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Classic Lemon Meringue Pie Recipe

Classic Lemon Meringue Pie Recipe
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★★★★★

4.9 from 30 reviews

A classic lemon meringue pie featuring a crisp homemade pie crust filled with a tangy lemon custard and topped with a fluffy, golden-brown meringue. This timeless dessert balances tart citrus flavors with a sweet, airy meringue for a delightful finish.

Ingredients

Scale

Pie Crust

  • 1 each Homemade pie crust (Chilled for at least 2 hours)

Lemon Filling

  • 5 large Egg yolks
  • 1 and 1/3 cups Water
  • 1 cup Granulated sugar (Divide into 200g for filling and additional for meringue)
  • 1/3 cup Cornstarch
  • 1/4 teaspoon Salt
  • 1/2 cup Fresh lemon juice
  • 1 tablespoon Lemon zest
  • 2 tablespoons Unsalted butter (Softened)

Meringue

  • 5 large Egg whites
  • 1/2 teaspoon Cream of tartar
  • 1/8 teaspoon Salt
  • Remaining granulated sugar from the 1 cup (approximately 100g)

Instructions

  1. Prepare Pie Crust: Prepare your homemade pie crust according to your preferred recipe. Once formed, chill it in the refrigerator for at least 2 hours to ensure it maintains its shape during baking.
  2. Blind Bake Crust: Preheat your oven to 375°F (190°C). Line the chilled pie crust with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake for about 15 minutes or until the crust is golden and set. Remove weights and parchment paper.
  3. Lower Oven Temperature: Reduce the oven temperature to 350°F (177°C) to prepare for baking the meringue later.
  4. Whisk Egg Yolks: In a medium bowl, whisk the 5 egg yolks until smooth and set aside for tempering.
  5. Cook Lemon Filling: In a medium saucepan over medium heat, combine water, 200g of sugar, cornstarch, 1/4 teaspoon salt, fresh lemon juice, and lemon zest. Continually whisk the mixture until it thickens and begins to bubble, approximately 3 to 5 minutes.
  6. Temper Egg Yolks: Carefully whisk several spoonfuls of the hot lemon mixture into the egg yolks to temper them and prevent scrambling. Then, gradually pour the egg yolk mixture back into the saucepan with the remaining lemon mixture.
  7. Thicken Filling Further: Cook the combined mixture over medium heat for 1 to 2 more minutes, stirring continuously until thickened again. Remove from heat and whisk in softened butter until the filling is smooth and glossy.
  8. Fill Pie Crust: Pour the hot lemon filling into the warm, baked pie crust, spreading it evenly.
  9. Make Meringue: In a large, clean bowl, beat the 5 egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add the remaining sugar and 1/8 teaspoon salt, beating continuously until stiff and glossy peaks form.
  10. Top Pie with Meringue: Spread the meringue over the warm lemon filling, ensuring to seal it completely to the edges of the crust to prevent shrinkage during baking. Use a spoon to create decorative swirls or peaks.
  11. Bake Meringue: Place the pie into the oven preheated at 350°F (177°C) and bake for 20 to 25 minutes or until the meringue is golden brown. If the meringue starts browning too quickly, tent the pie loosely with aluminum foil to protect it.
  12. Cool and Chill: Allow the pie to cool at room temperature for 1 hour, then refrigerate it for at least 4 hours before slicing. This chilling step helps the filling to fully set.

Notes

  • Ensure the pie crust is thoroughly chilled before blind baking to prevent shrinking.
  • Tempering the egg yolks is crucial to avoid scrambled eggs in the filling.
  • Seal the meringue to the crust edges to prevent it from retracting while baking.
  • If desired, garnish the lemon meringue pie with a little extra lemon zest before serving for a fresh aroma.
  • Use fresh lemons for juice and zest to achieve the best citrus flavor.
  • Store leftover pie covered in the refrigerator and consume within 2-3 days for optimal freshness.

Nutrition

Keywords: lemon meringue pie, classic lemon pie, homemade pie crust, lemon custard pie, meringue topping, citrus dessert

Find it online: https://recipeswithmia.com/classic-lemon-meringue-pie-recipe/