A bright, sweet, and airy Lemon Meringue Pie brings a fresh finish to any meal. It uses simple steps and common tools to make a dessert that looks and tastes special.
INTRODUCTION
Lemon Meringue Pie is a classic dessert with a tart lemon filling and a soft, sweet meringue top. The crust gives a crisp base, the lemon filling is smooth and tangy, and the meringue adds light, cloud-like texture. This pie works well for family meals, small parties, or a quiet treat at home. If you like a fresh lemon dessert with no fuss, you will find this pie easy to make and very rewarding. For a different lemon idea, try a lighter chilled option like lemon icebox pie as a contrast to the baked meringue version.
WHY YOU WILL LOVE THIS RECIPE
You will love this Lemon Meringue Pie because it balances sweet and sour in a clear way. The lemon filling is bright and clean. The meringue is soft and peaks to a light brown that looks great on the plate. The recipe uses common pantry items and a simple pre-baked crust, so you do not need extra time to make pastry from scratch. The steps are clear and repeatable, so even if you do not bake often you can still get a good result. The pie cools to a firm slice, so it serves well at gatherings.
HOW TO MAKE Lemon Meringue Pie
This method uses a pre-baked pie crust and a cooked lemon filling that sets as it cools. The meringue is whipped to stiff peaks and baked briefly to brown the tips. Work with clean tools and room temperature egg whites for the best meringue. Follow the steps in order so the meringue seals the hot filling and avoids shrinking. If you want a very glossy meringue, beat the whites until they hold sharp peaks but are not dry.
EQUIPMENT NEEDED
- 9-inch pie pan (pre-baked crust ready)
- Medium saucepan
- Whisk
- Mixing bowls
- Electric mixer or stand mixer (for meringue)
- Rubber spatula
- Measuring cups and spoons
- Citrus zester and juicer
- Oven
Ingredients You’ll Need :
1 9-inch pre-baked pie crust, 1 cup granulated sugar, 1/4 cup cornstarch, 1 1/2 cups cold water, 3 large egg yolks, lightly beaten, 1 teaspoon lemon zest, 1/4 cup lemon juice, 1 tablespoon salted butter, 4 large egg whites, room temperature, 1/2 cup granulated sugar, 1/4 teaspoon cream of tartar
STEP-BY-STEP INSTRUCTIONS :
- Preheat the oven to 350 degrees F., 2. In a medium saucepan, whisk together 1 cup granulated sugar and 1/4 cup cornstarch. Gradually whisk in 1 1/2 cups cold water until smooth., 3. Whisk the egg yolks lightly, then add them to the saucepan. Stir until fully combined. Set aside., 4. Measure the lemon juice and lemon zest and set aside., 5. In a large mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating on high speed., 6. Gradually add 1/2 cup granulated sugar. Beat until stiff, glossy peaks form., 7. While the meringue whips, place the saucepan over medium heat. Whisk constantly until the mixture comes to a low boil. Continue whisking and boil gently for 1 minute., 8. Remove from heat and whisk in the lemon juice, lemon zest, and butter until smooth., 9. Immediately pour the hot filling into the pre-baked pie crust. Spoon the meringue over the hot filling, spreading it all the way to the crust edges to seal., 10. Bake for about 15 minutes, until the meringue is lightly browned., 11. Allow the pie to cool completely before slicing and serving.
HOW TO SERVE Lemon Meringue Pie
Serve this pie at room temperature or slightly chilled. Let the pie cool fully so the filling sets; cut with a sharp knife for clean slices. Use a pie server to lift each piece. A dollop of whipped cream is optional, but the pie often does not need extra cream because the meringue is sweet and light. For a clean plate, wipe the knife between cuts. The pie fits well after a simple main course or as the last course of a lunch.
STORAGE & FREEZING : Lemon Meringue Pie
Store the pie in the fridge. Cover it loosely with plastic wrap or keep it in a pie box so the meringue does not flatten. The pie will keep well for 2 to 3 days in the refrigerator. Do not freeze the baked pie with meringue, because the texture of the meringue will change and become watery when thawed. If you must freeze, freeze the baked crust and filling separately without meringue, or freeze a plain lemon filling in a sealed container. Thaw in the fridge and make fresh meringue before serving.
SERVING SUGGESTIONS
Pair the pie with simple coffee or tea. A light salad or a mild main course works well before dessert. You can also offer a small scoop of vanilla ice cream or a spoon of plain yogurt on the side for a creamy contrast. For other dessert ideas at a party, you might place this pie near items like apple pie bars for guests who want a warmer, spiced dessert option. Keep the pie visible on the table so guests can admire the meringue peaks.
VARIATIONS
- Lemon curd swirl: Fold a little extra lemon curd into the hot filling for a richer lemon taste.
- Coconut meringue: Add a few tablespoons of toasted coconut on top of the meringue before the final bake.
- Lime twist: Swap lemon juice and zest for lime for a fresh lime meringue pie.
- Less sweet: Reduce the meringue sugar a touch if you prefer a less sweet top.
If you plan a full meal with different flavors, think of serving this bright pie after a savory dish like classic chicken pot pie pasta for a warm main and a cool, tart dessert.
FAQs
Q: Can I use frozen pie crust?
A: Yes. Use a frozen crust that is pre-baked or bake it first. A pre-baked crust gives the best result.
Q: Why did my meringue weep?
A: Weeping can happen if the meringue was not spread to the edge to seal the filling, or if the meringue was under-beaten. Also, cooling too quickly can cause moisture to collect.
Q: Can I make the lemon filling ahead?
A: Yes. You can make the lemon filling a day ahead and keep it in the fridge. Reheat slightly before pouring into the crust and then add meringue.
Q: Why did my meringue flatten?
A: Flattening may occur if you used cold egg whites or if the sugar was added too fast. Use room temperature whites and add sugar gradually until you get glossy peaks.
Q: Can I skip the cream of tartar?
A: You can, but cream of tartar helps stabilize the meringue. If you skip it, use a clean bowl and beat the whites well; the meringue may be a bit softer.
Q: Is lemon zest necessary?
A: Zest adds a bright lemon aroma and more depth. You can reduce it if you prefer, but it does make the filling more lemon-forward.
MAKE-AHEAD TIPS FOR Lemon Meringue Pie
- Make the lemon filling one day ahead and chill it in a sealed container. Warm it gently before filling the crust.
- Whip the meringue just before you are ready to bake. Freshly whipped meringue seals best to hot filling.
- Bake the crust ahead of time and keep it covered at room temperature for a day or in the fridge for two days. Put the hot filling and meringue together when guests are ready.
- If you must prepare steps on the same day, do the filling and crust first, then whip and brown the meringue just before serving for the best look and texture.
Lemon Meringue Pie
Ingredients
Method
- Preheat the oven to 350 degrees F.
- In a medium saucepan, whisk together 1 cup granulated sugar and 1/4 cup cornstarch. Gradually whisk in 1 1/2 cups cold water until smooth.
- Whisk the egg yolks lightly, then add them to the saucepan. Stir until fully combined. Set aside.
- Measure the lemon juice and lemon zest and set aside.
- In a large mixing bowl, beat the egg whites until foamy.
- Add the cream of tartar and continue beating on high speed.
- Gradually add 1/2 cup granulated sugar. Beat until stiff, glossy peaks form.
- While the meringue whips, place the saucepan over medium heat. Whisk constantly until the mixture comes to a low boil. Continue whisking and boil gently for 1 minute.
- Remove from heat and whisk in the lemon juice, lemon zest, and butter until smooth.
- Immediately pour the hot filling into the pre-baked pie crust.
- Spoon the meringue over the hot filling, spreading it all the way to the crust edges to seal.
- Bake for about 15 minutes, until the meringue is lightly browned.
- Allow the pie to cool completely before slicing and serving.