Introduction
Lemon Meringue Pie is a classic dessert, perfect for gatherings, holidays, or special occasions. This tangy, creamy pie, featuring a zesty lemon filling and a fluffy, golden meringue topping, delivers a refreshing, balanced flavor with a buttery crust. Presented on a white ceramic pie plate, optionally garnished with lemon zest or a lemon slice, this Lemon Meringue Pie recipe offers a vibrant, elegant aesthetic that elevates any dessert table. This recipe provides a simple homemade version with straightforward ingredients, adaptable for dietary preferences, ideal for home bakers seeking a crowd-pleasing dessert that brings bright, citrusy joy to any occasion.
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 tbsp granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the Lemon Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp kosher salt
- 1 1/2 cups water
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 tbsp lemon zest
- 4 large egg yolks
- 2 tbsp unsalted butter
Meringue:
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
Serving:
- Optional: Lemon zest, lemon slice
- Suggested Accompaniments: Whipped cream, fresh berries
- Suggested Pairings: Herbal tea, coffee
- Suggested Aesthetic: Serve on a white ceramic pie plate
- Suggested Equipment: 9-inch pie plate, mixing bowls, whisk, saucepan, rolling pin, measuring cups/spoons, zester, electric mixer (optional)
Step-by-Step Process
- Make Pie Crust: In a mixing bowl, combine flour, salt, and sugar. Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, mixing until dough forms. Shape into a disk, wrap, and chill for 30 minutes.
- Roll and Bake Crust: Preheat oven to 375°F (190°C). Roll the dough on a floured surface to fit a 9-inch pie plate. Press into the plate, trim edges, and crimp. Prick the bottom with a fork. Line with parchment and pie weights; bake for 15 minutes. Remove weights and bake 10 minutes more until golden. Cool slightly.
- Prepare Lemon Filling: In a saucepan, whisk sugar, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Whisk egg yolks in a bowl; gradually whisk in 1/2 cup hot mixture, then return to the saucepan. Cook 2 minutes more, stirring. Remove from heat, stir in butter, and taste. Adjust with a touch more lemon juice or sugar for a balanced flavor. Pour into baked crust.
- Make Meringue: In a clean bowl, beat egg whites and cream of tartar with an electric mixer or whisk until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla.
- Assemble and Bake: Spread meringue over hot lemon filling, sealing edges to crust to prevent shrinking. Create peaks with a spoon. Bake at 350°F (175°C) for 10–12 minutes until the meringue is golden.
- Cool: Let the pie cool at room temperature for 1 hour, then chill for 2 hours to set.
- Serve: Slice and serve on a white ceramic pie plate. Optionally garnish with lemon zest or a lemon slice. Pair with whipped cream, fresh berries, herbal tea, or coffee.
Tips for Better Lemon Meringue Pie
- Keep butter and water ice-cold for a flaky crust.
- Taste the lemon filling before baking to balance tangy and sweet flavors; adjust cautiously.
- Use fresh lemon juice and zest for vibrant flavor; avoid bottled juice.
- Spread meringue over hot filling to prevent weeping and ensure adhesion.
- Present on a white ceramic pie plate to highlight the golden meringue and bright filling.
- Make ahead: Bake crust and prepare filling up to 1 day in advance; store separately, assemble, and top with meringue before baking.
- Beat meringue to stiff peaks for a stable, fluffy topping.
- Enhance aesthetic: Garnish with fine lemon zest or a lemon slice for a bright, citrusy pop.
Variations and Customization
- Gluten-Free Lemon Meringue Pie: Use a gluten-free flour blend for the crust; ensure all ingredients are gluten-free certified.
- Dairy-Free Lemon Meringue Pie: Replace butter with vegan butter or omit it in the filling; use a dairy-free crust recipe.
- Low-Sugar Lemon Meringue Pie: Reduce sugar in filling and meringue to 3/4 cup each, or use a sugar-free sweetener like erythritol.
- Lime Meringue Pie: Substitute lemon juice and zest with lime juice and zest for a tropical twist.
- Lemon Coconut Meringue Pie: Add 1/4 cup toasted coconut to the filling for a nutty flavor.
- Mini Lemon Meringue Tarts: Divide crust and filling into 8 tartlet pans; bake meringue for 8 minutes.
- Orange Meringue Pie: Use orange juice and zest instead of lemon for a sweeter citrus flavor.
- Ginger Lemon Meringue Pie: Add 1/2 tsp ground ginger to the filling for a warm spice note.
Storage and Serving Tips
- Store pie in the fridge, loosely covered, for up to 2 days; meringue may soften over time.
- Do not freeze, as meringue will weep and crust may become soggy upon thawing.
- Serve chilled or at room temperature for the best creamy, tangy texture.
- Use as a standalone dessert or with light sides like berries.
- Pair with herbal tea or coffee to complement the tangy, sweet flavors.
- Present on a white ceramic pie plate with garnishes for a bright, elegant charm.
Nutritional Information
Based on 8 servings (1 slice each):
- Calories: 380 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 125mg
- Sodium: 300mg
- Total Carbohydrates: 50g
- Dietary Fiber: 1g
- Sugars: 33g
- Protein: 6g
- Vitamin A: 12% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 4% Daily Value
- Iron: 8% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sugar options reduce sugars). Moderate in calories; enjoy as a treat.
Conclusion
This Lemon Meringue Pie recipe delivers a tangy, fluffy dessert perfect for gatherings or holidays, transforming simple ingredients into a vibrant favorite. Its straightforward preparation and elegant presentation make it a go-to. The zesty filling and airy meringue delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing brightness.
Lemon Meringue Pie Recipe: Tangy and Fluffy
Classic Lemon Meringue Pie with tangy, fluffy flavor.
Ingredients
- Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp kosher salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter cold, cubed
- 3 –4 tbsp ice water
- Lemon Filling:
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp kosher salt
- 1 ½ cups water
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 4 large egg yolks
- 2 tbsp unsalted butter
- Meringue:
- 4 large egg whites
- ¼ tsp cream of tartar
- ½ cup granulated sugar
- ½ tsp vanilla extract
- Optional: Lemon zest lemon slice
- Suggested Pairings: Herbal tea coffee
Instructions
- Mix flour, salt, sugar; cut in butter, add ice water to form dough. Chill 30 minutes.
- Preheat oven to 375°F; roll dough, fit into 9-inch pie plate, bake with weights 15 minutes, then 10 minutes more. Cool.
- Whisk sugar, cornstarch, salt, water, lemon juice, and zest; cook until thick. Add yolks, cook 2 minutes, stir in butter. Taste and adjust filling. Pour into crust.
- Beat egg whites, cream of tartar to soft peaks; add sugar, vanilla, beat to stiff peaks. Spread over filling.
- Bake at 350°F for 10–12 minutes until golden.
- Cool 1 hour, chill 2 hours. Serve on a white ceramic pie plate with zest or berries.
Notes
- Use fresh lemons for the best flavor.
- Store in the fridge for 2 days; don’t freeze.
- Try lime or a low-sugar variation.
- Pair with whipped cream.
