Why make this recipe
Lemon Meringue Pie is a classic dessert that brings a bright and zesty flavor to any table. The combination of tangy lemon filling and sweet meringue creates a delightful balance that is sure to please everyone. Whether you’re celebrating a special occasion or just want a tasty treat, this pie is a great choice. It’s not just delicious, but it also looks beautiful, making it a perfect showstopper for gatherings.
How to make Lemon Meringue Pie
Ingredients:
- 1 pre-baked pie crust
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 3 large egg yolks, beaten
- 2 tablespoons butter
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Directions:
- Preheat your oven to 350°F (175°C).
- In a saucepan, mix together 1 cup of sugar, 2 tablespoons of cornstarch, and 1/4 teaspoon of salt. Gradually stir in 1 cup of water.
- Cook this mixture over medium heat until it becomes thick and bubbly.
- Take a small amount of the hot mixture and stir it into the beaten egg yolks. Then, return this back to the saucepan and cook for 2 more minutes.
- Remove the saucepan from heat and stir in the butter, fresh lemon juice, and lemon zest.
- Pour this lemon filling into the pre-baked pie crust.
- In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup of sugar and continue to beat until stiff peaks form.
- Spread the meringue over the lemon filling, making sure to seal the edges.
- Bake in the oven for 10-12 minutes, or until the meringue is golden brown.
- Allow the pie to cool before serving.
How to serve Lemon Meringue Pie
Serve the Lemon Meringue Pie chilled or at room temperature. It’s perfect for any dessert table and pairs well with a cup of tea or coffee. You can also add some fresh lemon slices or berries for decoration.
How to store Lemon Meringue Pie
To store Lemon Meringue Pie, keep it in the refrigerator. Cover it loosely with plastic wrap to prevent the meringue from sweating. It’s best to eat the pie within a couple of days for the best texture.
Tips to make Lemon Meringue Pie
- Ensure your meringue is stiff enough before spreading it on the pie. This will help keep it from separating or weeping.
- If you want a stronger lemon flavor, add more lemon zest or juice.
- Make sure to seal the edges of the meringue to the crust to prevent shrinking during baking.
Variation
For a different flavor, consider adding lime or orange juice instead of lemon juice. This gives the pie a unique twist while retaining the same creamy and fluffy texture.
FAQs
Can I make the pie crust from scratch?
Yes, making your own pie crust is a great option if you prefer a homemade touch.
What if my meringue starts to weep?
To avoid weeping, make sure to seal the meringue edges well and bake it just until golden brown.
Can I freeze Lemon Meringue Pie?
It’s not recommended to freeze the pie as the texture of the meringue may change. It’s best to enjoy it fresh!
Lemon Meringue Pie
A classic dessert featuring a tangy lemon filling topped with sweet meringue, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pre-baked pie crust
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 3 large egg yolks, beaten
- 2 tablespoons butter
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Mix together 1 cup of sugar, 2 tablespoons of cornstarch, and 1/4 teaspoon of salt in a saucepan. Gradually stir in 1 cup of water.
- Cook this mixture over medium heat until it becomes thick and bubbly.
- Take a small amount of the hot mixture and stir it into the beaten egg yolks. Then, return this back to the saucepan and cook for 2 more minutes.
- Remove the saucepan from heat and stir in the butter, fresh lemon juice, and lemon zest.
- Pour this lemon filling into the pre-baked pie crust.
- Beat the egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add 1/2 cup of sugar and continue to beat until stiff peaks form.
- Spread the meringue over the lemon filling, making sure to seal the edges.
- Bake in the oven for 10-12 minutes, or until the meringue is golden brown.
- Allow the pie to cool before serving.
Notes
Serve chilled or at room temperature. Add fresh lemon slices or berries for decoration.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
