Lemon Meringue Pie
Oh, let me tell you about the moment when that golden, fluffy meringue meets the tangy lemon filling—pure magic on your tongue! This pie isn’t just dessert; it’s like a bright little sunshine slice that instantly lifts your spirits. I remember once accidentally over-whipping my meringue, turning it from silky peaks into something more like marshmallow fluff. Thankfully, a quick tip I’m about to share saved the day! Ready to make the perfect balance of tart lemon, sweet custard, and pillow-soft meringue? Let’s dive in and conquer this classic together—because nothing beats that satisfying crack of the meringue crust when you slice in!
Quick Facts
- Yield: Serves 8
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
Ingredients
For the Main Dish:
- 1 (9-inch) pre-baked pie crust
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, lightly beaten
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 2 tablespoons unsalted butter
- Zest of 1 lemon
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar (for meringue)
How I Make It
Step 1:
Start by combining 1 cup sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the water until smooth, then cook over medium heat, stirring constantly until thick and bubbly. This base will thicken nicely—don’t rush it!
Step 2:
Whisk a small amount of the hot mixture into the egg yolks to temper them, then pour them back into the saucepan. Cook for 2 more minutes, stirring constantly to prevent scrambling. Remove from heat and stir in butter, lemon juice, and lemon zest for that bright, fresh zip.
Step 3:
Pour the lemon filling gently into the pre-baked pie crust. Smooth it out, getting ready for the crowning glory—the meringue.
Step 4:
Beat the egg whites with cream of tartar until soft peaks form. Then, gradually add the remaining 6 tablespoons sugar, continuing to beat until you get stiff, glossy peaks that hold their shape beautifully.
Step 5:
Spread the meringue over the lemon filling, making sure to seal the edges well to prevent shrinking. Use the back of a spoon to create little peaks and swirls—all part of that gorgeous rustic look.
Step 6:
Bake at 350°F for about 10–12 minutes until the meringue is golden brown on top. Let the pie cool completely at room temperature, then chill for at least an hour. The result? A pie with tangy lemon custard and soft, cloud-like meringue—comfort in every bite.
Variations & Tips
- Use a homemade graham cracker crust for a sweeter, nuttier base.
- For extra lemon punch, add a teaspoon of lemon extract to the filling.
- If your meringue starts weeping (that’s liquid puddling), try spreading it on while the filling is hot—this helps seal the meringue to the custard.
- Don’t skip the cream of tartar; it stabilizes the egg whites for that perfect fluffy texture.
- Leftover lemon filling is delicious spooned over pancakes or yogurt.
- Use superfine sugar for the meringue to help it dissolve fully and avoid graininess.
How I Like to Serve It
This lemon meringue pie is a fantastic finish to spring and summer dinners when citrus flavors shine. Serve it slightly chilled with a light dusting of powdered sugar or a few fresh raspberries on the side for a pop of color. It’s also a real crowd-pleaser at holiday meals when you want something refreshing yet luscious.
Notes
- Store leftover pie covered in the fridge for up to 3 days; the meringue is best eaten fresh.
- If the crust gets soggy, try blind baking it longer or brushing it with melted white chocolate before adding lemon filling—this creates a moisture barrier.
Closing: This lemon meringue pie is one of those recipes that feels fancy but is actually so doable—and the bright, creamy, dreamy flavors keep me coming back every time.
