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This Classic Lemon Meringue Pie stands out for its perfect balance of tangy, sweet, and fluffy textures.
The homemade pie crust provides a buttery foundation, while the vibrant lemon filling offers a refreshing citrus burst packed with vitamin C and natural antioxidants.
Although indulgent, this pie incorporates egg whites in the meringue, contributing a good source of lean protein without added fat.
The use of fresh lemon juice and zest enhances the flavor naturally, avoiding artificial additives.
It’s a rewarding dessert that, despite its seemingly elaborate process, is approachable for everyday home bakers who appreciate the art of pie making.
With its bright, satisfying flavor and impressive presentation, this pie is perfect for celebrations or simply treating yourself to a classic homemade dessert.
Must-Have Tools for Perfect Results
Electric Mixer (Handheld or Stand)
This essential tool effortlessly whips egg whites to glossy, stiff peaks, ensuring a light, fluffy meringue every time. Beyond this recipe, it’s invaluable for baking, making whipped cream, and mixing batters with ease.
9-inch Pie Dish
The ideal vessel for baking your pie, providing even heat distribution for a perfectly baked crust. Its durable design makes it a staple for all your pies and tarts.
Rolling Pin
Crucial for rolling out the chilled pie dough evenly and to the right thickness. This tool also comes in handy for flattening dough for cookies, pastries, and more.
Pie Weights
These prevent the pie crust from puffing or shrinking during blind baking, resulting in a crisp, evenly cooked base. Pie weights are a game-changer for all baked pies or quiches.
Citrus Zester
Extracts fragrant lemon zest quickly and efficiently, enhancing flavor without bitterness. A citrus zester is also perfect for garnishing dishes and adding zest to cocktails.
Lemon Meringue Pie
Equipment
- 1 Electric Mixer (Handheld or Stand)
- 1 9-inch Pie Dish
- 1 Rolling Pin
- Pie Weights (enough to cover crust during blind baking)
- Citrus Zester
- Medium saucepan
- Mixing bowls (medium and large)
- Whisk
- Cooling Rack
Ingredients
For the Pie Crust:
- Homemade pie crust dough* enough for a 9-inch pie shell
For the Lemon Filling:
- 5 large egg yolks
- 1⅓ cups 320 ml water
- 1 cup 200 g granulated sugar
- ⅓ cup 38 g cornstarch
- ¼ teaspoon salt
- ½ cup 120 ml freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons 28 g unsalted butter, softened
For the Meringue Topping:
- 5 large egg whites at room temperature
- ½ teaspoon cream of tartar
- ½ cup 100 g granulated sugar
- A pinch ⅛ teaspoon salt
Instructions
- Prepare and Chill the Pie Crust: Begin by preparing your homemade pie dough according to your favorite recipe or pre-made dough. Once formed, wrap it tightly and refrigerate for at least 2 hours to firm up, which will make rolling easier and prevent shrinking during baking.
- Blind Bake the Pie Shell: Preheat your oven to 375°F (190°C) and position the rack in the lowest slot. Roll out the chilled dough on a lightly floured surface and place it into a 9-inch pie dish, trimming and crimping the edges as desired. Line the crust with parchment paper and fill with pie weights or dried beans to prevent bubbling. Bake for about 15-20 minutes until the edges start to set and the bottom looks dry. Remove weights and parchment, then bake an additional 5 minutes until golden. Lower the oven temperature to 350°F (177°C).
- Prepare the Lemon Filling Base: In a medium saucepan, combine water, sugar, cornstarch, salt, lemon juice, and lemon zest. Whisk continuously over medium heat until the mixture thickens and begins to bubble, about 6 minutes. Remove from heat temporarily.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly add a few spoonfuls of the hot lemon mixture into the yolks while whisking constantly to gradually raise their temperature without scrambling. Then, pour this yolk mixture back into the saucepan with the remaining lemon mixture. Return the pan to medium heat and cook, stirring constantly, until the filling thickens further and bubbles burst on the surface. Remove from heat and stir in the softened butter until melted and smooth.
- Fill the Pie Shell: Pour the warm lemon filling into the pre-baked pie crust, spreading evenly. Set aside while preparing the meringue, ensuring the filling stays warm to help it bond with the topping.
- Whip the Meringue: Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium speed for 1 minute. Increase to high speed and continue beating until soft peaks form, about 4 minutes. Gradually add sugar and salt while continuing to whip until the mixture is glossy and forms stiff peaks, about 2 more minutes.
- Top and Seal the Pie: Spread the meringue evenly over the lemon filling, making sure to seal the edges by pressing it onto the crust. For a decorative touch, use the back of a spoon to create small peaks.
- Bake the Meringue: Bake the pie on the lowest oven rack at 350°F (177°C) for 20-25 minutes, or until the meringue is golden brown. If it starts browning too fast, tent the top loosely with foil to prevent burning.
- Cool and Chill: Remove the pie from the oven and place it on a cooling rack. Let it cool to room temperature for about an hour, then refrigerate for at least 4 hours to fully set before serving.
Notes
- Pie Crust Prep: For best results, prepare your pie crust a day ahead to ensure it’s fully chilled. You can also blind bake it in advance and store it refrigerated for up to 2 days.
- Meringue Tips: Use room temperature egg whites for maximum volume. Avoid any yolk contamination, as it can prevent the whites from whipping properly.
- Serving Advice: This pie tastes best on the day it’s made. The meringue may weep or deflate if stored too long, so enjoy it fresh!
- Freezing: Lemon meringue pie does not freeze well due to texture changes in the filling and meringue.
- Ingredient Prep: Measure and prep all ingredients before starting, as the filling requires continuous attention to prevent curdling or lumps.
Chef’s Secrets for Lemon Meringue Perfection
Achieving the ideal lemon meringue pie comes down to a few expert techniques.
First, chilling your pie crust thoroughly before rolling and blind baking prevents shrinkage and helps create a crisp, flaky base.
When making the lemon filling, tempering the egg yolks by slowly adding the hot lemon mixture is essential to avoid scrambling and ensure a silky smooth texture.
Use freshly squeezed lemon juice and zest for the brightest, freshest flavor—bottled lemon juice just can’t compete.
For the meringue, always use room temperature egg whites; they whip up faster and hold volume better.
Make sure to spread the meringue so it seals completely against the crust edges; this prevents weeping or separation.
Finally, watch the meringue carefully while baking—it should turn a delicate golden brown without burning, so tent with foil if necessary.
These simple yet effective tips elevate the pie from good to truly memorable.
Serving Suggestions to Impress Guests
Lemon meringue pie shines as a show-stopping dessert for any occasion, but you can elevate the experience with thoughtful pairings.
Serve it chilled alongside a cup of freshly brewed herbal tea or a light sparkling wine to complement the pie’s bright citrus notes.
For a brunch or light dessert, pair slices with fresh berries like raspberries or blueberries, which add a juicy contrast and vibrant color.
A dollop of lightly sweetened whipped cream can add extra creaminess without overpowering the tart lemon.
Consider slicing the pie into smaller portions if serving at parties, allowing guests to savor multiple desserts.
Whether it’s a casual family dinner or a holiday gathering, this pie’s balance of tangy filling and fluffy meringue will delight everyone’s palate.
Storage Tips to Keep Fresh Longer
Proper storage is key to enjoying your lemon meringue pie at its best.
Because the meringue topping is delicate and prone to wilting, it’s best to consume the pie within 24 hours of baking.
After cooling and chilling, cover the pie loosely with plastic wrap or place it in a pie container to protect it from absorbing refrigerator odors.
Avoid airtight containers that can trap moisture and cause the meringue to become soggy.
Store the pie in the refrigerator to keep the filling firm and the crust crisp. If leftovers remain, consume them within 2 days for the best texture and flavor.
Unfortunately, freezing is not recommended as it compromises the texture of both the meringue and lemon filling.
Frequently Asked Questions About Pie
Q1: Can I use bottled lemon juice instead of fresh?
While bottled lemon juice can work in a pinch, fresh lemon juice and zest provide a brighter, more vibrant flavor that’s crucial for a standout lemon meringue pie.
Q2: How do I prevent the meringue from weeping?
Make sure to spread the meringue so it touches the pie crust edges, sealing it well. Also, bake the pie thoroughly until the meringue sets, and avoid overbeating the egg whites which can cause weeping.
Q3: Can I make the pie ahead of time?
You can prepare and blind bake the crust a day in advance. However, it’s best to bake the filling and meringue the same day you plan to serve for optimal texture.
Q4: Why is tempering the egg yolks important?
Tempering gently warms the yolks with the hot lemon mixture, preventing them from scrambling and ensuring a smooth, creamy filling without lumps.
Q5: What’s the best way to store leftover pie?
Cover the pie loosely with plastic wrap and refrigerate. Consume leftovers within 2 days, as the meringue will begin to lose its texture after that.
This recipe is inspired by sallysbakingaddiction and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
