basic lemon meringue pie recipe

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

I’m so excited to share with you my favorite basic lemon meringue pie recipe. This classic dessert is a staple in many American households, and for good reason – it’s incredibly easy to make and always a crowd-pleaser.

I’ve been making this pie for years, and it’s always a hit with my family and friends. The combination of the tangy lemon filling and the sweet, fluffy meringue topping is just perfect.

Plus, it’s a great way to get some extra vitamin C into your diet, thanks to the lemons used in the filling. As a busy mom, I love that this recipe is so versatile – it’s perfect for special occasions like holidays and birthdays, but also works well for everyday family gatherings.

And the best part? It’s incredibly easy to customize with your own favorite flavors and toppings.

My kids love helping me make this pie, too – they get to crack eggs and sprinkle sugar on top, making them feel like real bakers. We always have a blast making this pie together as a family, and it’s become one of our favorite traditions.

So if you’re looking for a delicious and easy dessert recipe that’s sure to please even the pickiest eaters, look no further than this basic lemon meringue pie recipe.

Basic Lemon Meringue Pie

Basic Lemon Meringue Pie

4.5 from 1763 votes

A classic dessert featuring a tangy lemon filling and a fluffy meringue topping, all encased in a buttery pie crust. This recipe is perfect for lemon lovers and is sure to impress at any gathering.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

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

For the Lemon Filling

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

For the Meringue Topping

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

👨‍🍳Directions

1In a mixing bowl combine the flour, salt, and sugar for the pie crust.
2Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
3Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
4Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
6Press the dough into the pie dish, trim the edges, and crimp as desired.
7Refrigerate the pie crust while preparing the filling.
8Preheat the oven to 425°F (220°C).
9Line the chilled pie crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes, then remove the parchment and weights.
11Bake for an additional 5-7 minutes, or until the crust is lightly golden.
12Set aside to cool slightly.
13In a medium saucepan, combine sugar, cornstarch, and salt.
14Stir in lemon juice and water until smooth.
15Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
16Remove from heat and gradually whisk in egg yolks, one at a time, until fully incorporated.
17Stir in butter and lemon zest until the butter is melted and the mixture is smooth.
18Pour the lemon filling into the cooled pie crust.
19Spread the filling evenly and smooth the top with a spatula.
20Set aside to cool slightly.
21In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
22Gradually add the sugar, beating until stiff, glossy peaks form.
23Spread the meringue over the lemon filling, sealing the edges to the crust.
24Use a spatula to create peaks and swirls in the meringue.
25Bake at 350°F (180°C) for 12-15 minutes, or until the meringue is lightly golden.
26Allow the pie to cool completely before serving.

🔧Equipment

Pie dish
Mixing bowl
Rubber spatula
Whisk
Oven
Mixing bowl
Measuring cups and spoons
Rubber spatula
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 120mg🧂Sodium: 470mg🌾Total Carbs: 65g🥦Dietary Fiber: 1g🍬Sugars: 45g🥩Protein: 5g

📝Notes

Tips: For a smoother meringue, ensure there is no trace of yolk in the egg whites. When baking the crust, watch it carefully as it can burn if left too long.

This basic lemon meringue pie recipe is truly a classic for a reason – it’s easy to make, deliciously tangy and sweet, and perfect for any occasion whether it’s daily eating or special celebrations like holidays or birthday parties.

My family loves helping me make this pie from scratch because they get involved in cracking eggs into separate bowls etc which makes them feel like real bakers hence i have included them in all my kitchen activities including dinner recipes which they love assisting with too.

❓ Frequently Asked Questions About Basic Lemon Meringue Pie

What is the history behind lemon meringue pie?

Lemon meringue pie has its roots in ancient Rome, where cooks would mix eggs with citrus juice to create a sweet and tangy sauce. Over time, the recipe evolved to include a meringue topping, which was likely inspired by the Italian dessert known as zabaglione. In America, lemon meringue pie became popular in the early 20th century as a dessert for special occasions.

Can I use frozen lemons or lemon juice instead of fresh lemons?

No, we recommend using fresh lemons for this recipe. Frozen lemons can be too watery and may affect the texture of the filling. If you don’t have access to fresh lemons, you can use bottled lemon juice as a substitute.

How do I prevent the meringue from weeping or becoming too soggy?

To prevent weeping or sogginess, make sure your oven is at the right temperature (350°F) and don’t open the door during baking. Also, try not to overmix the egg whites when making the meringue topping.

Can I make this pie ahead of time?

Yes, you can make this pie ahead of time by preparing the filling and topping separately and then assembling them just before baking.

What is the best way to store leftover lemon meringue pie?

Store leftover pie in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. When reheating leftovers, place them in a single layer on a baking sheet lined with parchment paper and bake at 350°F until warmed through.

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