Easy Lemon Meringue Pie: A Zesty Delight
There’s something irresistibly refreshing about a homemade lemon meringue pie. Whether it’s the tangy, sweet filling or the light, airy meringue that tops it off, this classic dessert is a perfect treat for any season. Today, I’m excited to share with you a detailed recipe for making an Easy Lemon Meringue Pie that’s sure to impress at your next gathering or provide a delicious ending to a family dinner.
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour (156g)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into cubes
- 3-4 tablespoons cold water
For the Filling:
- 1 1/2 cups sugar (300g)
- 1/2 cup cornstarch (60g)
- 1 1/2 cups water
- 4 egg yolks
- 1/4 cup lemon juice
- Zest from 2 lemons
- 2 tablespoons butter
For the Meringue:
- 1/2 cup water
- 1 tablespoon cornstarch (8g)
- 4 egg whites
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup sugar (100g)
Directions
Pie Crust:
- In a medium bowl, mix flour, sugar, and salt. Cut in the cold butter until the mixture resembles pea-sized crumbs.
- Gradually add cold water, stirring until the dough comes together.
- Form into a disk, wrap in plastic, and chill in the fridge for 2 hours, or freeze for 30 minutes.
- Preheat the oven to 425°F (220°C). Roll out the dough to fit a 9-inch pie plate, trim and crimp the edges.
- Prick the bottom and sides with a fork. Bake for 10-12 minutes until lightly golden. Set aside.
Filling:
- In a saucepan, combine sugar, cornstarch, water, egg yolks, lemon juice, and zest. Whisk on medium-high until thick like pudding (about 10-15 minutes).
- Remove from heat; stir in butter. Pour into the prepared crust.
Meringue:
- Preheat the oven to 375°F (190°C).
- Cook water and cornstarch in a saucepan until clear and thick. Set aside but keep warm.
- Beat egg whites with vanilla and salt to soft peaks. Gradually add sugar until stiff peaks form.
- Slowly mix in the warm cornstarch mixture until the meringue is glossy and firm.
- Spread meringue over the hot filling, sealing the edges.
- Bake just until meringue is lightly golden (do not overbake).
To Serve: Let the pie cool on a wire rack for 1-2 hours, then refrigerate for 5-6 hours, or overnight. This allows the pie to fully set, making it easier to slice.
Nutritional Information
- Calories: 350 kcal per serving
- Servings: 8
This Easy Lemon Meringue Pie, with its crispy crust, zesty filling, and fluffy meringue, is a showstopper dessert that’s surprisingly simple to make. Whether for a special occasion or a casual weekend treat, it promises to delight your taste buds and add a splash of sunshine to your table. Enjoy baking and indulging in your delicious creation!
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Easy Lemon Meringue Pie
- Total Time: 6-7 hours
- Yield: 8 1x
Description
This Easy Lemon Meringue Pie is a delightful combination of tangy lemon filling and fluffy meringue topping, all encased in a buttery, flaky pie crust. The bright citrus flavor paired with the sweet, airy meringue creates a perfectly balanced dessert that’s sure to impress.
Whether you’re serving it at a summer gathering or as a refreshing end to a hearty meal, this classic pie is both visually stunning and deliciously satisfying. The golden peaks of the meringue contrast beautifully with the vibrant lemon filling, making it a showstopper on any dessert table.
Ingredients
Pie crust:
1 1/4 cups all purpose flour (156g)
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold butter, cut into cubes
3–4 tablespoons cold water
Filling:
1 1/2 cups sugar (300g)
1/2 cup corn starch (60g)
1 1/2 cups water
4 egg yolks
1/4 cup lemon juice
Zest from 2 lemons
2 tablespoons butter
Meringue:
1/2 cup water
1 tablespoon corn starch (8g)
4 egg whites
1 teaspoon vanilla
Pinch of salt
1/2 cup sugar (100g)
Instructions
Pie crust:
In a medium bowl, stir together the flour, sugar, and salt.
Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
Gradually add in cold water, stirring each time until you can press it together.
Form it into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
Preheat oven to 425°F (220°C).
Roll out to fit a 9″ pie plate. Press into the pie plate and over the sides. Trim the edges and crimp or leave as desired.
Poke the bottom and the sides with a fork all over to help prevent puffing (or use pie weights if you have them).
Bake for 10-12 minutes until light golden brown. Set aside while you make the filling.
Filling:
In a medium saucepan, whisk together the sugar, water, corn starch, egg yolks, lemon juice, and lemon zest.
Cook over medium – medium-high heat, whisking constantly, until thickened — it will be thick, slightly thicker than pudding when warm. This can take 10-15 minutes, but don’t rush it.
Remove from heat and stir in butter.
Pour hot filling into the pie crust and make the meringue.
Meringue:
Preheat oven to 375°F (190°C).
In a small saucepan, whisk together the water and corn starch. Cook over medium heat until thickened and clear. Set aside but keep warm.
In a clean bowl with clean beaters, beat egg whites, vanilla, and salt until soft peaks form.
Gradually add in the sugar, beating until stiff glossy peaks form.
Gradually add in the warm corn starch mixture, beating constantly, until completely incorporated and meringue is light and fluffy and holds stiff peaks.
Spread meringue onto hot pie filling (it’s important that the filling is still hot!) and spread right to the edge of the pie crust. The meringue must touch the edges all the way around.
Bake at 375°F just until the tops of the meringue are light golden brown — don’t overbake.
Let rest on the counter on a wire rack for 1-2 hours, then refrigerate for 5-6 hours until chilled, or overnight.
Slice and serve.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 350 kcal