Lemon Meringue Pie Recipe

Lemon Meringue Pie is a delightful combination of tart lemon curd and sweet, airy meringue, all nestled in a crisp, buttery pie crust. The contrast between the bright citrus flavor and the smooth, cloud-like topping makes this pie a favorite for special occasions or everyday indulgence. This homemade version ensures a perfectly balanced filling and a beautifully toasted meringue.

Ingredients

For the Pie Crust

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 3-4 tablespoons ice water

For the Lemon Filling

• 1 ½ cups granulated sugar
• ¼ cup cornstarch
• ½ teaspoon salt
• 1 ½ cups water
• 4 large egg yolks
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter

For the Meringue

• 4 large egg whites
• ½ teaspoon cream of tartar
• ½ cup granulated sugar
• ½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Pie Crust

1. In a mixing bowl, whisk together flour and salt.
2. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
4. Shape the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.
5. Roll out the dough and fit it into a 9-inch pie pan. Trim and flute the edges.
6. Prick the bottom with a fork and bake at 375°F (190°C) for 15 minutes, or until lightly golden. Let it cool completely.

Step 2: Make the Lemon Filling

1. In a saucepan, whisk together sugar, cornstarch, and salt.
2. Gradually add water, stirring constantly over medium heat until thickened and bubbly.
3. In a separate bowl, beat egg yolks. Slowly whisk in ½ cup of the hot mixture to temper the eggs.
4. Return the tempered egg mixture to the saucepan and cook for 2 minutes, stirring continuously.
5. Remove from heat and stir in lemon juice, zest, and butter until smooth.
6. Pour the hot lemon filling into the cooled pie crust.

Step 3: Prepare the Meringue

1. In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
3. Stir in vanilla extract.

Step 4: Assemble and Bake

1. Spread the meringue over the hot lemon filling, sealing the edges to prevent shrinking.
2. Bake at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown.
3. Let the pie cool at room temperature for 1 hour, then refrigerate for 3 hours before serving.

Tips for Success

• Use fresh lemon juice for the best flavor.
• Temper the egg yolks properly to prevent curdling.
• Seal the meringue to the crust to prevent weeping.
• Let the pie cool completely before slicing for a clean cut.

Recipe Variations

• Coconut Lemon Meringue Pie: Add ½ cup shredded coconut to the filling.
• Honey-Sweetened Version: Replace sugar with ⅔ cup honey for a natural sweetness.
• Chocolate Lemon Pie: Drizzle melted dark chocolate over the meringue before serving.

This Lemon Meringue Pie is a showstopper with its bright citrus flavor and airy meringue topping. Whether you’re making it for a special occasion or just treating yourself, it’s sure to impress! 🍋🥧

Would you like more variations or serving ideas?
You can also check out this recipe for additional inspiration!