lemon meringe pie recipe

Written ByJenny Smyth Posted on
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The Best lemon meringe pie recipe

I’ve always been a fan of lemon meringue pie, and I’m not alone in my family. My kids love it when I make it for special occasions, and my husband requests it for his birthday every year.

There’s something about the combination of the tangy lemon filling and the sweet, fluffy meringue topping that just can’t be beat. I’ve tried making it from scratch a few times, but I have to admit, it’s not always easy to get the meringue just right.

That’s why I was thrilled when I stumbled upon a recipe that uses store-bought meringue powder – it makes the process so much simpler and more reliable. Now, I can focus on perfecting the lemon filling and getting that perfect balance of tart and sweet.

And let’s not forget about the health benefits – lemons are packed with vitamin C, and meringue is a great way to get some extra protein into your diet. Plus, this recipe is perfect for any occasion, whether you’re hosting a dinner party or just want a tasty dessert for a weeknight dinner.

My family loves it when I make it for our Sunday night family gatherings, and we always have leftovers for days afterwards. The best part?

It’s incredibly easy to make ahead of time and freeze until you’re ready to serve – just thaw it out in the fridge or at room temperature when you’re ready to impress your guests with this classic dessert. Whether you’re looking for a show-stopping centerpiece or just a quick dessert solution, this lemon meringue pie recipe has got you covered.

Lemon Meringue Pie

4.8 from 1844 votes

A classic lemon meringue pie with a tangy lemon filling and a light, fluffy meringue topping. This pie is perfect for any occasion, with a crispy crust and a smooth, creamy filling.

Prep Time30 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 30 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp melted butter

For the Lemon Filling

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

For the Meringue

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

👨‍🍳Directions

1Preheat your oven to 375°F.
2Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
3Press the mixture into a 9-inch pie dish, ensuring the bottom and sides are evenly covered.
4Bake for 7 minutes, then set aside to cool.
5In a medium saucepan, combine sugar, cornstarch, and salt.
6Gradually whisk in water and lemon juice until smooth.
7Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
8Remove from heat and let it cool slightly.
9In a separate bowl, whisk the egg yolks.
10Slowly pour the lemon mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
11Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
12Remove from heat and stir in the butter until melted.
13Pour the filling into the cooled crust and spread it evenly.
14In a large bowl, beat egg whites and cream of tartar with an electric mixer until foamy.
15Gradually add sugar, beating until stiff peaks form.
16Spread the meringue over the lemon filling, ensuring it touches the crust all around to prevent shrinkage.
17Bake at 350°F for 15-20 minutes, or until the meringue is lightly golden.
18Allow the pie to cool to room temperature, then refrigerate for at least 3 hours before serving.
19This allows the filling to set properly and the flavors to meld together.

🔧Equipment

Mixing bowl
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 105mg🧂Sodium: 370mg🌾Total Carbs: 60g🥦Dietary Fiber: 1g🍬Sugars: 45g🥩Protein: 5g

📝Notes

Tips: Ensure the lemon filling is completely cooled before adding the meringue to prevent it from deflating. You can use a kitchen torch to lightly brown the meringue if desired.

Watch Video Of How Lemon Meringue Pie Works

This lemon meringue pie recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want a tasty dessert for a weeknight dinner.

My family loves it when I make it for our Sunday night family gatherings, and we always have leftovers for days afterwards.

Plus, it’s incredibly easy to make ahead of time and freeze until you’re ready to serve – just thaw it out in the fridge or at room temperature when you’re ready to impress your guests with this classic dessert.

❓ Frequently Asked Questions About Lemon Meringue Pie

Q: What is lemon meringue pie?

It’s a classic dessert made with a lemon-filled pastry crust topped with a fluffy meringue topping.

Q: What ingredients do I need?

You’ll need lemons, sugar, eggs, flour, butter or shortening, salt, water, meringue powder (or egg whites), and vanilla extract.

Q: How do I make the lemon filling?

Mix together lemon juice, sugar, eggs, flour, butter or shortening, salt, water, and vanilla extract until smooth.

Q: What if my meringue doesn’t turn out right?

Don’t worry – if your meringue doesn’t turn out right the first time (or even the second or third!), just try again with some adjustments next time.

Q: Can I use fresh eggs instead of store-bought egg whites?

Sure thing – fresh eggs will give you a slightly different flavor profile than store-bought egg whites.

Q: How do I store leftover pie?

Cover your leftover pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days – or freeze for up to 2 months!

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