Irresistible Lemon Meringue Pie Recipe You’ll Love

Lemon meringue pie is the perfect mix of tangy and sweet, with a creamy filling that melts in your mouth. The fluffy meringue topping adds a lightness that makes this dessert feel like a cloud on your taste buds.

Every forkful takes me back to sunny afternoons spent in my grandmother’s kitchen, where laughter mingled with the scent of citrus. Whether it’s a holiday gathering or a random Tuesday, there’s never a bad time for this classic dessert.

I remember making this pie with my family and watching everyone’s faces light up when they took their first bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Lemons: Choose bright, firm lemons for maximum juiciness and flavor.

• Sugar: Granulated sugar is key for both the filling and the meringue’s sweetness.

• Eggs: Use large eggs; they provide structure and richness to the filling.

• Butter: Unsalted butter gives a rich flavor without overpowering the lemon.

• Vanilla Extract: A splash enhances the pie’s overall flavor profile beautifully.

• Cornstarch: This thickens the lemon filling to achieve that perfect creamy texture.

• Pie Crust: You can use store-bought or homemade; both work well for this recipe.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Pie Crust: Preheat your oven to 350°F (175°C). If using a store-bought crust, fit it into your pie pan and prick with a fork to prevent bubbling. Bake until golden brown, about 15 minutes.

Make the Lemon Filling: In a medium saucepan over medium heat, whisk together sugar, cornstarch, and water until smooth. Gradually add lemon juice and zest while stirring continuously until thickened, resembling pudding.

Add Eggs and Butter: Remove from heat and whisk in egg yolks one at a time. Stir in butter until melted and fully incorporated. This filling should be thick yet pourable.

Prepare the Meringue Topping: In a separate bowl, beat egg whites on high speed until foamy. Gradually add sugar while continuing to beat until stiff peaks form and mixture looks glossy.

Assemble Your Pie: Pour lemon filling into baked pie crust. Spread meringue on top, sealing edges well to prevent shrinking. Use a spatula to create peaks for visual appeal.

Bake Until Golden Brown: Bake in the preheated oven for about 10-15 minutes, just until meringue turns golden brown. Keep an eye on it; you want those beautiful golden tips without burning!

Remember to let your pie cool completely before slicing—this helps set the layers perfectly!

Enjoy making this delightful lemon meringue pie recipe that promises not just incredible flavors but also cherished memories around your table!

Perfecting the Cooking Process

Start by making the crust; while it’s baking, whisk the lemon filling. Once combined, whip up the meringue to top it off. This order saves time and ensures everything is fresh and delicious.

Add Your Touch

Consider adding a hint of vanilla extract to the meringue for extra flavor or swapping in lime for a tropical twist on this lemon meringue pie recipe.

Storing & Reheating

Store leftover pie in the refrigerator for up to three days. Avoid reheating as meringue can weep; serve cold for best texture and flavor.

Creating my first lemon meringue pie was a family affair; my grandma’s laughter filled the kitchen as we whisked away, leaving a trail of flour behind us.

FAQ

What can I use instead of cornstarch in this lemon meringue pie recipe?

You can use arrowroot powder or tapioca flour as alternatives to cornstarch.

Can I make this pie ahead of time?

Yes, make the pie a day in advance; just add meringue before serving.

How do I prevent my meringue from weeping?

Make sure no egg yolk gets into your whites and avoid humidity during preparation.

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Lemon Meringue Pie

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Lemon meringue pie is a delightful harmony of tangy lemon filling and fluffy meringue, creating a dessert that’s both refreshing and indulgent. This recipe is perfect for any occasion, from family gatherings to casual weeknight dinners. With its vibrant flavors and stunning presentation, this classic pie will leave everyone wanting more.

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 1 cup granulated sugar
• 2 tbsp cornstarch
• 1 cup water
• 3 large eggs (separated)
• 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
• Zest of 2 lemons
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 pre-baked pie crust

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Instructions

1. Preheat the oven to 350°F (175°C). Fit your pie crust into a pie pan and prick with a fork. Bake until golden brown, about 15 minutes.
2. In a medium saucepan over medium heat, whisk together sugar, cornstarch, and water until smooth. Gradually add lemon juice and zest while stirring continuously until thickened.
3. Remove from heat and whisk in egg yolks one at a time. Stir in butter until melted; the filling should be thick yet pourable.
4. In a separate bowl, beat egg whites on high speed until foamy. Gradually add sugar until stiff peaks form.
5. Pour lemon filling into the baked crust and spread meringue on top, sealing edges well to prevent shrinking.
6. Bake for 10-15 minutes or until meringue is golden brown. Allow cooling completely before slicing.

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 285
• Sugar: 26g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 100mg