Lemon Meringue Pie

Lemon Meringue Pie is one of the most beloved classic desserts. With its crisp buttery crust, creamy tart lemon filling, and a fluffy golden meringue topping, this pie is refreshing yet indulgent. It’s perfect for spring, summer, holidays, or anytime you want to impress with a dessert that looks as good as it tastes. This recipe gives you a foolproof way to make Lemon Meringue Pie at home with step-by-step instructions.

Ingredients

For the Crust

• 1 ¼ cups all-purpose flour
• 1 teaspoon granulated sugar
• ½ teaspoon salt
• ½ cup cold butter, cut into cubes
• 3-4 tablespoons cold water

For the Lemon Filling

• 2 lemons, divided
• 1 ½ cups granulated sugar
• ½ cup cornstarch
• 1 ½ cups water
• 4 egg yolks
• 2 tablespoons unsalted butter

For the Meringue Topping

• ½ cup water
• 1 tablespoon cornstarch
• 4 egg whites
• 1 teaspoon vanilla extract
• Pinch salt
• ½ cup granulated sugar

Instructions

Prepare the Crust

• Zest both lemons and juice one lemon to get ¼ cup juice. Set aside.
• Mix flour, sugar, and salt in a bowl. Cut in butter until mixture forms pea-sized crumbs.
• Add cold water gradually until dough comes together. Shape into a disk, wrap, and chill for 2 hours (or freeze 30 minutes).
• Preheat oven to 425°F. Roll dough into a 12-inch circle and line a 9-inch pie plate. Trim and crimp edges.
• Poke holes with a fork (or use parchment with pie weights).
• Bake for 12-15 minutes until golden brown. Set aside.

Prepare the Lemon Filling

• In a saucepan, whisk sugar, cornstarch, water, egg yolks, lemon juice, and zest.
• Cook over medium heat, whisking constantly until mixture thickens like pudding (10-15 minutes).
• Remove from heat and stir in butter.
• Pour hot filling into baked crust.

Prepare the Meringue

• Preheat oven to 375°F.
• In a small saucepan, cook water and cornstarch over medium heat until thick and clear. Keep warm.
• In a clean bowl, beat egg whites, vanilla, and salt until soft peaks form.
• Slowly add sugar and beat until stiff glossy peaks form.
• Add warm cornstarch mixture while beating until fully combined.
• Spread meringue over hot filling, sealing edges completely.
• Bake 5-8 minutes until golden brown on top.
• Let rest at room temperature 1-2 hours, then refrigerate 5-6 hours or overnight.

Serving and Storage Tips

• Serve the pie well-chilled for the best flavor and texture. Refrigerate for at least 5–6 hours or overnight before slicing.
• Use a sharp knife dipped in hot water to make clean, neat slices without tearing the meringue.
• Leftovers should be stored covered in the refrigerator and eaten within 2–3 days.
• Avoid storing at room temperature for long periods, as the meringue can soften and separate.
• Do not freeze Lemon Meringue Pie, as freezing will cause the filling and meringue to become watery.

Variations

• Berry Lemon Meringue Pie: Fold in 1 cup of fresh raspberries, blueberries, or blackberries into the lemon filling before adding the meringue. The tart berries pair beautifully with the lemon custard.
• Orange or Lime Meringue Pie: Replace lemon juice and zest with orange or lime for a fun citrus twist. Lime gives a tangy, tropical flavor, while orange makes it sweeter and less tart.
• Strawberry Lemon Meringue Pie: Swirl strawberry puree into the lemon filling before topping with meringue for a fruity two-tone effect.
• Chocolate Lemon Meringue Pie: Spread a thin layer of melted dark chocolate or chocolate ganache on the baked crust before adding the lemon filling. This adds richness and a hint of bitterness to balance the tart lemon.
• Lemon Meringue Icebox Pie: Use a graham cracker or cookie crust and let the pie chill in the fridge without baking the meringue. Instead, top with whipped cream for a no-bake version.
• Toasted Coconut Meringue Pie: Sprinkle toasted coconut flakes on top of the meringue before baking for a crunchy topping with a tropical touch.
• Lavender Lemon Meringue Pie: Infuse the filling with ½ teaspoon of culinary lavender for a floral, elegant twist. Perfect for tea parties or spring celebrations.
• Pistachio Lemon Meringue Pie: Add crushed pistachios to the crust or sprinkle them on top of the baked meringue for a nutty, crunchy element.
• Mini Mason Jar Lemon Meringues: Layer crust crumbs, lemon filling, and meringue in jars for portable single servings. Great for parties or picnics.
• Sugar-Free Lemon Meringue Pie: Swap sugar with a sugar substitute like erythritol or monk fruit for a diabetic-friendly version while keeping the same tangy flavor.
• Caramel Drizzle Lemon Meringue Pie: After baking, drizzle salted caramel over the meringue for a sweet-salty upgrade.
• Key Lemon Meringue Pie: Similar to Key Lime Pie but with lemons—use sweetened condensed milk in the filling for a creamier custard texture.

FAQs

1. Why does my meringue weep or get watery?
   This can happen if the pie isn’t baked long enough or if the meringue wasn’t spread onto hot filling. Always seal the edges and bake until lightly golden.
2. Can I make Lemon Meringue Pie ahead of time?
   Yes, but it’s best served within 24 hours for the freshest look and taste.
3. Why does my filling turn runny?
   It likely wasn’t cooked long enough to fully thicken. Make sure to whisk constantly until pudding-like consistency forms.
4. Can I use bottled lemon juice instead of fresh?
   Fresh lemon juice is highly recommended for the best flavor, but bottled juice can work in a pinch.
5. How do I keep my crust from getting soggy?
   Blind-bake the crust properly and avoid overfilling with liquidy custard.
6. Can I use a store-bought crust?
   Yes, both frozen and pre-made graham cracker crusts can save time.
7. Can I use cornstarch alternatives?
   Arrowroot powder can sometimes be used, but cornstarch gives the best structure.
8. Why should the meringue touch the crust edges?
   This prevents shrinking and ensures the meringue stays in place during baking.
9. How long should I chill the pie before serving?
   At least 5–6 hours, but overnight is best for clean slices.
10. Can I make this pie dairy-free?
    Yes, substitute butter with a dairy-free margarine and ensure your crust is dairy-free.

This Lemon Meringue Pie recipe is the perfect balance of tart, sweet, and airy textures. With a crisp homemade crust, tangy lemon custard, and fluffy toasted meringue, every slice is a refreshing indulgence. Whether you make it for a family dinner, special celebration, or holiday gathering, this pie will always impress with both its flavor and presentation.

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