Lemon Meringue Pie

Introduction

This classic Lemon Meringue Pie is a beautiful balance of sweet, tart, and creamy. You’ll love the bright, zesty lemon filling that contrasts perfectly with a light, toasted meringue topping. It’s the perfect dessert to impress at any gathering.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Servings: 8

Ingredients

• 1 9-inch pie crust
• 1¼ cups granulated sugar ((250g))
• 5 egg yolks
• 6 tablespoons cornstarch ((35g))
• ¼ teaspoon salt
• 1¼ cups water ((300ml))
• ¾ cups lemon juice ((180ml))
• 2 tablespoons lemon zest
• 4 tablespoons unsalted butter (cubed (56g))
• 4 egg whites
• ¼ teaspoons cream of tartar
• ½ cup granulated sugar ((100g))

Instructions

1. Prepare your pie crust according to its package or recipe instructions. Prick the bottom with a fork and blind bake at 375°F (190°C) until lightly golden, about 10-15 minutes. Remove from oven and set aside to cool. Reduce oven temperature to 350°F (175°C).
2. In a medium saucepan, whisk together the 1¼ cups granulated sugar, cornstarch, and salt. Gradually whisk in the water until smooth.
3. Place the saucepan over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Let it boil for 1 minute, then remove from heat.
4. In a separate bowl, lightly beat the 5 egg yolks. Gradually whisk about 1 cup of the hot sugar mixture into the beaten yolks to temper them. Then, whisk this yolk mixture back into the saucepan.
5. Return the saucepan to medium heat and cook, stirring constantly, for 2 more minutes until very thick. Remove from heat.
6. Stir in the lemon juice, lemon zest, and cubed unsalted butter until the butter is completely melted and the filling is smooth. Pour the hot filling into the prepared, cooled pie crust.
7. For the meringue, ensure the bowl and beaters are completely clean and grease-free. Using a stand mixer or hand mixer, beat the 4 egg whites and cream of tartar on medium speed until soft peaks form.
8. Gradually add the ½ cup granulated sugar, about 1 tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form.
9. Immediately spread the meringue over the hot lemon filling, starting at the edges and sealing it completely to the crust to prevent weeping. Create decorative peaks with the back of a spoon.
10. Bake at 350°F (175°C) for 10-15 minutes, or until the meringue peaks are lightly browned.
11. Remove the pie from the oven and let it cool completely on a wire rack for at least 4 hours, or until fully set, before slicing.

Variations

• Individual Tarts: Divide the filling and meringue among pre-baked mini tart shells for elegant single servings.
• Torched Meringue: Skip the oven browning and use a kitchen torch to toast the meringue for a more dramatic, caramelized finish.
• Graham Cracker Crust: Swap the traditional pie crust for a homemade graham cracker crust for a different texture and flavor.
• Layered Parfait: For a deconstructed version, layer the cooled lemon curd and meringue (toasted and crumbled) in glasses with crushed cookies.

Tips for Success

• Use fresh lemon juice for the brightest, most vibrant flavor.
• Always spread the meringue onto a hot filling to help bond the two layers and reduce weeping.
• Add the sugar to the egg whites very slowly to ensure the meringue becomes stable and glossy.
• Let the pie cool completely at room temperature before refrigerating to help the filling set properly and avoid a soggy crust.

Storage & Reheating

Store leftovers covered in the refrigerator for up to 3 days. This pie is best served chilled and does not reheat well due to the meringue, so it’s best enjoyed cold.

FAQ

1. Why did my meringue weep (release liquid)?

This is often caused by undercooked meringue or not sealing it completely to the crust. Spreading meringue on hot filling and ensuring it touches the crust all around creates a good seal.

2. Can I use bottled lemon juice?

While fresh lemon juice is highly recommended for superior flavor, you can use bottled juice in a pinch. The taste will be less bright.

3. Can I make this pie ahead of time?

You can bake the crust and prepare the filling a day ahead, but assemble and bake the meringue the day you plan to serve it for the best texture.

4. My filling didn’t set. What happened?

The cornstarch mixture likely did not reach a full boil, which is necessary for it to activate and thicken properly. Ensure you boil it for the full minute while stirring.

5. What can I do with the leftover egg yolks?

You can use them to make a custard, hollandaise sauce, or add richness to scrambled eggs or pasta dough.

6. Can I freeze lemon meringue pie?

Freezing is not recommended. The meringue will become tough and weepy, and the filling may separate upon thawing.