Lemon Meringue Pie

Lemon Meringue Pie is a timeless dessert that combines tangy, vibrant lemon filling with a light, fluffy meringue topping all nestled in a buttery, crisp pie crust. This classic American dessert is beloved for its balance of flavors and textures—the tartness of fresh lemon juice contrasts beautifully with the sweet, airy meringue, creating a dessert that’s both refreshing and indulgent.

Perfect for spring, summer, holidays, or any celebration, Lemon Meringue Pie is as visually stunning as it is delicious, making it a show-stopping centerpiece for any dessert table.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between tart and sweet. The silky lemon filling is refreshing yet indulgent, and the golden, lightly toasted meringue adds a cloud-like sweetness that complements the citrus perfectly. Every bite is a harmonious mix of textures and flavors.

Why This Is a Must-Try Dish

• Classic dessert with bright, fresh flavors
• Elegant and impressive for gatherings
• Combines multiple textures: crisp crust, creamy filling, fluffy meringue
• Perfect for lemon lovers and anyone who enjoys a refreshing dessert
• Makes a beautiful centerpiece for any occasion

Recipe Overview

• Course: Dessert
• Cuisine: American / Classic
• Preparation Time: 30 minutes
• Cooking Time: 35–40 minutes
• Cooling Time: 2 hours
• Total Time: ~3 hours 10 minutes
• Servings: 8 slices
• Calories: Approx. 380–420 kcal per slice

Ingredients

For the Pie Crust

• 1 unbaked 9-inch pie crust (homemade or store-bought)

For the Lemon Filling

• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 3 tbsp cornstarch
• ¼ tsp salt
• 1½ cups water
• 2 lemons, juiced (about ¼ cup)
• 2 tsp lemon zest
• 2 tbsp unsalted butter
• 4 large egg yolks, lightly beaten

For the Meringue

• 4 large egg whites
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ¼ tsp cream of tartar

Cooking Directions (Overview)

Bake the pie crust, cook a silky lemon filling on the stovetop, and top with fluffy meringue that is browned to golden perfection in the oven.

Step-by-Step Preparation Method

Prepare the Pie Crust

1. Preheat Oven
   Preheat oven to 190°C (375°F).
2. Blind Bake Crust
   Place pie crust in a 9-inch pie pan. Line with parchment paper and fill with pie weights or dried beans. Bake for 10–12 minutes, remove weights and parchment, then bake 5 more minutes until lightly golden. Cool slightly.

Make the Lemon Filling

3. Mix Dry Ingredients
   In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
4. Add Liquid
   Gradually stir in water, lemon juice, and zest. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens.
5. Add Egg Yolks and Butter
   Temper egg yolks by slowly whisking in a small amount of hot mixture, then return all to the saucepan. Cook 2 minutes more until thickened. Stir in butter. Remove from heat and pour into baked crust.

Prepare the Meringue

6. Beat Egg Whites
   In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in vanilla extract.
7. Top Pie with Meringue
   Spread meringue over lemon filling, sealing edges to prevent shrinking.

Bake the Meringue

8. Bake
   Bake at 175°C (350°F) for 10–15 minutes or until meringue is golden brown.
9. Cool and Chill
   Cool at room temperature for 1 hour, then refrigerate for at least 1 more hour before slicing.

How to Serve

• Serve chilled for best texture
• Garnish with thin lemon slices or extra zest
• Pair with fresh berries or a dollop of whipped cream
• Cut with a sharp knife for clean slices

Recipe Tips

• Ensure egg whites are free from yolk for perfect meringue
• Spread meringue over hot filling to prevent shrinking
• Use fresh lemons for the best flavor
• Let the pie chill completely before slicing for firm, clean slices

Variations

Key Lime Meringue Pie

Replace lemons with key lime juice for a tropical twist.

Chocolate Lemon Meringue Pie

Add a thin layer of chocolate ganache between the crust and lemon filling.

Mini Lemon Meringue Pies

Use tart pans or muffin tins for individual servings.

Low-Sugar Version

Reduce sugar slightly and use sugar substitutes suitable for baking.

Gluten-Free Version

Use a gluten-free pie crust and cornstarch in the filling.

Freezing and Storage

• Refrigerator:
  Store covered for up to 3 days
• Freezer:
  Not recommended for whole meringue pie, as meringue may weep or become soggy
• Reheating:
  Serve chilled; avoid microwaving to preserve meringue texture

Special Equipment Needed

• 9-inch pie pan
• Medium saucepan
• Mixing bowls
• Whisk and electric mixer
• Parchment paper and pie weights

Conclusion

Lemon Meringue Pie is a classic dessert that perfectly balances sweet, tart, and creamy elements. Its buttery crust, luscious lemon filling, and fluffy, golden meringue make it an irresistible treat for any occasion. Elegant, refreshing, and satisfying, this pie is a must-try for lemon lovers and anyone seeking a show-stopping dessert.

Print Recipe

0 Add to Favorites

Lemon Meringue Pie

Author: Anna Williams Cuisine: American Courses: Desserts

Difficulty: Beginner Prep Time 30 mins Cook Time 40 mins Rest Time 120 mins Total Time 3 hrs 10 mins

Servings: 8 Calories: 420 kcal per slice

Description

Lemon Meringue Pie is a timeless dessert that combines tangy, vibrant lemon filling with a light, fluffy meringue topping all nestled in a buttery, crisp pie crust. This classic American dessert is beloved for its balance of flavors and textures—the tartness of fresh lemon juice contrasts beautifully with the sweet, airy meringue, creating a dessert that’s both refreshing and indulgent.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pie Crust

• 1 unbaked 1 9-inch pie crust (homemade or store-bought)

For the Lemon Filling

• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 3 tbsp cornstarch
• ¼ tsp salt
• 1 cups ½ water
• 2 lemons, juiced (about ¼ cup)
• 2 tsp lemon zest
• 2 tbsp unsalted butter
• 4 large egg yolks, lightly beaten

For the Meringue

• 4 large egg whites
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ¼ tsp cream of tartar

Instructions

1. Preheat Oven : Preheat oven to 190°C (375°F).
2. Blind Bake Crust : Place pie crust in a 9-inch pie pan. Line with parchment paper and fill with pie weights or dried beans. Bake for 10–12 minutes, remove weights and parchment, then bake 5 more minutes until lightly golden. Cool slightly.
3. Mix Dry Ingredients : In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
4. Add Liquid : Gradually stir in water, lemon juice, and zest. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens.
5. Add Egg Yolks and Butter : Temper egg yolks by slowly whisking in a small amount of hot mixture, then return all to the saucepan. Cook 2 minutes more until thickened. Stir in butter. Remove from heat and pour into baked crust.
6. Beat Egg Whites : In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in vanilla extract.
7. Top Pie with Meringue : Spread meringue over lemon filling, sealing edges to prevent shrinking.
8. Bake : Bake at 175°C (350°F) for 10–15 minutes or until meringue is golden brown.
9. Cool and Chill : Cool at room temperature for 1 hour, then refrigerate for at least 1 more hour before slicing.

Keywords: Lemon Meringue Pie