lemon merange pie recipe

Written ByJenny Smyth Posted on
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The Best lemon merange pie recipe

I’ve always been a fan of classic desserts that never go out of style, and lemon meringue pie is one of my absolute favorites. There’s something about the combination of the tart lemon filling and the sweet, fluffy meringue topping that just makes my heart happy.

My family loves it too – my kids can’t get enough of the gooey lemon filling, and my husband appreciates how easy it is to make. We often have this pie for special occasions like holidays or birthdays, but it’s also a staple in our household for everyday meals.

One reason I love this recipe is that it’s actually quite healthy compared to other desserts – the lemon filling is made with real lemons and no artificial flavorings, and the meringue topping is made with just egg whites and sugar. Plus, the pie is incredibly versatile – we’ve served it warm with a scoop of vanilla ice cream, chilled as a dessert, or even toasted as a brunch item.

It’s truly a recipe that never gets old.

Lemon Meringue Pie

4.9 from 973 votes

A classic Lemon Meringue Pie is a delightful balance of tangy lemon filling and sweet, fluffy meringue, all encased in a crisp pie crust. This recipe is a must-try for any occasion.

Prep Time25 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 15 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 cold unsalted butter, cubed
4-5 tbsp ice-cold water

For the Lemon Filling

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

For the Meringue

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

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large bowl, combine flour, salt, and sugar.
3Add cold cubed butter and mix using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4Gradually add 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.
6Remove dough from refrigerator and roll out 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 any excess dough and crimp the edges.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes, then remove the weights and parchment paper.
11Return the crust to the oven and bake for an additional 5-10 minutes until the crust is golden brown and crisp.
12Remove from the oven and set aside.
13In a medium saucepan, whisk together sugar, cornstarch, and salt.
14Gradually whisk in lemon juice and lemon zest until smooth.
15Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
16Remove from heat and stir in egg yolks and melted butter until well combined.
17Pour the filling into the pre-baked pie crust and spread evenly.
18Allow the filling to cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours until set.
19In a large bowl, beat egg whites and cream of tartar using an electric mixer until soft peaks form.
20Gradually add sugar, beating until stiff, glossy peaks form.
21Spread the meringue over the chilled lemon filling, ensuring it touches the edges of the crust to seal.
22Use a spatula to create decorative peaks.
23Bake in a preheated 350°F oven for 10-15 minutes, or until the meringue is lightly golden.
24Allow the pie to cool completely before serving.
25Serve chilled and enjoy.

🔧Equipment

Pie dish
Mixing bowls
Whisk
Rubber spatula
Oven
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 100mg🧂Sodium: 500mg🌾Total Carbs: 60g🥦Dietary Fiber: 1g🍬Sugars: 40g🥩Protein: 5g

📝Notes

Tips: Use fresh lemons for the best flavor. Ensure the meringue peaks are stiff to prevent them from deflating. Store leftovers in the refrigerator for up to 3 days.

Watch Video Of How Lemon Meringue Pie Works

One reason I love this recipe is that it’s so versatile – we’ve served it at countless family gatherings, potlucks, and even just as an everyday dessert. And with its bright citrus flavor and fluffy meringue topping, it’s always a crowd-pleaser.

Plus, since it makes such a big batch (8-10 servings), you’ll have plenty left over for future meals or snacks. Simply wrap any leftovers tightly in plastic wrap or aluminum foil and store them in an airtight container at room temperature for up to 3 days.

❓ Frequently Asked Questions About Lemon Meringue Pie

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

The best type of lemons to use for making lemon meringue pie are those that are high in acidity and have a strong citrus flavor. Look for lemons that are heavy for their size and have a bright yellow color. You can also use Meyer lemons if you prefer a sweeter flavor.

Q: Can I make lemon meringue pie without using raw egg whites?

Yes, you can make lemon meringue pie without using raw egg whites by using pasteurized eggs or egg substitutes. However, keep in mind that the texture and stability of the meringue may not be as good as when using raw egg whites.

Q: How long does it take to make lemon meringue pie from scratch?

The time it takes to make lemon meringue pie from scratch will depend on your level of experience in making pies and your equipment available. However, on average, you can expect to spend around 1-2 hours preparing the ingredients and assembling the pie.

Q: Can I use store-bought pastry dough instead of making my own?

Sure! Store-bought pastry dough can be used as a substitute for homemade pastry dough in this recipe. However, keep in mind that store-bought pastry dough may not have the same flaky texture as homemade pastry dough.

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

To prevent the meringue from weeping or becoming soggy, make sure to cook it until it’s golden brown and set properly. You can also try baking the pie at a lower temperature (around 325°F) for a longer period of time to prevent overcooking.

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