Lemon Meringue Pie Dessert

This timeless lemon meringue pie delivers the perfect balance of zesty lemon curd and sweet cloudlike meringue all on a tender, buttery crust. It is the dessert I turn to when I want to truly impress my guests or simply treat my family to a slice of sunshine.

I first made this pie for my grandmother's birthday and it instantly became our family's must-have celebration dessert. The way the tart lemon filling melts into the soft meringue still feels magical every time.

Ingredients

• Pre baked nine inch pie crust: Adds a sturdy buttery foundation for the layers Look for crusts with golden edges and no sogginess
• Granulated sugar: Sweetens both filling and meringue Choose fine white sugar for best dissolving
• Cornstarch: Thickens the lemon filling making it sliceable Opt for pure cornstarch without additives
• Salt: Enhances the flavors and balances sweetness Use sea salt for cleaner taste if possible
• Water: Helps distribute starch and dissolve sugar Filtered water prevents unwanted flavors
• Fresh lemon juice: Delivers the signature brightness of this pie Pick heavy lemons for juiciness
• Lemon zest: Intensifies the citrus aroma Go for organic lemons if you can
• Large egg yolks: Create a rich yellow curd that holds its shape Choose very fresh eggs for color and structure
• Unsalted butter: Adds richness and a luscious mouthfeel Select high quality butter for best flavor
• Large egg whites: Whipped up for the meringue Heroes of the topping Use eggs at room temperature for fuller volume
• Cream of tartar: Stabilizes the meringue for glossy peaks Look for it in the baking aisle
• Granulated sugar for meringue: Sweetens and firms the meringue Fine sugar will dissolve better

Step by Step Instructions

Preheat and Prep:

Preheat your oven to three hundred fifty degrees Fahrenheit Prepare your pie crust so it is fully baked and cooling

Make the Lemon Filling:

In a saucepan thoroughly whisk together granulated sugar cornstarch and salt Slowly pour in the water and lemon juice whisking to keep everything smooth

Cook the Custard:

Place the pan over medium heat stirring the mixture nonstop until it thickens and just starts to bubble Watch closely to prevent sticking Once it boils allow it to bubble one minute for thickening then take the pan off the heat

Temper the Yolks:

In a small mixing bowl quickly beat the egg yolks Gradually ladle in a little hot lemon mixture whisking constantly to warm the yolks without scrambling Pour the warmed yolks back into the pan whisking all the while

Finish the Custard:

Return the pan to the heat and cook two more minutes with constant gentle stirring Remove from heat again and blend in lemon zest and butter until glossy and smooth

Fill the Crust:

Pour the hot lemon filling straight into the prepared crust Spread evenly right to the edges while hot

Whip the Meringue:

Using a spotlessly clean bowl and beaters whip the egg whites with cream of tartar until soft peaks form Sprinkle in the granulated sugar slowly continuing to beat until stiff glossy peaks stand up firmly

Top and Seal:

Carefully spread the meringue over the hot filling Be sure to touch the crust all around to form a seal which prevents shrinking

Bake and Brown:

Bake in the oven for fifteen to twenty minutes until the meringue forms golden brown peaks Rotate the pie if needed for even color

Cool and Chill:

Let pie cool to room temperature for an hour then transfer to the refrigerator to chill at least three hours This sets the custard so you can cut clean slices

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My favorite ingredient is the lemon zest because it brings a pure fragrance and sharp tang that really sings above the sweetness. I will never forget my child’s eyes lighting up the first time they helped whip the meringue into snowy peaks.

Storage tips

Store the finished pie in the refrigerator loosely covered to keep the meringue from getting sticky It is best within two days since the crust may absorb moisture over time If you want to make it ahead prep the crust and lemon curd a day in advance but whip and bake the meringue the day you plan to serve

Ingredient substitutions

If you need a gluten free dessert try a gluten free pie shell Blend a bit of orange juice with the lemon for a less tart flavor For the meringue you could use superfine sugar for an even smoother texture but do not skip the cream of tartar

Serving suggestions

This pie shines bright on its own but I love serving each slice with a few extra curls of lemon zest or a sprig of mint Serve chilled for crisp layers and a refreshing finish Perfect after a rich meal or on a picnic table in springtime

Cultural context

Lemon meringue pie has roots in nineteenth century American and British kitchens where citrus became fashionable Thanks to advances in sugar refining and refrigeration it quickly became a beloved treat for those seeking bright flavors and dramatic presentations

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Frequently Asked Questions About the Recipe

→ How do I prevent the meringue from weeping?

Spread the meringue over hot lemon filling and ensure it touches the crust edges. This helps seal in steam and moisture, reducing weeping.

→ Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the filling a brighter, more natural flavor. Bottled juice can be used in a pinch, but may lack zest.

→ How can I get the meringue to be fluffy and glossy?

Beat egg whites with cream of tartar until soft peaks form, then add sugar gradually. Continue beating until stiff, glossy peaks appear.

→ What's the best way to store leftovers?

Store leftover pie loosely covered in the refrigerator. Consume within two days for the best texture and taste.

→ Can the pie be made in advance?

The pie is best enjoyed the day it's made, but you can prepare it a few hours ahead. Chill thoroughly before serving.