This Lemon Meringue Pie is perfectly balanced between sweet and tart!
Lemon Meringue Pie is a tropical burst of flavor in pie form. The citrus of the lemon pie topped with the sweetness of the meringue is an amazing combination with a texture that’s absolutely enchanting. The filling is silky smooth, while the meringue is toasted to perfection.
This delicious kind of pie became popular in the 1800s when variations started to appear in cookbooks around the United States. It even made its way to the plate of Abraham Lincoln, except back then, it was just a lemon custard pie! Curds, custards, and pies are all related desserts that have evolved over time, whether lemon, lime, or key lime. I’m particularly fond of key lime pie myself, as someone who lives in South Florida! That said, good key lime juice can be a tricky ingredient to find even in South Florida, so lemon is a much better go-to pie.
This dessert is one I’d recommend for spring! Something about lemons and eggs and sweet, tasty things feels very much like a good spring dessert to me. If you’re making a dessert for Mother’s Day, pick this lemon meringue. You can also pick it for a birthday, a family reunion, a nice dinner, or just because you want something good. What I love is how bright it feels when you eat it, how all the textures come together in harmony with the flavor, and that’s what will stand out to anyone who eats it!
Working With Egg Whites
Egg whites can be tricky to start working with! A good thing to know is that if you let your egg whites get to room temperature before whipping them, the process will go faster than if you use cold egg whites straight from the fridge. To do this, try separating the egg yolks and whites while the eggs are still cold, as cold eggs separate easier, then let your egg whites sit separately until they’re room temperature before you get started on making your meringue. Be sure to beat your eggs slowly, though! Over-beating eggs will make it more likely that water will seep out from your meringue, which you don’t want.
How to Make Ahead and Store
It’s best to keep your lemon meringue pie in the refrigerator to avoid the meringue becoming runny and soaking into the rest of your pie. You can keep the pie out at room temperature for no more than 2 hours; after that, you can keep the pie refrigerated for up to 3 days. Don’t freeze your meringue because it will ruin the texture. However, if you want to make and fill the crust first, you can freeze the pie for up to 3 months before adding the meringue and baking it all together!
Serving Suggestions
Sweet and tart are the key when it comes to serving suggestions! This recipe alone is sweet and citric, and so anything next to it should complement those flavors. Fresh berries like blueberries and raspberries are a delightful addition! You can also serve the pie alongside some sweet and creamy Vanilla Ice Cream or Brown Sugar Ice Cream. Store-bought is fine… but making your own is even better! Finish off your dessert with a cup of warm tea, and enjoy!
Lemon Meringue Pie
Ingredients
- 1 9- inch pie crust pre-baked
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- 4 large egg yolks beaten
- 4 large egg whites room temperature
- 1/3 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 400°F.
- In a saucepan, combine 1 cup sugar, flour, cornstarch, and salt. Whisk in water and lemon juice. Cook over medium heat, stirring constantly, until thickened.
- In a small bowl, slightly beat egg yolks. Gradually whisk in half a cup of the hot sugar mixture. Then, whisk the egg yolk mixture back into the remaining sugar mixture in the saucepan. Cook for 1 more minute, stirring constantly.
- Remove from heat. Stir in butter and lemon zest. Pour into the pre-baked pie crust.
- For the meringue, beat egg whites with cream of tartar until foamy. Gradually add 1/3 cup sugar, beating until stiff peaks form.
- Spread meringue over pie filling, sealing the edges at the crust.
- Bake in the preheated oven for about 5 minutes, or until meringue is golden brown.
- Allow the pie to cool on a wire rack until completely cool. Refrigerate for 3-6 hours before serving.
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