Description
Lemon Meringue Pie is a timeless classic that brings together a crisp buttery crust, silky lemon custard, and a cloud-like meringue topping. Bright, tangy, and perfectly balanced with sweetness, this dessert is elegant yet comforting and always leaves a lasting impression.
Introduction
Few desserts are as iconic as lemon meringue pie. Its vibrant citrus filling and airy topping make it both refreshing and indulgent at the same time. This pie is a celebration of contrast, where tart lemon meets sweet meringue and creamy custard meets crisp crust. Whether served for holidays, special gatherings, or a simple family dessert, lemon meringue pie never goes out of style.
Why You’ll Love This Recipe
Perfect balance of tart and sweet flavors
Silky smooth lemon custard with bright citrus notes
Light, glossy meringue that holds its shape
Classic dessert that feels both nostalgic and elegant
Ideal for celebrations or everyday baking
Ingredients
For the Pie Filling
1 pre-baked 9-inch pie crust
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
3 large egg yolks
1/3 cup freshly squeezed lemon juice
1 tablespoon lemon zest
2 tablespoons unsalted butter
For the Meringue
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Instructions
Prepare the Filling
In a medium saucepan, whisk together the sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
Remove the saucepan from heat. Slowly whisk in the egg yolks, lemon juice, and lemon zest. Return the pan to low heat and cook gently until the custard is thick and smooth, stirring continuously.
Remove from heat and stir in the butter until fully melted and incorporated. Allow the filling to cool slightly, then pour it into the prepared pie crust.
Prepare the Meringue
In a clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks develop.
Assemble the Pie
Spread the meringue evenly over the warm lemon filling, making sure it touches the edges of the crust to seal it completely. Use a spatula to create decorative peaks and swirls.
Bake
Bake in a preheated 350°F (175°C) oven until the meringue is lightly golden on top. Remove from the oven and allow the pie to cool completely before slicing.
Variations
Add a graham cracker crust for a different texture
Use Meyer lemons for a sweeter citrus flavor
Torch the meringue lightly instead of baking for a bakery-style finish
Add a touch of vanilla to the meringue for extra depth
Tips for the Best Results
Use freshly squeezed lemon juice for the brightest flavor
Temper the egg yolks carefully to avoid curdling
Spread meringue over warm filling to help it adhere
Avoid making meringue on very humid days
Use a glass or metal bowl for whipping egg whites
Storage Tips
Store leftover pie loosely covered in the refrigerator for up to 2 days. Lemon meringue pie is best enjoyed fresh, as the meringue can soften over time.
Serving Suggestions
Serve chilled or at room temperature
Pair with fresh berries for added freshness
Enjoy with a cup of tea or coffee for a classic finish
FAQs
Can I make lemon meringue pie ahead of time
Yes, but it is best enjoyed the same day for optimal texture
Why does my meringue shrink
This usually happens when the meringue does not touch the crust edges
Can I freeze lemon meringue pie
Freezing is not recommended as the meringue texture will change
Conclusion
Lemon Meringue Pie is a beautiful balance of flavor, texture, and tradition. Its bright citrus filling and airy topping make it a dessert that feels light yet satisfying. Whether you’re baking for loved ones or treating yourself, this pie delivers timeless charm and unforgettable taste in every slice.