Lemon Meringue Pie Recipe
Lemon Meringue Pie Recipe
Table of Contents
Lemon Meringue Pie Recipe
A classic and delightful dessert, this Lemon Meringue Pie Recipe features a perfect balance of tangy lemon filling and light, fluffy meringue. Made with a buttery, flaky crust, this pie is a crowd pleaser for any occasion. It combines the freshness of lemon with the sweetness of meringue for a refreshing yet comforting treat. Whether you’re serving it for a holiday gathering, family dinner, or as a special weekend dessert, this recipe will surely be a hit. Follow our step by step guide for a delicious, homemade lemon meringue pie that will impress your guests.
Description
Lemon Meringue Pie Recipe is one of the most iconic American desserts, known for its sweet tart lemon filling, crisp and buttery pie crust, and the fluffy, slightly toasted meringue topping. This Lemon Meringue Pie Recipe delivers on all fronts, offering a harmonious balance of flavors and textures that make each bite a delightful experience.
Lemon filling The star of the show, the lemon filling is made from freshly squeezed lemon juice, egg yolks, sugar, cornstarch, and butter. The cornstarch helps thicken the filling, ensuring that it sets beautifully without being too runny. The lemon juice provides the necessary tartness to balance the sweetness of the meringue, while the sugar gives it the perfect level of sweetness.
Meringue topping The meringue is made by whipping egg whites and sugar to form soft peaks. When baked, the meringue becomes golden and slightly crispy on the outside while remaining soft and marshmallow like on the inside. It’s this contrast in texture that makes the meringue topping such a perfect complement to the tart lemon filling.
This lemon meringue pie recipe is designed to be easy to follow, even for beginner bakers. It features simple ingredients that are easily accessible, yet the final product feels sophisticated and impressive. The buttery pie crust is made from scratch, providing a homemade touch that takes this dessert to the next level.
One of the best things about this Lemon Meringue Pie Recipe is that it can be made ahead of time. The pie can be stored in the refrigerator for a couple of days, and the meringue will remain perfectly intact. This makes it an excellent choice for holiday dinners or gatherings when you need a dessert that can be prepared in advance.
Overall, this lemon meringue pie recipe provides the perfect combination of flavors and textures, and it is sure to be a favorite in your dessert rotation.
Ingredients
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter (cold, cut into small cubes)
- 3-4 tablespoons ice water
For the Lemon Filling:
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 1 ½ cups water
- 6 large egg yolks (lightly beaten)
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 2 tablespoons unsalted butter
For the Meringue:
- 4 large egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
Instructions
Step 1: Make the Pie Crust
- In a large bowl, combine the flour, sugar, and salt.
- Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough begins to come together.
- Turn the dough onto a floured surface and knead a few times until it forms a ball. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Once chilled, roll out the dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim any excess. Prick the bottom with a fork.
- Preheat your oven to 375°F (190°C). Bake the crust for 10-12 minutes or until lightly golden. Set aside to cool.
Step 2: Make the Lemon Filling
- In a medium saucepan, whisk together the sugar, cornstarch, and water. Bring to a boil over medium heat, whisking constantly.
- In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot sugar mixture into the yolks while whisking to temper them.
- Gradually add the egg yolk mixture back into the saucepan, whisking constantly. Continue cooking for another 3-5 minutes, until the filling thickens.
- Remove the saucepan from the heat and stir in the lemon juice and butter. Mix until smooth.
- Pour the lemon filling into the baked pie crust and set aside while preparing the meringue.
Step 3: Make the Meringue
- In a clean bowl, beat the egg whites with vanilla and cream of tartar using an electric mixer on medium speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form and the meringue is glossy.
- Spoon the meringue onto the lemon filling, spreading it to the edges to seal.
- Use a spatula to create swirls or peaks in the meringue.
Step 4: Bake the Pie
- Preheat your oven to 350°F (175°C).
- Bake the pie for 10-12 minutes, or until the meringue is golden brown.
- Let the pie cool completely before refrigerating for at least 3 hours to allow the filling to set.
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Lemon Meringue Pie Recipe
Ingredients
- For the Pie Crust:
- 1 ¼ cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter cold, cut into small cubes
- 3-4 tablespoons ice water
- For the Lemon Filling:
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 1 ½ cups water
- 6 large egg yolks lightly beaten
- 1/2 cup fresh lemon juice about 3-4 lemons
- 2 tablespoons unsalted butter
- For the Meringue:
- 4 large egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
Instructions
- Step 1: Make the Pie Crust
- In a large bowl, combine the flour, sugar, and salt.
- Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough begins to come together.
- Turn the dough onto a floured surface and knead a few times until it forms a ball. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Once chilled, roll out the dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim any excess. Prick the bottom with a fork.
- Preheat your oven to 375°F (190°C). Bake the crust for 10-12 minutes or until lightly golden. Set aside to cool.
- Step 2: Make the Lemon Filling
- In a medium saucepan, whisk together the sugar, cornstarch, and water. Bring to a boil over medium heat, whisking constantly.
- In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot sugar mixture into the yolks while whisking to temper them.
- Gradually add the egg yolk mixture back into the saucepan, whisking constantly. Continue cooking for another 3-5 minutes, until the filling thickens.
- Remove the saucepan from the heat and stir in the lemon juice and butter. Mix until smooth.
- Pour the lemon filling into the baked pie crust and set aside while preparing the meringue.
- Step 3: Make the Meringue
- In a clean bowl, beat the egg whites with vanilla and cream of tartar using an electric mixer on medium speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form and the meringue is glossy.
- Spoon the meringue onto the lemon filling, spreading it to the edges to seal.
- Use a spatula to create swirls or peaks in the meringue.
- Step 4: Bake the Pie
- Preheat your oven to 350°F (175°C).
- Bake the pie for 10-12 minutes, or until the meringue is golden brown.
- Let the pie cool completely before refrigerating for at least 3 hours to allow the filling to set.
Notes
- If you prefer a store bought crust, feel free to use one, but homemade crust adds an extra layer of flavor.
- Be sure to use fresh lemons for the best flavor in the filling.
- For an extra tangy flavor, add a teaspoon of lemon zest to the filling.
- The meringue can deflate if over beaten, so watch closely while mixing the egg whites.
