classic lemon meringue pie recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best classic lemon meringue pie recipe

I have been making classic lemon meringue pie for years, and it’s still a crowd-pleaser in my household. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with.

The process of making a meringue topping from scratch can be a bit tricky, but the end result is well worth the effort. This pie is perfect for special occasions like holidays or birthdays, but it’s also a great choice for everyday meals.

We often serve it at family gatherings, and it’s always a hit. The combination of the tangy lemon filling and the sweet meringue topping is just right.

Plus, this pie is relatively easy to make and requires minimal ingredients, making it a great choice for busy families like mine. One of the best things about this recipe is that it’s relatively healthy compared to other desserts.

The lemon filling is low in calories, and the meringue topping is made with egg whites, which are high in protein and low in fat.

Classic Lemon Meringue Pie

4.7 from 1017 votes

A tangy and sweet lemon filling topped with a light and fluffy meringue in a flaky pie crust. This recipe is a must-try for any occasion.

Prep Time25 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1/2 cup unsalted butter, cold and cubed
4-5 tbsp ice-cold water

For the Lemon Filling

1 1/2 cups granulated sugar
6 tbsp cornstarch
1/2 tsp salt
1/2 cup freshly squeezed lemon juice
1/2 cup water
4 large egg yolks
4 tbsp unsalted butter, room temperature
1 tsp lemon zest

For the Meringue

4 large egg whites
1/2 tsp cream of tartar
1/2 tsp vanilla extract
1/4 tsp salt
1/2 cup granulated sugar

👨‍🍳Directions

1Preheat oven to 425°F.
2In a mixing bowl, combine flour, salt, and sugar.
3Add cold cubed butter and mix until the mixture resembles coarse crumbs.
4Add ice-cold water one tablespoon at a time, mixing just until the dough comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
6Roll out the dough on a lightly floured surface until it is about 1/8 inch thick.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the edges and crimp as desired.
9Prick the bottom of the crust with a fork to prevent bubbling.
10Line the crust with parchment paper and fill with pie weights or dried beans.
11Bake for 15 minutes, or until the edges start to turn golden.
12Remove the pie weights and parchment paper, and bake for an additional 5-7 minutes, or until the bottom is lightly golden.
13Set aside to cool.
14In a medium saucepan, combine sugar, cornstarch, and salt.
15Gradually whisk in lemon juice and water until smooth.
16Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
17Remove from heat and whisk in egg yolks one at a time, followed by the butter and lemon zest.
18Pour the filling into the cooled pie crust and spread evenly.
19Preheat the broiler to high.
20In a large mixing bowl, beat egg whites, cream of tartar, vanilla extract, and salt until foamy.
21Gradually add sugar, beating until stiff peaks form.
22Spread the meringue over the hot lemon filling, sealing the edges to the crust.
23Broil for 1-2 minutes, or until the meringue is lightly golden.
24Watch carefully to prevent burning.
25Allow the pie to cool completely before serving.
26Serve chilled or at room temperature.

🔧Equipment

Pie dish
Mixing bowl
Rolling pin
Whisk
Saucepan
Hand mixer

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 16g💛Saturated Fat: 8g❤️Cholesterol: 125mg🧂Sodium: 450mg🌾Total Carbs: 70g🥦Dietary Fiber: 2g🍬Sugars: 45g🥩Protein: 6g

📝Notes

Tips: For a smoother meringue, ensure no traces of yolk are in the egg whites. To prevent the meringue from weeping, make sure the lemon filling is hot when the meringue is added.

Classic lemon meringue pie is a dessert that is always a hit. It’s a perfect combination of tangy and sweet that’s sure to please everyone at the table.

I always make sure to have the ingredients on hand because it’s a dessert that can be made for any occasion. It works well for family gatherings, holidays, or just a cozy night at home.

Leftovers can be stored in the refrigerator for up to three days, but it’s best to enjoy it fresh. When serving, you can garnish it with a fresh lemon slice or a sprinkle of powdered sugar for an extra touch.

This pie is a timeless classic that never goes out of style. It’s a dessert that you can feel good about serving to your loved ones.

❓ Frequently Asked Questions About Lemon Meringue Pie

Q: What type of lemons are best for making lemon meringue pie?

For making lemon meringue pie, you’ll want to use a variety of lemon that’s high in acidity, such as Eureka or Lisbon lemons. These types of lemons will give your pie the best flavor.

Q: Can I use bottled lemon juice instead of fresh lemons?

While you can use bottled lemon juice as a substitute for fresh lemons, it won’t give your pie the same flavor and texture as using fresh lemons. Fresh lemons are worth the extra effort.

Q: How do I prevent my meringue from weeping or becoming soggy?

To prevent your meringue from weeping or becoming soggy, make sure to bake it until it’s golden brown and set. You can also try adding a little cornstarch or flour to your meringue mixture to help it hold its shape.

Q: Can I make the meringue topping ahead of time?

You can make the meringue topping ahead of time by whipping it until stiff peaks form and then storing it in an airtight container in the refrigerator until you’re ready to use it.

Q: What’s the best way to store leftover lemon meringue pie?

Leftover lemon meringue pie should be stored in an airtight container in the refrigerator. It will keep for up to 3 days. You can also freeze leftover pie for up to 2 months by wrapping it tightly in plastic wrap or aluminum foil.

Similar Posts