Lemon meringue pie is one of the yummiest desserts that’s both tangy and sweet. The crust is nice and crisp, the lemon part is bright and zingy, and the meringue on top is light and fluffy like a cloud. With its sunny yellow filling and pretty swirls of meringue, it looks amazing on any table and tastes even better.
In American kitchens, lemon meringue pie often brings back memories of family dinners and holiday treats. It’s been made for over a century, and you still see it at summer barbecues or Sunday potlucks. People just love how it mixes sour lemon with sweet meringue in every bite.
In this article, we’ll talk about where lemon meringue pie came from and why it’s so popular. You’ll get a list of what ingredients you need, plus the tools to use. Then we’ll walk you step by step through the recipe and point out some common mistakes so your pie turns out great. We’ll finish with tips on serving, storing, nutrition facts, and answer some FAQs. Let’s get baking!
History of Lemon Meringue Pie
People first made lemon pies in Europe long before anyone thought of putting meringue on top. The French whipped egg whites and sugar to make meringue, and that idea spread to England and America. By the 1800s, cookbooks in the U.S. already included recipes for lemon meringue pie.
Over time, different countries put their own spin on it. In France you might see a lemon tarte with a short crust, while in Britain they sometimes use other citrus fruits. In the U.S., especially in the South, lemon meringue pie became a symbol of home and family gatherings.
Its cheerful look and mix of flavors makes it a favorite at potlucks and holiday dinners. Every time you see that golden top, it feels like summer or a cozy get-together at grandma’s house.
Ingredients for Lemon Meringue Pie
To make this pie, you’ll need the right ingredients for the crust, the filling, and the meringue.
Crust Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 3 to 4 tablespoons ice water
Lemon Filling Ingredients:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 3 large egg yolks, beaten
- ½ cup fresh lemon juice (about 2 to 3 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
Meringue Ingredients:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
With these items, you’re all set to bake a pie that’s sweet, tangy, and mighty impressive.
Tools and Equipment Needed
You don’t need fancy gear, just some basic stuff to make your pie perfect.
Essential Tools:
- Mixing bowls
- Whisk or electric mixer
- Small saucepan
- Pie pan or dish
- Rolling pin
Optional Tools:
- Stand mixer for meringue
- Food processor for crust
- Citrus juicer for lemon juice
Step-by-Step Lemon Meringue Pie Recipe
Follow these steps to make your own lemon meringue pie. Don’t rush, and keep an eye on each stage.
Step 1: Preparing the Crust
In a bowl, mix 1 ½ cups of flour, ½ cup cold cubed butter, 2 tablespoons sugar, and ¼ teaspoon salt. Cut the butter in until it looks like coarse crumbs. Add ice water, one spoon at a time, until dough sticks. Roll it out, put it in the pie pan, and bake at 350°F (175°C) for 15 minutes or until it’s light brown.
Step 2: Making the Lemon Filling
In a saucepan, whisk 1 cup sugar, 2 tablespoons cornstarch, and 1 cup water. Cook on medium heat, stirring till it thickens. Take it off the heat and slowly mix in 3 beaten egg yolks. Add ½ cup lemon juice, 1 tablespoon zest, and 2 tablespoons butter. Stir well and pour into the crust.
Step 3: Preparing the Meringue
Beat 3 egg whites with ¼ teaspoon cream of tartar until soft peaks form. Gradually add ½ cup sugar while beating until it’s shiny and holds stiff peaks. Don’t overbeat or it can get grainy.
Step 4: Assembly
Spread the meringue over the warm lemon filling. Make sure you seal it to the crust edge so it won’t shrink. You can use a spoon to make swirls or peaks for a nice look.
Step 5: Baking
Bake at 350°F (175°C) for 10–15 minutes, until the meringue turns golden brown. Watch it carefully so it doesn’t burn.
Troubleshooting Common Issues
Soggy Crust
If your crust is soggy, you might not have baked it long enough. Or adding very hot filling to a cool crust causes it. Always blind bake till it’s golden and let your filling cool a bit before you pour it in.
Curdled Lemon Filling
This happens when the heat is too high or you don’t stir. Cook on medium, stir a lot, and add egg yolks slowly so they don’t scramble.
Flat or Weeping Meringue
If the meringue flattens or weeps, the whites weren’t beaten enough or they were too cold. Use room-temp eggs, beat till stiff peaks, and bake while the pie is hot.
Serving Suggestions
Sprinkle a bit of lemon zest or put some fresh berries on top to make it pop. It goes great with iced tea or lemonade. Leftovers should be kept in the fridge, loosely covered, to stay fresh.
Storage and Shelf Life
Keep the pie in the fridge for 2–3 days. To freeze, slice the pie and wrap each piece in plastic wrap and foil. It can stay good in the freezer for up to a month. Always check for signs of spoilage before eating.
Nutritional Information
One slice has about 300 calories, 15g fat, 40g carbs, and 4g protein. This recipe isn’t gluten-free and it uses dairy and eggs, so it might not fit every diet.
FAQs
What’s the difference between lemon pie and lemon meringue pie?
Lemon pie is just the crust and filling, while lemon meringue pie adds a fluffy egg-white topping that’s sweet and airy.
Can I use bottled lemon juice?
You can, but fresh juice tastes brighter and better. It really makes a big flavor difference.
How do I make the meringue stable?
Use a clean, grease-free bowl and tools. Adding cream of tartar helps too.
Can I make the pie ahead of time?
Yes, but put the meringue on just before serving so it stays fluffy. It keeps 2–3 days in the fridge.
Any fun variations?
Try other citrus like lime or orange, color the meringue with a drop of food coloring, or use a graham cracker crust instead.
Conclusion
Baking a lemon meringue pie is fun and lets you connect to old traditions. Don’t worry if it’s not picture-perfect—the taste is what matters. Make it your own and enjoy every bite!
lemon meringue pie recipe
Equipment
- 1 9-inch pie dish
- multiple mixing bowls
- 1 whisk
- 1 electric mixer (optional)
- 1 saucepan
- 1 rubber spatula
- 1 zester
- 1 set measuring cups and spoons
- 1 rolling pin for crust
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter Cold, cut into cubes.
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 4 to 5 tablespoons ice water
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 3 large egg yolks Lightly beaten.
- 2 tablespoons unsalted butter
- ¾ cup fresh lemon juice About 4 lemons.
- zest of 2 lemons
- 3 large egg whites
- ½ teaspoon cream of tartar
- 6 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, sugar, and salt. Add the cold butter and mix until the texture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Roll out the dough on a floured surface to fit the pie dish. Place the dough in the dish and trim excess overhang. Prick the bottom with a fork to ventilate.
- Bake the crust for 15-20 minutes or until lightly golden. Remove from the oven and allow it to cool.
- In a saucepan, whisk together the sugar, cornstarch, and salt. Slowly add the water while whisking to avoid lumps. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot sugar mixture into the yolks to temper them, then pour the yolks back into the saucepan.
- Cook the mixture for an additional 2 minutes while stirring. Remove from heat, add the butter, lemon juice, and zest. Stir until well combined.
- Pour the lemon filling into the pre-baked pie crust, smoothing it out evenly.
- In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until stiff peaks form. Stir in the vanilla extract.
- Spread the meringue over the lemon filling, making sure it seals all the edges to prevent shrinking. Use a spatula to create peaks for a decorative touch.
- Bake in the preheated oven for 10-15 minutes or until the meringue is golden brown.
- Allow the pie to cool completely before serving.
- For added flavor, chill the pie in the refrigerator before serving for a refreshing taste.
- To prevent a soggy crust, ensure the lemon filling cools before adding the meringue.
- Store any leftover pie in the refrigerator for up to 3 days.
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