Lemon Meringue Pie
User Reviews
4.9
Lemon Meringue Pie
Description
Lemon Meringue Pie starts with a fully prebaked 9-inch pie crust that ensures a crisp base to hold the lemon curd without becoming soggy. The filling is a lemon custard made by whisking egg yolks separately, then cooking sugar, cornstarch, salt, water, lemon juice, and zest until thickened and finally stirring in butter cubes for richness.
The topping is a meringue prepared from egg whites beaten with cream of tartar and sugar until stiff peaks form. The meringue is spread completely over the hot lemon filling to seal edges against weeping and then baked or torched until golden and textured on top.
Its sweet and tangy filling along with the airy meringue balance well for dessert. Slicing is easier with a hot knife dipped in warm water to create clean cuts without meringue sticking. This pie shows best when the meringue is lightly browned for extra flavor and visual appeal.
Carefully separate eggs without any yolk to ensure the meringue whips properly. Torching the top instead of baking further enhances the toasted flavor and decorative waves of the meringue. Spreading meringue fully to the crust edge seals in filling and improves storage longevity.
Ingredients
- 1 pie crust 9-inch
For the Filling:
- 1¼ cups granulated sugar (250g)
- 5 egg yolk
- 6 tablespoons cornstarch (35g)
- ¼ teaspoon salt
- 1¼ cups water (300ml)
- ¾ cups lemon juice (180ml)
- 2 tablespoons lemon zest
- 4 tablespoons butter cubed (56g, unsalted
For the Meringue:
- 4 egg white
- ¼ teaspoons cream of tartar
- ½ cup granulated sugar (100g)
Instructions
- Prebake your pie crust before starting your filling. If using a store-bought crust, prebake according to the package instructions. If using a homemade crust, roll the dough into a 12-inch circle. Place the dough in a 9-inch pie dish, tuck the excess pie dough until, and crimp the edges. Poke the bottom of the crust all over with a fork. Freeze for 20 minutes.
- Preheat the oven to 425°F while freezing. Line the frozen pie shell with foil and fill with pie weights or dried beans. Place on a rimmed baking sheet.
- Bake for 20 minutes. Carefully remove the foil and pie weights and continue baking the crust until golden brown on the edges and the bottom appears dry, about 15 to 20 minutes more. Remove and let cool completely.
For the Filling:
- In a medium mixing bowl, whisk the egg yolks until smooth and set aside.
- In a medium pot, whisk together the sugar, cornstarch, and salt. Slowly whisk in the water, lemon juice, and lemon zest until the cornstarch is dissolved. Place over medium heat and whisk frequently until thickened and starting to bubble, about 5 minutes. Remove from the heat.
- Temper the egg yolks by slowly pouring about 1 cup of the hot lemon mixture into the egg yolks while whisking. Slowly pour the tempered egg yolk mixture into the pot while whisking. Place over medium-high heat. Continue whisking until the mixture is thickened enough for the whisk to leave a defined trace and the mixture starts to bubble, about 2 minutes.
- Remove from the heat and whisk in the butter until fully melted and combined. Pour into the baked pie shell.
For the Meringue:
- Reduce the oven temperature to 350°F.
- While the filling is still hot, make the meringue. Combine the egg whites and cream of tartar in the mixing bowl of a stand mixer fitting with a whisk attachment. Beat on medium-high speed until frothy. Slowly add in the sugar. Continue beating until stiff, glossy peaks form, about 5 minutes.
- Spread the meringue over the top of the lemon filling, making sure it goes all the way the edge and touches the crust.
- Bake for 15 to 20 minutes or until the meringue starts to turn golden brown. Chill the whole pie for at least 4 hours or up to 12 hours before serving.
Notes
- Use a kitchen torch to brown meringue for added toasted flavor and a visually attractive wavy texture.
- Separate eggs carefully to avoid yolks in whites, as any yolk hinders meringue volume.
- Spread meringue completely to the edges of the hot filling to seal and reduce weeping during storage.
- Slice pie using a hot knife heated in warm water for smooth, clean cuts through the meringue.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 137mg | 46% |
| Sodium | 194mg | 8% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 339IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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