Classic Lemon Meringue Pie

When I think of a dessert that brings sunshine to a rainy day, I immediately think of Classic Lemon Meringue Pie. Growing up, my grandmother made this pie for every special occasion, and it quickly became a family favorite. The combination of tart lemon filling and fluffy meringue creates a perfect harmony of flavors. I still remember the way my eyes lit up as I watched her skillfully whip the egg whites, transforming them into a glossy, cloud-like topping. There’s something so rewarding about making this pie from scratch, and I can’t wait to share my secrets with you!

Ingredient List for Classic Lemon Meringue Pie

The ingredients for our Classic Lemon Meringue Pie are simple yet powerful. Each element plays a crucial role in creating the perfect texture and flavor. The key players are the fresh lemons, which provide that signature tartness, and the egg whites that transform into a light, fluffy meringue. Let’s dive into what you’ll need.

• 1¼ cups (150g) all-purpose flour: This forms the base of our pie crust, creating a flaky texture.
• 1½ teaspoons (1½ teaspoons) granulated sugar: Adds a touch of sweetness to the crust.
• ½ teaspoon (½ teaspoon) salt: Enhances the flavors in the crust.
• ½ cup (113g) unsalted butter, cubed and very cold: The fat that makes the crust tender and flaky.
• 2 to 4 tablespoons ice water: Binds the crust together without making it tough.
• 5 egg (5 egg yolks) yolks: Provides richness to the lemon filling.
• 1½ cups (360ml) water: Helps in creating the filling consistency.
• 1¼ cups (248g) granulated sugar: Sweetens the filling perfectly.
• 5 tablespoons cornstarch: Thickens the filling for the perfect texture.
• ¼ teaspoon salt: Balances the sweetness.
• ½ cup (120ml) fresh lemon juice: The star of the show, providing that zesty flavor.
• 1 tablespoon lemon zest: Intensifies the lemon flavor.
• 2 tablespoons unsalted butter: Adds richness to the filling.
• 5 (5 egg whites) egg whites, room temperature: Essential for creating a light and airy meringue.
• ½ teaspoon cream of tartar: Stabilizes the meringue.
• ½ teaspoon vanilla extract: Adds depth of flavor.
• Pinch salt: Enhances the sweetness of the meringue.
• ½ cup (99g) granulated sugar: Sweetens the meringue to balance the tart filling.

The Process for Making Classic Lemon Meringue Pie

Creating a Classic Lemon Meringue Pie is a rewarding journey that I’ll guide you through step by step. The combination of the buttery crust, sweet and tart filling, and fluffy meringue is worth every minute you spend in the kitchen. Let’s get started!

1. Make the Pie Crust: In a large bowl, whisk together the flour, sugar, and salt. This combination is essential for a flavorful crust. Next, add the butter and, using a pastry blender or two forks, quickly cut it into the flour until you have large pea-sized bits remaining. This step is crucial for creating a flaky texture.

2. Add 2 tablespoons of the ice water and stir it into the dough using a rubber spatula, pressing it together gently. If the mixture seems dry, continue adding water a little at a time until it comes together. You want a cohesive dough that isn’t too wet.

3. Turn the dough out onto a lightly floured work surface and bring it together with your hands, pressing and forming it into a 6-inch round disk. Lightly flour the top and quickly roll it out to a 13-inch circle, turning it a quarter turn every few rolls to avoid sticking.

4. Transfer the rolled dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim the dough to about 1 inch beyond the lip of the pie plate, then tuck it under itself until it’s flush with the edge. Flute the edges or press them with a fork, then refrigerate the dough-lined plate for at least 2 hours. This step helps to relax the gluten in the dough and prevents shrinkage during baking.

5. Partially Bake the Crust: Preheat your oven to 350 degrees F. Once it’s ready, remove the chilled dough-lined pie plate from the refrigerator. Line it with a large piece of aluminum foil, pressing it firmly into the edges of the pie dough. Fill it with granulated sugar to weigh it down. Bake for 45 minutes. This blind-baking allows the crust to set and prevents it from becoming soggy.

6. After baking, let it sit for 5 minutes, then carefully remove the foil and sugar. You can save the sugar in a container for next time. Now, reduce the oven temperature to 325 degrees F.

7. Make the Filling: In a medium bowl, whisk the egg yolks together and set aside. In another medium saucepan, whisk together the water, sugar, cornstarch, salt, lemon juice, and lemon zest. Cook over medium heat, whisking occasionally, until it’s bubbly and thickened, about 4 to 6 minutes.

8. Reduce the temperature to low, then whisk about half of the hot lemon mixture into the beaten egg yolks. Scrape this back into the saucepan and increase the heat back to medium. Cook until the mixture is thick with large bubbles breaking on the surface, about 1 to 2 minutes. Remove from heat and whisk in the butter until melted.

9. Pour the lemon filling into the baked pie crust and smooth into an even layer. To prevent a film from forming on top, place a piece of plastic wrap directly against the filling while you prepare the meringue.

10. Make the Meringue: Using an electric mixer with the whisk attachment, beat the egg whites on medium speed until frothy. Add the cream of tartar, salt, and vanilla extract. Increase the mixer speed to medium-high and beat until soft peaks form. Gradually add the granulated sugar while continuing to beat until glossy and stiff peaks form. This is the perfect consistency for your meringue.

11. Remove the plastic wrap from the top of the filling and spread the meringue over it, ensuring it touches the crust all around to prevent weeping. You can make decorative swirls for a beautiful finish.

12. Bake the pie until the meringue is golden brown on top, about 18 to 22 minutes. Once done, remove it from the oven and let it cool on a wire rack for 1 hour. After cooling, refrigerate it and chill for at least 4 hours before serving to allow the filling to set properly.

How to Switch It Up

If you’re feeling adventurous, here are some fun tips to switch up your Classic Lemon Meringue Pie for a unique twist. These variations can enhance the flavors or add seasonal flair, making it a versatile dessert.

• Add fruit: Consider adding fresh berries or peaches on top of the meringue for a fruity burst.
• Use a different citrus: Try using lime or orange juice for a different flavor profile.
• Graham cracker crust: For a no-fuss variation, substitute the traditional pie crust with a graham cracker crust.
• Chocolate drizzle: A light drizzle of melted chocolate on top can add a decadent touch.
• Chill before serving: For a refreshing twist, serve the pie chilled directly from the refrigerator.

Serve This Classic Lemon Meringue Pie With

• Fresh berries: Serve alongside a medley of fresh strawberries, blueberries, or raspberries for a delightful contrast.
• Whipped cream: A dollop of homemade whipped cream adds extra creaminess to each slice.
• Seasonal gatherings: This pie is perfect for spring and summer celebrations, from picnics to dessert tables.
• Tea or coffee: Pairing with a cup of tea or coffee brings a comforting balance to the tartness.
• Fruit salads: Complement with a refreshing fruit salad for a light, airy finish to your meal.

FAQ

Conclusion

The Classic Lemon Meringue Pie is a timeless dessert that combines bright, zesty flavors with delicate meringue. It’s not just a dish; it’s a piece of nostalgia that brings back fond memories of family gatherings. I encourage you to try making this pie; it’s a delightful way to celebrate any occasion or simply enjoy a sweet treat at home.

Classic Lemon Meringue Pie

Craving a dessert that’s both sweet and tangy? The Classic Lemon Meringue Pie is a must-try! With its flaky crust, rich lemon filling, and fluffy meringue, it’s the ultimate comfort food. Perfect for any occasion, this pie will surely impress everyone at your table!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1¼ cups all-purpose flour
• 1½ teaspoons granulated sugar
• ½ teaspoon salt
• ½ cup unsalted butter cubed and very cold
• 2 to 4 tablespoons ice water
• 5 egg yolks
• 1½ cups water
• 1¼ cups granulated sugar
• 5 tablespoons cornstarch beaten
• ¼ teaspoon salt
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter
• 5 egg whites room temperature
• ½ teaspoon cream of tartar
• ½ teaspoon vanilla extract
• Pinch salt
• ½ cup granulated sugar

Equipment

• Oven
• Wooden Spoon
• Whisk
• Blender
• Baking Sheet
• Mixing Bowl
• Frying Pan

Method

 

1. Make the Pie Crust: In a large bowl, whisk together the flour, sugar, and salt. Add the butter and, using a pastry blender or two forks, quickly cut it into the flour until large pea-sized bits remain. Add 2 tablespoons of the ice water and use a rubber spatula to stir it into the dough, pressing it together. If it still seems dry, add more water a little at a time until it is cohesive. Turn the dough out onto a lightly floured work surface and bring it together with your hands, pressing it into a 6-inch round. Lightly flour the top and gently and quickly roll it out to a 13-inch circle, picking it up and doing a quarter turn after every couple of rolls to keep it from sticking. Transfer the dough to a 9-inch pie plate and gently press it into the bottom and up the sides. Trim the dough to 1 inch beyond the lip of the pie plate, then tuck it under itself so it is flush with the edge of the pie plate. Flute the edges or press with the tines of a fork, then refrigerate the dough-lined plate for at least 2 hours.
2. Partially Bake the Crust: Preheat oven to 350 degrees F. Remove the chilled dough-lined pie plate from the refrigerator. Line with a large piece of aluminum foil, pressing it firmly into the edges of the pie dough and over the edges of the crust. Fill the now foil-lined pie plate with granulated sugar (you could also use beans or pie weights, but sugar is the best!). Bake for 45 minutes. Remove from the oven and let sit for 5 minutes, then carefully remove the foil and sugar (you can pour the sugar into a container to use again). Reduce oven temperature to 325 degrees F.
3. Make the Filling: In a medium bowl, whisk the egg yolks together; set aside. In a medium saucepan, whisk together the water, sugar, cornstarch, salt, lemon juice, and lemon zest. Set over medium heat and cook, whisking occasionally, until it is bubbly and thickened, 4 to 6 minutes. Reduce the temperature to low. Very gradually, whisk about half of the hot lemon mixture into the beaten egg yolks, then scrape the mixture back into the saucepan. Increase the heat back to medium and cook until the mixture is thick and large bubbles are breaking on the surface, 1 or 2 minutes. Remove the pan from the heat and whisk in the butter until melted. Pour the filling into the pie crust and smooth into an even layer. Place a piece of plastic wrap against the surface of the filling to keep it warm and prevent a film from forming while you prepare the meringue.
4. Make the Meringue: Using an electric mixer with the whisk attachment (or a hand mixer), beat the egg whites on medium speed until frothy, then add the cream of tartar, salt, and vanilla extract. Increase the mixer speed to medium-high and beat to soft peaks. While continuing to beat the egg whites, gradually add the granulated sugar and beat until glossy and stiff peaks form. Remove the plastic wrap from the top of the filling and spread the meringue on top. Be sure that the meringue is touching the crust the entire way around to prevent the meringue from weeping. You can make decorative swirls with the back of a spoon, if you'd like. Bake until the meringue is golden brown on top, 18 to 22 minutes. Remove from the oven and place on a wire rack. Cool for 1 hour, then place in the refrigerator and chill for at least 4 hours before serving.

Notes

• Alternate crust options: Consider using a butter/shortening crust or graham cracker crust.
• Lemons: You will need 2 to 4 lemons for the juice called for in the recipe.
• Make-Ahead Crust: You can prepare the pie crust and keep it refrigerated up to a day in advance before blind baking.
• Storage: The pie is best eaten within a day of baking. Store leftovers in the refrigerator covered with plastic wrap. This pie does not freeze well.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!