The Ultimate Lemon Meringue Pie

why make this recipe

Lemon meringue pie is a classic dessert that combines the tartness of lemons with a sweet, fluffy meringue topping. It’s perfect for those who love a balance of flavors in their desserts. This pie brings a bright and refreshing taste to any occasion. Whether you are celebrating a holiday or just enjoying a weekend treat, this pie will surely impress!

how to make The Best Lemon Meringue Pie

To make this delicious lemon meringue pie, you will need to gather your ingredients and follow the steps carefully. Here’s how you can create this delightful dessert.

Ingredients:

• 1 partially pre-baked pie crust
• 4 medium lemons
• 3 large eggs
• 1 1/3 cups sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup cold water
• 1 1/4 cups boiling water
• 4 tablespoons unsalted butter, cut into pieces
• Meringue:
  • 3 reserved egg whites
  • 6 tablespoons sugar

Directions:

1. Preheat your oven to 375°F (190°C).
2. For the pie crust, line it with parchment paper and fill it with dried beans or pie weights. Bake for 15 minutes.
3. Remove the weights and parchment. Prick holes in the bottom of the crust with a fork and allow it to cool.
4. For the filling, wash and dry the lemons. Zest one lemon and remove the skin and pith, then section it over a bowl to collect the juices.
5. Juice the remaining three lemons to yield about half a cup. Whisk the egg yolks into the lemon juice and pulp.
6. In a heavy saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the cold water and then add the egg-lemon mixture.
7. Bring the mixture to a boil over medium heat, stirring constantly. Cook until it thickens, which takes about a minute after boiling.
8. Remove from the heat and add the butter pieces, whisking until melted and smooth. Pour the hot filling into the cooled crust.
9. To make the meringue, beat the reserved egg whites on high speed until foamy, about 1 minute. Gradually add the sugar and beat until stiff peaks form.
10. Dollop or spread the meringue over the filling, swirling it to cover the edges.
11. Bake in a 350°F (175°C) oven until the meringue is browned, about 15-20 minutes.
12. Let the pie cool on a rack for at least 3 hours before slicing.

how to serve The Best Lemon Meringue Pie

Serve the lemon meringue pie chilled or at room temperature. It is delicious on its own but can be complemented with whipped cream or a scoop of vanilla ice cream, adding extra richness to each bite.

how to store The Best Lemon Meringue Pie

To store leftover pie, keep it in the refrigerator. Cover it with plastic wrap or store it in an airtight container. The pie is best enjoyed within 2-3 days, as the meringue can start to weep over time.

tips to make The Best Lemon Meringue Pie

• Make sure to properly pre-bake the crust to avoid sogginess.
• Use fresh lemons for the best flavor and zest.
• Beat the egg whites to stiff peaks for a perfect meringue.
• Avoid opening the oven door while baking the meringue to help it rise properly.

variation

You can add a touch of flavor by mixing in a little lime juice with the lemon juice for a lime-lemon meringue pie. Alternatively, consider adding a sprinkle of coconut on top of the meringue before baking for a tropical twist.

FAQs

Can I use bottled lemon juice?
While you can use bottled lemon juice, fresh lemon juice gives the pie a brighter and more vibrant flavor.

How do I prevent the meringue from shrinking?
To prevent shrinkage, make sure to spread the meringue all the way to the edges of the crust and seal it well to avoid any gaps.

What do I do if the meringue weeps?
Weeping can occur if the meringue is not baked long enough or if humidity is high. Ensure thorough baking and store the pie in a dry place to help minimize this issue.

Lemon Meringue Pie

A classic dessert combining tart lemons with sweet meringue, perfect for any occasion.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Pie Crust

• 1 crust partially pre-baked pie crust

For the Filling

• 4 medium lemons Use fresh lemons for best flavor.
• 3 large eggs Egg yolks will be used for the filling.
• 1.33 cups sugar
• 0.25 cups cornstarch
• 0.25 teaspoon salt
• 0.5 cups cold water
• 1.25 cups boiling water
• 4 tablespoons unsalted butter Cut into pieces.

For the Meringue

• 3 large egg whites Reserved from filling.
• 6 tablespoons sugar

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. Line the pie crust with parchment paper and fill it with dried beans or pie weights. Bake for 15 minutes.
3. Remove the weights and parchment. Prick holes in the bottom of the crust with a fork and allow it to cool.

Making the Filling

1. Wash and dry the lemons. Zest one lemon and remove the skin and pith, then section it over a bowl to collect the juices.
2. Juice the remaining three lemons to yield about half a cup. Whisk the egg yolks into the lemon juice and pulp.
3. In a heavy saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the cold water and then add the egg-lemon mixture.
4. Bring the mixture to a boil over medium heat, stirring constantly. Cook until it thickens, roughly 1 minute after boiling.
5. Remove from the heat and add the butter pieces, whisking until melted and smooth. Pour the hot filling into the cooled crust.

Making the Meringue

1. Beat the reserved egg whites on high speed until foamy, about 1 minute.
2. Gradually add the sugar and beat until stiff peaks form.
3. Dollop or spread the meringue over the filling, swirling it to cover the edges.

Baking

1. Bake in a 350°F (175°C) oven until the meringue is browned, about 15-20 minutes.
2. Let the pie cool on a rack for at least 3 hours before slicing.

Notes

Serve chilled or at room temperature, delicious alone or with whipped cream or ice cream. Properly pre-bake the crust to avoid sogginess. Beat egg whites to stiff peaks for perfect meringue. Avoid opening the oven during baking.