homemade lemon meringue recipe

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

I’m so excited to share with you my family’s favorite homemade lemon meringue recipe. This classic dessert has been a staple in our household for years, and it’s always a crowd-pleaser. The combination of tangy lemon filling and sweet, fluffy meringue is absolute perfection.

I love making this recipe because it’s easy to follow and requires minimal ingredients, making it perfect for a weeknight dessert or a special occasion like Thanksgiving or Christmas. My kids adore helping me make the meringue topping, and they always get so excited when it’s time to put it in the oven. The aroma that fills our kitchen is just heavenly, and I know my family is always going to love this recipe.

Plus, it’s a great way to get some citrus into our diets during the winter months when we need a pick-me-up. I’ve experimented with different types of sugar, but good old-fashioned granulated sugar works best for me. My family loves this recipe because it’s comforting and familiar, but also impressive enough for company.

We’ve even taken it to potlucks and church gatherings, where it’s always been a hit. The lemon filling is bright and citrusy, while the meringue topping adds a nice textural element to the dish. It’s also relatively healthy compared to other desserts, thanks to the natural sweetness of the lemons and the fact that we use egg whites instead of heavy cream or butter.

This recipe has been passed down through generations of my family, and I’m so glad I can share it with you today.

Homemade Lemon Meringue Pie

Homemade Lemon Meringue Pie

4.7 from 686 votes

A classic homemade lemon meringue pie with a tangy lemon filling and a light, fluffy meringue topping. This dessert is perfect for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

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

For the Filling

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

For the Meringue

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

👨‍🍳Directions

1Preheat oven to 375°F.
2Combine graham cracker crumbs, sugar, and melted butter in a bowl.
3Press the mixture evenly into a 9-inch pie dish.
4Bake for 7 minutes, then set aside to cool.
5In a saucepan, whisk together sugar, cornstarch, and salt.
6Gradually add water and lemon juice, stirring until smooth.
7Cook over medium heat until the mixture thickens and begins to bubble.
8Reduce heat to low.
9In a separate bowl, whisk egg yolks.
10Slowly pour a small amount of the hot sugar mixture into the egg yolks, whisking constantly to temper the eggs.
11Pour the egg yolk mixture back into the saucepan, stirring constantly.
12Cook over low heat until the mixture thickens and coats the back of a spoon.
13Remove from heat and stir in butter until melted.
14Pour the filling into the cooled pie crust.
15Spread evenly and smooth the top with a spatula.
16In a clean bowl, beat egg whites and cream of tartar with an electric mixer until foamy.
17Gradually add sugar, beating until stiff peaks form.
18Add vanilla extract and beat until combined.
19Spread the meringue evenly over the lemon filling, ensuring it touches the edges of the crust to seal.
20Use a spoon to create peaks in the meringue.
21Bake at 350°F for 12-15 minutes, or until the meringue is lightly golden.
22Watch carefully to avoid burning.
23Remove from the oven and let the pie cool completely on a wire rack.
24Refrigerate for at least 2 hours before serving.

🔧Equipment

Mixing bowl
Pie dish
Saucepan
Whisk
Hand mixer or stand mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 6g❤️Cholesterol: 65mg🧂Sodium: 350mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 40g🥩Protein: 4g

📝Notes

Tips: For a smoother filling, strain the lemon mixture through a fine-mesh sieve before adding the egg yolks. To prevent a weepy meringue, make sure the lemon filling is completely cool before adding the meringue.

This homemade lemon meringue recipe is a true classic that never fails to impress.

Whether you’re serving it at home or taking it to a potluck dinner, this dessert is sure to be a crowd-pleaser.

One of my favorite things about this recipe is how versatile it is – you can serve it as individual servings or slice it up into wedges for a more substantial dessert option.

❓ Frequently Asked Questions About Lemon Meringue Pie

Q: What type of lemons should I use for this recipe?

I prefer using Meyer lemons for their sweet-tart flavor, but you can also use regular lemons if that’s what you have on hand.

Q: Can I make the lemon filling ahead of time?

Yes, you can make the lemon filling up to 24 hours in advance and store it in the fridge until you’re ready to assemble the pie.

Q: How do I prevent the meringue from shrinking or becoming too dark?

To prevent shrinking, make sure your oven is at the right temperature and don’t open the door too often while baking. To prevent overbrowning, keep an eye on your meringue after 15 minutes of baking – if it starts to get too dark, cover it with foil for the remainder of the baking time.

Q: Can I substitute other types of citrus fruits for lemons?

No, lemons are essential to this recipe due to their unique flavor profile – other citrus fruits won’t provide the same taste experience.

Q: What if I don’t have an electric mixer – can I still make this recipe?

You can definitely make this recipe without an electric mixer – simply use a whisk or wooden spoon to beat the eggs until they become fluffy and doubled in volume.

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