Lemon Meringue Pie Recipe

Delight in the perfect balance of tangy and sweet with this lemon meringue pie recipe! Featuring a flaky homemade crust, a luscious lemon filling, and a light, golden meringue topping, this pie is a showstopper for any occasion. Learn the secrets to creating the smoothest lemon curd and the fluffiest meringue with easy, step-by-step instructions. Whether you’re baking for holidays, summer gatherings, or just indulging your sweet tooth, this easy lemon meringue pie is a timeless dessert that never fails to impress. Perfect for beginners and experts alike, with tips for making it gluten-free or sugar-free!

Ingredients

For the Lemon Pie

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1 egg (optional, for egg wash)
• 1 ¼ cups (250g) white sugar
• 2 tablespoons lemon zest (from about 2 large lemons)
• 5 large egg yolks
• 1 ¼ cups (300g) water
• ¾ cup (180g) freshly squeezed lemon juice (from about 5-6 large lemons)
• ¼ cup + 2 teaspoons (58g) cornstarch
• ¼ teaspoon salt
• ¼ cup (57g) unsalted butter, cold and cubed

For the Meringue

• 5 large egg whites
• 1 cup (200g) white sugar
• ¼ teaspoon cream of tartar (optional)
• 1 teaspoon vanilla extract

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Instructions

Bake the Pie Crust

1. Preheat the oven to 425°F (220°C).
2. If using homemade dough, roll it out to a 12-inch diameter and gently transfer it to a 9-inch pie dish or tart pan. Trim the edges.
3. Prick the bottom of the dough with a fork. Place crumpled parchment paper inside and fill with pie weights or dried beans.
4. Bake for 18 minutes. Remove from the oven, discard the parchment and weights, and reduce the oven temperature to 375°F (190°C).
5. Return the crust to the oven and bake for an additional 12 minutes. If using egg wash, brush the crust and bake for another 2 minutes. Allow the crust to cool completely.

Prepare the Lemon Filling

1. In a medium bowl, rub the sugar and lemon zest together with your fingers until fragrant.
2. Transfer the zested sugar to a medium saucepan and add the egg yolks, water, lemon juice, cornstarch, and salt. Whisk until smooth.
3. Cook over medium-low heat, whisking constantly, until the mixture thickens to a pudding-like consistency and reaches 170-175°F (77-80°C). Do not exceed 180°F (82°C).
4. Remove from heat and stir in the cold butter until melted and fully incorporated.
5. Pour the filling through a fine mesh sieve directly into the cooled crust, smoothing it with a spatula.
6. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 4 hours or overnight.

Make the Meringue

1. Combine egg whites, sugar, and cream of tartar in the bowl of a stand mixer. Place the bowl over a pot of simmering water (bain-marie) without letting the bowl touch the water.
2. Heat the mixture, whisking continuously, until it reaches 165°F (74°C).
3. Transfer the bowl to the stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form and the meringue cools to room temperature. Add vanilla and beat briefly to combine.
4. Spread the meringue over the chilled lemon filling, ensuring it covers the pie completely.

Finish the Pie

1. Toast the meringue with a kitchen torch until golden brown. Alternatively, place the pie under the broiler for 30 seconds, watching closely to avoid burning.
2. Cool the pie at room temperature before refrigerating. Serve chilled.

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Why You’ll Love This Recipe

• Classic Flavor: The tart lemon filling perfectly complements the sweet, fluffy meringue.
• Stunning Presentation: A golden, toasted meringue gives it a show-stopping look.
• From Scratch: Everything, from the crust to the meringue, is homemade for ultimate freshness.

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Tips

• Perfect Meringue: Ensure no yolk gets into the egg whites, as it can prevent the meringue from whipping properly.
• Zest First: Zest the lemons before juicing them for easier handling.
• Use a Thermometer: For both the filling and meringue, a thermometer ensures perfect consistency.

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Variations and Substitutions

• Crust Options: Use a graham cracker crust for a no-roll alternative.
• Citrus Twist: Substitute some lemon juice with lime or orange juice for a unique flavor.
• Sugar-Free: Use a sugar substitute for the filling and meringue to make it diabetic-friendly.

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FAQs

Q: How do I prevent the meringue from weeping?
A: Ensure the meringue is spread over warm filling and avoid over-whipping.

Q: Can I make the pie in advance?
A: Yes! Prepare the pie up to a day ahead and store it in the refrigerator.

Q: What’s the best way to store leftovers?
A: Keep the pie covered in the fridge for up to 3 days.

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Serving and Suggestions

• Serve slices with a dollop of whipped cream or a drizzle of berry sauce for extra flair.
• Pair with a cup of hot tea or coffee to balance the tartness.
• Enjoy it as the star dessert for holidays, summer gatherings, or family dinners.

This Lemon Meringue Pie is a timeless classic that’s guaranteed to impress your guests with its fresh, zesty flavor and beautiful meringue topping!