Would You Eat This Lemon Meringue Pie? Here’s Why You Should Say YES!
Lemon Meringue Pie isn’t just a dessert—it’s an experience. With its flaky crust, creamy lemon filling, and cloud-like meringue topping, this pie is a true showstopper. Whether you’re baking for a special occasion or just want to treat yourself, this recipe will walk you through every step, with tips to make it perfect every time.
Why Lemon Meringue Pie Is Worth Making
- It’s refreshing: The tartness of the lemon cuts through the sweetness, making it light and satisfying.
- Looks impressive: The glossy meringue peaks are beautiful—and easier than they look!
- Rich in benefits: Lemons are high in vitamin C, and eggs are a great source of protein.
Ingredients
For the pie crust (use a pre-baked crust or make your own):
- 1 standard-sized baked pie crust
For the lemon filling:
- 1½ cups water
- 1 cup white sugar
- ¼ cup cornstarch
- 4 egg yolks (save the whites for the meringue)
- ⅓ cup fresh lemon juice (about 2-3 lemons)
- 1 tsp lemon zest
- 2 tbsp unsalted butter
For the meringue:
- 4 egg whites
- ½ cup white sugar
- ¼ tsp salt
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Prepare the crust
- Preheat your oven to 350°F (175°C).
- If using a homemade crust, blind bake it by placing parchment paper and weights (beans or rice) inside and baking for 15–20 minutes.
- Let it cool completely.
2. Make the lemon filling
- In a saucepan, whisk together water, sugar, and cornstarch until smooth.
- Cook over medium heat, stirring constantly, until it begins to thicken.
- In a small bowl, whisk egg yolks.
- Slowly pour a small amount of the hot mixture into the yolks (to temper them), then return it all to the saucepan.
- Add lemon juice, zest, and butter. Continue stirring until thick and glossy.
- Pour into the cooled pie crust.
3. Prepare the meringue
- Beat egg whites in a clean, dry bowl until foamy.
- Gradually add sugar, salt, and vanilla, and continue beating until stiff peaks form.
- Spread the meringue over the hot lemon filling, sealing it completely to the crust to prevent shrinking.
4. Bake and finish
- Bake at 350°F (175°C) for 10–15 minutes or until the meringue tips are golden brown.
- Let it cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.
Expert Tips
- Use room-temperature eggs for better meringue volume.
- Fresh lemon juice gives the best flavor—avoid bottled juice. Amish Peanut Butter Cream Pie
- Make sure the meringue touches the crust edges to seal it and prevent separation.
Frequently Asked Questions
Q: Can I make this pie ahead of time?
Yes! It’s best served chilled, so you can make it the day before.
Q: Why does my meringue weep?
This can happen from undercooking. Make sure it’s fully baked and sealed to the crust.
Q: Can I use a store-bought crust?
Absolutely! Just make sure it’s pre-baked and cooled.
Your Turn! Yay or Nay?
Would you eat this lemon meringue pie? Let us know in the comments! If you’re a lemon lover, this one’s a must-try. Share with someone who needs a slice of sunshine today!