Nothing beats the tangy sweetness and airy meringue of a classic lemon meringue pie. This timeless dessert combines a buttery, flaky crust, a zesty lemon filling, and a light, fluffy meringue topping for a perfect balance of flavors and textures. Whether you’re making it for a special occasion or just treating yourself, this recipe will take your breath away!
Why You’ll Love This Classic Lemon Meringue Pie
✔ Perfectly Balanced Flavor: The tartness of the lemon filling pairs beautifully with the sweet, cloud-like meringue.
✔ Crispy Yet Flaky Crust: The homemade crust provides the perfect contrast to the smooth filling.
✔ Light and Refreshing: Unlike heavy desserts, this pie is a refreshing treat that melts in your mouth.
Ingredients
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 3 to 4 tablespoons ice water
For the Lemon Filling:
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 ½ cups water
- 4 large egg yolks (reserve whites for meringue)
- ½ cup fresh lemon juice (about 3-4 lemons)
- 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
Step-by-Step Instructions
Step 1: Make the Pie Crust
- Mix Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Add Butter: Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing until the dough forms a ball.
- Chill: Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Roll Out & Bake: Preheat the oven to 375°F (190°C). Roll out the dough, fit it into a pie pan, and bake for 12-15 minutes until golden brown. Let it cool.
Step 2: Prepare the Lemon Filling
- Combine Dry Ingredients: In a saucepan, whisk together the sugar and cornstarch.
- Add Water & Heat: Gradually stir in water and cook over medium heat until thickened and bubbly.
- Temper the Eggs: In a small bowl, whisk the egg yolks. Slowly add a small amount of the hot mixture into the yolks, whisking constantly. Then pour the yolk mixture back into the saucepan.
- Add Lemon & Butter: Stir in lemon juice, zest, and butter. Cook for 2 more minutes until smooth and thick.
- Pour into Crust: Remove from heat and pour the filling into the baked pie crust.
Step 3: Make the Fluffy Meringue
- Whip the Egg Whites: In a large bowl, beat the egg whites and cream of tartar on high speed until soft peaks form.
- Add Sugar Gradually: Slowly add sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
- Add Vanilla: Stir in vanilla extract for extra flavor.
Step 4: Assemble and Bake
- Top the Pie: Spread the meringue over the hot lemon filling, ensuring it touches the crust edges to prevent shrinking.
- Create Peaks: Use a spoon to create decorative peaks in the meringue.
- Bake to Perfection: Bake at 350°F (175°C) for 12-15 minutes until the meringue is golden brown.
- Cool & Serve: Let the pie cool completely before slicing.
Tips for the Perfect Lemon Meringue Pie
✔ Use fresh lemon juice for the best flavor. Bottled juice won’t give the same bright taste.
✔ Spread the meringue while the filling is hot to create a seal and prevent weeping.
✔ Bake until the meringue is golden brown but not overcooked.
✔ Cool at room temperature before refrigerating to prevent the meringue from collapsing.
Conclusion
This Classic Lemon Meringue Pie is a show-stopping dessert that’s sweet, tangy, and incredibly satisfying. Whether for a family gathering or a simple treat for yourself, every bite is light, creamy, and bursting with citrus goodness. Try this recipe and let this pie take your breath away!
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