LEMON MERINGUE PIE RECIPE

A timeless dessert with a tangy lemon filling, fluffy meringue topping, and buttery crust.

INTRODUCTION

Lemon Meringue Pie is a beloved classic dessert that perfectly balances sweet and tart flavors. With its buttery crust, silky lemon custard, and cloud-like meringue topping, this pie has delighted dessert lovers since the 19th century. Whether you’re baking for a family gathering, a celebration, or simply to enjoy a slice of sunshine, this recipe is a showstopper.

INGREDIENTS

For the Pie Crust (or use pre-baked crust)

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter (cold, cubed)
• ¼ teaspoon salt
• 3–4 tablespoons ice water

For the Lemon Filling

• 1½ cups water
• 1 cup white sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks (save the whites for the meringue)
• 2 tablespoons butter
• ½ cup freshly squeezed lemon juice (about 2 lemons)
• 1 tablespoon lemon zest

For the Meringue

• 4 large egg whites (room temperature)
• ½ cup sugar
• ¼ teaspoon cream of tartar (optional, helps stabilize)
• ½ teaspoon vanilla extract

METHOD / INSTRUCTIONS

Step 1: Prepare and Bake the Crust

1. Preheat oven to 375°F (190°C).
2. Mix flour and salt, cut in butter until crumbly. Add ice water gradually until dough forms.
3. Roll out dough, fit it into a 9-inch pie dish, trim and flute edges.
4. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or beans.
5. Bake for 15 minutes, remove weights, bake another 10 minutes or until golden. Let cool.

Step 2: Make the Lemon Filling

1. In a saucepan, combine sugar, cornstarch, and salt. Gradually whisk in water, and cook over medium heat, stirring constantly until thickened and bubbly.
2. Whisk egg yolks in a bowl. Gradually whisk in about ½ cup of the hot mixture to temper the eggs.
3. Return all to the saucepan, cook and stir for 2–3 minutes more until thick.
4. Remove from heat and stir in butter, lemon juice, and zest.
5. Pour the hot lemon filling into the baked pie crust.

Step 3: Make the Meringue

1. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar, one tablespoon at a time, and beat until stiff glossy peaks form.
3. Beat in vanilla extract.

Step 4: Assemble the Pie

1. Immediately spread the meringue over the hot lemon filling, sealing the edges to the crust to prevent shrinking.
2. Swirl or spike the top decoratively with a spoon.
3. Bake at 350°F (175°C) for 12–15 minutes, or until the meringue is golden brown.

Step 5: Cool and Serve

1. Let pie cool at room temperature for 1 hour.
2. Chill for at least 3 hours before slicing for clean cuts.
3. Serve and enjoy your refreshing, zesty creation!

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📜 HISTORY

Lemon meringue pie has European roots, tracing back to the 18th century when lemon custards and meringues became popular in France and England. The combination of lemon curd and meringue baked together gained fame in the U.S. during the 19th century, particularly through the work of Elizabeth Goodfellow, a Philadelphia pastry chef often credited with popularizing this dessert.

BENEFITS

• Vitamin C boost: Lemons are rich in antioxidants and immune-supporting vitamin C.
• Mood enhancer: The aroma and tang of lemon can lift your mood and refresh your senses.
• Protein: Meringue made from egg whites adds light protein.
• Energy: A sweet treat that provides quick energy for celebrations or dessert time!

NUTRITION (Per Slice, Approx.)

• Calories: 310 kcal
• Carbohydrates: 45g
• Protein: 5g
• Fat: 12g
• Sugars: 34g
• Vitamin C: 20% DV

CONCLUSION

Lemon Meringue Pie is more than just a dessert — it’s a beautiful balance of flavor, texture, and nostalgia. Each bite delivers a creamy, citrusy explosion topped with a melt-in-your-mouth meringue cloud. Whether served after dinner or as a weekend treat, this pie always gets a YAY!

LOVERS’ NOTE

This dessert is adored by lemon lovers, pastry enthusiasts, and anyone who enjoys a balance of tart and sweet. It’s often shared during springtime, Easter, and family gatherings — a symbol of brightness and warmth.