Lemon Meringue Pie is the ultimate dessert that perfectly balances tart and sweet flavors! This classic pie features a zesty lemon filling topped with a fluffy, golden-brown meringue that will leave everyone asking for seconds. It’s a delightful treat that’s surprisingly easy to prepare, making it a favorite for both casual and special occasions!
Table of Contents
- Lemon Meringue Pie Recipe
- Ingredients for Lemon Meringue Pie
- How to Make Lemon Meringue Pie
- Tips for Making Lemon Meringue Pie
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Lemon Meringue Pie
- Reheating Lemon Meringue Pie
- Serving Suggestions
- FAQs
- Try these Lemon Meringue Pie related recipes next!
- Classic Key Lime Pie Recipe
- Homemade Chocolate Cream Pie
- Fresh Berry Tart Recipe
- Coconut Cream Pie Recipe
Lemon Meringue Pie Recipe
- Perfect for Any Occasion! Whether it’s a casual family dinner or a festive holiday gathering, this Lemon Meringue Pie is sure to steal the spotlight as the favorite dessert!
- Bright and Flavorful. This pie bursts with bright citrus flavor, thanks to the fresh lemon juice and zest, creating a refreshing end to any meal.
- Fluffy Meringue Topping. The meringue is light and airy, perfectly complementing the tartness of the lemon filling, and it’s easy to brown in the oven for that perfect golden top!
Ingredients for Lemon Meringue Pie
- Pre-made Pie Crust: A convenient base that saves time; you can use store-bought or homemade pie crust.
- Granulated Sugar: Sweetens the filling and meringue, balancing the tartness of the lemons.
- All-Purpose Flour: Helps thicken the lemon filling for a creamy consistency.
- Water: Used to dissolve and mix the ingredients for the filling.
- Egg Yolks: Provide richness to the filling. Save the whites for the meringue topping.
- Lemon Juice: Freshly squeezed juice enhances the flavor of the pie.
- Lemon Zest: Adds an extra burst of citrus flavor and aroma to the filling.
- Butter: Adds creaminess and flavor to the filling.
- Egg Whites: Bound to create the light and fluffy meringue topping.
- Vanilla Extract: Enhances the flavor of the meringue, adding depth.
- Lemon Extract (optional): Intensifies the lemon flavor in the pie if desired.
How to Make Lemon Meringue Pie
- Preheat the oven to 350°F (175°C). Place your pre-made pie crust in a pie dish and bake according to package instructions until golden brown.
- In a medium saucepan, combine sugar, flour, and water. Over medium heat, stir until dissolved.
- In a separate bowl, whisk together the egg yolks, lemon juice, and lemon zest. Slowly temper this mixture into the sugar mixture, cooking until thickened.
- Remove from heat and mix in butter until melted and incorporated, adding any optional lemon extract if desired.
- Pour the lemon filling into the pre-baked pie crust and set aside to cool while you make the meringue.
- In a mixing bowl, beat the egg whites until frothy. Gradually add granulated sugar, beating until stiff peaks form.
- Spread the meringue over the lemon filling, sealing the edges to prevent shrinkage during baking.
- Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
- Allow to cool at room temperature, then refrigerate for at least 2 hours before serving for the best texture.
Tips for Making Lemon Meringue Pie
- Use Fresh Ingredients: Fresh lemons yield the best flavor and zest, enhancing your pie’s taste.
- Make-Ahead Meringue: Prepare the meringue just before baking to ensure it holds its shape and texture.
- Seal the Meringue: Spread the meringue all the way to the crust’s edge to avoid shrinking during baking.
Make-Ahead Instructions
- You can prepare the lemon filling a day in advance and keep it stored in the refrigerator.
- Make the meringue just before baking to get the best texture and avoid it collapsing.
Storing Leftovers
Store leftovers in the refrigerator in an airtight container for up to 3 days. The meringue may soften over time, but it will remain delicious.
Freezing Lemon Meringue Pie
- It is not advisable to freeze the entire pie as the meringue can become watery upon thawing.
- You can freeze the lemon filling in airtight containers for up to 3 months; just make sure to bake the meringue fresh.
Reheating Lemon Meringue Pie
- For best results, serve pie cold from the refrigerator for a refreshing dessert experience.
- To restore meringue texture, reheat in a 350°F (175°C) oven for a few minutes, just until warmed.
Serving Suggestions
- Lemon Sorbet for a fruity companion.
- Vanilla Ice Cream for a creamy and cool pairing.
- Fresh Berries to add a juicy contrast.
FAQs
Can I use store-bought meringue?
Yes, if you are pressed for time, store-bought meringue can be substituted, though homemade is recommended for better taste and texture.
How do I prevent the meringue from weeping?
Be sure to spread the meringue all the way to the crust, sealing it properly and baking it until just golden brown.
Can I make lemon meringue pie without a crust?
Yes, you can make a crustless lemon meringue pie by baking the filling alone and topping it with meringue.
How long does it last?
Homemade lemon meringue pie can last up to 3 days in the refrigerator but is best enjoyed fresh.
Can I freeze lemon meringue pie?
It is not recommended to freeze the pie due to meringue texture loss; instead, freeze the filling and prepare meringue fresh.
