This Lemon Meringue Pie is a timeless dessert that combines a buttery, flaky crust, a tangy lemon filling, and a fluffy meringue topping. With its perfect balance of sweet and tart flavors, it’s a classic treat that’s as beautiful as it is delicious. Whether for a holiday, a special occasion, or just because, this pie will impress your family and friends every time.

Necessary Kitchen Equipment

9-inch pie pan
Medium saucepan
Whisk
Mixing bowls
Hand or stand mixer
Rolling pin (if using homemade pie crust)
Rubber spatula

Ingredients

For the Crust:

1 pre-made pie crust (or homemade if preferred)

For the Lemon Filling:

1 ½ cups granulated sugar
¼ cup cornstarch
¼ cup all-purpose flour
¼ teaspoon salt
1 ½ cups water
3 large egg yolks, lightly beaten
2 tablespoons unsalted butter
½ cup freshly squeezed lemon juice
1 tablespoon lemon zest

For the Meringue:

3 large egg whites
¼ teaspoon cream of tartar
6 tablespoons granulated sugar

Step-by-Step Instructions

1. Prepare the Crust:

Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan. Prick the bottom with a fork and bake for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool.

2. Make the Lemon Filling:

In a medium saucepan, whisk together sugar, cornstarch, flour, and salt. Gradually stir in the water and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Reduce the heat and cook for 2 more minutes, then remove from heat.
Slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper them, then return the egg yolk mixture to the saucepan.
Cook for 2 minutes, stirring constantly. Remove from heat and stir in the butter, lemon juice, and lemon zest. Pour the filling into the prepared crust.

3. Prepare the Meringue:

In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.

4. Assemble and Bake:

Spread the meringue over the hot lemon filling, making sure it touches the edges of the crust to seal. Use a spoon to create peaks or swirls. Bake in a 350°F (175°C) oven for 12-15 minutes, or until the meringue is golden brown.

5. Cool and Serve:

Remove the pie from the oven and cool completely at room temperature. Chill in the refrigerator for at least 3 hours before serving.

Recipe Tips

Room-Temperature Eggs: Egg whites whip better when at room temperature.
Avoid Weeping Meringue: Make sure to spread the meringue while the filling is still hot to create a seal and prevent moisture.
Zest First: Zest your lemons before juicing for the easiest preparation.

What to Serve with Lemon Meringue Pie

Fresh Berries: Serve with a side of raspberries or blueberries for added freshness.
Whipped Cream: A dollop of whipped cream complements the tart lemon beautifully.
Coffee or Tea: Pair with a warm beverage for a cozy dessert experience.

Frequently Asked Questions

1. Can I use bottled lemon juice? Fresh lemon juice is highly recommended for the best flavor, but bottled lemon juice can work in a pinch.

2. How do I store leftovers? Cover and store in the refrigerator for up to 3 days. Avoid covering with plastic wrap directly on the meringue to prevent sticking.

3. Can I freeze Lemon Meringue Pie? Freezing is not recommended as the meringue may become watery upon thawing.

Enjoy the bright, zesty flavors and delicate texture of this Lemon Meringue Pie, a classic dessert that’s sure to delight!