Lemon Meringue Pie is a timeless dessert that blends zesty lemon filling with a fluffy, golden-browned meringue topping. Each slice offers a refreshing balance of sweet and tart flavors wrapped in a buttery crust.
Lemon Meringue Pie:
Loved for its light texture and vibrant taste, this pie is often enjoyed during spring and summer gatherings. Its bright citrus notes make it a perfect choice for those who crave a dessert that feels both refreshing and indulgent.
History of Lemon Meringue Pie:
Lemon desserts date back centuries, but the modern lemon meringue pie gained popularity in the 19th century. French and Swiss bakers developed the delicate meringue, while lemon curd became a favorite filling in England.
This delightful combination reached America and quickly became a household favorite. Today, it is celebrated as a classic pie that never goes out of style.
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Lemon Meringue Pie
Ingredients
For the Crust:
- 1 pre-baked 9-inch pie shell
For the Lemon Filling:
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons (zest and juice)
- 2 tablespoons butter
- 4 egg yolks, beaten
For the Meringue:
- 4 egg whites
- 1/2 cup sugar
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, combine sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and zest.
- Cook over medium heat until thickened. Stir in butter.
- Temper egg yolks with hot mixture, then return to pan and cook 2 minutes more. Pour into crust.
- For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
- Spread meringue over filling, sealing edges to crust.
- Bake for 15–20 minutes until golden brown. Cool for at least 2 hours before serving.
Notes
- Always spread meringue over hot filling to prevent separation.
- Seal edges well to avoid meringue shrinking.
- Use fresh lemons for the best flavor.
- Let pie cool completely before slicing.
- Store leftovers in the refrigerator.
Tips for Meringue Pie:
- Add cornstarch to stabilize meringue.
- Avoid overbeating egg whites; stiff peaks should be glossy.
- Use a glass or ceramic pie dish for even baking.
- Bake meringue until lightly golden, not brown.
- Serve chilled for a refreshing treat.
FAQ’s for Lemon Pie:
Q1: Why does my meringue weep?
Weeping occurs if meringue is undercooked or filling is too cool. Spread over hot filling.
Q2: Can I make lemon meringue pie ahead of time?
Yes, but best enjoyed within 1–2 days for freshness.
Q3: How do I prevent a soggy crust?
Use a pre-baked shell and cool before adding filling.
Q4: Can I use bottled lemon juice?
Fresh lemon juice provides the best taste and aroma.
Q5: How should I store leftovers?
Refrigerate covered for up to 3 days.
Conclusion:
Lemon Meringue Pie is a perfect harmony of tangy lemon custard and fluffy meringue. With its refreshing flavor and elegant look, it remains a dessert favorite for holidays, gatherings, and special occasions. Every slice offers a balance of sweetness and brightness that makes it unforgettable.