Treat your party guests to one of the most luxurious lemon desserts out there—a creamy, dreamy Lemon Meringue Pie.
When it comes to crafting an impressive dessert, it’s easy to get intimidated by the classics. Until recently, I avoided making lemon meringue pie out of fear that I would mess it up. But this simple recipe made all the difference for me. Not only is each step specific and straightforward, but the whole process is also a great lesson on how to make an ideal lemon custard filling and airy meringue.
To me, lemon meringue pie is an epic holiday dessert, but I’ve also seen it served at anniversaries and birthdays. Almost any celebration with family and friends can be blessed by lemon meringue pie. In this recipe, a prebaked crust is filled with a velvety smooth lemon custard filling, then topped with a swirl of freshly whipped meringue. It’s sweet and slightly tangy, making it a great dessert for citrus lovers.
My family enjoys bringing this refreshing and zesty dish out during the summer. But after finding this breeze of a recipe, I might just make it for Mother’s Day this spring! After all, lemon meringue pie is one of those dishes that can brighten any season.
Is Lemon Meringue Pie Healthy?
Like other decadent desserts which are high in fat, carbs, and sugar, lemon meringue pie is best enjoyed in moderation. However, there are a number of ways you can customize this recipe to accommodate different dietary needs. For individuals with a wheat allergy or sensitivity, opt for a gluten-free prebaked crust and gluten-free flour. For those with lactose intolerance, use a dairy-free crust and a plant-based butter substitute that is suitable for baked goods.
What Exactly Is Meringue?
Meringue is a light and airy mixture of whipped egg whites and sugar. While this recipe calls for French meringue—the simplest of the three styles—there are also Swiss and Italian meringues, which are slightly more complex to craft. The meringue in this recipe is used as the pie topping, which is then baked until lightly browned. It makes the perfect complement to the tangy lemon custard and crispy pie crust below.
FAQs & Tips
Although lemon meringue pie is best enjoyed within 24 hours, you can also store any leftovers once they’ve cooled to room temperature. Cover leftover pie with plastic wrap or aluminum foil and refrigerate for 3-4 days. When you’re ready to dig in, enjoy this dish cold or at room temperature. Keep in mind that the meringue will separate over time—so the sooner you eat it, the better.
When this pie is cooked, the meringue sometimes leaks steam in a process called weeping. This process can cause the crust to become soggy. To prevent this, the recipe calls for mixing cream of tartar into the egg whites to stabilize the meringue and prevent any liquid from escaping.
While meringue has been popular in Europe for centuries, lemon meringue pie specifically popped up during the 19th century in the United States. Food historians may debate over who the exact inventor was, but there is no doubt that lemon meringue pie has had a powerful impact on restaurants and pastry shops all around the world.
Serving Suggestions
Make your lemon meringue pie even prettier by decorating it with Candied Lemon Slices. Why not pair it with a glass of Strawberry Lemonade or a Watermelon Smoothie? Or consider serving it with other dazzling desserts like Lemon Cookies, Healthy Carrot Cake, Key Lime Pie, or the unique summertime treat Tanghulu. This pie is especially suitable for big family picnics, where there is no such thing as too many fruity desserts.
Lemon Meringue Pie
Ingredients
- 1 cup granulated sugar
- 2 1/2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 2 pinches salt
- 1 1/3 cups water
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 2 1/2 tablespoons unsalted butter
- 5 large egg yolks
- 1 9-inch prebaked pie crust
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
Instructions
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In a medium saucepan, whisk together 1 cup sugar, the flour, cornstarch, and salt.
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Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Remove from heat and stir in butter.
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In a small bowl, beat the egg yolks. Gradually whisk in a spoonful of the hot sugar mixture to temper the yolks. Whisk the tempered yolks into the saucepan.
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Bring to a boil and continue to cook while stirring constantly, until thick. Pour filling into the baked pie shell.
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In a large bowl, beat the egg whites with electric mixers until frothy. Add cream of tartar.
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Gradually add 1/3 cup sugar, a spoonful at a time, until fully incorporated. Continue beating until stiff peaks form.
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Spread meringue onto the hot lemon filling, ensuring it touches the edges of the crust to seal. Create decorative peaks with the back of a spoon.
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Bake in a preheated oven at 325° F for 15-25 minutes or until the meringue is lightly browned. Cool to room temperature on a wire rack.
Nutrition
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