Introduction
Lemon Meringue Pie is a timeless dessert that brings together crisp pastry, silky lemon filling, and a cloud-like meringue topping. The contrast between tart citrus and gentle sweetness is what makes this pie so enduringly popular. I enjoy making this dessert when I want something refreshing yet comforting, especially after a rich meal. The lemon filling is vibrant and smooth, while the meringue adds lightness and visual appeal. Although it looks impressive, the process is straightforward when broken into steps. With a little care, this pie delivers clean slices, bold flavor, and a beautifully balanced finish.
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Lemon Meringue Pie: A Bright, Classic Dessert with Perfect Balance
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Lemon Meringue Pie is a classic dessert featuring a crisp pie crust filled with tangy lemon custard and topped with a light, fluffy meringue baked to golden perfection.
Ingredients
- 1 9-inch pie crust, baked
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in water and cook over medium heat until thickened and bubbling.
- Whisk a small amount of hot mixture into egg yolks, then return yolks to saucepan.
- Cook for 2 minutes, then remove from heat.
- Stir in lemon juice, lemon zest, and butter.
- Pour lemon filling into baked pie crust.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar and beat until stiff, glossy peaks form.
- Spread meringue over hot filling, sealing edges to crust.
- Bake for 12–15 minutes until meringue is lightly browned.
- Cool completely before slicing and serving.
Notes
- Seal meringue to the crust to prevent shrinking.
- Use fresh lemon juice for best flavor.
- Allow pie to cool fully for clean slices.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Why You’ll Love This Recipe
This recipe offers a perfect sweet-tart balance, a smooth and glossy filling, and a soft yet stable meringue. It is a classic dessert that feels special while using simple, familiar ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pie crust
The crust provides a crisp, buttery base that contrasts with the soft filling. A blind-baked crust ensures it stays firm.
Granulated sugar
Sugar sweetens the lemon filling and balances the sharp citrus flavor.
Cornstarch
Cornstarch thickens the filling, giving it a smooth, sliceable texture.
Fresh lemon juice
Lemon juice delivers brightness and acidity, forming the heart of the pie’s flavor.
Lemon zest
Lemon zest intensifies the citrus aroma and adds depth without extra liquid.
Egg yolks
Egg yolks enrich the filling and contribute to its silky consistency.
Butter
Butter adds smoothness and rounds out the sharpness of the lemon.
Egg whites
Egg whites are whipped into meringue, creating a light, airy topping.
Salt
Salt enhances flavor and balances sweetness in both filling and meringue.
Directions
Begin by blind-baking the pie crust until golden and fully set. In a saucepan, whisk together sugar, cornstarch, salt, lemon juice, and lemon zest, then cook gently until thickened. Remove from heat and stir in butter and egg yolks until smooth. Pour the hot filling into the baked crust.
Whip the egg whites until soft peaks form, then gradually add sugar and continue whipping until glossy, stiff peaks develop. Spread the meringue over the hot filling, sealing it to the edges of the crust. Bake until the meringue is lightly golden. Allow the pie to cool completely before slicing.
Equipment Needed
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and Timing
Serves 8
Preparation time: 25 minutes
Baking time: 20 minutes
Cooling time: 2 hours
Total time: 2 hours 45 minutes
Variations and Customizations
Lemon Meringue Pie can be adjusted in subtle ways. A graham cracker crust can replace traditional pastry for a sweeter base. For extra citrus depth, a small amount of lime juice or zest can be added. If you prefer a softer topping, the meringue can be lightly torched instead of fully baked. A thinner meringue layer highlights the lemon filling, while a taller swirl creates a more dramatic presentation.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 360 |
| Protein | 6 g |
| Carbohydrates | 52 g |
| Fat | 15 g |
| Saturated Fat | 7 g |
| Fiber | 1 g |
| Sugar | 36 g |
| Sodium | 190 mg |
FAQs
Why does my meringue weep?
Weeping occurs if the meringue is undercooked or spread over a cold filling.
Can I make this pie ahead of time?
Yes, but it is best enjoyed within 24 hours for optimal texture.
How do I get clean slices?
Use a sharp knife wiped clean between cuts.
Can bottled lemon juice be used?
Fresh lemon juice is strongly recommended for the best flavor.
Should the pie be refrigerated?
Yes, refrigerate after cooling and store loosely covered.
Can I use a pre-made crust?
Yes, a good-quality pre-made crust works well.
Conclusion
Lemon Meringue Pie is a classic dessert that delivers brightness, elegance, and comfort in every bite. With its crisp crust, vibrant filling, and airy topping, it remains a favorite for good reason and is a rewarding dessert to make and share.
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