There are three elements that make up a perfect lemon meringue pie:
The crust, of course, you can use a store-bought crust for this recipe.
A lemon pie filling that is just the right balance of tart and sweet.
A tall and tender meringue topping, lightly browned.
Lemon Meringue Pie is a timeless dessert that features a perfect balance of tart lemon filling and sweet, fluffy meringue. The pie begins with a flaky, buttery crust that provides a solid base for the vibrant lemon curd filling. Made from fresh lemons, sugar, eggs, and a hint of butter, the filling is creamy and bursting with citrus flavor. The meringue topping is light and airy, whipped to stiff peaks and baked to a golden perfection. This dessert is not only delicious but also visually stunning with its contrasting layers.
How do I store leftovers?
The truth is that lemon meringue pie is best enjoyed that day you bake it but you can store it for up to 2 to 3 days in the fridge. Note that the meringue can begin to separate from the pie filling but it will still taste great.
Ideal for any occasion, Lemon Meringue Pie is a crowd-pleaser that never goes out of style. It requires some precision in preparation but the result is well worth the effort. Whether you’re serving it at a family dinner or a festive celebration, this pie is sure to impress. Enjoy a slice of this classic treat that brings together tartness and sweetness in perfect harmony.
Lemon Meringue Pie
Course: DessertCuisine: AmericanDifficulty: Easy8
servings20
minutes5
minutes25
minutesA classic Lemon Pie with a prepared pie crust, filled with a rich mixture of fresh lemons, sugar, eggs and butter, topped with fluffy meringue. Easy and Delicious!
Ingredients
1 prepared pie crust
- Lemon Pie Filling:
¾ cup granulated sugar
1/3 cup cornstarch
1 cup heavy cream
1 cup milk
1 tablespoon lemon zest
½ cup lemon juice
3 large egg yolks
2 tablespoons salted butter
1 teaspoon vanilla extract
- For the Meringue:
5-6 egg whites at room temperature
¼ teaspoon cream of tartar
½ cup sugar
Directions
- To make filling:
- Combine the sugar, cornstarch, milk, cream, lemon zest, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly until it begins to bubble. Continue stirring for about 2 minutes until it starts to thicken.
- Remove from heat and quickly mix a little of the mixture into the egg yolks. Whisk it rapidly and return it to the pan. Cook for an additional 90 seconds over medium heat.
- Remove from heat again and stir in butter and vanilla. Pour into prepared pie shell. Let stand for a few minutes while preparing meringue
- To make Meringue:
- In a mixing bowl or stand mixer, beat egg whites and cream of tartar in high speed until foamy. Gradually add ½ cup sugar beating until stiff peaks form.
- Spread the meringue over the pie as you wish. I used an icing bag and a large tip to pipe some lovely stars onto the top meringue pie
- Bake at 325 about 10 minutes or until meringue is lightly browned.
- Refrigerate until ready to serve.
