Description
A bright and tangy dessert featuring a crisp baked crust, sweet lemon filling, and fluffy meringue topping. Perfect for any occasion or a special treat.
Introduction
Lemon Meringue Pie is a classic dessert combining a buttery crust, a rich and tangy lemon custard, and a light, airy meringue topping. Separating the eggs allows the yolks to create a creamy filling while the whipped whites add volume and a delicate texture to the meringue. This pie is both visually impressive and deliciously satisfying.
Why You’ll Love This Recipe
- Tangy, sweet, and creamy in every bite
- Light meringue topping contrasts perfectly with the lemon filling
- Uses simple ingredients you likely already have at home
- Perfect for entertaining or a weekend dessert
- A classic recipe that’s easy to customize
Ingredients
- 1 baked pie crust, standard-sized
- 1½ cups water
- 1 cup white sugar
- 4 large eggs, separated (yolks and whites)
Instructions
Step 1 — Preheat Oven
Preheat your oven to 350°F (175°C).
Step 2 — Prepare Lemon Filling
In a saucepan, combine water and sugar and heat until sugar dissolves. Whisk the egg yolks in a separate bowl, then gradually add the hot sugar water to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens into a smooth custard.
Step 3 — Pour Filling into Crust
Pour the thickened lemon custard into the baked pie crust, spreading evenly. Allow it to cool slightly while preparing the meringue.
Step 4 — Make Meringue
In a clean bowl, beat the egg whites until soft peaks form. Gradually add a small amount of sugar (if desired) while continuing to beat until stiff peaks form. Spread the meringue over the lemon filling, making sure it touches the edges of the crust to prevent shrinking.
Step 5 — Bake
Bake the pie in the preheated oven for 10–15 minutes, or until the meringue is lightly golden on top. Remove from oven and let cool completely at room temperature.
Step 6 — Chill and Serve
Once cooled, refrigerate the pie for at least 2 hours before slicing. Serve chilled for the best texture and flavor.
Variations
- Add lemon zest to the filling for a more intense lemon flavor.
- Sprinkle a tiny pinch of cream of tartar on the meringue to stabilize it.
- Top with fresh berries for a colorful presentation.
Tips for the Best Results
- Use fresh lemon juice for the brightest flavor.
- Ensure egg whites are free of yolk or grease to whip properly.
- Let the pie cool gradually to prevent the meringue from weeping.
Storage Tips
- Refrigerator: Store covered for up to 3 days.
- Freezer: Not recommended for meringue pies as it can affect texture.
Serving Suggestions
Serve slices with a dollop of whipped cream or a few fresh berries. Pair with tea or coffee for a delightful dessert experience.
FAQs
Q: Can I use a store-bought crust?
A: Yes, a pre-baked crust works perfectly for this pie.
Q: Can I make it ahead of time?
A: Yes, but add the meringue just before baking if preparing the filling in advance.
Q: How do I prevent the meringue from shrinking?
A: Spread the meringue so it touches the crust edges, and avoid undercooking it.
Conclusion
Lemon Meringue Pie is a timeless dessert with the perfect balance of sweet, tangy, and airy textures. It’s visually stunning, satisfying to eat, and ideal for both special occasions and everyday indulgence.