Homemade Lemon Meringue Pie

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Nothing beats the bright, tangy flavor of a Homemade Lemon Meringue Pie! With a zesty lemon filling, a buttery pie crust, and a fluffy, golden-brown meringue topping, this dessert is a true classic. Whether you’re baking for a holiday, special occasion, or simply indulging your sweet tooth, this pie is guaranteed to impress.

Why You’ll Love This Recipe

• Perfectly Balanced Flavors – The tart lemon filling pairs beautifully with the sweet meringue.
• Homemade Goodness – No store-bought fillings or mixes—just fresh, real ingredients.
• Crowd-Pleaser – A stunning dessert for any occasion.
• Easy to Make – Simple steps for a bakery-quality pie

Ingredients Breakdown

Lemon Filling:

• White Sugar (1 cup) – Sweetens the filling and balances the tartness.

• All-Purpose Flour (2 tbsp) & Cornstarch (3 tbsp) – Thicken the filling for a smooth, custard-like texture.

• Salt (¼ tsp) – Enhances flavor and balances sweetness.

• Water (1½ cups) – Forms the liquid base of the filling.

• Lemon Juice & Zest (2 lemons) – Adds bright, citrusy flavor.

• Butter (2 tbsp) – Adds richness and smoothness.

• Egg Yolks (4, beaten) – Help thicken and enrich the filling.

• Baked Pie Crust (1, 9-inch) – Provides a crisp, sturdy base.

Meringue:

• Egg Whites (4) – Whip up into a light, airy topping.

• White Sugar (6 tbsp) – Stabilizes and sweetens the meringue.

Tips and Tricks:

• Prevent a Soggy Crust – Pre-bake the crust and allow it to cool before adding the filling.
• Sealing the Meringue – Spread meringue to the very edge of the crust to prevent shrinking.
• Room Temperature Egg Whites – This helps them whip up better for a fluffier meringue.
• Use Fresh Lemons – For the best flavor, avoid bottled lemon juice.

Variations and Customizations:

• Lime Meringue Pie – Swap lemons for limes for a tropical twist.
• Extra Fluffy Meringue – Add ½ teaspoon of cream of tartar to stabilize the egg whites.
• Gluten-Free Option – Use a gluten-free pie crust or almond flour crust.
• Coconut Lemon Pie – Sprinkle toasted coconut flakes over the meringue before baking.

Pairing Suggestions:

• Vanilla Ice Cream – The cold, creamy texture complements the tangy lemon filling.
• Fresh Berries – Serve with raspberries or strawberries for added freshness.
• Whipped Cream – A dollop of homemade whipped cream makes this pie extra indulgent.

Storage Instructions:

• Refrigerator: Store covered in the fridge for up to 3 days.
• Freezing: Lemon meringue pie does not freeze well as the meringue can become watery when thawed.
• Reheating: Serve cold or let it sit at room temperature for 10-15 minutes before serving.

Popular Questions:

Why did my meringue weep?

Weeping (water droplets forming) can happen if the meringue is undercooked. Be sure to bake until golden and seal it well to the crust.

How do I get stiff peaks for the meringue?

Use room temperature egg whites, whip at high speed, and ensure the bowl is clean and grease-free.

Can I make this pie ahead of time?

Yes! You can prepare the lemon filling a day in advance and store it in the fridge. Assemble and bake the meringue fresh for best results.

What’s the best way to slice lemon meringue pie?

Use a sharp knife dipped in warm water for clean slices.

Homemade Lemon Meringue Pie

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• Author: easysweetmeal
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

Homemade Lemon Meringue Pie is a timeless dessert with a luscious, tangy lemon filling and a fluffy, golden-brown meringue topping. The buttery crust holds everything together, creating the perfect balance of sweet and tart flavors.

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Ingredients

Scale 1x2x3x

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9-inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

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Instructions

1. Preheat Oven – Set your oven to 350°F (175°C).
2. Prepare the Lemon Filling:
   • In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
   • Stir in water, lemon juice, and zest. Cook over medium-high heat, stirring frequently until the mixture boils.
   • Stir in butter until melted.
3. Temper the Eggs:
   • In a small bowl, gradually whisk ½ cup of the hot sugar mixture into the beaten egg yolks.
   • Slowly whisk the egg yolk mixture back into the saucepan with the remaining sugar mixture.
   • Bring to a boil again, stirring constantly, until thickened.
   • Remove from heat and pour into the baked pie crust.
4. Make the Meringue:
   • In a large glass or metal bowl, whip egg whites until foamy.
   • Gradually add sugar, continuing to whip until stiff peaks form.
5. Assemble and Bake:
   • Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal.
   • Bake for 10 minutes, or until the meringue is golden brown.
6. Cool & Serve:
   • Let the pie cool at room temperature, then chill in the refrigerator before slicing.

Notes

• Best served chilled for a refreshing citrus flavor.
• Enjoy this pie as a light, tangy dessert after a hearty meal.
• Meringue should be golden brown and fluffy for the best presentation.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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