saucepan back on the heat and cook until the mixture thickens again, about one minute. You’ll notice it becomes very thick and coats the back of a spoon.
6. Remove the saucepan from the heat and add the butter, lemon juice, and lemon zest. Stir until everything is well combined and the butter is melted. This creates a luscious filling that is full of flavor.
7. Pour the hot filling into the baked pie shell. Spread it evenly using a spatula, making sure to fill all the edges. This will ensure every slice is filled with that amazing lemon flavor.
8. To make the meringue, beat the egg whites in a large bowl using an electric mixer with the whisk attachment until stiff peaks form. You want the egg whites to be glossy and hold their shape when you lift the whisk.
9. Add the cream of tartar and sugar to the meringue mixture. Continue to beat until the meringue is smooth and shiny. It should be thick enough to hold its shape.
10. Spread the meringue over the lemon filling, sealing it to the edges of the pie shell to prevent shrinking. Bake for 8 to 10 minutes, until the meringue is delicately browned. Keep an eye on it so it doesn’t over-brown.
11. Let the pie cool at room temperature away from drafts. This helps the filling set properly and makes it easier to slice.

Helpful Hints

Making the perfect Lemon Meringue Pie is all about the little details. Here are some helpful tips to ensure your pie turns out beautifully every time:

• Storage: To store leftovers, cover the pie with plastic wrap and refrigerate. It’s best enjoyed within two to three days.
• Freezing: While it’s best fresh, you can freeze the pie without the meringue, then add it just before serving.
• Pairing: Serve your pie with a dollop of whipped cream for added creaminess.
• Serving Temperature: Enjoy the pie chilled for a refreshing treat on warm days.
• Crust Options: You can opt for a graham cracker crust for a twist on the traditional pie shell.

What Complements This Lemon Meringue Pie

When serving your Lemon Meringue Pie, there are plenty of delightful options to enhance your dining experience:

• Perfect Pairing: Enjoy it with a cup of herbal tea or a light sparkling beverage for a refreshing contrast.
• Spring Celebrations: This pie is an excellent choice for spring gatherings like brunches or garden parties.
• Storage Tips: Keep the pie refrigerated to maintain its freshness and flavor.
• Occasions: Ideal for birthdays, holidays, or any special occasion when you want to impress.
• Seasonal Fruits: Consider adding fresh berries on the side for a colorful and tasty complement.

FAQ

Conclusion

The Lemon Meringue Pie is a delightful dessert that balances tanginess and sweetness, creating an unforgettable taste experience. I encourage you to try making this special pie for yourself and see just how rewarding it can be. Whether it’s for a gathering or a quiet evening at home, this pie has the charm to brighten any occasion.

Lemon Meringue Pie

The ultimate comfort food, this Lemon Meringue Pie is a delightful blend of tangy lemon filling and fluffy meringue. Perfect for any occasion, it's an easy, delicious dessert that everyone will love. Make it tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups sugar
• 1/3 cup cornstarch
• 1 1/2 cups water
• 3 egg yolks beaten
• 3 tablespoons butter
• 1/4 cup lemon juice
• 1 1/3 tablespoons grated lemon zest
• 1 9-inch pie shell baked and cooled
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Large Pot
• Whisk
• Mixing Bowl
• Grater
• Wooden Spoon

Method

 

1. Preheat the oven to 400°F. This step is crucial for achieving that perfect golden meringue. Preheating ensures that the meringue sets properly and gets beautifully toasted.
2. Mix the sugar and cornstarch in a medium saucepan. Stir them together thoroughly to ensure no lumps remain. This will help your filling to thicken evenly.
3. Slowly stir in the water and cook the mixture over moderate heat. Stir constantly until it thickens and boils for one minute. You should see the mixture bubble and become glossy. Once it does, remove the saucepan from the heat.
4. To temper the egg yolks, slowly add half of the hot mixture to them in a mixing bowl while whisking constantly. This technique prevents the yolks from cooking too quickly. Once incorporated, return the egg mixture to the saucepan and whisk again.
5. Place the saucepan back on the heat and cook until the mixture thickens again, about one minute. You’ll notice it becomes very thick and coats the back of a spoon.
6. Remove the saucepan from the heat and add the butter, lemon juice, and lemon zest. Stir until everything is well combined and the butter is melted. This creates a luscious filling that is full of flavor.
7. Pour the hot filling into the baked pie shell. Spread it evenly using a spatula, making sure to fill all the edges. This will ensure every slice is filled with that amazing lemon flavor.
8. To make the meringue, beat the egg whites in a large bowl using an electric mixer with the whisk attachment until stiff peaks form. You want the egg whites to be glossy and hold their shape when you lift the whisk.
9. Add the cream of tartar and sugar to the meringue mixture. Continue to beat until the meringue is smooth and shiny. It should be thick enough to hold its shape.
10. Spread the meringue over the lemon filling, sealing it to the edges of the pie shell to prevent shrinking. Bake for 8 to 10 minutes, until the meringue is delicately browned. Keep an eye on it so it doesn’t over-brown.
11. Let the pie cool at room temperature away from drafts. This helps the filling set properly and makes it easier to slice.

Notes

• Tip 1: You will need just one pie shell for this recipe; if you want to make a homemade pie shell, most recipes make two shells. So you can half the recipe if desired.
• Tip 2: You may want to blind bake your pie shell before you start the lemon filling.
• Tip 3: Tempering eggs takes a bit of time and you will want to give that portion of the cooking your undivided attention.
• Tip 4: It's best enjoyed fresh but can be refrigerated for a couple of days.
• Tip 5: Meringue can be tricky; avoid any moisture when whipping the egg whites for the best results.

Previous PostChili Crisp

Next Post Sambal Asparagus

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.