If you’ve ever craved a dessert that perfectly balances tangy brightness with fluffy, sweet cloud-like topping, then this Lemon Meringue Pie Recipe is your soulmate in dessert form. It combines a crisp, buttery crust with a luscious, zesty lemon filling and a golden, billowy meringue that’s baked until just right. This classic pie is guaranteed to brighten any table and bring smiles with every bite.
Ingredients You’ll Need
Putting together a fantastic Lemon Meringue Pie Recipe is easier than you think when you have a list of staple ingredients that each bring something special to the party. From the buttery crust to the silky lemon curd and the delicate meringue topping, every component plays an essential role in creating the perfect texture and flavor harmony.
- Pie crust (9-inch, 213 grams): A prebaked and cooled crust gives the perfect crispy base that holds everything without getting soggy.
- Granulated sugar (1¼ cups for filling, 1 cup for meringue): It provides the right sweetness to balance the tart lemon while stabilizing the meringue’s fluffy texture.
- Fresh lemon juice (1 cup, from about 6 lemons): The star of the show, offering bright acidity and fresh flavor.
- Water (½ cup for filling, ½ cup for meringue): Helps dissolve ingredients and assist in texture development during cooking and meringue whipping.
- Cornstarch (¼ cup): This thickens the lemon filling for a glossy, custard-like consistency that sets perfectly.
- Kosher salt (½ teaspoon for filling, ¼ teaspoon for meringue): Enhances flavors and balances sweetness for depth.
- Large eggs (4 whole, separated): The yolks enrich the lemon filling, while the whites become the fluffy meringue.
- Egg yolks (4 extra): Packed with richness and help the custard thicken smoothly.
- Grated lemon zest (2 tablespoons, from 2 lemons): Adds an extra pop of citrus aroma and flavor that intensifies the lemon experience.
- Unsalted butter (3 tablespoons, room temp): Adds luscious creaminess to the lemon filling and mellows the tartness.
- Cream of tartar (½ teaspoon): Stabilizes the egg whites for a firm, glossy meringue that holds its shape well.
- Pure vanilla extract (½ teaspoon): Introduces gentle warmth to the meringue, balancing the acidity with subtle flavor complexity.
How to Make Lemon Meringue Pie Recipe
Step 1: Prepare the Lemon Filling
Start by whisking together 1¼ cups granulated sugar, ¼ cup cornstarch, ½ teaspoon kosher salt, and ½ cup water in a medium saucepan. Cook over medium heat, stirring constantly until it thickens and just begins to bubble. Remove from heat and gradually whisk in 4 egg yolks and 1 cup fresh lemon juice mixed with 2 tablespoons grated lemon zest. Return the pot to low heat; stir constantly until smooth and thickened again. Off the heat, mix in 3 tablespoons of room temperature unsalted butter until melted and incorporated. Pour this lemon filling into your prebaked pie crust and spread evenly.
Step 2: Whip the Meringue
In a large, clean bowl, combine the 4 reserved egg whites, 1 cup granulated sugar, ¼ teaspoon kosher salt, and ½ teaspoon cream of tartar. Beat using an electric mixer on medium speed until soft peaks form. Add ½ teaspoon pure vanilla extract and continue beating on high until stiff, glossy peaks are achieved. This meringue is what gives the Lemon Meringue Pie Recipe its iconic cloud-like topping that’s light yet sturdy.
Step 3: Top and Bake the Pie
Carefully spoon the meringue over the hot lemon filling, making sure to seal the edges to the crust to prevent shrinking. Use a spatula or back of a spoon to create swirls or peaks for a beautiful golden finish. Bake the pie in a preheated oven at 350°F (175°C) for about 15-20 minutes or until the meringue is golden brown. Let it cool completely at room temperature, then refrigerate to set before slicing into those glorious 12 pieces.
How to Serve Lemon Meringue Pie Recipe
Garnishes
Serving Lemon Meringue Pie Recipe is a joy on its own, but garnishing with a few thin lemon slices or delicate twists of lemon zest can amp up the visual appeal. A light dusting of edible flowers or a sprinkle of finely chopped fresh mint adds a fresh, vibrant touch that complements the pie’s citrus notes beautifully.
Side Dishes
Pairing this pie with lightly sweetened whipped cream or a scoop of vanilla bean ice cream creates a creamy contrast that’s unforgettable. For a brunch or tea-time setting, fresh berries like raspberries or strawberries bring a juicy tartness that plays well with the bright lemon flavors.
Creative Ways to Present
Make your Lemon Meringue Pie Recipe stand out by serving it in individual mini tart shells for a lovely bite-sized treat at parties. Alternatively, layer the lemon filling and meringue in clear glass jars for a charming, rustic parfait display that’s both pretty and practical.
Make Ahead and Storage
Storing Leftovers
Once your pie is made, cover it loosely with plastic wrap and store it in the refrigerator. The lemon filling and meringue will keep well for up to 3 days, retaining their freshness and preventing the crust from becoming soggy.
Freezing
Lemon meringue pie doesn’t freeze very well because the meringue can become rubbery and weepy upon thawing. If you want to prepare parts ahead, freeze the crust or the lemon filling separately, but it’s best to add the meringue fresh on the day of serving.
Reheating
Since this pie is best served chilled, avoid reheating to preserve the delicate textures. If you prefer a slightly warmer slice, let it sit at room temperature for 15-20 minutes before enjoying so the flavors open up without melting the meringue.
FAQs
Can I use bottled lemon juice instead of fresh lemons?
While bottled lemon juice can be handy, fresh juice offers a brighter, more vibrant flavor that’s essential for this Lemon Meringue Pie Recipe. Fresh juice also provides natural acidity and freshness that bottled versions can’t quite replicate.
How do I prevent the meringue from weeping?
Ensure you spread the meringue over hot lemon filling right away to seal the edges and bake immediately after. Avoid opening the oven during baking which can cause temperature fluctuations that lead to weeping.
Can I substitute the pie crust for a gluten-free version?
Absolutely! A gluten-free pie crust works perfectly as a base. Just make sure it’s prebaked and cooled well before adding the lemon filling to avoid sogginess.
What’s the best way to separate eggs for the meringue?
Use cold eggs straight from the fridge for easier separation; whites whip up better when not at room temperature. Separate the eggs carefully to avoid any yolk mixing into the whites, which can prevent proper whipping.
Is it necessary to use cream of tartar for the meringue?
Cream of tartar helps stabilize the egg whites and gives meringue a better structure and sheen. If you don’t have it, you can substitute with a few drops of lemon juice or white vinegar, but the cream of tartar is preferred for optimal results in this Lemon Meringue Pie Recipe.
Final Thoughts
This Lemon Meringue Pie Recipe is a timeless classic that brings sunshine onto your dessert table with every slice. Its harmonious blend of tangy lemon and sweet, airy meringue makes it a recipe worth mastering and sharing with loved ones. Trust me, once you make this pie, it will become one of your all-time favorites to bake and savor again and again.
Print
Lemon Meringue Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes (plus additional 3 hours chilling time)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Lemon Meringue Pie recipe features a crisp prebaked pie crust filled with a tangy, silky lemon custard and topped with a fluffy, golden-brown meringue. Perfectly balanced between tart and sweet, this dessert is a timeless favorite for any occasion.
Ingredients
Pie Crust
- 1 9-inch pie crust (213 grams, homemade or store-bought), prebaked & cooled
Lemon Filling
- 1¼ cups granulated sugar (250 grams)
- 1 cup fresh lemon juice (227 grams, from 6 lemons)
- ½ cup water (114 grams)
- ¼ cup cornstarch (28 grams)
- ½ teaspoon kosher salt
- 4 large eggs (200 grams), separated (whites reserved for meringue)
- 4 egg yolks (56 grams)
- 2 tablespoons grated lemon zest (12 grams, from 2 lemons)
- 3 tablespoons unsalted butter (42 grams), room temperature and cut into pieces
Meringue
- ½ cup water (114 grams)
- 1 cup granulated sugar (200 grams)
- ¼ teaspoon kosher salt
- ½ teaspoon cream of tartar
- ½ teaspoon pure vanilla extract (2 grams)
Instructions
- Prepare the Pie Crust: Prebake your 9-inch pie crust according to package or homemade instructions until golden and fully cooked. Remove from oven and allow to cool completely before filling.
- Make the Lemon Filling: In a medium saucepan, combine 1¼ cups sugar, lemon juice, ½ cup water, cornstarch, and kosher salt. Cook over medium heat, stirring constantly until thickened and boiling. Remove from heat. Whisk together 4 whole eggs and 4 egg yolks separately, then gradually stir them into the hot lemon mixture. Return to low heat, cooking and stirring constantly for 2 more minutes until very thick. Remove from heat and stir in lemon zest and butter pieces until butter is melted and mixture is smooth.
- Prepare the Meringue: In a small saucepan, combine ½ cup water and 1 cup sugar. Bring to a boil and cook until sugar dissolves completely, forming a syrup. In a clean bowl, beat reserved egg whites with salt and cream of tartar until soft peaks form. Slowly pour hot sugar syrup into the egg whites while continuing to beat, then add vanilla extract and beat until stiff and glossy peaks form.
- Assemble the Pie: Pour the lemon filling into the cooled prebaked pie shell, spreading evenly. Immediately top the filling with the prepared meringue, spreading to the edges to seal the filling completely.
- Bake the Pie: Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes or until the meringue is golden brown.
- Cool and Serve: Allow the pie to cool to room temperature, then refrigerate for at least 3 hours before slicing. Serve chilled for the best flavor and texture.
Notes
- Use freshly squeezed lemon juice and zest for the best flavor.
- Ensure the pie crust is fully cooled before adding the filling to prevent sogginess.
- When making the meringue, slowly add the hot sugar syrup to prevent curdling.
- Seal the edges of the meringue to the crust to avoid shrinking during baking.
- Refrigerate the pie thoroughly before serving to allow the lemon filling to set properly.
