Lemon Meringue Pie Recipe: A Zesty, Sweet Classic 🍋🥧
This lemon meringue pie recipe is the perfect balance of tangy lemon filling and fluffy meringue topping. Using essential tools like a whisk and spatula, you’ll achieve a smooth, velvety filling and a perfect meringue every time. Let’s dive into this delicious recipe!
Ingredients:
For the Lemon Filling:
- 1 ½ cups granulated sugar
- 2 tbsp cornstarch
- 1 ¼ cups water
- 4 large egg yolks (reserve the whites for meringue)
- 1 tbsp unsalted butter
- ½ cup fresh lemon juice (about 2 lemons)
- 1 tsp lemon zest
For the Meringue:
- 4 large egg whites (from the same eggs)
- ¼ tsp cream of tartar
- 1 cup granulated sugar
- 1 tsp vanilla extract
Instructions:
Step 1: Prepare the Pie Crust
Preheat your oven to 350°F (175°C). If you’re using a store-bought pie crust, bake it according to the package instructions and let it cool completely before filling. If you’re making homemade crust, pre-bake and cool it as well.
Step 2: Make the Lemon Filling
In a saucepan, whisk together the sugar, cornstarch, and water over medium heat. Use your whisk to make sure there are no lumps and the mixture begins to thicken. Once thickened, remove from heat.
In a separate bowl, lightly whisk the egg yolks using a whisk and gradually temper them by slowly adding a small amount of the hot sugar mixture. Once combined, pour the egg yolk mixture back into the saucepan and cook on medium heat, stirring constantly.
Add the butter, lemon juice, and lemon zest to the mixture. Keep whisking until smooth and thick, about 5 minutes. Once thickened, remove from heat and set aside.
Step 3: Make the Meringue
In a clean mixing bowl, use your whisk to beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, and continue beating until stiff peaks form. This will give your meringue that beautiful, pillowy texture.
Step 4: Assemble the Pie
Pour the lemon filling into your pre-baked pie crust. Use a spatula to smooth the filling evenly. Spoon the meringue over the top of the lemon filling, spreading it all the way to the edges to seal in the filling. Use the spatula to create soft peaks on top for a beautiful finish.
Step 5: Bake the Pie
Bake the assembled pie in the oven at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown. Keep an eye on it to avoid overbaking!
Step 6: Cool and Serve
Allow the pie to cool at room temperature for 1 hour, then chill it in the refrigerator for at least 3 hours before serving. This helps set the filling and meringue. Slice, serve, and enjoy!
Tools You’ll Love for This Recipe:
- Whisk: Achieve smooth, lump-free mixtures and perfect meringue with our ergonomic whisk. Shop Now
- Spatula: Perfect for spreading filling evenly and smoothing meringue. Shop Now
This lemon meringue pie is the perfect dessert for any occasion, combining a tangy filling with a light and airy meringue. With the right tools like a whisk and spatula, your pie will come out flawless every time. Happy baking! 🍋🥧
