Indeed, this Homemade Lemon Meringue Pie, that is stuffing sour lemon filling and creamy meringue in the baked crust, is good. The combination of a zesty lemon flavor with light fluffy meringue gives a dessert that is not just an eyesore but also delectable. Be it Christmas or any other time of the year, one great pie will always please any crowd-it cuts it all.
Make it cold for a really nice dessert.
Why You’ll Love This Recipe
Homemade Lemon Meringue Pie is the perfect combination of tangy, creamy, and sweet flavors in every bite. The filling of zesty, bright lemon is smooth, rich, and elevated by a dollop of light and fluffy meringue with its golden peaks. This is an evergreen recipe-perfect for celebrations, family gatherings, or just when you want to grab a slice of sunshine in pie form. Beautifully baked crust, delicious filling, and cloud-like meringue: this pie has all the makings of a guaranteed showstopper.
Key Ingredients
For the Lemon Filling
White Sugar: The tartness of lemons is subdued through this sweetness.
All-Purpose Flour and Cornstarch: Combinations to thicken are necessary for the filling to acquire the just-right desired consistency that is neither runny nor too stiff.
Lemons (Juiced and Zested): They are absolutely fresh lemons. Their juice serves bright, vibrant tang, while zest contributes aromatic citrus zing to this pie.
Butter: Adds richness and gives a smooth, glossy finish to the filling.
Egg Yolks: The creamy texture and golden color imparted to the filling are by these. Make sure to temper the yolks to avoid curdling.
For the Meringue
Egg whites are what you will use to generate a light, airy meringue topping for the pie. Use room-temperature egg whites for optimum volume.
White sugar: Gives structural stability and shine in the meringue.
Additional Ingredients
This is a pre-baked pie crust; it creates a crisp flaky bottom for the pie. Use store-bought or make your own for that extra homemade feel.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Preparation
Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meringue.
Making the Lemon Filling
Step 1: Combine Dry Ingredients
In a medium saucepan, whisk together:
1 cup of sugar
2 tablespoons of flour
3 tablespoons of cornstarch
1/4 teaspoon of salt
These ingredients will thicken the filling and provide the perfect consistency.
Step 2: Add Liquids and Heat
Stir in:
1 1/2 cups of water
Juice and zest of 2 lemons
Place the saucepan over medium-high heat, stirring frequently until the mixture comes to a boil. Constant stirring prevents lumps and ensures a smooth texture.
Step 3: Incorporate Butter
Once boiling, stir in 2 tablespoons of butter until completely melted and fully combined.
Step 4: Temper the Egg Yolks
In a small bowl, whisk 4 beaten egg yolks.
Gradually whisk in 1/2 cup of the hot sugar mixture from the saucepan. This process prevents the yolks from curdling.
Step 5: Combine Egg Mixture and Filling
Slowly whisk the tempered egg yolk mixture back into the saucepan with the remaining sugar mixture.
Bring the mixture to a boil again, stirring constantly until it thickens.
Step 6: Pour into Crust
Remove from heat and pour the lemon filling into a pre-baked pie crust. Spread it evenly to create a smooth base for the meringue.
Making the Meringue
Step 1: Whip the Egg Whites
In a large glass or metal bowl, whip 4 egg whites until foamy using a hand or stand mixer.
Step 2: Add Sugar Gradually
Gradually add 6 tablespoons of sugar while whipping.
Continue to whip until stiff peaks form, and the meringue is glossy.
Step 3: Spread the Meringue
Carefully spread the meringue over the hot lemon filling.
Ensure the meringue touches the edges of the crust to seal the pie and prevent shrinking.
Baking the Pie
Step 1: Bake
Place the pie in the preheated oven and bake for 10 minutes, or until the meringue is golden brown. Keep a close eye to avoid over-browning.
Cooling and Serving
Step 1: Cool Completely
Remove the pie from the oven and let it cool completely on a wire rack to allow the filling to set.
Step 2: Refrigerate
Refrigerate the pie for 1-2 hours before serving for the best results.
Serving Suggestions
Lemon meringue pie is very versatile and goes with different things, such as:
Hot Beverages: A cup of tea or coffee perfectly balances the sweetness of the pie and elevates the citrus notes.
Fresh fruits: Offer with colorful, delicious fresh berries.
Whipped cream: Even though the meringue is brilliant, if you wish to dollop some whipped cream on top, add that for a decadent taste.
For that perfect slice, use a sharp knife dipped in hot water to slice through the pie cleanly.
Storage Tips
Refrigeration
Leftover pie can be refrigerated for 2 or 3 days, kept loosely covered in either foil or plastic wrap.
Freezing
Lemon Meringue Pie is not freezable as the meringue loses its crispness, and the filling becomes watery after some time.
Variations
Orange Meringue Pie: An Oranges are for sweet, more delicate citrus flavor in place of lemons.
Lime Meringue Pie: Meringue in tart and bright lime flavor, made with lime instead of lemon.
Coconut Lemon Pie: For some tropical flair, sprinkle the meringue with toasted coconut before baking.
Mini Pies: Use muffin pans to make small independent pies for a fun, portable dessert.
Conclusion
This Homemade Lemon Meringue Pie is a very sweet and tangy dessert that everybody loves. The luscious lemon filling, golden meringue peaks, and crisp crust come together to create a dessert that’s as beautiful as it is delicious. It’s a dessert easy to win friends with, whether for a special occasion or just to treat yourself because for every step this pie is worth it. Bake it today and enjoy a slice of sunshine–every bite is pure magic!
Homemade Lemon Meringue Pie
Ingredients
- 1 cup white sugar for lemon filling
- 2 tablespoons all-purpose flour for lemon filling
- 3 tablespoons cornstarch for lemon filling
- 1/4 teaspoon salt for lemon filling
- 1 1/2 cups water for lemon filling
- 2 lemons juiced and zested
- 2 tablespoons butter for lemon filling
- 4 egg yolks beaten, for lemon filling
- 4 egg whites for meringue
- 6 tablespoons white sugar for meringue
- 1 9-inch pie crust baked
Instructions
- Preheat your oven to 350°F (175°C) to prepare for baking the meringue.
- In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and zest. Place over medium-high heat, stirring frequently until the mixture comes to a boil. Stir in butter until melted. Gradually whisk a small amount of the hot mixture into the beaten egg yolks, then return the egg mixture to the saucepan. Bring to a boil again, stirring constantly until thickened. Remove from heat and pour into the pre-baked pie crust.
- In a large glass or metal bowl, whip egg whites until foamy. Gradually add sugar while whipping until stiff peaks form. Spread the meringue over the hot lemon filling, ensuring it touches the edges of the crust to seal.
- Place the pie in the preheated oven and bake for 10 minutes, or until the meringue is golden brown. Remove from oven and let cool completely on a wire rack.
- Refrigerate the pie for 1-2 hours before serving to allow the filling to set. Slice and enjoy!
