With its bright and silky citrus filling plus lightly toasted meringue topping, this recipe for lemon meringue pie is not only easy to make but tastes irresistible.
Zesty and Zippy Lemon Meringue Pie
- Lemon meringue pie is one of my favorite desserts! It looks so impressive but is totally doable in the comfort of your own kitchen!
- A sweet, tart, and bold lemon filling is combined with a cloud like meringue for the most delicious combination of flavors.
- While this recipe for lemon meringue pie may look intimidating, it is simple to make when you follow a few tips.
- Whether you’re baking for a holiday or just craving something inspired by sunny days ahead, a sweet pie like this really delivers.
Citrus Stars And Sweet Structure
- A prepared pie crust is the perfect vessel to hold the lemon meringue pie filling and topping. Use one that is store bought or make your own!
- Lemon Filling:
- Fresh lemon juice is the heart of this recipe! It provides the best tang and bright flavor. You can use bottled juice but be aware it won’t deliver quite the same result.
- Lemon zest is important because it adds extra citrus oils for a deeper, more aromatic lemon punch and bright color.
- Sugar balances the tartness and sweetens the filling. Salt balances sweetness and brightens the lemon flavor.
- Egg yolks create the rich, silky, custard like filling and help thicken it.
- Cornstarch is essential to thicken the filling and provide its shape.
- Add butter for delicious flavor plus it adds to the shine.
- Meringue:
- Egg whites are whipped into stiff peaks and form that beautiful, fluffy topping.
- Cream of tartar, and cornstarch stabilize the egg whites and also helps the meringue from releasing moisture, or weeping. Salt helps stabilize and balance sweetness a bit.
How Do You Make Lemon Meringue Pie?
- Combine the lemon meringue pie filling ingredients and cook to thicken. Add butter.
- Temper egg yolks into the warm lemon filling.
- Whip egg whites until they have soft peaks. Add sugar mixture gradually and continue to whisk until they have stiff peaks.
- Pour warm pie filling into prepared pie crust. Immediately add the meringue on top.
- Bake until meringue becomes golden.
Meringue Mastery
- A stand mixer makes it quick and easy to whip the meringue.
- Be sure the egg whites come to the soft peak stage before adding the sugar mixture.
- Spread meringue onto hot filling to reduce the chance of moisture developing between the layers.
- Make sure the meringue touches the crust all the way around. This prevents the meringue from shrinking.
- Slice using a hot knife. Run a blade, preferably a serrated one, under hot water. Dry with a paper towel, slice pie, and wipe in between slices. You may have to reheat the knife as it cools.
No ‘Weep’ Wins!
- Meringue dislikes moisture. So be sure your bowl, whisk, and utensils are completely dry. This is also the reason I add a bit of cornstarch to my meringue.
- Try to avoid overbaking as it can cause the meringue to accumulate moisture beads or ‘weep’. Once you achieve a light golden top, remove it! For an extra ‘toasty’ meringue use a kitchen torch on low flame. Be careful as meringue will catch fire easily.
- Allow your pie to cool gradually at room temperature before chilling.
Cool, Cover, and Keep It Fresh
- Once cooled, store pie in the refrigerator. Loosely cover it with plastic wrap or foil, being careful not to press the meringue down.
- Store lemon meringue pie for about 2 to 3 days. Keep in mind meringue can soften over time, so I like to serve it the same day or next day if possible.
- I do not recommend freezing lemon meringue pie.
More Summery Pies To Enjoy!
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Lemon Meringue Pie
Every home baker needs this recipe for lemon meringue pie! With its silky pie filling and a fluffy toasted meringue topping, it's a sweet and tart dessert perfect for summer gatherings.
Equipment
Ingredients
- 1 prepared pie crust
Lemon Pie Filling
- 5 Tablespoons cornstarch
- 1 cup sugar
- ¼ teaspoon salt
- 1¼ cups water
- ½ cup lemon juice
- 2 Tablespoons lemon rind
- 3 Tablespoon butter
- 5 large egg yolks
Meringue
- 5 egg whites
- ½ cup sugar
- 2 teaspoons cornstarch
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
Instructions
- Bake 1 prepared pie crust in a 9 inch pie dish as per recipe instructions. Cool completely.
Lemon Pie Filling
- In a saucepan, mix together 5 Tablespoons cornstarch, 1 cup sugar, and ¼ teaspoon salt. Add 1¼ cups water, ½ cup lemon juice, and 2 Tablespoons lemon rind. Mix well. Cook over medium high heat, stirring constantly, until mixture is thick and clear.
- Remove from heat. Stir in 3 Tablespoon butter. In a small bowl, whisk 5 large egg yolks. Drizzle warm lemon mixture into yolks whisking continually. This gently warms the yolks without cooking them.
- After several Tablespoons have been added, whisk the warmed yolk mixture into the lemon mixture. Cook over medium to medium high heat until mixture comes to a boil. Set aside in pot.
Meringue
- Mix ½ cup sugar with ½ teaspoon cream of tartar, 2 teaspoons cornstarch, and ¼ teaspoon salt. Using a stand mixer, beat 5 egg whites until soft peaks form. Gradually add the sugar mixture and continue to beat until stiff peaks form.
Assembly
- Heat oven to 350˚F
- Pour warm lemon filling into prepared pie crust. Immediately, spread the meringue over hot filling. Be sure the meringue touches the crust to keep it from pulling away from the edges.
- Bake on the lowest rack of warmed oven for 15 to 20 minutes or until tops are brown. If browning too much tent very loosely with foil.
- For a more defined, toasted look use a torch.
- Cool to room temperature, about 2 hours, before slicing. If longer, refrigerate until ready to serve.
Notes
- ½ lemon juice is approximately the juice from 2 large lemons.
- The lemon rind from 2 large lemons is about 2 Tablespoons of rind.
Nutrition Information
Calories: 351 | Carbohydrates: 55g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 310mg | Potassium: 117mg | Fiber: 1g | Sugar: 38g | Vitamin A: 286IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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