Name: Lemon Meringue Pie
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pre-made pie crust; 1 cup sugar; 1/4 cup cornstarch; 1 cup water; 3 egg yolks; 1/4 cup lemon juice; 2 tbsp butter; 3 egg whites; 1/4 cup sugar (for meringue)

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Why Make This Recipe

Lemon Meringue Pie is a classic dessert that combines a bright, tangy lemon filling with a light and fluffy meringue topping. It offers a perfect balance of sweet and tart flavors and is visually stunning. If you want to impress family and friends at your next gathering, this pie is sure to do the trick!

How to Make Lemon Meringue Pie

Ingredients

1 pre-made pie crust
1 cup sugar
1/4 cup cornstarch
1 cup water
3 egg yolks
1/4 cup lemon juice
2 tbsp butter
3 egg whites
1/4 cup sugar (for meringue)

Directions

Preheat your oven to 350°F (175°C). Start by pre-baking the pie crust for about 10 minutes until it starts to set.
In a saucepan, whisk together 1 cup of sugar, 1/4 cup of cornstarch, and 1 cup of water. Cook this mixture over medium heat until it thickens.
In a separate bowl, temper the egg yolks by adding a small amount of the hot mixture to them slowly. Once mixed well, combine the yolks back into the saucepan.
Stir in the fresh lemon juice and butter until fully blended. Pour this mixture into the pre-baked crust.
In another bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until the meringue is glossy and stiff.
Gently spread the meringue over the lemon filling, ensuring it covers the pie edges to seal it.
Bake the pie in the oven for about 10-12 minutes, or until the meringue is lightly browned.

How to Serve Lemon Meringue Pie

Serve your Lemon Meringue Pie chilled or at room temperature. Slice it into wedges and enjoy it as a delightful dessert after a meal. It pairs nicely with a dollop of whipped cream or a sprinkle of lemon zest.

How to Store Lemon Meringue Pie

To store your pie, keep it in an airtight container in the refrigerator. It’s best to enjoy it within 2-3 days for optimal freshness, as the meringue can start to weep over time.

Tips to Make Lemon Meringue Pie

Make sure to beat the egg whites until they are very stiff. This helps the meringue hold its shape and texture.
To prevent the meringue from shrinking away from the filling, spread it all the way to the crust edges.
For an extra lemony flavor, consider adding lemon zest to the lemon filling.

Variation

For a unique twist, try adding some fresh berries (like blueberries or raspberries) to the lemon filling. This adds a pop of color and an additional layer of flavor to the pie.

FAQs

Can I use fresh lemons instead of bottled lemon juice?
Yes! Fresh lemon juice will give you a brighter flavor. Just make sure to strain it to remove any seeds.

What can I do if my meringue weeps?
Weeping occurs when the meringue sits too long. To prevent this, always serve the pie soon after it sets and try to seal the meringue properly over the filling during baking.

Can I freeze Lemon Meringue Pie?
It’s not recommended to freeze the pie because the meringue may lose its texture. However, you can freeze the lemon filling and bake the meringue fresh when you’re ready to serve.

Lemon Meringue Pie

Author: lu-ann
Total Time: 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A classic dessert featuring a bright, tangy lemon filling topped with a light and fluffy meringue.

Instructions

Preheat your oven to 350°F (175°C). Pre-bake the pie crust for about 10 minutes until it starts to set.
In a saucepan, whisk together 1 cup of sugar, 1/4 cup of cornstarch, and 1 cup of water. Cook over medium heat until thickened.
In a separate bowl, temper the egg yolks by slowly adding a small amount of the hot mixture. Then combine the yolks back into the saucepan.
Stir in the lemon juice and butter until blended, then pour into the pre-baked crust.
In another bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until glossy and stiff.
Spread the meringue over the lemon filling, making sure to cover the edges to seal.
Bake the pie for about 10-12 minutes, or until the meringue is lightly browned.