The Ultimate Lemon Meringue Pie Recipe: A Tangy, Sweet, and Fluffy Delight
If you’re searching for the perfect Lemon Meringue Pie recipe, you’ve come to the right place! This classic dessert combines a buttery crust, tangy lemon filling, and a fluffy meringue topping that’s sure to impress. Whether you’re a seasoned baker or a beginner, this step-by-step guide will help you create a show-stopping pie that’s both delicious and Instagram-worthy. Let’s dive into the details!
Why You’ll Love This Lemon Meringue Pie Recipe
- Perfect Balance of Flavors: The tangy lemon filling pairs beautifully with the sweet, airy meringue.
- Crowd-Pleasing Dessert: Ideal for holidays, family gatherings, or just a sweet treat at home.
- Easy to Follow: With simple ingredients and clear instructions, this recipe is beginner-friendly.
- SEO-Friendly Tip: Lemon Meringue Pie is a highly searched dessert, especially during spring and summer, making this recipe a great addition to your baking repertoire.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious Lemon Meringue Pie:
For the Crust:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 3-4 tablespoons ice water
For the Lemon Filling:
- 1 cup (200g) granulated sugar
- ¼ cup (30g) cornstarch
- 1 ½ cups (360ml) water
- 4 large egg yolks (save the whites for the meringue)
- ⅓ cup (80ml) fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
For the Meringue Topping:
- 4 large egg whites
- ½ cup (100g) granulated sugar
- ¼ teaspoon cream of tartar (optional, but helps stabilize the meringue)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the Pie Crust
- In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface and transfer it to a 9-inch pie dish. Trim and crimp the edges, then prick the bottom with a fork.
- Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until golden. Let it cool.
2. Make the Lemon Filling
- In a medium saucepan, whisk together sugar and cornstarch. Gradually add water and whisk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- In a separate bowl, whisk the egg yolks. Gradually add a cup of the hot sugar mixture to the yolks, whisking constantly to temper them.
- Pour the yolk mixture back into the saucepan and cook for 2-3 minutes until thick. Remove from heat and stir in lemon juice, zest, and butter.
- Pour the filling into the cooled pie crust.
3. Whip Up the Meringue
- In a clean, grease-free bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form. Add vanilla extract and mix briefly.
- Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking. Use a spatula to create decorative peaks.
4. Bake and Serve
- Bake the pie at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.
- Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Tips for the Perfect Lemon Meringue Pie
- Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor.
- Avoid Weeping Meringue: Make sure the meringue fully covers the filling and seals to the crust to prevent moisture from escaping.
- Chill Before Serving: This helps the filling set and makes slicing easier.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought pie crust?
A: Yes, you can save time by using a pre-made crust, but homemade crust adds a buttery, flaky texture that’s hard to beat.
Q: How do I store leftover pie?
A: Cover the pie with plastic wrap or store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze Lemon Meringue Pie?
A: It’s best enjoyed fresh, but you can freeze the baked pie (without meringue) for up to 1 month. Add the meringue after thawing and bake as directed.
Conclusion
This Lemon Meringue Pie recipe is a timeless dessert that’s sure to delight your taste buds. With its zesty lemon filling, flaky crust, and cloud-like meringue, it’s a dessert that’s as beautiful as it is delicious. Whether you’re baking for a special occasion or just craving something sweet, this recipe is a must-try.
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