Here is The Best Lemon Meringue Pie Recipe easily at Home. Lemon meringue pie is a classic dessert known for its tangy and refreshing lemon filling and fluffy, golden meringue topping. It is a pie that beautifully balances sweet and tart flavors, making it a popular choice for citrus lovers.
The pie starts with a crisp and buttery graham cracker crust. The crust provides a sturdy base that complements the creamy filling and light meringue. The crust is usually pre-baked to ensure it stays firm and holds its shape when the filling is added.
The filling of a lemon meringue pie is made from a combination of sugar, cornstarch, water, egg yolks, lemon zest, lemon juice, and butter. These ingredients are cooked together until they thicken into smooth and luscious lemon curd. The lemon zest adds a fragrant citrus aroma, while the lemon juice provides a bright and tangy flavor that gives the pie its distinctive taste.
The meringue topping is made from whipped egg whites, sugar, and a touch of cream of tartar. The egg whites are beaten until they form soft peaks, and then the sugar is gradually added to create a glossy and stable meringue. The meringue is then spread over the hot lemon filling, sealing the edges to prevent any separation or weeping during baking. The pie is baked until the meringue turns a beautiful golden brown color, creating a crisp exterior while keeping the inside light and fluffy.
When the pie is fully baked, it is important to let it cool completely before slicing and serving. This allows the meringue to set and firm up, providing a nice contrast to the creamy lemon filling. The pie is typically served chilled, which enhances the refreshing qualities of the lemon flavor.
Lemon meringue pie is a delightful dessert that combines contrasting textures and flavors. The buttery crust, tangy lemon filling, and airy meringue create a harmonious balance that delights the taste buds. It’s a perfect treat for any occasion, whether it’s a casual family gathering or a special celebration. So, here’s a classic lemon meringue pie recipe:
For the crust:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of granulated sugar
- 1/2 cup of unsalted butter, melted
For the filling:
- 1 1/4 cups of granulated sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1 1/2 cups of water
- 4 large egg yolks
- 1 tablespoon of grated lemon zest
- 1/2 cup of freshly squeezed lemon juice
- 2 tablespoons of unsalted butter
For the meringue:
- 4 large egg whites
- 1/4 teaspoon of cream of tartar
- 1/2 cup of granulated sugar
- 1/2 teaspoon of vanilla extract
- Firstly, preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Stir until the mixture resembles wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt for the filling. Gradually whisk in the water until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove the saucepan from the heat.
- In a separate bowl, whisk the egg yolks until smooth. Gradually whisk about 1/2 cup of the hot sugar mixture into the egg yolks to temper them. Then, whisk the tempered egg yolks back into the saucepan with the remaining sugar mixture. Place the saucepan back on the heat and cook, stirring constantly, for an additional 2 minutes. Remove the saucepan from the heat and stir in the lemon zest, lemon juice, and butter until well combined.
- Pour the hot lemon filling into the cooled pie crust and set it aside.
- In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, about 1 tablespoon at a time, while continuing to beat. Beat until stiff, glossy peaks form. Stir in the vanilla extract.
- Then, spread the meringue evenly over the hot lemon filling, making sure to seal the edges of the pie crust. Use the back of a spoon to create decorative peaks on the meringue.
- Bake the pie in the preheated oven for about 10-12 minutes, or until the meringue is golden brown. Keep an eye on it to prevent over-browning.
- Once baked, remove the pie from the oven and let it cool completely on a wire rack. This will allow the meringue to set.
- Once cooled, refrigerate the lemon meringue pie for at least 2 hours before serving to allow it to fully set. Slice and serve chilled.