Lemon Meringue Pie Dessert Recipe

Lemon Meringue Pie Dessert Recipe

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Lemon Meringue Pie is a classic dessert that combines a crisp, buttery crust with a tangy lemon filling and a tall, fluffy meringue topping. The pie is baked until the meringue peaks are lightly browned, creating a beautiful contrast between the golden crust, vibrant lemon layer, and airy topping. This dessert is both refreshing and indulgent, offering a balance of tartness and sweetness that makes it a favorite for gatherings, celebrations, or simply as a comforting treat. Its impressive presentation, with towering meringue swirls, makes it a showpiece dessert that delights both the eyes and the palate.

INGREDIENTS

  • 1 pre-baked pie crust (9-inch)
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

INSTRUCTION

  1. Prepare the lemon filling In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, lemon juice, and zest. Cook over medium heat, stirring constantly, until thickened and bubbling.
  2. Temper the egg yolks Slowly whisk a small amount of the hot mixture into the beaten egg yolks to prevent curdling. Return the yolk mixture to the saucepan and cook for 2–3 minutes more. Remove from heat and stir in butter until smooth. Pour the filling into the pre-baked pie crust.
  3. Make the meringue In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks develop.
  4. Top the pie Spread the meringue over the hot lemon filling, ensuring it touches the crust edges to seal. Swirl the top for decorative peaks.
  5. Bake the pie Preheat the oven to 350°F (175°C). Bake for 15–20 minutes, or until the meringue is golden brown.
  6. Cool and serve Allow the pie to cool completely before slicing. This helps the filling set and makes serving easier.

SERVINGS

Serves 8 slices.

NOTE

  • Ensure the meringue touches the crust edges to prevent shrinking.
  • Use fresh lemon juice for the best flavor.
  • The pie is best enjoyed the same day it is made, as meringue can weep if stored too long.
  • Store leftovers in the refrigerator, loosely covered, for up to 2 days.
  • For added stability, use superfine sugar in the meringue for smoother peaks.

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