I have to say, I’m a huge fan of lemon meringue pie. It’s one of those classic desserts that never goes out of style, and for good reason – it’s just so darn delicious. The combination of the tart lemon filling and the sweet, fluffy meringue topping is a match made in heaven.
My kids love helping me make it, and it’s always a hit at family gatherings. We like to make it for special occasions, but honestly, it’s so easy to whip up that we often make it just because. The best part is that it’s actually pretty good for you too – the lemon is high in vitamin C, and the meringue is made with egg whites, which are a great source of protein.
Plus, it’s just so much fun to eat – who doesn’t love the combination of textures and flavors? I’ve been making this recipe for years now, and I’ve perfected it to where it turns out perfectly every time. My kids have even started making it on their own now that they’re old enough, which is amazing to see.
I’ve included all the tips and tricks I’ve learned along the way in this recipe so you can make it just as easily as I do. It’s really a perfect dessert for any occasion – whether you’re celebrating a birthday or just need a sweet treat after dinner, this pie is sure to hit the spot. I hope you enjoy making and eating it as much as we do!
One thing I love about this recipe is how versatile it is – we like to serve it warm with vanilla ice cream or whipped cream on top, but you could also serve it chilled with a scoop of lemon ice cream or even use it as a topping for pancakes or waffles. The possibilities are endless! My family has even started making little mini pies for parties and events because they’re just so easy to make in small batches.
And let me tell you, they’re always a hit.
Lemon Meringue Pie
4.9 from 801 votes
A classic dessert featuring a tangy lemon filling and a light, fluffy meringue topping. This pie is refreshing and perfect for any occasion.
2In a large bowl, combine the flour and salt for the pie crust.
3Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6Roll out the chilled 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 excess dough and crimp the edges.
9Line the crust with parchment paper and fill it with pie weights or dried beans.
10Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5-7 minutes, until the crust is lightly golden.
11Set aside to cool.
12In a medium saucepan, whisk together the sugar, cornstarch, and salt.
13Gradually whisk in the lemon juice and lemon zest.
14Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
15Reduce the heat to low and simmer for 2 minutes.
16In a separate bowl, whisk the egg yolks.
17Gradually pour the hot lemon mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
18Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
19Remove from heat and stir in the cold, cubed butter until it is fully melted and incorporated.
20Pour the lemon filling into the cooled pie crust and smooth the top with a spatula.
21Allow the filling to cool to room temperature, then refrigerate for at least 2 hours, until set.
22In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
23Gradually add the sugar, beating until stiff, glossy peaks form.
24Spread the meringue over the chilled lemon filling, ensuring it touches the edges of the crust to seal.
25Use a spatula to create peaks and swirls in the meringue.
26Bake at 350°F (180°C) for 12-15 minutes, until the meringue is lightly golden.
27Allow the pie to cool completely on a wire rack, then refrigerate for at least 1 hour before serving.
28The pie can be stored in the refrigerator for up to 3 days.
Tips: For a smoother crust, consider blind-baking the pie crust before adding the filling. Ensure that the lemon filling is completely cool before adding the meringue to prevent it from weeping. The pie can be stored in the refrigerator for up to 3 days.
This lemon meringue pie recipe is truly one of my favorites – not only does it taste amazing, but it’s also super easy to make and works well for any occasion.
We like to serve it warm with vanilla ice cream on top, but you could also serve it chilled with a scoop of lemon ice cream or even use it as a topping for pancakes or waffles.
If you’re looking for a dessert that’ll be sure to impress your guests without breaking the bank or taking up too much time in the kitchen, look no further than this classic recipe.
❓ Frequently Asked Questions About Lemon Meringue Pie
Q: What kind of lemons should I use?
A: For the best flavor, you want to use fresh lemons that are high in acidity – look for ones that are heavy for their size and have no soft spots or sprouts. You can also use bottled lemon juice if you don’t have access to fresh lemons.
Q: Can I make this pie ahead of time?
A: Yes, you can make the filling and meringue up to a day in advance and store them separately in the fridge until you’re ready to assemble and bake the pie.
Q: How do I prevent the meringue from shrinking?
A: To prevent the meringue from shrinking while baking, make sure your oven rack is positioned so that there’s enough room above the pie for air to circulate freely – this will help prevent steam from building up under the meringue.
Q: Can I substitute other types of sugar?
A: Yes, you can use other types of sugar if you prefer – granulated sugar works well in this recipe, but you could also try using brown sugar or coconut sugar for a slightly different flavor.
Q: What if my meringue doesn’t turn out fluffy?
A: If your meringue doesn’t turn out fluffy, try increasing your oven temperature by 25 degrees Fahrenheit (about 15 degrees Celsius) to help dry out the meringue more quickly.
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