lemon meringue pie recipe

Written ByJenny Smyth Posted on
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The Best lemon meringue pie recipe

I’ve been making lemon meringue pie for my family for years, and it’s always a hit. My kids love helping me in the kitchen, and this recipe is perfect for them to assist with.

The combination of the tangy lemon filling and the sweet meringue topping is a match made in heaven. I’ve served this pie at countless family gatherings and holiday meals, and it’s always a crowd-pleaser.

The best part about this recipe is that it’s surprisingly easy to make, even for a beginner. The key to a successful lemon meringue pie is to not overmix the filling, and to make sure the meringue is cooked just right.

If you’re looking for a dessert that’s sure to impress, look no further than this classic recipe. It’s also a great way to use up lemons from your garden or a nearby farmer’s market.

I like to serve this pie with a dollop of whipped cream or a sprinkle of powdered sugar on top. It’s the perfect dessert for any occasion, whether it’s a special holiday meal or just a Tuesday night dinner.

Lemon Meringue Pie

Lemon Meringue Pie

4.8 from 1671 votes

A classic dessert featuring a tangy lemon filling and a light, fluffy meringue topping. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
1 egg yolk
1-2 tablespoons ice water

For the Filling

1 1/2 cups granulated sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup fresh lemon juice
4 large egg yolks

For the Meringue

4 large egg whites
1/2 teaspoon cream of tartar
6 tablespoons granulated sugar

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large bowl, combine flour and sugar.
3Add cubed butter and mix until the mixture resembles coarse crumbs.
4Stir in egg yolk and ice water, one tablespoon at a time, until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6Roll out the dough on a lightly floured surface and transfer it to a 9-inch pie dish.
7Trim the edges and crimp.
8Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans.
9Bake for 15 minutes, then remove the parchment and weights, and bake for an additional 5-7 minutes until the crust is lightly golden.
10In a medium saucepan, whisk together sugar, cornstarch, and salt.
11Gradually whisk in melted butter and lemon juice until smooth.
12Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
13Remove from heat and let it cool slightly.
14In a separate bowl, whisk egg yolks.
15Slowly pour about 1/2 cup of the hot lemon mixture into the egg yolks, whisking constantly.
16Pour the egg yolk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
17Remove from heat and stir in vanilla extract.
18Pour the filling into the pre-baked pie crust and smooth the top.
19Bake in the preheated oven for 10-12 minutes.
20In a large mixing bowl, beat egg whites and cream of tartar until soft peaks form.
21Gradually add sugar and beat until stiff peaks form.
22Spread the meringue over the hot pie filling, sealing the edges to the crust.
23Bake in the oven at 350°F for 10-12 minutes, or until the meringue is lightly golden.
24Cool the pie completely on a wire rack before serving.

🔧Equipment

Mixing bowl
Pie dish
Whisk
Electric mixer
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Lemon Meringue Pie Works

This lemon meringue pie recipe is always a good idea for any occasion – whether it’s a special holiday meal or just a Tuesday night dinner. The leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

When reheating, let it come to room temperature first before serving. You can also reheat individual slices in the microwave or toaster oven if you prefer.

❓ Frequently Asked Questions About Lemon Meringue Pie

What is the difference between lemon meringue and lemon curd?

Lemon meringue and lemon curd are two different desserts that are often confused with each other. Lemon curd is a tangy spread made with lemons, sugar, eggs, and butter, while lemon meringue is a dessert made with a lemon-filled pastry topped with a fluffy meringue.

Can I use bottled lemon juice instead of fresh lemons?

No, it’s best to use fresh lemons for this recipe. The acidity and flavor of fresh lemons can’t be replicated with bottled juice.

Why does my meringue keep falling?

The meringue should be cooked until it’s golden brown and stable on top of the pie. If it keeps falling, it may be due to overmixing the egg whites or not cooking the meringue long enough.

Can I make this recipe without an oven?

No, this recipe requires baking in an oven to cook the filling and set the meringue.

How long does this pie keep in the fridge?

This pie will keep in the fridge for up to 3 days. Make sure to cover it tightly with plastic wrap before refrigerating.

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