This lemon meringue pie recipe yields a perfectly set filling and billowy meringue that won’t weep–every single time! It’s made 100% from scratch with just 11 ingredients.
Ingredients:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 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
Instructions:
Preheat oven to 350 degrees
To Make Lemon Filling:
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.
Stir in water, lemon juice and lemon zest.
Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.
Whisk egg yolk mixture back into remaining sugar mixture.
Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat.
Pour filling into baked pastry shell.
To Make Meringue:
In a large glass or metal bowl, whip egg whites until foamy.
Add sugar gradually, and continue to whip until stiff peaks form.
Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Variations:
Citrus Twist:
Swap some of the lemon juice for lime, orange, or grapefruit juice to create a unique citrus blend.
Crust Options:
Try a graham cracker crust or a shortbread crust instead of the traditional pie crust for added texture and flavor.
Tropical Lemon Meringue Pie:
Add a hint of coconut to the crust or mix shredded coconut into the meringue for a tropical touch.
Creamier Filling:
Fold in a small amount of whipped cream into the lemon filling for a silkier, creamier texture.
Spice It Up:
Add a pinch of ground ginger or cardamom to the lemon filling for a warm spice kick.
Tips:
Prevent a Soggy Crust:
Blind bake your pie crust by baking it with pie weights or beans before adding the filling to keep it crisp.
Meringue Success:
Use room-temperature egg whites for a better, more stable meringue.
Spread the meringue all the way to the edges of the crust to seal it and prevent shrinking during baking.
Avoid Weeping Meringue:
Ensure the lemon filling is hot when spreading the meringue on top.
This helps cook the meringue from underneath and prevents moisture from forming between the layers.
Perfect Peaks:
Whisk the egg whites to stiff peaks for a fluffier meringue.
Be careful not to overbeat, as this can cause the meringue to collapse.
Cool Slowly:
Let the pie cool slowly at room temperature before refrigerating to avoid cracks in the meringue.
These tips and variations can help you make the Perfect Lemon Meringue Pie to suit your taste and ensure great results every time!
The nutritional information for a standard slice (1/8th of a 9-inch pie) of Perfect Lemon Meringue Pie can vary depending on the recipe, but here’s an approximate breakdown:
Calories: 300-350
Total Fat: 12-15g
Saturated Fat: 4-6g
Cholesterol: 80-100mg
Sodium: 200-250mg
Total Carbohydrates: 45-50g
Sugars: 35-40g
Protein: 4-5g
Fiber: 1-2g
The values can fluctuate depending on the ingredients used, such as the type of crust or the amount of sugar in the filling and meringue.
For more accurate nutritional details, it’s best to calculate based on the exact ingredients in your recipe.