Zesty Lemon Meringue Pie Recipe: Bright & Foolproof Fun

Baking a classic lemon meringue pie with an easy lemon meringue pie recipe doesn’t have to be intimidating.

Tangy citrus notes dance perfectly with silky sweet meringue in this delightful dessert.

Every baker can master this showstopping treat with just a few simple ingredients and straightforward steps.

The combination of zesty lemon filling and pillowy meringue creates a mouthwatering contrast that melts on your tongue.

Crisp pastry provides the ideal foundation for this crowd-pleasing dessert.

Whisking together the bright filling and topping takes less time than you might expect.

Get ready to impress everyone at the table with this irresistible pie that promises pure dessert magic.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Calories: 271 kcal

Servings: 9

Ingredients List for Easy Lemon Meringue Pie

• All-Purpose Flour: Provides the sturdy base for a perfectly crisp and flaky foundation, choose unbleached flour for the best texture.
• Granulated Sugar: Adds a subtle sweetness and helps with browning, look for fine-crystal sugar for smooth mixing.
• Salt: Enhances overall flavor and balances the sweetness, use fine sea salt for even distribution.
• Unsalted Butter: Creates layers and rich flavor, select high-quality butter with high fat content for maximum flakiness.
• Cold Water: Helps bind ingredients and prevents overworking the dough, use filtered water for best results.

• Granulated Sugar: Provides sweetness and helps thicken the lemon custard, opt for pure cane sugar.
• Water: Creates the base liquid for the smooth lemon filling.
• Cornstarch: Acts as a thickening agent, ensuring a silky and stable filling, choose non-GMO cornstarch if possible.
• Egg Yolks: Contribute richness and help set the custard, select fresh, room-temperature eggs.
• Lemon Juice, Lemon Zest: Deliver bright, tangy flavor and aromatic citrus notes, use fresh lemons for maximum intensity.
• Butter: Adds richness and smooth texture to the filling, choose unsalted butter for better control of saltiness.

• Water, Cornstarch: Create a stabilizing syrup that helps maintain meringue's structure, use clear, fresh water.
• Egg Whites: Provide the light, airy base for the meringue, ensure eggs are at room temperature for better volume.
• Vanilla Extract

Must-Have Tools for That Lemon Meringue Finish

• Mixing Bowls: Medium-sized bowls for combining pie crust ingredients and making meringue.
• Pastry Cutter or Fork: For cutting butter into flour mixture.
• 9-inch Pie Plate: To shape and bake the pie crust.
• Saucepans: Two medium saucepans for cooking filling and corn starch mixture.
• Whisk: For mixing ingredients smoothly in saucepans.
• Electric Mixer or Beaters: To whip egg whites and create meringue.
• Wire Rack: For cooling the pie after baking.
• Rolling Pin: To roll out pie crust evenly.
• Fork: For poking holes in pie crust before baking.
• Measuring Cups and Spoons: For accurate ingredient measurements.

Making Lemon Meringue Pie from Start to Finish

• Pie Crust Basics

Creating a perfect pie crust starts with mixing flour, sugar, and salt. Use a pastry cutter to blend butter until it looks like tiny pebbles. Add cold water slowly, pressing the dough together until it forms a smooth disk.

• Crust Preparation

Chill the dough in the refrigerator for a couple of hours. When ready, roll it out and carefully place it in a pie plate. Crimp the edges and poke holes across the bottom to prevent bubbling.

• Initial Baking

Heat the oven to a toasty 425°F. Bake the crust until it turns a delicate golden color, about 10-12 minutes. Set aside while preparing the lemony filling.

• Lemon Filling Magic

Combine sugar, water, corn starch, egg yolks, lemon juice, and zest in a saucepan. Whisk continuously over medium heat until the mixture thickens like a luxurious pudding. Stir in butter for extra smoothness.

• Fluffy Meringue Topping

Whip egg whites with a touch of vanilla until they form soft, dreamy peaks. Gradually add sugar, beating until the mixture becomes glossy and stands in stiff peaks. Fold in a warm corn starch mixture for extra stability.

• Assembling and Finishing

Pour the hot lemon filling into the pre-baked crust. Top with the billowy meringue, making sure it touches the crust edges. Bake at 375°F until the meringue turns a light golden brown.

• Cooling and Serving

Let the pie rest at room temperature for a couple of hours. Chill in the refrigerator to set the filling. Slice and enjoy the perfect balance of tangy and sweet.

Ways to Elevate Your Lemon Meringue Pie

• Swap traditional flour for whole wheat or gluten-free blends to accommodate dietary needs while maintaining a delicious, flaky texture.
• Experiment with different citrus zests like lime or orange to create unique variations on the classic lemon meringue profile, adding unexpected brightness to your pie.
• Ensure egg whites are at room temperature and use a completely clean, grease-free bowl to achieve perfect, billowy peaks that stand tall and proud.
• Cover the cooled pie loosely with plastic wrap and store in the refrigerator for up to 3 days, keeping the meringue fresh and preventing weeping or separation.
• Use a kitchen torch for a more controlled, even golden-brown meringue top if you prefer more precision than traditional oven browning, creating a professional-looking finish that will impress your guests.

Serving Suggestions for a Citrus-Filled Dessert

• Garnish with Zesty Lemon Twists: Add thin, curled lemon peels on top of each slice for a bright, decorative touch that enhances the pie's citrusy flavor.
• Pair with Creamy Companion: Serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the pie's tangy notes.
• Create a Sweet Brunch Centerpiece: Present the lemon meringue pie as a show-stopping dessert during weekend brunches, complementing light breakfast dishes and mimosas.
• Chill for Perfect Slice: Allow the pie to cool completely in the refrigerator, which helps set the filling and creates clean, picture-perfect slices when serving.

How to Store Lemon Meringue Pie Without Soggy Crust

• Refrigerate Wisely: Store your lemon meringue pie in the refrigerator, covered loosely with plastic wrap or aluminum foil. This prevents the meringue from absorbing other food odors and maintains its delicate texture.
• Consume Quickly: Enjoy the pie within 2-3 days for the best taste and texture. The meringue tends to weep and soften over time, so it's most delicious when fresh.
• Avoid Freezing: Skip freezing this dessert, as the meringue and custard filling will separate and lose their beautiful creamy consistency when thawed.
• Room Temperature Serving: Remove the pie from the refrigerator about 15-20 minutes before serving to allow the flavors to develop and the filling to soften slightly, creating a more enjoyable eating experience.

Sunny Lemon Meringue Pie Recipe

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4.6 from 35 reviews

• Total Time: 1 hour 20 minutes
• Yield: 9 1x

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Description

Delightful lemon meringue pie offers a perfect balance of tangy citrus and sweet, cloudlike meringue. Creamy filling nestled in a buttery crust promises pure dessert satisfaction you’ll savor with each delectable bite.

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Ingredients

Scale 1x2x3x

• 1 ¼ cups (156 g) all-purpose flour
• ½ cup cold butter, cut into cubes
• 1 tsp sugar
• ½ tsp salt
• 3–4 tbsps cold water
• 1 ½ cups (300 g) sugar
• ½ cup (60 g) corn starch
• 4 egg yolks
• 1 ½ cups water
• ¼ cup lemon juice
• 2 tbsps butter
• Zest from 2 lemons
• 4 egg whites
• ½ cup (100 g) sugar
• ½ cup water
• 1 tbsp (8 g) corn starch
• 1 tsp vanilla
• Pinch of salt

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Instructions

1. Pastry Preparation: Blend flour, sugar, and salt, then cut in cold butter until mixture resembles coarse crumbs. Introduce cold water, forming a cohesive dough. Compress into a disk, wrap, and chill for 2 hours.
2. Crust Formation: Preheat oven to 425°F. Roll out chilled dough, drape into pie plate, trim edges, and fork-puncture bottom. Bake 10-12 minutes until light golden, then set aside.
3. Lemon Filling Creation: Whisk sugar, water, cornstarch, egg yolks, lemon juice, and zest in a saucepan. Cook over medium heat, stirring constantly until thickened like pudding (10-15 minutes). Remove from heat, incorporate butter until smooth, and pour into pre-baked crust.
4. Meringue Stabilization: Prepare cornstarch slurry by cooking water and cornstarch until translucent. In a pristine bowl, whip egg whites, vanilla, and salt to soft peaks. Gradually add sugar, beating until glossy and stiff. Fold in warm cornstarch mixture for stability.
5. Pie Assembly and Baking: Reduce oven to 375°F. Spread meringue over hot lemon filling, ensuring complete crust coverage. Bake briefly until meringue peaks turn light golden.
6. Cooling and Serving: Cool pie at room temperature for 1-2 hours. Refrigerate 5-6 hours to set completely. Slice and serve chilled.

Notes

• Chill Dough Properly: Refrigerate the pie crust dough for at least 2 hours to ensure flakiness and prevent shrinkage during baking.
• Master Meringue Technique: Use spotlessly clean beaters and bowl to achieve perfect, glossy meringue peaks that won’t deflate.
• Control Cooking Temperature: Watch the lemon filling carefully, stirring constantly to prevent burning and achieve a smooth, pudding-like consistency.
• Seal Meringue Completely: Spread meringue to touch the crust edges, creating a seal that prevents weeping and ensures a professional-looking pie.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 271
• Sugar: 22 g
• Sodium: 85 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 78 mg