This tart, smooth, and fluffy lemon meringue pie recipe is the way to any rocker’s heart. Whether you want something spring-like for the winter holidays or want a summery pie any time of year, this is the one to make!
Best Lemon Meringue Pie Recipe
Nailing the filling is critical for a pie like this, but with this recipe, you get a balanced filling that is both sweet and tart all at once topped off with that lightly golden meringue that’s just like a cloud. Oh, you’re going to love this pie!
Easy Lemon Meringue Pie Recipe
When all is said and done, lemon meringue only looks complex. It’s an easy pie that really impresses every time. Once you make it, you’re going to start finding excuses to make lemon meringue pie for everything, trust me!
Homemade Lemon Meringue Ingredients
- Egg yolks – Have these beaten and ready to go. And don’t worry about those egg whites…they’ll be going into the meringue portion of the recipe.
- Lemon juice – Squeeze it fresh.
- Lemon zest – The essential oils from the peel are the key in creating that ultimate lemony taste.
- Granulated sugar – A must so that you have that sweet flavor balancing things out.
- Salt – And speaking of balance, you need salt for that too.
- Cornstarch – For thickening the filling.
- Water – To get the filling to that proper consistency.
- Pie crust – Make it from scratch or buy a premade frozen pie crust.
- Meringue recipe – To make the meringue for lemon meringue pie you’ll need the egg whites mentioned above, cream of tartar, and granulated sugar to make it.
How do you Make Lemon Meringue from Scratch?
To make this recipe for lemon meringue pie, you’ll start by preheating your oven to 375 and blind baking that pie crust for 15 minutes. As that happens, prepare your filling by whisking the egg yolks. In a saucepan, whisk the water, cornstarch, sugar, salt, lemon juice, and zest over medium heat. Keep doing this until it thickens and bubbles, about 5 minutes, then reduce to low. Temper the egg yolks, slowly streaming the warm lemon mixture into them and continuing to whisk. Put the heat up to medium until it thickens and bubbles, then remove from heat and add butter. Spread this into your crust. Then make the meringue using your electric mixer by beating the egg whites and cream of tartar on medium for a minute. Increase the speed until it makes soft peaks, then add sugar and salt. Continue beating on high until the peaks are stiff and glossy. Spread this on top of the lemon filling, then bake 20 minutes. The meringue should be golden on the edges. You’ll then let it cool at room temperature for an hour and 20 minutes before moving it to the fridge to chill for at least 4 hours prior to serving.
Expert Tips and Tricks for the Perfect Lemon Meringue Every Time
- Make sure the lemon filling gets really thick. It should resemble a smooth paste when it’s ready to be removed from the heat.
- Watch it with that meringue. When making the meringue recipe, make sure you beat in the sugar as it’s a bit foamy so it will all incorporate into those stiff and glossy peaks.
- Don’t let the lemon layer cool. It should go in right when it’s thickened and then, you should add the meringue on top of it. This helps cook the meringue from the bottom side too.
- Wait to cut it! Ah, the most important advice of all! Do not cut the pie until it has chilled for a minimum of 4 hours in your fridge.
Why is it called lemon meringue pie?
Lemon meringue pie came about in the 19th century thanks to Elizabeth Goodfellow. She ran the first cooking school in America and is credited with topping her lemon pudding with fluffy meringue. As the filling is lemon-flavored and it is topped with meringue, that explains where the name came from.
What does lemon meringue pie taste like?
Lemon meringue pie has a tart yet sweet lemony flavor with a creamy texture, topped with a sweet and creamy meringue.
What is lemon meringue filling made of?
Lemon meringue filling is made from egg yolks, sugar, cornstarch, lemon juice, lemon zest, salt, and water.
What is lemon pie filling made of?
Since lemon pie is merely the base of a lemon meringue pie, it is made with the same ingredients of egg yolks, lemon juice, lemon zest, sugar, cornstarch, salt, and water.
Does lemon meringue pie have milk in it?
No, there is no milk in lemon meringue pie. It includes egg yolks, sugar, cornstarch, lemon juice, lemon zest, salt, and water for the filling and egg whites, cream of tartar, and sugar for the meringue.
What is meringue?
Meringue is a mixture of egg whites and sugar beaten together. It is sweet and creamy.
How to make meringue?
To make this meringue recipe, start by beating the egg whites and cream of tartar in your electric mixer. Increase the speed until soft peaks form, then slowly add sugar and salt. Beat on high until stiff and glossy peaks form.
What’s the trick to making meringue?
The trick is using cream of tartar. This stabilizes the egg whites and helps them form into those stiff and glossy peaks.
What is the perfect meringue secret?
Using cream of tartar in your meringue and refraining from overbeating it are the ways to get perfect meringue every time.
Is lemon meringue pie better hot or cold?
While you can serve lemon meringue pie either hot or cold, most people choose to serve it cold. It gives it time to set, though if you’re going to eat it hot, let it cool at room temperature first.
Is lemon meringue pie better the next day?
As the ingredients could weep, lemon meringue pie is best enjoyed the same day you make it. If you want to impress guests, serve it the same day you make it.
Why does liquid come out of my lemon meringue pie?
There are two reasons this may occur. The first involves overbaking the egg whites which lead to moisture. That’s why you need to check the pie at 20 minutes. Additionally, any undissolved sugar in the egg whites of the meringue may also lead to liquid coming out of your lemon meringue.
How do you keep lemon meringue pie from weeping?
Keep your lemon meringue pie from weeping by making sure you stabilize it with cornstarch in the filling. Additionally, putting the meringue on while the lemon filling is hot will also prevent the weeping.
Why does my lemon meringue pie get watery?
If you use a recipe that does not include cornstarch in the filling, you may find yourself with a watery lemon meringue pie. Using cornstarch helps it solidify into that thick and creamy texture.
How do you keep lemon meringue pie from getting soggy?
You need to allow your lemon meringue pie to sit out at room temperature for an hour and 20 minutes first, then put it in the refrigerator. This will keep it from getting soggy.
How do you keep the crust from getting soggy in a lemon meringue pie?
The secret to keeping the crust from getting soggy with your lemon meringue pie is to blind bake the crust. Then it can handle that lemony filling.
How to make lemon meringue pie?
Making lemon meringue pie involves creating the lemony filling on the stovetop, filling it into a pie crust, and then beating a meringue in an electric mixer to add on top. At that point, it goes into the oven to bake, then cools, and is then sent to the fridge to chill.
How to Cook Lemon Meringue?
You cook the lemon curd portion of the pie on the stove, make the meringue in your electric mixer, and then put the whole thing together into the oven.
How Long do you bake Lemon Meringue?
Lemon meringue bakes for 20 minutes in the oven at 375F.
What goes well with Lemon Meringue?
You could pair your lemon meringue with some fresh berries or other fresh fruits. But you could just as easy go over the top and pair it with other desserts. It’s awesome on a dessert table for any holiday or gathering.
How to store Lemon Meringue?
We like to poke some toothpicks in the top to allow a light covering of plastic wrap before tucking this pie in the fridge. It keeps it covered without crushing that meringue.
How do you cover a lemon meringue pie?
Put wooden toothpicks into the top of the pie, then loosely cover with clear plastic wrap. This will keep the cover on top without damaging the meringue.
How long does Lemon Meringue last?
Tart, sweet, and tangy lemon meringue pie needs to be eaten within 3 days from your fridge. Don’t let it go to waste!
Does a homemade lemon meringue pie need to be refrigerated?
Yes, you must refrigerate lemon meringue pie. It needs to cool to room temperature first before you place it in the fridge to chill the rest of the way.
Can you freeze Lemon Meringue?
Yes, and in fact, that’s a great idea if you can’t fit another bite in. Once carefully wrapped, it will be good in the freezer for up to 3 months.
How to reheat Lemon Meringue?
No need to reheat this magnificent lemon meringue, for it just needs to thaw overnight in your fridge before you can serve it.
Watch How To Make Lemon Meringue Pie (Video)
Kulick's Lemon Meringue Pie
- 5 large egg yolks (beaten)
- 1 1/3 cup water
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 1/2 cup fresh lemon juice
- 1 1/2 tbsp lemon zest
- 2 1/2 tbsp butter
- 1 homemade pie crust ((or premade frozen))
- 5 large egg whites
- 1/2 tsp cream of tartar
- 1/2 cup granulated sugar
- Preheat oven to 375F and blind bake the pie crust in a 9-inch pie dish for about 15 minutes.
- While the pie crust pre-bakes, make the filling. Start by whisking the egg yolks together in a medium bowl and set aside.
- Then, whisk together the water, sugar, cornstarch, salt, lemon juice, and zest in a medium saucepan over medium heat. Allow to continue to whisk until it thickens and bubbles, about 5-6 minutes. Once it thickens, reduce the heat to low. Temper the egg yolks. Slowly stream the warm lemon mixture into the egg yolks. Continuously stream in the egg yolk mixture into the saucepan while continuously whisking. Turn the heat to medium until it becomes thick and starts to bubble. Once the mixture bubbles, remove the pan from heat and add in the butter. Spread the filling into the crust and set aside.
- Make the meringue. With an electric mixer, beat the egg white and cream of tartar together on medium for about 1 minute. Increase the speed until soft peaks form, then add the sugar and salt. Continue beating on high speed until glossy and stiff peaks form. Spread the meringue on top of the lemon filling. Bake the pie for about 20 minutes until meringue slightly reaches a golden color along the edges. Remove the pie from the oven and allow to cool at room temperature for 1 hour 20. After an hour, chill the pie in the fridge for at least 4 hours before slicing and serving.