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The perfect lemon meringue pie recipe

The perfect lemon meringue pie recipe
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Master the classic lemon meringue pie with a bright and refreshing lemon curd filling, a crispy buttery crust, and fluffy golden meringue topping. Perfectly balanced tart and sweet flavors make this dessert light yet decadent and ideal for any occasion, leaving a lasting impression with every bite.

Ingredients

Scale

Pie Crust

  • 1 classic shortcrust pastry or graham cracker crust (9-inch)

Lemon Filling

  • 1 cup granulated sugar (divided)
  • 3 tablespoons cornstarch
  • Pinch of salt
  • 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • 4 large egg yolks
  • 4 tablespoons unsalted butter

Meringue Topping

  • 4 large egg whites (room temperature)
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions

  1. Prepare the Pie Crust: Blind bake your pie crust to keep it crisp under the wet filling. Line it with parchment paper, fill with pie weights or dry beans, and bake at 375°F (190°C) for about 15 minutes until lightly golden. Remove weights and bake an additional 5 minutes to firm the crust.
  2. Make the Lemon Filling: In a saucepan, whisk together 1/2 cup granulated sugar, cornstarch, and a pinch of salt. Gradually stir in the freshly squeezed lemon juice, lemon zest, and egg yolks. Cook over medium heat, whisking constantly until thickened and bubbly. Remove from heat and stir in the butter until smooth. Pour the lemon curd into the cooled pie crust.
  3. Whip the Meringue: Beat room temperature egg whites with cream of tartar in a clean bowl until soft peaks form. Gradually add remaining 1/2 cup sugar while continuing to beat until stiff, glossy peaks form, ensuring a stable and shiny meringue.
  4. Top and Bake the Meringue: Spread the meringue evenly over the lemon filling, sealing it to the crust edges to prevent shrinking. Use the back of a spoon to create decorative peaks. Bake at 350°F (175°C) for 10-15 minutes until the meringue is golden brown and set.
  5. Cool and Serve: Let the pie cool at room temperature for at least two hours to let the filling set fully. Slice and serve, enjoying the perfect balance of tangy lemon, crisp crust, and fluffy meringue.

Notes

  • Use room temperature eggs to achieve more volume in the meringue.
  • Press the meringue edges onto the crust to prevent shrinking and weeping.
  • Watch the meringue closely to avoid overbaking and bitterness.
  • Strain the lemon filling for a silky smooth texture before pouring into crust.
  • Cool the pie thoroughly before slicing to ensure clean cuts.

Nutrition

Keywords: lemon meringue pie, lemon pie, meringue dessert, classic pie, citrus dessert, homemade pie

Find it online: https://marygourmet.com/the-perfect-lemon-meringue-pie-recipe/