Classic Lemon Meringue Pie

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🍋 Classic Lemon Meringue Pie

Description

Classic Lemon Meringue Pie is a timeless dessert featuring a crisp, buttery pie crust filled with a silky, tangy lemon custard and topped with a cloud of lightly sweetened, toasted meringue. The balance of bright citrus, creamy filling, and airy topping makes it refreshing yet indulgent—perfect for spring, summer, or any time you want a show-stopping dessert.

📝 Ingredients

For the Pie Crust

  • 1 9-inch baked pie crust (homemade or store-bought)

  • Fully baked and cooled

For the Lemon Filling

  • 1 cup (200 g) granulated sugar

  • ¼ cup (30 g) cornstarch

  • ¼ tsp salt

  • 1½ cups (360 ml) water

  • 4 large egg yolks (reserve whites for meringue)

  • ½ cup (120 ml) fresh lemon juice (about 3–4 lemons)

  • 1 tbsp lemon zest

  • 2 tbsp unsalted butter

For the Meringue

  • 4 large egg whites, room temperature

  • ½ cup (100 g) granulated sugar

  • ¼ tsp cream of tartar

  • ½ tsp vanilla extract

👩‍🍳 Instructions

1. Prepare the Lemon Filling

  1. In a saucepan, whisk together sugar, cornstarch, and salt.

  2. Gradually whisk in water.

  3. Cook over medium heat, stirring constantly, until thick and bubbly.

  4. Reduce heat to low.

  5. Whisk egg yolks in a bowl. Slowly add ½ cup of the hot mixture to temper the yolks.

  6. Return the yolk mixture to the saucepan.

  7. Cook 2–3 minutes, stirring constantly.

  8. Remove from heat; stir in lemon juice, zest, and butter until smooth.

  9. Pour hot filling into the baked pie crust.

2. Make the Meringue

  1. Preheat oven to 350°F (175°C).

  2. Beat egg whites and cream of tartar until soft peaks form.

  3. Gradually add sugar, beating until stiff, glossy peaks form.

  4. Beat in vanilla.

3. Assemble & Bake

  1. Spread meringue over hot lemon filling, sealing edges to the crust.

  2. Use a spoon to create decorative peaks.

  3. Bake for 10–12 minutes, until meringue is lightly golden.

  4. Cool completely at room temperature, then refrigerate at least 2 hours before slicing.

⭐ Notes

  • Always add meringue to hot filling—this helps prevent weeping.

  • Fresh lemon juice is essential for best flavor.

  • Seal the meringue to the crust edges to prevent shrinking.

💡 Tips for Best Results

  • Use room-temperature egg whites for maximum volume.

  • Don’t overbake the meringue—it should be lightly golden, not brown.

  • For extra stability, add sugar slowly when whipping the egg whites.

  • Slice with a clean, sharp knife wiped between cuts.

🍽️ Servings

  • 8 servings (1 standard 9-inch pie)

🧮 Nutritional Information (Approx. per serving)

  • Calories: 310 kcal

  • Carbohydrates: 46 g

  • Protein: 6 g

  • Fat: 12 g

  • Saturated Fat: 5 g

  • Cholesterol: 95 mg

  • Sodium: 220 mg

  • Sugar: 32 g
    (Values may vary based on crust and portion size.)

🌿 Benefits

  • Vitamin C from fresh lemons supports immunity.

  • Lighter than many cream-based desserts due to meringue topping.

  • Offers a satisfying sweet-tart balance that reduces the need for heavy sweetness.

  • A great make-ahead dessert for gatherings and holidays.

❓ Q & A

Q: Why does my meringue “weep”?
A: This usually happens if sugar isn’t fully dissolved or the pie is refrigerated too soon while warm.

Q: Can I make this pie ahead of time?
A: Yes, but it’s best enjoyed within 24 hours for optimal meringue texture.

Q: Can I use bottled lemon juice?
A: You can, but fresh lemon juice gives a brighter, cleaner flavor.

Q: How do I store leftovers?
A: Cover loosely and refrigerate for up to 2 days.

Q: Can I torch the meringue instead of baking?
A: Yes! A kitchen torch works well—just be sure the filling is hot when topping.

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