Introduction
A Classic Lemon Meringue Pie is the perfect combination of tangy, sweet, and creamy flavors. With a crispy, buttery crust, a luscious lemon curd filling, and a light, airy meringue topping, this pie is a timeless favorite for any occasion.
Its refreshing citrus taste makes it ideal for spring and summer gatherings, while the golden-browned meringue topping adds an elegant, bakery-style finish. Whether you’re an experienced baker or a beginner, this step-by-step guide will help you create the perfect homemade lemon meringue pie.
-Ingredients
For the Pie Crust:
1 pre-baked 9-inch pie crust (store-bought or homemade)
For the Lemon Filling:
1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 cup water
½ cup fresh lemon juice
1 tablespoon lemon zest
4 large egg yolks
2 tablespoons unsalted butter
For the Meringue Topping:
4 large egg whites
½ cup sugar
½ teaspoon cream of tartar
1 teaspoon vanilla extract
-Instructions
Step 1: Prepare the Pie Crust
1. If using a store-bought crust, bake it according to package instructions and let it cool completely.
2. For a homemade crust, preheat the oven to 375°F (190°C), roll out the dough into a 9-inch pie pan, and bake for 10–12 minutes until golden brown. Let it cool before adding the filling.
Step 2: Make the Lemon Filling
1. In a medium saucepan, whisk together sugar, cornstarch, and salt.
2. Gradually add water, lemon juice, and lemon zest, stirring until smooth.
3. Cook over medium heat, stirring constantly, until the mixture begins to thicken (about 5 minutes).
4. In a separate bowl, whisk the egg yolks. Slowly pour ½ cup of the hot lemon mixture into the yolks while whisking continuously to prevent scrambling.
5. Gradually return the yolk mixture to the saucepan, stirring until fully combined.
6. Cook for another 2 minutes, then remove from heat and stir in butter until melted.
7. Pour the lemon filling into the pre-baked pie crust and smooth the top.
Step 3: Make the Meringue Topping
1. In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
2. Gradually add sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
3. Mix in vanilla extract.
Step 4: Assemble & Bake
1. Spread the meringue over the warm lemon filling, ensuring it touches the edges of the pie crust to seal the filling.
2. Use a spoon to create decorative swirls in the meringue.
3. Bake at 350°F (175°C) for 10–12 minutes, or until the meringue is golden brown.
Step 5: Cool & Serve
1. Let the pie cool at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing.
2. Serve chilled and enjoy!
-Tips for the Best Lemon Meringue Pie
Use fresh lemon juice for the best flavor.
Whisk constantly when adding egg yolks to prevent curdling.
Seal the meringue to the crust to prevent shrinking during baking.
Chill completely before slicing for clean, even cuts.
-Variations to Try
1. Lemon Coconut Meringue Pie
Add ½ cup shredded coconut to the filling for a tropical twist.
2. Lemon Raspberry Meringue Pie
Swirl fresh raspberry puree into the lemon filling for added fruitiness.
3. Chocolate Lemon Meringue Pie
Spread a layer of melted dark chocolate over the crust before adding the lemon filling.
-Pairing Suggestions
This Lemon Meringue Pie pairs perfectly with:
A hot cup of tea or coffee for a balanced citrus contrast.
Fresh berries or a light fruit salad for a refreshing side.
A glass of iced lemonade for an extra burst of lemon flavor.
-Storage & Make-Ahead Tips
Refrigerate leftovers in an airtight container for up to 3 days.
Make Ahead: Bake the crust and prepare the lemon filling a day in advance, then make the meringue fresh before serving.
Avoid freezing, as meringue does not freeze well.
-Final Thoughts
This Classic Lemon Meringue Pie is a light, refreshing, and zesty dessert that’s both elegant and easy to make. Whether you’re making it for a holiday gathering, summer picnic, or a simple weekend treat, this pie is guaranteed to impress.
Try this easy, homemade recipe today and enjoy a slice of citrus-filled bliss!