Homemade Lemon Meringue Pie
This Homemade Lemon Meringue Pie is a delightful blend of tangy lemon filling, creamy meringue, and a flaky pre-baked crust. The zesty lemon flavor pairs perfectly with the light, fluffy meringue, creating a dessert that’s as beautiful as it is delicious. Ideal for family gatherings or a sweet treat at any time, this pie is a crowd-pleaser that never goes out of style. Enjoy it chilled for a refreshing dessert experience!
Why You’ll Love This Recipe
Homemade Lemon Meringue Pie is the perfect combination of tangy, creamy, and sweet flavors in every bite. The zesty lemon filling is velvety smooth, balanced by the light, fluffy meringue topping with its golden peaks. This timeless dessert is perfect for celebrations, family gatherings, or simply when you’re craving a slice of sunshine. With its beautifully baked crust, luscious filling, and cloud-like meringue, this pie is a guaranteed showstopper.
Key Ingredients
For the Lemon Filling
White Sugar: Provides the sweetness that balances the tartness of the lemons.
All-Purpose Flour and Cornstarch: A combination of these thickeners ensures the filling has the perfect consistency without being too runny or stiff.
Lemons (Juiced and Zested): Fresh lemons are the star of this pie. Their juice delivers a vibrant tang, while the zest adds an aromatic citrusy punch.
Butter: Adds richness and a smooth, glossy finish to the filling.
Egg Yolks: Give the filling its creamy texture and golden color. Be sure to temper the yolks to avoid curdling.
For the Meringue
Egg Whites: Whipping egg whites creates the airy meringue topping. Use room-temperature egg whites for the best volume.
White Sugar: Stabilizes the meringue, giving it structure and a glossy sheen.
Additional Ingredient
Pre-Baked Pie Crust: Provides a crisp, flaky base for the pie. You can use a store-bought crust or make your own for an extra homemade touch.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Preparation
Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meringue.
Making the Lemon Filling
Step 1: Combine Dry Ingredients
In a medium saucepan, whisk together:
1 cup of sugar
2 tablespoons of flour
3 tablespoons of cornstarch
1/4 teaspoon of salt
These ingredients will thicken the filling and provide the perfect consistency.
Step 2: Add Liquids and Heat
Stir in:
1 1/2 cups of water
Juice and zest of 2 lemons
Place the saucepan over medium-high heat, stirring frequently until the mixture comes to a boil. Constant stirring prevents lumps and ensures a smooth texture.
Step 3: Incorporate Butter
Once boiling, stir in 2 tablespoons of butter until completely melted and fully combined.
Step 4: Temper the Egg Yolks
In a small bowl, whisk 4 beaten egg yolks.
Gradually whisk in 1/2 cup of the hot sugar mixture from the saucepan. This process prevents the yolks from curdling.
Step 5: Combine Egg Mixture and Filling
Slowly whisk the tempered egg yolk mixture back into the saucepan with the remaining sugar mixture.
Bring the mixture to a boil again, stirring constantly until it thickens.
Step 6: Pour into Crust
Remove from heat and pour the lemon filling into a pre-baked pie crust. Spread it evenly to create a smooth base for the meringue.
Making the Meringue
Step 1: Whip the Egg Whites
In a large glass or metal bowl, whip 4 egg whites until foamy using a hand or stand mixer.
Step 2: Add Sugar Gradually
Gradually add 6 tablespoons of sugar while whipping.
Continue to whip until stiff peaks form, and the meringue is glossy.
Step 3: Spread the Meringue
Carefully spread the meringue over the hot lemon filling.
Ensure the meringue touches the edges of the crust to seal the pie and prevent shrinking.
Baking the Pie
Step 1: Bake
Place the pie in the preheated oven and bake for 10 minutes, or until the meringue is golden brown. Keep a close eye to avoid over-browning.
Cooling and Serving
Step 1: Cool Completely
Remove the pie from the oven and let it cool completely on a wire rack to allow the filling to set.
Step 2: Refrigerate
Refrigerate the pie for 1-2 hours before serving for the best results.
Serving Suggestions
Lemon Meringue Pie is a versatile dessert that pairs wonderfully with:
Hot Beverages: A cup of tea or coffee balances the pie’s sweetness and enhances the citrus notes.
Fresh Fruit: Serve with a side of fresh berries for added color and flavor.
Whipped Cream: While the meringue is delightful, an optional dollop of whipped cream makes for a decadent twist.
For a perfect slice, use a sharp knife dipped in hot water to cut through the pie cleanly.
Storage Tips
Refrigerating
Store leftover pie in the refrigerator, loosely covered with foil or plastic wrap. It will stay fresh for up to 3 days.
Freezing
Freezing Lemon Meringue Pie is not recommended, as the meringue can become weepy and the filling may lose its texture.
Variations
Orange Meringue Pie: Replace the lemons with oranges for a sweeter, milder citrus flavor.
Lime Meringue Pie: Swap lemons for limes to create a tart and vibrant lime version.
Coconut Lemon Pie: Sprinkle toasted coconut over the meringue before baking for a tropical twist.
Mini Pies: Make individual-sized pies using muffin tins for a fun, portable dessert.
Conclusion
This Homemade Lemon Meringue Pie is a delightful blend of sweet and tangy flavors that is sure to impress. The luscious lemon filling, golden meringue peaks, and crisp crust come together to create a dessert that’s as beautiful as it is delicious. Whether for a special occasion or just to treat yourself, this pie is worth every step. Bake it today and enjoy a slice of sunshine—every bite is pure magic!
Homemade Lemon Meringue Pie
Ingredients
- 1 cup white sugar for lemon filling
- 2 tablespoons all-purpose flour for lemon filling
- 3 tablespoons cornstarch for lemon filling
- 1/4 teaspoon salt for lemon filling
- 1 1/2 cups water for lemon filling
- 2 lemons juiced and zested
- 2 tablespoons butter for lemon filling
- 4 egg yolks beaten, for lemon filling
- 4 egg whites for meringue
- 6 tablespoons white sugar for meringue
- 1 9-inch pie crust baked
Instructions
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Preheat your oven to 350°F (175°C) to prepare for baking the meringue.
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In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and zest. Place over medium-high heat, stirring frequently until the mixture comes to a boil. Stir in butter until melted. Gradually whisk a small amount of the hot mixture into the beaten egg yolks, then return the egg mixture to the saucepan. Bring to a boil again, stirring constantly until thickened. Remove from heat and pour into the pre-baked pie crust.
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In a large glass or metal bowl, whip egg whites until foamy. Gradually add sugar while whipping until stiff peaks form. Spread the meringue over the hot lemon filling, ensuring it touches the edges of the crust to seal.
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Place the pie in the preheated oven and bake for 10 minutes, or until the meringue is golden brown. Remove from oven and let cool completely on a wire rack.
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Refrigerate the pie for 1-2 hours before serving to allow the filling to set. Slice and enjoy!
Notes
Nutrition
Homemade Lemon Meringue Pie was first seen on Its Not About Nutrition