Lemon Meringue Pie, a quintessential American dessert, is a delectable blend of tangy and sugary flavors. This mouth-watering treat is perfect for any event, whether it’s a family get-together, a social gathering, or a personal indulgence. With its creamy lemon filling and light, fluffy meringue topping, this pie is a guaranteed way to satisfy your sweet cravings.
What Do You Need To Make Lemon Meringue Pie?
For the Crust:
Graham cracker crumbs: For the pie’s crust, graham cracker crumbs will be used to construct the base, adding a sweet and crispy component to the overall texture.
Sugar: The addition of sugar to the crust recipe will serve a dual purpose of providing a sweet taste to it and improving its firmness to prevent it from crumbling.
For the Filling:
Sugar: The inclusion of sugar in the filling will enhance its flavor profile and ensure that it sets correctly.
Cornstarch: To achieve a silky and thick filling, it is essential to incorporate cornstarch into the mixture.
Salt: The addition of salt will counteract the sugary taste and boost the tangy flavor of the lemon.
Water: The inclusion of water in the mixture of sugar and cornstarch will result in a seamless filling.
Lemon juice: This recipe’s filling boasts a sharp and tangy taste that owes its flavor to the inclusion of lemon juice, which plays a leading role as the star ingredient.
Egg yolks: The filling’s thickness will be enhanced, and its texture will become rich and creamy due to the incorporation of egg yolks.
Butter: By including butter in the filling, the dish will be imbued with a sumptuous richness and depth of flavor.
For the Meringue:
Egg whites: When beaten to a frothy consistency, the egg whites will form a meringue that will provide a light and airy topping for the pie.
Cream of tartar: The addition of cream of tartar can provide support to egg whites, allowing them to keep their structure.
Sugar: Adding sugar to the meringue will impart a sweet taste to it and aid in its proper setting.
How to make Lemon Meringue Pie:
To prepare the crust, mix graham cracker crumbs and sugar together in a mixing bowl.
After preheating your oven to 350°F (180°C), add melted butter to the bowl and mix everything until the ingredients are well combined.
Use your hands to firmly press the blend into the base and edges of a pie dish measuring 9 inches.
Place it in the oven and bake it for 8-10 minutes, or until it becomes slightly brown. After that, let it cool down entirely.
Take a saucepan and combine sugar, cornstarch, and salt to make the filling. Then, stir in water and lemon juice gradually until it transforms into a smooth mixture.
Heat the mixture over medium heat and stir it constantly until it boils. Cook and stir for two minutes or until the mixture thickens.
Once you’ve taken the mixture off the stove, mix in the egg yolks and butter until they are fully incorporated.
Pour the mixture into the crust that has been allowed to cool.
Whisk the egg whites and cream of tartar together in a mixing bowl using a medium-speed mixer until soft peaks are achieved.
Slowly incorporate the sugar into the mixture while whisking until it reaches a firm, peaked consistency.
To ensure the filling is properly enclosed, apply the meringue evenly over it, paying attention to the borders.
Bake the meringue for around 12-15 minutes until it obtains a golden brown tint, then give it sufficient time to cool down fully before serving.
Tipps For lemon meringue pie recipe:
- It’s important to allow the crust to cool off completely prior to putting in the filling, as it could turn out damp.
- To keep the meringue from shrinking or weeping, it is important to add it to hot filling.
- It’s advised to use room-temperature egg whites when making meringue, as they will yield better whipping outcomes compared to cold egg whites.
- To avoid any potential leakage of filling, be sure to spread the meringue all the way to the crust’s edge, creating a seal between the two layers.
- For the meringue, it’s best to use a metal or glass mixing bowl rather than a plastic one. This is because plastic bowls can harbor oil or grease residues that may interfere with the proper whipping of egg whites.
The step-by-step instructions for Lemon Meringue Pie can be found in the recipe card below
Questions And Answers About Lemon Meringue Pie
lemon mirage pie variations:
Give your taste buds a tantalizing treat by replacing the lemon juice with lime juice in the filling of the classic recipe and create a Lime Meringue Pie with a twist that will leave you wanting more.
To infuse a luscious chocolate taste into your pie, blend in 1/4 cup of cocoa powder to the filling and savor the heavenly experience.
Elevate your meringue pie game with a tropical touch by using coconut milk instead of water in the filling and garnishing it with some toasted coconut shreds on top.
Have a look at our other dessert recipes, how about No-Bake Peanut Butter Pie or Best Brownie mix recipe
What Do You Serve With Lemon Meringue Pie?
Our recipe’s flavor is already delightful, but you can elevate its decadence by serving it with whipped cream or a scoop of vanilla ice cream.
To counteract its sugary taste, complement it with a cup of a hot tea or a glass of iced tea for a refreshing contrast.
Can You Freeze Lemon Meringue Pie?
Freezing isn’t advisable due to the risk of the meringue topping getting soggy upon thawing. In case you decide to freeze it anyway, ensure to wrap it meticulously with plastic wrap and aluminum foil to safeguard against freezer burn.
How Do You Store Lemon Meringue Pie?
To preserve the freshness of our recipe, it is recommended to store it in the refrigerator and shield it with either plastic wrap or aluminum foil. If stored correctly, the pie can last for a maximum of three days in the fridge.
Can you reheat Lemon Meringue Pie?
It’s preferable to serve lemon mirage pie cold, but if reheating is necessary, you should put it in an oven preheated to 350°F (180°C) for 10-15 minutes, or until it’s warmed up throughout.
Is Lemon Meringue Pie eaten cold?
To avoid the meringue topping from losing its fluffiness or becoming chewy, this recipe is typically served cold or at room temperature.
For optimum results, the pie should be refrigerated for at least two hours before consumption.
The calories in the recipe:
For one piece of Lemon Meringue Pie, equaling 1/8th of the entire pastry, the calorie count can fluctuate between 300 and 400 calories, depending on the way the pie is made and the size of the slice.
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Lemon Meringue Pie
- 1 pie crust
- ¼ cup granulated sugar
- ⅓ cup cornstarch
- 4 large eggs, separated
- ½ teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup water
- ½ cup fresh lemon juice
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
- To start, you'll want to preheat your oven to 375°F (190°C).
- Then transfer your pie crust into a 9-inch pie dish, and finally, use your fingers to create a decorative crimped edge.
- Take a big mixing bowl and beat the egg yolks until they become thick and have a light color.
- In a medium-sized saucepan, combine sugar, cornstarch, and salt together, and whisk them well.
- Mix in water slowly until the mixture is smooth, then use a whisk to blend in lemon juice and zest.
- Cook the mixture over medium heat while stirring continuously until it thickens and comes to a boil
- While stirring, gradually pour the hot mixture into the beaten egg yolks.
- Then, cook the resulting mixture in the saucepan while stirring constantly for 2 minutes.
- Place the filling inside the pie crust and set it to one side.
- In a sizable mixing bowl, combine the egg whites, cream of tartar, and vanilla extract and whisk until they form soft peaks.
- Add the sugar gradually while continuously beating until the mixture becomes stiff and peaky.
- Smoothly coat the filling with the meringue, ensuring that it touches the crust's perimeter to create a tight seal.
- To achieve a golden brown hue, bake the meringue for 12-15 minutes.
- Before serving, it should be cooled on a wire rack for a minimum of an hour.
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