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Lemon Meringue Pie is a classic dessert that never fails to impress. The tangy lemon filling paired with a sweet, fluffy meringue topping creates a perfect balance of flavors. This recipe is straightforward, and the result is a pie that looks as good as it tastes. Whether you're a seasoned baker or just starting out, this Lemon Meringue Pie will be a hit at any gathering. Let's get baking!
Lemon Meringue Pie Recipe
Ingredients:
- 1.5 cups all-purpose flour
- 0.5 cup cold, cut into cubes unsalted butter
- 0.25 cup ice water
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1.5 cups water
- 2 tbsp butter
- 4 pcs beaten egg yolks
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 4 pcs egg whites
- 6 tbsp granulated sugar
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour and butter for the crust. Add ice water and mix until dough forms. Press into a pie dish and bake for 15 minutes.
- In a saucepan, combine sugar, flour, cornstarch, and salt for the filling. Gradually stir in water, cooking over medium heat until thickened. Remove from heat and stir in butter, egg yolks, lemon juice, and zest. Return to heat and cook for 2 more minutes. Pour into baked crust.
- In a mixing bowl, beat egg whites until foamy. Gradually add sugar and continue to beat until stiff peaks form. Spread meringue over hot filling, sealing edges to crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown. Cool before serving.
What You Will Need
Read more: Lemon Curd Recipe
What you will need to make lemon meringue pie
- All-purpose flour: Forms the base of the crust, providing structure and a tender, flaky texture.
- Unsalted butter: Adds richness and flavor to the crust, ensuring a tender, flaky texture.
- Ice water: Helps bind the dough together without making it too sticky, ensuring a flaky crust.
- Granulated sugar: Sweetens the filling and meringue, balancing the tartness of the lemon.
- Cornstarch: Thickens the lemon filling, giving it a smooth, firm consistency.
- Water: Combines with other ingredients to create the lemon filling's base.
- Egg yolks: Provide richness and color to the lemon filling, helping it set properly.
- Lemon juice: Adds a bright, tangy flavor to the filling, making the pie refreshing.
- Lemon zest: Enhances the lemon flavor, adding depth and aromatic notes.
- Egg whites: Whipped into meringue, creating a light, airy topping for the pie.
- Granulated sugar: Stabilizes the meringue, giving it structure and sweetness.
Tools and Instruments Required
What tools/instruments will be needed to make Lemon Meringue Pie Recipe
- Pie dish: Essential for shaping and baking the crust, giving the pie its classic form.
- Mixing bowl: Needed for combining ingredients smoothly, ensuring even distribution.
- Saucepan: Crucial for cooking the lemon filling to the right consistency.
- Whisk: Important for beating egg whites into stiff peaks for the meringue.
- Oven: Necessary for baking the crust and browning the meringue to perfection.
- Rolling pin: Helps in flattening the dough evenly for the pie crust.
Lemon Meringue Pie Recipe
A classic lemon meringue pie with a tangy lemon filling and fluffy meringue topping.
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Ingredients:
Crust
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter cold, cut into cubes
- 0.25 cup ice water
Lemon Filling
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1.5 cups water
- 2 tbsp butter
- 4 pcs egg yolks beaten
- 1/4 cup lemon juice freshly squeezed
- 1 tbsp lemon zest
Meringue
- 4 pcs egg whites
- 6 tbsp granulated sugar
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour and butter for the crust. Add ice water and mix until dough forms. Press into a pie dish and bake for 15 minutes.
- In a saucepan, combine sugar, flour, cornstarch, and salt for the filling. Gradually stir in water, cooking over medium heat until thickened. Remove from heat and stir in butter, egg yolks, lemon juice, and zest. Return to heat and cook for 2 more minutes. Pour into baked crust.
- In a mixing bowl, beat egg whites until foamy. Gradually add sugar and continue to beat until stiff peaks form. Spread meringue over hot filling, sealing edges to crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown. Cool before serving.
Notes:
Ensure the meringue is spread to the edges to prevent shrinking.
Read more: Lemon Blueberry Bread Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 100mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 30gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the crust and filling as directed.
- Store the baked crust separately from the filling.
- Cover both with plastic wrap and refrigerate for up to 2 days.
- Assemble and bake the pie when ready to serve.
Freezing Instructions
- Bake the pie completely and let it cool.
- Wrap the pie tightly in plastic wrap, then aluminum foil.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight before serving.
Did you know? Adding a pinch of cream of tartar to the egg whites helps stabilize the meringue, making it less likely to weep or collapse.
Frequently Asked Questions
FAQ:
How do I prevent my meringue from weeping?
Make sure to spread the meringue over hot filling and seal the edges well to the crust.
Can I use store-bought pie crust?
Yes, a pre-made crust works fine if you’re short on time.
How long can I store the pie?
It can be stored in the refrigerator for up to 3 days.
Why is my filling runny?
Ensure you cook the filling until it thickens properly before pouring it into the crust.
Can I make this pie ahead of time?
Yes, but it's best enjoyed the same day to keep the meringue fresh.
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