lemon pie meringue recipe

Written ByJenny Smyth Posted on
lemon pie meringue recipe
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The Best lemon pie meringue recipe

I’ve always been a fan of classic desserts, and lemon pie meringue is one of my all-time favorites. It’s a traditional recipe that originated in the southern United States, where the warm climate and rich soil make it perfect for growing lemons.

The first time I tried this dessert was at my grandmother’s house, where she would serve it after every family dinner. It’s a simple yet elegant dessert that never fails to impress.

The combination of the tangy lemon filling, the sweetness of the meringue topping, and the flaky crust is just perfect. It’s a recipe that’s easy to make and always a crowd-pleaser.

I’ve made it for my family countless times, and they never get tired of it. It’s also a great way to use up lemons from our garden, which we have in abundance during the summer months.

The best part about this recipe is that it’s incredibly versatile – you can serve it as a standalone dessert or as part of a larger meal. Whether you’re hosting a dinner party or just need a quick dessert for your family, this lemon pie meringue is sure to please.

I love how the meringue topping adds a fun textural element to the dish, and the way the lemon filling seeps into the crust is just magical. This recipe has been passed down through generations of home cooks, and I’m so glad I can share it with you today.

Lemon Meringue Pie

Lemon Meringue Pie

4.7 from 1426 votes

A classic Lemon Meringue Pie with a crispy crust, smooth and tangy lemon filling, and a fluffy meringue topping. This dessert is perfect for any occasion.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar

For the Filling

1 1/2 cups granulated sugar
6 tbsp cornstarch
1/2 tsp salt
1/2 cup lemon juice
4 egg yolks
1/2 cup water
1/2 cup unsalted butter

For the Meringue

4 egg whites
1/4 tsp cream of tartar
1/2 cup granulated sugar

👨‍🍳Directions

1Preheat oven to 375°F.
2Mix graham cracker crumbs and sugar in a bowl.
3Add melted butter and stir until well combined.
4Press the mixture into a 9-inch pie dish and bake for 7-8 minutes, until lightly golden.
5Set aside to cool.
6In a saucepan, combine 1 1/2 cups sugar, cornstarch, and salt.
7Stir in lemon juice, egg yolks, and water.
8Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
9Remove from heat and stir in butter until melted.
10Pour the filling into the cooled crust.
11Bake for 10 minutes at 375°F.
12In a clean mixing bowl, beat egg whites and cream of tartar with an electric mixer until foamy.
13Gradually add 1/2 cup sugar, beating until stiff peaks form.
14Spread the meringue over the hot filling, sealing the edges to the crust.
15Bake for 10-12 minutes, until the meringue is golden brown.
16Remove from oven and let cool to room temperature.
17Refrigerate for at least 3 hours before serving.
18This allows the filling to set properly and the flavors to meld together.
19Serve chilled and enjoy.

🔧Equipment

Pie dish
Mixing bowl
Saucepan
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 15g💛Saturated Fat: 10g❤️Cholesterol: 105mg🧂Sodium: 500mg🌾Total Carbs: 70g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 3g

📝Notes

Tips: For a smoother crust, press the graham cracker mixture evenly into the pie dish using the bottom of a measuring cup. To make a lighter meringue, add a small amount of lemon zest to the egg whites before beating. For a tangier filling, add more lemon juice or a bit of lemon zest to the filling.

Lemon meringue pie is always a good idea for any occasion. It’s a perfect blend of tangy and sweet flavors that appeals to a wide range of tastes.

This pie is a family favorite and always a hit at gatherings. It’s a versatile dessert that can be served at any time of the day, from a casual breakfast to a festive dinner or a special celebration.

The combination of the fluffy meringue and the zesty lemon filling is a delightful treat for everyone. It’s a great way to bring people together, and the memories made while enjoying this pie will last a lifetime.

This pie is a timeless classic that never fails to impress, and I highly recommend it for anyone looking to add a touch of elegance and deliciousness to their table.

❓ Frequently Asked Questions About Lemon Meringue Pie

What type of lemons should I use for this recipe?

You can use either Meyer or Eureka lemons for this recipe. Meyer lemons are sweeter and have a more delicate flavor, while Eureka lemons are more tart and have a stronger flavor.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by assembling all the components separately and then assembling them just before serving.

How do I prevent the meringue from weeping?

To prevent the meringue from weeping, make sure that your oven is at room temperature before baking, and avoid opening the oven door too frequently while it’s baking.

Can I substitute other types of citrus for lemons in this recipe?

While you can substitute other types of citrus for lemons in this recipe, keep in mind that they will change the flavor profile of the dish significantly.

How do I store leftover lemon pie meringue?

You can store leftover lemon pie meringue in an airtight container in the refrigerator for up to three days.

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