Lemon Meringue Pie

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Lemon Meringue Pie – A Classic Dessert with a Tangy Twist

Few desserts capture the essence of sunshine quite like a Lemon Meringue Pie. With its crisp, buttery crust, silky lemon filling, and cloud-like meringue topping, this pie is a celebration of contrasts—sweet and tart, creamy and airy, rich and refreshing. It’s the kind of dessert that feels both elegant and comforting, perfect for Sunday dinners, spring gatherings, or anytime you need a little citrusy cheer.

This recipe stays true to tradition while offering a few helpful tips to ensure success. Whether you’re a seasoned baker or trying your hand at meringue for the first time, this guide will walk you through each step to create a pie that’s as stunning as it is scrumptious.

Why You’ll Love This Lemon Meringue Pie

  • Bright and tangy – Fresh lemon juice and zest bring bold citrus flavor.
  • Creamy and smooth – The filling is luscious and custardy.
  • Light and fluffy – The meringue is perfectly whipped and golden.
  • Classic and nostalgic – A timeless dessert that never goes out of style.
  • Perfect for special occasions – A beautiful centerpiece for any dessert table.

Ingredients

This recipe makes one 9-inch pie, serving 8–10 slices.

For the Crust

  • 1½ cups graham cracker crumbs
    Provides a sweet, crunchy base.

Alternative: Use a pre-baked 9-inch pastry crust if preferred.

  • ¼ cup sugar
    Adds sweetness and helps bind the crumbs.
  • 6 tablespoons butter, melted
    Holds the crust together and adds richness.

For the Lemon Filling

  • 1 cup granulated sugar
    Sweetens and balances the tart lemon.
  • 2 tablespoons all-purpose flour
    Adds structure and helps thicken the filling.
  • 3 tablespoons cornstarch
    Ensures a smooth, stable custard.
  • ¼ teaspoon salt
    Enhances the flavor.
  • 1½ cups water
    The liquid base for the filling.
  • 2 lemons, juiced and zested
    About ½ cup juice and 1 tablespoon zest for vibrant citrus flavor.
  • 2 tablespoons butter
    Adds silkiness and depth.
  • 4 large egg yolks, beaten
    Enrich the filling and help it set.

For the Meringue

  • 4 large egg whites
    Whipped to glossy peaks for the topping.
  • ½ teaspoon cream of tartar
    Stabilizes the egg whites for better volume.
  • ½ cup granulated sugar
    Sweetens and helps create a glossy finish.

Tip: Use room temperature eggs for better volume when whipping the meringue.

Equipment You’ll Need

  • 9-inch pie pan
  • Mixing bowls
  • Whisk
  • Saucepan
  • Electric mixer
  • Rubber spatula
  • Zester or microplane
  • Juicer (optional)
  • Cooling rack

Step-by-Step Instructions

Step 1: Preheat and Prepare the Crust

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine:

  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons melted butter

Stir until the mixture resembles wet sand.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.

Bake for 8 minutes, then remove and let cool completely.

Tip: Use the bottom of a measuring cup to press the crust evenly and firmly into the pan.

Step 2: Make the Lemon Filling

In a medium saucepan, whisk together:

  • 1 cup sugar
  • 2 tablespoons flour
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt

Gradually whisk in:

  • 1½ cups water
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest

Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

In a separate bowl, beat 4 egg yolks.

Slowly whisk a few spoonfuls of the hot lemon mixture into the yolks to temper them.

Pour the tempered yolk mixture back into the saucepan.

Cook for 2 more minutes, stirring constantly, until thick and glossy.

Remove from heat and stir in:

  • 2 tablespoons butter

Mix until smooth and fully incorporated.

Pour the hot filling into the cooled crust.

Tip: Work quickly—adding the meringue while the filling is hot helps it adhere and prevents separation.

Step 3: Make the Meringue

In a clean, dry mixing bowl, beat:

  • 4 egg whites
  • ½ teaspoon cream of tartar

Beat with an electric mixer on medium-high speed until soft peaks form.

Gradually add:

  • ½ cup sugar, one tablespoon at a time

Continue beating until stiff, glossy peaks form.

Tip: Don’t overbeat—stop once the meringue holds its shape and looks shiny.

Step 4: Assemble and Bake

Spoon the meringue over the hot lemon filling.

Use a spatula to spread it evenly, making sure to seal the edges to the crust to prevent shrinking.

Create decorative swirls or peaks with the back of a spoon.

Bake at 350°F (175°C) for 10–12 minutes, or until the meringue is golden brown.

Tip: Keep a close eye on the meringue—it can brown quickly.

Step 5: Cool and Chill

Remove the pie from the oven and let it cool at room temperature for 1 hour.

Transfer to the refrigerator and chill for at least 3 hours, or until fully set.

Slice and serve chilled.

Optional: Garnish with lemon slices, zest, or a dusting of powdered sugar.

Time & Yield

  • Prep Time: 25 minutes
  • Bake Time: 20 minutes (total)
  • Chill Time: 3 hours
  • Total Time: ~4 hours
  • Yield: 8–10 slices
  • Calories: ~300 kcal per slice (approximate)

Tips for Success

  • Use fresh lemons for the best flavor—bottled juice won’t compare.
  • Temper the egg yolks slowly to avoid scrambling.
  • Seal the meringue to the crust to prevent weeping or shrinking.
  • Cool completely before refrigerating to avoid condensation.
  • Use a serrated knife dipped in hot water for clean slices.

Serving Suggestions

This pie is perfect for:

  • Sunday dinners
  • Spring and summer celebrations
  • Easter or Mother’s Day
  • Afternoon tea
  • Potlucks and picnics

Pair with:

  • A cup of Earl Grey or chamomile tea
  • A glass of chilled Prosecco or sparkling lemonade
  • Fresh berries or a dollop of whipped cream

Variations to Try

  • Pastry Crust: Use a traditional pie crust for a more classic base.
  • Meyer Lemon Pie: Use Meyer lemons for a sweeter, floral flavor.
  • Mini Pies: Bake in muffin tins for individual servings—adjust bake time to 6–8 minutes.
  • Tart Version: Use a tart pan and reduce filling slightly for a thinner, elegant dessert.
  • Toasted Coconut Meringue: Fold in toasted coconut for a tropical twist.

Storage & Make-Ahead Tips

  • Refrigerate: Store covered in the fridge for up to 3 days.
  • Do not freeze: Meringue doesn’t freeze well and may become rubbery.
  • Make ahead: Bake the crust and prepare the filling a day in advance. Assemble and bake the meringue the day of serving.

Final Thoughts

This Lemon Meringue Pie is a celebration of contrasts—bright citrus, creamy filling, and airy meringue all nestled in a crisp crust. It’s a dessert that brings joy with every bite, whether you’re honoring a family tradition or creating new memories. With a little care and a few simple ingredients, you can bring this timeless classic to life in your own kitchen.

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