Classic Lemon Meringue Pie

why make this recipe

Classic Lemon Meringue Pie is a delightful dessert that combines sweet and tangy flavors. The bright lemon filling is topped with a fluffy meringue that provides a delightful contrast in texture. This pie is perfect for special occasions, family gatherings, or just a sweet treat at home. Its refreshing taste makes it a favorite among lemon lovers and is sure to impress anyone you serve it to.

how to make Classic Lemon Meringue Pie

Ingredients:

• Homemade Pie Crust
• 5 large egg yolks
• 1 and 1/3 cups water
• 1 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup fresh lemon juice
• 1 Tablespoon lemon zest
• 2 Tablespoons unsalted butter, softened
• 5 large egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/8 teaspoon salt

Directions:

1. Prepare the pie dough and chill it in the refrigerator for at least 2 hours.
2. Preheat the oven to 375°F (190°C). Partially blind bake the pie crust in a 9-inch pie dish.
3. Reduce the oven temperature to 350°F (177°C).
4. Whisk the egg yolks and set them aside. In a saucepan, whisk together the water, sugar, cornstarch, salt, lemon juice, and lemon zest over medium heat until the mixture thickens.
5. Slowly stream the warm lemon mixture into the egg yolks, then mix it back into the saucepan. Cook until the filling is thick.
6. Remove the saucepan from heat and whisk in the butter. Spread the filling into the warm crust.
7. In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue to beat until glossy stiff peaks form.
8. Spread the meringue over the lemon filling, making sure it touches the crust to avoid shrinking.
9. Bake the pie for 20-25 minutes until the meringue is golden.
10. Cool the pie at room temperature for 1 hour, then refrigerate for 4 hours before serving. Enjoy it right away for the best taste.

how to serve Classic Lemon Meringue Pie

Serve Classic Lemon Meringue Pie chilled. Slice it into wedges and place a piece on each plate. You can add a dollop of whipped cream or a slice of lemon for a pretty touch. This pie is best enjoyed fresh but can be a showstopper at any gathering.

how to store Classic Lemon Meringue Pie

Store any leftover pie in the refrigerator. Keep it in an airtight container to maintain freshness. It’s best to eat the pie within a couple of days, as the meringue can start to weep and lose its texture over time.

tips to make Classic Lemon Meringue Pie

• Make sure your pie crust is fully baked; this prevents it from being soggy.
• Use fresh lemon juice for the best flavor.
• Ensure the meringue reaches stiff peaks for a fluffy topping.
• Spread the meringue all the way to the edges of the crust to prevent shrinking during baking.

variation

You can add a layer of berries, like raspberries or blueberries, under the lemon filling for added flavor and color. This twist adds a fruity surprise to each bite!

FAQs

1. Can I make this pie in advance?
Yes, you can prepare the pie crust and filling in advance. However, it’s best to add the meringue right before baking to maintain its texture.

2. What can I use if I don’t have fresh lemon juice?
You can use bottled lemon juice, but fresh juice provides a brighter flavor.

3. Why did my meringue weep?
Meringue can weep if it’s overcooked or if the pie is chilled too quickly. Make sure to cool the pie slowly at room temperature before refrigerating.

Classic Lemon Meringue Pie

A delightful dessert combining sweet and tangy lemon filling with a fluffy meringue topping, perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 3 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dessert, Treat

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Pie Crust

• 1 9-inch Homemade Pie Crust Fully baked to prevent sogginess

For the Lemon Filling

• 5 large egg yolks
• 1 and 1/3 cups water
• 1 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup fresh lemon juice Use fresh for the best flavor
• 1 Tablespoon lemon zest
• 2 Tablespoons unsalted butter, softened

For the Meringue Topping

• 5 large egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/8 teaspoon salt

Method

 

Preparation

1. Prepare the pie dough and chill it in the refrigerator for at least 2 hours.
2. Preheat the oven to 375°F (190°C). Partially blind bake the pie crust in a 9-inch pie dish.

Cooking the Filling

1. Reduce the oven temperature to 350°F (177°C).
2. Whisk the egg yolks and set them aside. In a saucepan, whisk together the water, sugar, cornstarch, salt, lemon juice, and lemon zest over medium heat until the mixture thickens.
3. Slowly stream the warm lemon mixture into the egg yolks, then mix it back into the saucepan. Cook until the filling is thick.
4. Remove the saucepan from heat and whisk in the butter. Spread the filling into the warm crust.

Making the Meringue

1. In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue to beat until glossy stiff peaks form.
2. Spread the meringue over the lemon filling, making sure it touches the crust to avoid shrinking.

Baking

1. Bake the pie for 20-25 minutes until the meringue is golden.
2. Cool the pie at room temperature for 1 hour, then refrigerate for 4 hours before serving.

Notes

Serve chilled. For a pretty touch, add a dollop of whipped cream or a slice of lemon. Store leftovers in an airtight container in the refrigerator for best freshness.