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Black Marble

Lemon Meringue Pie

"Lemon Meringue Pie is so delicious and perfect for sharing! This pie features a silky lemon curd layer topped with fluffy meringue for a citrusy sweet and tart pie with a pretty appearance. You can make it with a homemade or store-bought pie crust!"



"Lemon Meringue Pie is the perfect dessert recipe for any season, with zesty and citrusy lemon curd and a fluffy layer of meringue inside a flaky pie crust. Make this lemon pie with a buttery homemade pie crust or use store-bought if you are short on time.


My lemon curd is rich and custardy with refreshing and bold lemon flavor from freshly squeezed lemon juice and zippy lemon zest. Each layer is satisfying to make, and you’ll love seeing the meringue expand into a cloud-like fluff.


I understand a recipe like this may sound daunting to make, especially if you are new at baking. It's actually really easy, and a great one to start venturing out into the depts of baking. You will be satisfied with your results. And... YOU made it!"


Lemon Meringue Pie

Servings – 8 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients:

  • 1 (9 inch) pie crust, baked - you can use my homemade Flakey Pie Crust or a store bought crust will work just as fine and save you time!

  • 1 1/2 cups white sugar

  • 1/2 teaspoon salt

  • 1 1/2 cups water

  • 1/2 cup cornstarch

  • 1/3 cup water

  • 4 eggs, separated - remove yolks from whites into two seperate bowls

  • 1/2 cup lemon juice

  • 2 teaspoons lemon zest

  • 3 tablespoons butter

  • 1/4 teaspoon salt

  • 1/2 cup white sugar

Directions:

Preheat oven to 325 degrees.


Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil.


In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.


In a small bowl, whisk together egg yolks and lemon juice.


Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.


In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks.


Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell.


Cover pie with remaining meringue, spread evenly over pie. - to add a peak hook look, take a back of a spoon, push it lightly into the meringue and pull back in a quick swift motion. Repeat this multiple times over entire pie. Trust me it takes a few practices to get them all the same. But any way you do it will be perfect!


Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.

Nutrition:

Calories 383 | Total Fat 12g | Saturated Fat 5g | Cholesterol 104mg | Sodium 387mg | Carbohydrate 67g | Sugars 51g | Protein 4g | Vitamin C 8mg | Calcium 20mg | Iron 1mg | Potassium 73mg



"This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!"


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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