Classic Lemon Meringue Pie is a delightful dessert that combines a tangy lemon filling with a light and fluffy meringue topping. It’s a well-loved recipe that evokes nostalgia and is perfect for any occasion. The brightness of the lemon and the sweetness of the meringue create a beautiful balance that will definitely impress your family and friends.
Why Make This Recipe
Making Classic Lemon Meringue Pie at home allows you to enjoy the fresh taste of lemons and create a dessert that’s both beautiful and delicious. It’s a great way to practice your baking skills and share a delightful treat with loved ones. This pie is a classic for a reason; its unique flavor and texture make it stand out at any gathering.
How to Make Classic Lemon Meringue Pie
Ingredients:
- 1 each Homemade pie crust (Chilled for at least 2 hours)
- 5 large Egg yolks
- 1 and 1/3 cups Water
- 1 cup Granulated sugar (Divide into 200g for filling and additional for meringue)
- 1/3 cup Cornstarch
- 1/4 teaspoon Salt
- 1/2 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 2 tablespoons Unsalted butter (Softened)
- 5 large Egg whites
- 1/2 teaspoon Cream of tartar
- 1/8 teaspoon Salt
Directions:
- Prepare your homemade pie crust and chill it in the refrigerator for at least 2 hours before use.
- Preheat the oven to 375°F (190°C). Blind bake the pie crust in a 9-inch pie dish using parchment paper and weights or beans to prevent puffing. Bake until golden and set.
- Reduce the oven temperature to 350°F (177°C).
- In a medium bowl, whisk the 5 egg yolks and set aside.
- In a medium saucepan over medium heat, combine the water, 200g sugar, cornstarch, 1/4 teaspoon salt, lemon juice, and lemon zest. Whisk constantly until the mixture thickens, about 3 to 5 minutes.
- When the mixture is thick and bubbling, take several spoonfuls of the warm lemon mixture and slowly whisk them into the egg yolks to temper them, so they don’t scramble. Pour this combined mixture back into the saucepan.
- Cook for 1 to 2 minutes more, stirring continuously until thickened again. Remove from heat and whisk in the butter until the filling is smooth and glossy.
- Pour the hot lemon filling into the warm, baked pie crust.
- Meanwhile, make the meringue. In a large, clean bowl, beat the egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add the remaining sugar and 1/8 teaspoon salt, beating until stiff, glossy peaks form.
- Spread the meringue over the warm lemon filling, making sure to seal it all the way to the crust edge to prevent shrinkage. Use a spoon to create decorative swirls.
- Place the pie in the oven and bake at 350°F (177°C) for 20-25 minutes, until the meringue is golden brown. If it browns too quickly, tent loosely with foil.
- Cool the pie at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing and serving.
How to Serve Classic Lemon Meringue Pie
Serve Classic Lemon Meringue Pie chilled, sliced into wedges. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream for extra sweetness. The bright lemon flavor is refreshing and perfect for warm weather gatherings.
How to Store Classic Lemon Meringue Pie
Store any leftover pie in the refrigerator. Cover it loosely with plastic wrap to protect it from absorbing other flavors in the fridge. It’s best enjoyed within 2-3 days for optimal taste.
Tips to Make Classic Lemon Meringue Pie
- Use fresh lemons for the best flavor.
- Make sure your pie crust is fully baked before adding the lemon filling.
- When beating the egg whites, ensure your mixing bowl is clean and dry to achieve the best meringue consistency.
Variation
For a twist, try adding a hint of lime juice to the lemon filling for a key lime pie flavor. You can also experiment with flavored extracts, like vanilla or almond, in the meringue for added depth.
FAQs
Q: Can I use store-bought pie crust?
A: Yes, you can use a store-bought pie crust if you’re short on time. Just follow the instructions for baking before adding the filling.
Q: Why does my meringue separate from the filling?
A: To prevent separation, make sure to spread the meringue all the way to the edges of the crust to seal it. This helps minimize shrinkage.
Q: Can I make the pie ahead of time?
A: Yes, you can prepare the pie a day in advance. Just store it in the refrigerator and serve it cold the next day for the best taste.
Classic Lemon Meringue Pie
Ingredients
For the pie crust
- 1 each Homemade pie crust (Chilled for at least 2 hours) Ensure it’s fully chilled before use.
For the lemon filling
- 5 large Egg yolks
- 1 and ⅓ cups Water
- 1 cup Granulated sugar Divide into 200g for filling and additional for meringue.
- ⅓ cup Cornstarch
- ¼ teaspoon Salt
- ½ cup Fresh lemon juice Use fresh lemons for best flavor.
- 1 tablespoon Lemon zest
- 2 tablespoons Unsalted butter Softened
For the meringue
- 5 large Egg whites Ensure mixing bowl is clean and dry.
- ½ teaspoon Cream of tartar
- ⅛ teaspoon Salt
Instructions
Preparation
- Prepare your homemade pie crust and chill it in the refrigerator for at least 2 hours before use.
- Preheat the oven to 375°F (190°C). Blind bake the pie crust in a 9-inch pie dish using parchment paper and weights or beans to prevent puffing. Bake until golden and set.
Cooking the Filling
- Reduce the oven temperature to 350°F (177°C).
- In a medium bowl, whisk the 5 egg yolks and set aside.
- In a medium saucepan over medium heat, combine the water, 200g sugar, cornstarch, 1/4 teaspoon salt, lemon juice, and lemon zest. Whisk constantly until the mixture thickens, about 3 to 5 minutes.
- When the mixture is thick and bubbling, take several spoonfuls of the warm lemon mixture and slowly whisk them into the egg yolks to temper them, so they don’t scramble. Pour this combined mixture back into the saucepan.
- Cook for 1 to 2 minutes more, stirring continuously until thickened again. Remove from heat and whisk in the butter until the filling is smooth and glossy.
- Pour the hot lemon filling into the warm, baked pie crust.
Making the Meringue
- In a large, clean bowl, beat the egg whites and cream of tartar on medium-high speed until soft peaks form.
- Gradually add the remaining sugar and 1/8 teaspoon salt, beating until stiff, glossy peaks form.
- Spread the meringue over the warm lemon filling, making sure to seal it all the way to the crust edge to prevent shrinkage. Use a spoon to create decorative swirls.
Baking
- Place the pie in the oven and bake at 350°F (177°C) for 20-25 minutes, until the meringue is golden brown. If it browns too quickly, tent loosely with foil.
- Cool the pie at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing and serving.
