Classic Lemon Meringue Pie

Name: Classic Lemon Meringue Pie
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 5 large egg yolks (reserve the whites for meringue); 1 and 1/3 cups (320ml) water; 1 cup (200g) granulated sugar; 1/3 cup (38g) cornstarch; 1/4 teaspoon salt; 1/2 cup (120ml) fresh lemon juice; 1 Tablespoon lemon zest; 2 Tablespoons (28g) unsalted butter, softened to room temperature; 5 large egg whites, at room temperature; 1/2 teaspoon cream of tartar; 1/2 cup (100g) granulated sugar; 1/8 teaspoon salt

Recipe By:

Martha

Posted:

February 2, 2025

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Classic Lemon Meringue Pie is a dessert that brings back memories of sunny days and family gatherings. It features a buttery pie crust, zesty lemon filling, and a fluffy meringue topping. This delightful balance of sweet and tart is perfect for impressing friends and family. Plus, making this classic dish will sharpen your baking skills. Let’s dive into how you can create this heavenly treat that’s sure to become a favorite at your table!

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Why You’ll Love Classic Lemon Meringue Pie

There’s something magical about Classic Lemon Meringue Pie. Each bite offers a burst of bright lemon flavor, combined with the light, airy meringue that melts in your mouth. It’s a timeless dessert that not only satisfies your sweet tooth but also leaves you feeling refreshed. Imagine serving this beauty at your next gathering; everyone will be asking for the recipe! What’s more, this pie is not just delicious, but it’s also fun to make. You get to whisk, beat, and bake, all while filling your kitchen with the delightful smell of lemon. Let’s get started!

Ingredients

Homemade Pie Crust

5 large egg yolks (reserve the whites for meringue)
1 and 1/3 cups (320ml) water
1 cup (200g) granulated sugar
1/3 cup (38g) cornstarch
1/4 teaspoon salt
1/2 cup (120ml) fresh lemon juice
1 Tablespoon lemon zest
2 Tablespoons (28g) unsalted butter, softened to room temperature

Meringue

5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup (100g) granulated sugar
1/8 teaspoon salt

Preparing the Pie Crust

Prepare the Pie Dough

Start by making your pie dough a day in advance. This will help you achieve a flaky crust. Mix the ingredients and form a dough. Wrap it in plastic wrap and chill it in the refrigerator for at least 2 hours. Once it’s chilled, roll it out carefully to fit your pie dish.

Preheat your oven to 375°F (190°C). Place the rolled-out pie crust into a 9-inch pie dish. Make sure to crimp or flute the edges for a nice finish. Partially blind bake the crust for about 15 minutes, or until it is lightly golden. This step helps keep the crust from getting soggy when you add the lemon filling.

Making the Lemon Filling

Whisk the Ingredients

In a medium saucepan over medium heat, combine the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest. Whisk these together until the mixture thickens and bubbles, which should take about 6 minutes. The aroma of lemon will fill your kitchen—it’s pure bliss!

Temper the Egg Yolks

While your mixture is heating, whisk the egg yolks in a separate bowl. Slowly pour some of the warm lemon mixture into the yolks while whisking constantly. This process is called tempering and prevents the yolks from scrambling. Now, whisk the yolk mixture back into the saucepan. Cook for a few more minutes until it thickens and starts bubbling again. Finally, remove from heat and whisk in the softened butter until melted. Pour this luscious filling into the warm, partially baked crust.

Preparing the Meringue

Beat the Egg Whites

In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed for about 1 minute. Then, increase the speed to high. Beat until soft peaks form—this means when you lift the beaters, the egg whites should hold a peak but will still bend over.

Add Sugar

Gradually add the granulated sugar and salt to the egg whites while continuing to beat. Keep mixing until you achieve glossy, stiff peaks. This means your meringue is ready! It should stand tall when you lift the beaters.

Spread the Meringue

Carefully spread the meringue over the hot lemon filling. Make sure to seal it well by touching the meringue to the crust all the way around. This prevents weeping, which can happen if there’s a gap. If you want, create decorative peaks with the back of a spoon or a spatula. It’s time to make it look pretty!

Baking the Pie

Bake the Pie

Now it’s time to bake! Place your pie on the lowest oven rack and bake at 350°F (177°C) for about 20-25 minutes. Keep an eye on it! If the meringue browns too quickly, cover it loosely with foil. Once it’s done, let the pie cool at room temperature for 1 hour. After cooling, refrigerate for at least 4 hours before serving. Chilling allows the filling to set perfectly!

Serving Suggestions

When it’s time to serve your Classic Lemon Meringue Pie, consider these tasty ideas:

Add a dollop of whipped cream on top for extra creaminess.
Fresh berries, like strawberries or blueberries, add a nice burst of flavor and color.
For a decadent treat, enjoy a slice with a scoop of vanilla ice cream. The combination is simply irresistible!

Tips for Success

For the best meringue, use room temperature egg whites. They whip up better and give you a fluffier topping.
Make sure your lemon filling is warm when you add the meringue. This helps to prevent the meringue from separating.
Don’t skip the chilling step. It helps enhance the flavors and sets the texture just right.

Variations

Want to switch things up? Here are some fun variations:

Add a splash of orange juice to the lemon filling for a citrus twist. It will give a lovely flavor!
Experiment with different flavored meringues. Raspberry or lime can add a fun twist!
Consider using a graham cracker crust instead of a traditional pie crust for a different texture.

FAQs

1. Can I make lemon meringue pie in advance?
Yes! However, it’s best enjoyed on the same day. The meringue can weep over time.

2. What can I do if my meringue separates?
To prevent separation, ensure the meringue touches the filling all the way to the edges of the crust.

3. Is it necessary to refrigerate the pie?
Absolutely! Chilling helps set the filling and meringue nicely.

4. Can I substitute bottled lemon juice?
While fresh lemon juice gives the best flavor, you can use bottled juice in a pinch. Just know it might not taste quite as fresh.

In conclusion, making a Classic Lemon Meringue Pie is a delightful baking project. You’ll love the bright flavors and stunning appearance of this dessert. It’s perfect for any occasion, whether it’s a family gathering or a special treat for yourself. So, what are you waiting for? Try making this pie today and treat your taste buds to something truly special!

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Classic Lemon Meringue Pie

Why You’ll Love Classic Lemon Meringue Pie