Lemon Meringue Pie is a classic dessert that combines a zesty lemon filling with a fluffy meringue topping. This sweet and tangy pie is perfect for any occasion, from family gatherings to special celebrations. Its bright flavor and light texture make it a favorite among dessert lovers.
Why Make This Recipe
Making your own Lemon Meringue Pie at home allows you to enjoy a fresh and delicious treat. The combination of buttery graham cracker crust, tart lemon filling, and cloud-like meringue is hard to beat. This recipe is straightforward, so even beginners can impress their friends and family. Plus, homemade desserts always taste better!
How to Make Lemon Meringue Pie
Ingredients
- 14 (full sheets) of Graham crackers
- 3 ounces unsalted butter (melted)
- 1 1/4 cups granulated sugar
- 1 tablespoon lemon zest
- 1/4 teaspoon kosher salt
- 1/4 cup corn starch
- 2 ounces unsalted butter
- 3/4 cup lemon juice
- 1 1/4 cup water
- 5 egg yolks (save the egg whites for the meringue)
- 5 large egg whites
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
- A pinch of kosher salt
- ½ teaspoon of vanilla extract
Directions
- Make the Pie Crust:
- Preheat your oven to 350°F (175°C).
- Crush the graham crackers into fine crumbs.
- Mix the crumbs with melted butter and 1/4 cup of sugar in a bowl.
- Press this mixture into the bottom and sides of a pie dish.
- Bake for 8 minutes, then allow it to cool.
- Make the Lemon Filling:
- In a saucepan, combine 1 cup of water, 1 cup of sugar, corn starch, and salt.
- Cook over medium heat while stirring until it thickens.
- Add lemon juice, lemon zest, and 2 ounces of butter. Stir until smooth.
- Slowly add the egg yolks (beaten) to the mixture, stirring constantly to avoid cooking the yolks.
- Cook for another 2-3 minutes, then pour the filling into the cooled pie crust.
- Make the Meringue:
- In a clean bowl, beat the egg whites with cream of tartar and a pinch of salt until soft peaks form.
- Gradually add the ½ cup of sugar while beating, until stiff peaks form.
- Stir in the vanilla extract.
- Assemble the Pie:
- Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.
- Use a spatula to create peaks in the meringue for a nice look.
- Bake at 350°F (175°C) for 10-12 minutes or until the meringue is lightly browned.
How to Serve Lemon Meringue Pie
Slice the pie into wedges and serve chilled or at room temperature. You can garnish each slice with a thin slice of lemon or a dollop of whipped cream for an extra touch.
How to Store Lemon Meringue Pie
Store any leftover pie in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container. It is best to eat within a few days to keep the meringue from becoming soggy.
Tips to Make Lemon Meringue Pie
- Make sure to beat the egg whites in a clean, dry bowl for the best volume.
- Avoid adding the egg yolks to the hot mixture too quickly, or they may cook instead of blend smoothly.
- Let the pie cool completely before slicing to help the filling set.
Variation
You can try different citrus fruits like lime or orange to switch up the flavors of the filling. Adjust the zest and juice quantity accordingly to suit your taste.
FAQs
1. Can I use a store-bought crust instead of making my own?
Yes, using a store-bought graham cracker crust is a great time-saver. Just follow the instructions for filling it with the lemon filling and meringue.
2. Why does my meringue sweat?
Meringue can sweat if it’s left in a humid environment or if it’s not set properly. Always bake the pie and allow it to cool before serving to minimize moisture.
3. How can I tell when the meringue is done baking?
The meringue should be lightly browned and feel firm to the touch when it’s ready. Keep an eye on it while baking to prevent it from getting too dark.
Lemon Meringue Pie
Ingredients
For the Crust
- 14 sheets Graham crackers
- 3 ounces unsalted butter, melted
- 1/4 cup granulated sugar
For the Lemon Filling
- 1 1/4 cups granulated sugar
- 1 tablespoon lemon zest
- 1/4 teaspoon kosher salt
- 1/4 cup corn starch
- 2 ounces unsalted butter
- 3/4 cup lemon juice
- 1 1/4 cup water
- 5 large egg yolks Save the egg whites for the meringue
For the Meringue
- 5 large egg whites
- 1/2 cup granulated sugar
- 1/2 teaspoon cream of tartar
- a pinch kosher salt
- 1/2 teaspoon vanilla extract
Instructions
Make the Pie Crust
- Preheat your oven to 350°F (175°C).
- Crush the graham crackers into fine crumbs.
- Mix the crumbs with melted butter and 1/4 cup of sugar in a bowl.
- Press this mixture into the bottom and sides of a pie dish.
- Bake for 8 minutes, then allow it to cool.
Make the Lemon Filling
- In a saucepan, combine 1 cup of water, 1 cup of sugar, corn starch, and salt.
- Cook over medium heat while stirring until it thickens.
- Add lemon juice, lemon zest, and 2 ounces of butter. Stir until smooth.
- Slowly add the beaten egg yolks to the mixture, stirring constantly to avoid cooking the yolks.
- Cook for another 2-3 minutes, then pour the filling into the cooled pie crust.
Make the Meringue
- In a clean bowl, beat the egg whites with cream of tartar and a pinch of salt until soft peaks form.
- Gradually add the ½ cup of sugar while beating, until stiff peaks form.
- Stir in the vanilla extract.
Assemble the Pie
- Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.
- Use a spatula to create peaks in the meringue for a nice look.
- Bake at 350°F (175°C) for 10-12 minutes or until the meringue is lightly browned.
