Lemon meringue pie is a timeless dessert, cherished for its contrast of tangy lemon filling and fluffy, golden meringue topping. This recipe strikes the perfect harmony of bright citrus flavor and sweet, creamy meringue, all nestled in a flaky pie crust.
Whether you’re celebrating a special occasion or just indulging your sweet tooth, this pie is sure to impress. Follow along to create a dessert that looks and tastes as amazing as it sounds!
Ingredients for Lemon Meringue Pie
For the Lemon Filling
- 1 cup granulated sugar (200 g)
- 2 tablespoons unbleached all-purpose flour (15 g)
- 3 tablespoons cornstarch (25 g)
- 1/4 teaspoon ground Himalayan sea salt
- 1/2 cup freshly squeezed lemon juice (120 ml): about 2 large lemons
- 1 1/2 cups cold water (360 ml)
- 1 tablespoon rounded lemon zest (5 g): from 1 large lemon
- 2 tablespoons butter (30 g)
- 4 large free-run egg yolks
- 1 large (9-inch/23-cm) pie crust: pre-baked and poked with a fork
For the Meringue
- 4 large free-run egg whites
- 8 tablespoons granulated sugar (100 g)
How to Make Lemon Meringue Pie
Step 1: Prepare the Lemon Filling
Preheat your oven to 350°F (175°C).
In a medium-sized saucepan, combine the sugar, flour, cornstarch, and salt. Whisk to blend evenly. Add the water, lemon juice, and lemon zest, stirring until combined.
Cook the mixture over medium-high heat, stirring frequently, until it comes to a boil. Use a spatula to scrape the bottom to prevent sticking. Once the mixture boils, stir in the butter until melted.
In a small bowl, whisk the egg yolks. Gradually mix in 1/2 cup (120 ml) of the hot sugar mixture, whisking constantly to temper the yolks. Then, slowly pour the tempered yolks back into the saucepan with the remaining sugar mixture, whisking continuously.
Bring the mixture to a gentle boil and cook while stirring constantly until it thickens. Remove from heat and pour the filling into the pre-baked pastry shell.
Step 2: Make the Meringue
In a large glass or metal mixing bowl, whip the egg whites using a hand or stand mixer until foamy. Gradually add the sugar, a tablespoon at a time, while continuing to beat the egg whites. Whip until stiff peaks form and the meringue looks glossy.
Spread the meringue over the warm lemon filling, ensuring it completely seals the edges of the crust to prevent shrinking. Use a spatula to create peaks for an elegant finish.
Step 3: Bake the Pie
Place the pie in the preheated oven and bake for about 10 minutes, or until the meringue peaks turn golden brown.
Remove the pie from the oven and place it on a cooling rack. Let it sit at room temperature for 1 hour, then transfer it to the refrigerator to chill, uncovered, for at least 3 hours to ensure the filling sets. For the best texture, cover the pie with foil after it has cooled completely and let it chill for a total of 6 hours before serving.
Notes for Success
Warm Crust and Filling: When pouring the lemon filling into the pie crust, make sure the crust is still warm. Similarly, the lemon filling should still be warm when you spread the meringue on top. This helps seal the meringue and prevents it from separating from the filling during cooling.
This classic lemon meringue pie is a showstopper, blending zesty citrus with a velvety, sweet meringue. With its bright flavor and elegant presentation, it’s a dessert that captures attention and hearts alike.
Perfect for family dinners, holiday gatherings, or as a midweek treat, this pie is guaranteed to bring smiles to the table. Follow this step-by-step guide, and you’ll create a dessert worthy of applause. Enjoy every luscious bite!
