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Lemon Meringue Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 11 reviews
  • Author: Evelyn
  • Prep Time: 25 mins
  • Cook Time: 90 mins
  • Total Time: 115 mins
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in the classic Lemon Meringue Pie with a perfectly pre-baked flaky crust, a tangy lemon custard filling, and a light, fluffy meringue topping. This recipe combines the bright flavors of fresh lemon juice and zest with a smooth custard set in a crisp pie shell, crowned by a golden, cloud-like meringue. Perfect for special occasions or a refreshing dessert on any day, the pie is best served fresh for optimal texture and flavor.

Ingredients

Pie Crust

  • 1 (9-inch) frozen pie crust (deep-dish recommended if store-bought) or homemade pie crust

Lemon Filling

  • 5 large egg yolks
  • 6 tablespoons cornstarch
  • 1 1/3 cup (266g) sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups water
  • 1/2 cup lemon juice (freshly squeezed)
  • 2 teaspoons lemon zest
  • 2 tablespoons unsalted butter

Meringue

  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar or 1 teaspoon white vinegar
  • 1/2 cup plus 2 tablespoons (128g) sugar
  • 5 large egg whites, at room temperature
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to begin pre-baking the pie crust.
  2. Pre-bake the pie shell: If using frozen crust, follow package instructions. For homemade or unbaked frozen crust, line it with aluminum foil extending beyond edges, fill two-thirds with pie weights or dry beans, and bake for 20 minutes. Remove foil and weights, prick bottom of crust with a fork to prevent bubbling, and bake 15 more minutes until lightly golden. Remove and set aside.
  3. Make the lemon filling: Whisk egg yolks in a bowl. In a saucepan, combine cornstarch, sugar, salt, and water; whisk and bring to a boil over medium heat, stirring constantly until thickened to Cream of Wheat consistency. Temper yolks by whisking spoonfuls of hot mixture into them, then return yolk mixture to saucepan. Boil 3-4 minutes stirring constantly to prevent curdling. Remove from heat and stir in lemon juice, zest, and butter until melted.
  4. Reduce oven temperature: Lower oven heat to 325°F (163°C) for baking the finished pie.
  5. Prepare cornstarch mixture for meringue: In a small saucepan, dissolve 1 tablespoon cornstarch in 1/3 cup cold water and heat over medium, whisking until it thickens and bubbles. Remove from heat and set aside.
  6. Mix sugar and cream of tartar: Whisk together 1/2 cup plus 2 tablespoons sugar with 1/4 teaspoon cream of tartar. If cream of tartar is unavailable, plan to use vinegar later in the egg whites.
  7. Make the meringue: In a clean bowl, beat egg whites with vanilla on low speed, increasing to medium until frothy. Gradually add sugar and cream of tartar mixture a spoonful at a time, beating until soft peaks form. Add cornstarch gel mixture slowly, then beat on high until stiff peaks form, careful not to over-beat to avoid grainy texture.
  8. Reheat filling and assemble pie: Warm lemon filling until bubbling hot for better meringue adhesion. Pour hot filling into pre-baked crust, spreading evenly.
  9. Top with meringue: Quickly spread meringue around edges of pie to seal to crust with no gaps. Fill center fully, creating decorative peaks with the back of a spoon.
  10. Bake the pie: Bake at 325°F (163°C) for 20 minutes until meringue turns golden brown.
  11. Cool completely: Transfer pie to a wire rack to cool entirely to room temperature. For firmer filling, cool pie on a cooling pack wrapped in a towel. Serve the same day for best texture and flavor.

Notes

  • Separate eggs while cold, but bring whites to room temperature before whipping for best meringue volume.
  • Avoid any yolk in egg whites and ensure bowls and utensils are grease-free to achieve proper meringue peaks.
  • Making the crust a day ahead can save time on the day of serving.
  • Allow the pie to cool completely before slicing to prevent filling from being runny.
  • Use fresh lemon juice and zest for the brightest flavor.
  • Do not overbeat meringue to prevent grainy texture and weeping.
  • This pie is best eaten on the day it is made for optimal freshness and texture.

Find it online: https://evelynscooking.com/lemon-meringue-pie-recipe/