Classic Lemon Meringue Pie is a timeless dessert that combines a zesty lemon filling with a fluffy meringue topping, all nestled in a buttery pie crust. This delightful treat is perfect for any occasion, whether it’s a holiday gathering or a simple family dinner. With its bright citrus flavor and light texture, this pie is sure to impress your guests and become a favorite in your recipe collection. Follow this step-by-step guide to create your own Classic Lemon Meringue Pie from scratch!
Ingredients
- 1 pre-made pie crust (9-inch)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 3 large egg yolks, beaten
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons butter
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
Step 1: Prepare the Pie Crust
Preheat your oven to 350°F (175°C). Place the pre-made pie crust in a 9-inch pie dish and bake it according to package instructions until golden brown. Once baked, set aside to cool.
Step 2: Make the Lemon Filling
In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt. Gradually add the water while stirring constantly. Cook over medium heat until the mixture thickens and begins to boil. Once boiling, reduce the heat to low.
In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot mixture to the egg yolks to temper them, then return the mixture to the saucepan. Stir in the lemon juice, lemon zest, and butter. Continue to cook for another 2 minutes, stirring constantly until well combined. Pour the lemon filling into the cooled pie crust.
Step 3: Prepare the Meringue
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup of sugar, continuing to beat until stiff peaks form and the meringue is glossy.
Step 4: Assemble the Pie
Spread the meringue over the lemon filling, ensuring it touches the crust to prevent shrinking. Use a spatula to create peaks and swirls for an attractive finish.
Step 5: Bake the Pie
Bake the pie in the preheated oven for about 10-12 minutes, or until the meringue is lightly browned. Remove from the oven and let it cool at room temperature before refrigerating for at least 2 hours.
FAQs
What can I do if my meringue weeps?
If your meringue weeps, it could be due to undercooking or using too much sugar. Make sure to bake the meringue until it is fully set and slightly browned to prevent weeping.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. However, it may not provide the same vibrant taste as fresh lemons.
How do I store leftover Lemon Meringue Pie?
Store any leftovers in the refrigerator, covered, for up to 2 days. It’s best to consume the pie within this time frame for optimal freshness.
Can I make this pie ahead of time?
Yes, you can prepare the lemon filling and meringue ahead of time. Assemble the pie and bake it just before serving for the best results.