If you have a craving for the perfect balance of tangy and sweet in a dessert, look no further than the Best Ever Lemon Meringue Pie Recipe. This iconic pie combines a crisp, buttery crust filled with a luxuriously smooth lemon custard, topped with fluffy, golden meringue peaks that melt in your mouth. Every slice delivers a delightful harmony of textures and flavors that brighten any table and make for a stunning centerpiece dessert. Whether you’re an experienced baker or trying this classic for the first time, this recipe promises a delicious, timeless treat that everyone will adore.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward pie perfection, and luckily this recipe calls for simple, pantry-friendly items that come together beautifully to create vibrant flavor and cloud-like meringue. Each ingredient plays a crucial role in building the pie’s refreshing taste, luscious texture, and eye-catching appearance.
- 1½ cups sugar: This provides the essential sweetness to the tart lemon filling and the meringue topping.
- â…“ cup cornstarch: Acts as a thickening agent for the luscious lemon custard, giving it that silky consistency.
- â…› tsp salt: Balances flavors and enhances the overall depth of the pie.
- 4 egg yolks: These enrich and thicken the lemon filling, contributing to its creamy texture.
- 1¾ cups milk: Adds the necessary liquid base for the custard, creating a smooth and light body.
- ½ cup lemon juice: The star ingredient offering bright, zesty citrus flavor essential to this classic dessert.
- 3 Tbsp butter: Adds richness to the lemon filling for a velvety mouthfeel.
- 1 tsp lemon zest: Elevates the citrus profile with aromatic oils and vibrant flavor.
- 1 (9-inch) deep-dish pie shell, cooked and cooled: Provides a sturdy, flaky base to hold all that luscious filling and lofty meringue.
- 6 egg whites: Whipped to cloud-like peaks, these form the signature meringue topping.
- ½ tsp cream of tartar: Stabilizes the egg whites, ensuring your meringue stays fluffy and glossy.
- ½ cup sugar: Sweetens and gives structure to the meringue.
- ½ tsp vanilla extract: Adds a warm, subtle note to complement the bright lemon flavors.
How to Make Best Ever Lemon Meringue Pie Recipe
Step 1: Prepare the Lemon Filling
Start by whisking together the sugar, cornstarch, and salt in a saucepan until well combined. Gradually stir in the milk for a smooth mixture, then bring it to a gentle boil over medium heat, stirring constantly. Meanwhile, beat the egg yolks lightly in a separate bowl. Temper the egg yolks by slowly whisking in some of the hot milk mixture to prevent curdling. Return the egg yolk mixture to the saucepan and keep stirring until the custard thickens and bubbles gently. Remove from heat and stir in the lemon juice, butter, and lemon zest for that signature tang and creaminess. Pour this irresistible lemon custard into the pre-baked deep-dish pie shell, spreading it evenly.
Step 2: Make the Meringue
While the lemon filling cools slightly, whip the egg whites with cream of tartar until soft peaks form. Gradually add the sugar a little at a time while continuing to beat until stiff, glossy peaks appear. Finally, mix in the vanilla extract to add warmth and depth. Spread the meringue generously over the lemon filling, making sure to seal the edges well to prevent shrinking during baking. Use the back of a spoon to create soft peaks and swirls that will turn perfectly golden in the oven.
Step 3: Bake to Perfection
Place the pie on the middle rack of a preheated oven at 350°F (175°C) and bake for about 12-15 minutes or until the meringue is set and starting to develop a light golden color. Keep an eye on it to avoid over-browning. After baking, allow the pie to cool completely on a wire rack, then refrigerate for at least 3 hours to let the filling set fully and the flavors meld harmoniously.
How to Serve Best Ever Lemon Meringue Pie Recipe
Garnishes
To make your Best Ever Lemon Meringue Pie Recipe truly shine, garnish with a few thin lemon slices or twists for a fresh look and extra zing. A light sprinkling of finely grated lemon zest over the meringue can brighten the presentation and tease the senses. For a touch of elegance, consider adding a few small edible flowers or a dusting of powdered sugar, which adds a delicate snowy effect against the golden peaks.
Side Dishes
This pie pairs wonderfully with simple sides that balance its brightness. Fresh berries like raspberries, strawberries, or blueberries add a natural sweetness and contrast that complements the lemon flavor perfectly. Alternatively, a scoop of vanilla bean ice cream or a dollop of softly whipped cream on the side can elevate the indulgence and add a creamy contrast to the tangy pie.
Creative Ways to Present
For a crowd-pleasing presentation, serve individual mini lemon meringue pies in ramekins for charming, personalized treats. You can also cut the pie into triangles and display them on a tiered dessert stand to make an eye-catching spread at brunches or celebrations. Drizzle a little lemon syrup or berry coulis over each slice for an artistic touch and enhanced flavor experience.
Make Ahead and Storage
Storing Leftovers
After enjoying your pie, wrap any leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. The Best Ever Lemon Meringue Pie Recipe keeps beautifully chilled for up to 3 days, maintaining the freshness of the lemon filling and the cloud-like meringue texture.
Freezing
Because the meringue topping is delicate, freezing this pie is not recommended as it can compromise its texture when thawed. For best results, enjoy the pie fresh or refrigerated within a few days of baking to savor all the elements at their peak.
Reheating
Reheating lemon meringue pie is generally unnecessary because it tastes best chilled. However, if you prefer it slightly warm, gently warm individual slices in a low oven for just a few minutes, being careful not to brown or toughen the meringue.
FAQs
What makes this the Best Ever Lemon Meringue Pie Recipe?
This recipe strikes the perfect balance of tart lemon custard with a smooth, silky texture and a sweet, fluffy meringue topping that is stable and golden. The combination of flavors and textures, as well as easy-to-follow steps, makes it stand out as the best.
Can I use fresh lemons for the juice and zest?
Absolutely! Freshly squeezed lemon juice and zest offer the brightest, most vibrant flavor which is key to achieving the authentic tangy punch in this pie.
How do I prevent the meringue from weeping or shrinking?
Ensuring you seal the meringue all the way to the edge of the pie crust is crucial. Also, use cream of tartar in the egg whites and avoid overbaking to keep your meringue stable and beautiful.
Can I make the pie ahead of time?
Yes, you can prepare the pie fully and store it in the refrigerator for up to 3 days. Just be sure it is well-covered to keep the meringue from drying out.
Is there a gluten-free option for the pie crust?
Definitely! Substitute the traditional pie shell with a gluten-free pie crust available at many stores or homemade to keep this recipe accessible to those with gluten sensitivities.
Final Thoughts
Sharing the Best Ever Lemon Meringue Pie Recipe with you feels like handing over a treasured family secret. Its bright lemon tang paired with cloud-like meringue topping is a harmony that never fails to impress. Whether it’s a special occasion or a way to brighten up a weeknight, this pie is a guaranteed crowd-pleaser. I truly hope you’ll try making it and experience the joy of serving this classic, timeless dessert that brings so much happiness to the table.
Print
Best Ever Lemon Meringue Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 5 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Best Ever Lemon Meringue Pie features a tangy lemon custard filling topped with a fluffy, golden meringue. The rich, tart lemon flavor is perfectly balanced by the sweet, airy meringue, all nestled in a crisp, buttery deep-dish pie shell. Ideal for celebrations or a refreshing dessert, this classic pie will impress with its vibrant flavors and stunning presentation.
Ingredients
Pie Filling
- 1½ cups sugar
- â…“ cup cornstarch
- â…› tsp salt
- 4 egg yolks
- 1¾ cups milk
- ½ cup lemon juice
- 3 Tbsp butter
- 1 tsp lemon zest
- 1 (9-inch) deep-dish pie shell, cooked and cooled
Meringue Topping
- 6 egg whites
- ½ tsp cream of tartar
- ½ cup sugar
- ½ tsp vanilla extract
Instructions
- Prepare the Lemon Filling: In a medium saucepan, whisk together 1½ cups sugar, ⅓ cup cornstarch, and ⅛ teaspoon salt. Gradually stir in 1¾ cups milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil. Let it boil for 1 minute while stirring to ensure it is fully cooked.
- Add Egg Yolks and Lemon: In a bowl, lightly beat 4 egg yolks. Temper the yolks by slowly adding about ½ cup of the hot milk mixture while whisking constantly. Pour the yolk mixture back into the saucepan. Stir and cook for 2 more minutes without boiling. Remove from heat and stir in ½ cup lemon juice, 3 tablespoons butter, and 1 teaspoon lemon zest until smooth and glossy.
- Fill the Pie Shell: Pour the warm lemon filling into the prepared 9-inch cooked and cooled deep-dish pie shell, spreading it evenly.
- Make the Meringue: In a large clean bowl, beat 6 egg whites with ½ teaspoon cream of tartar until soft peaks form. Gradually add ½ cup sugar and continue beating until stiff, glossy peaks form. Mix in ½ teaspoon vanilla extract gently.
- Top with Meringue: Spread the meringue evenly over the lemon filling, ensuring the meringue seals to the edges of the crust to prevent weeping during baking.
- Bake the Pie: Bake the pie in a preheated 350°F (175°C) oven for 10-15 minutes or until the meringue is golden brown.
- Cool and Serve: Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours before refrigerating. Chill for an additional hour before serving to set the filling completely.
Notes
- Make sure the pie crust is fully cooled before adding the lemon filling to prevent sogginess.
- Beat egg whites in a clean, grease-free bowl to achieve stiff peaks in the meringue.
- Seal the meringue to the crust edges to avoid moisture leakage.
- Allow the pie to cool completely and chill before slicing for clean cuts.
- Use fresh lemon juice and zest for the best flavor.
