Lemon Meringue Pie

🕒 Prep: 30 min
🔥 Cook: 12 min
🍽 Serves: 8
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Lemon Meringue Pie is a delightful dessert that perfectly balances tangy lemon flavor with a sweet, fluffy meringue topping. Whether you're a pie novice or a seasoned baker, this classic treat is a must-try for any dessert lover.

Ingredients for Lemon Meringue Pie

Pre-baked pie crust serves as the sturdy base for our pie, holding all the delicious filling. Sugar sweetens both your lemon filling and the meringue, balancing the tartness of the lemons. Cornstarch thickens the lemon filling, giving it that perfect, sliceable consistency. A pinch of salt enhances the overall flavor. Water acts as the base liquid for the lemon filling. Egg yolks add richness and color to the lemon filling, while lemon zest and lemon juice provide the bold citrus flavor. Unsalted butter adds a silky texture to the filling. Egg whites are whipped into a fluffy meringue, stabilized by cream of tartar, which helps maintain its structure.

Tips & Tricks

  • Make sure your mixing bowl and beaters are completely clean and dry before making the meringue; any grease can prevent it from whipping properly.
  • Seal the meringue to the crust to prevent it from shrinking during baking.
  • For extra lemony flavor, add a touch more zest to the filling.

Serving Suggestions

Serve your Lemon Meringue Pie chilled with a dollop of whipped cream on the side. Pair it with a light, herbal tea for a refreshing finish to any meal. If you're feeling fancy, garnish each slice with a twist of lemon peel.

Frequently Asked Questions

Why did my meringue weep?
Weeping meringue can occur if the pie is not properly sealed or if the meringue is undercooked. Ensure the meringue is baked until golden brown and seals the edges.
How long can I store the pie?
The pie can be stored in the refrigerator for up to 3 days. Be sure to cover it loosely with foil or plastic wrap to keep the meringue intact.

Lemon Meringue Pie Recipe Walkthrough

First things first, preheat your oven to 350°F (175°C). This ensures that everything bakes evenly when it’s time to brown up that meringue.

Grab a medium saucepan and whisk together 1 cup of sugar, the cornstarch, and a pinch of salt. Slowly stir in the water until you have a smooth mixture. Place the saucepan over medium heat and continue stirring as the mixture thickens. Once it starts to boil, let it bubble away for just one minute before removing it from the heat.

In a small bowl, beat the egg yolks. You’ll want to slowly stir about 1/4 cup of that hot sugar mixture into the yolks to temper them — this prevents scrambling. Then, pour the yolk mixture back into the saucepan, return it to a low heat, and bring it to a gentle boil. Stir constantly for another two minutes, then remove from the heat.

Stir in the lemon zest, lemon juice, and butter until everything is smooth and well combined. Pour the lemon filling into your pre-baked pie crust, spreading it out evenly.

Now for the meringue: In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar, then increase the speed to high until you have stiff, glossy peaks.

Spoon the meringue onto the hot lemon filling, ensuring you spread it all the way to the edge of the crust to seal it in. Bake in your preheated oven for 10 to 12 minutes until the meringue is beautifully golden brown.

Let the pie cool at room temperature for about an hour, then refrigerate it for at least three hours before serving. This helps the filling set perfectly.

Why You'll Love This Recipe

  • Bright and tangy lemon filling that packs a punch.
  • Light and fluffy meringue that complements the lemon perfectly.
  • Simple ingredients you're likely to have on hand.
  • Perfect for impressing guests at any gathering.

Ingredients

1 pre-baked 9-inch pie crust
1 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/2 cups water
3 large egg yolks
2 teaspoons lemon zest
1/3 cup lemon juice
2 tablespoons unsalted butter
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, whisk together 1 cup granulated sugar, cornstarch, and salt. Gradually stir in water until smooth.
3. Cook over medium heat, stirring constantly until the mixture thickens and begins to boil. Boil for 1 minute then remove from heat.
4. In a small bowl, beat the egg yolks then gradually stir in about 1/4 cup of the hot sugar mixture.
5. Return the egg mixture to the saucepan and bring to a gentle boil. Cook and stir for 2 minutes more before removing from heat.
6. Stir in lemon zest, lemon juice, and butter until smooth. Pour the lemon filling into the pre-baked pie crust.
7. In a large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 1/2 cup sugar, beating on high until stiff peaks form.
8. Spread the meringue over the hot lemon filling, sealing to the edge of the crust.
9. Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
10. Cool the pie at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.

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