Homemade Lemon Meringue Pie Recipe – Delicious & Easy

Hey y’all! If you’ve ever craved a dessert that’s the perfect balance of sweet and tangy, then this Homemade Lemon Meringue Pie is just what you need. With its buttery crust, tart lemon filling, and fluffy meringue topping, this pie is perfect for birthdays, holidays, or simply satisfying your sweet tooth. Let’s get cooking!

Why You’ll Love This Lemon Meringue Pie

• It’s the perfect balance of tangy lemon and sweet meringue.
• The pie crust is buttery and flaky, complementing the zesty filling.
• Ideal for special occasions or a delightful treat at home.
• Simple ingredients make this pie easy to prepare.
• Impress your friends and family with this classic dessert.

Ingredients for Homemade Lemon Meringue Pie

• 1 9-inch pie crust, pre-baked
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 cup water
• 3 large eggs, separated
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter
• 1/4 teaspoon cream of tartar
• 1/4 cup powdered sugar

Directions to Make Your Lemon Meringue Pie

Prepare the Lemon Filling

1. In a medium saucepan, whisk together granulated sugar and cornstarch.
2. Gradually stir in water until smooth, then cook over medium heat until the mixture boils and thickens.
3. Remove from heat and whisk in egg yolks, lemon juice, lemon zest, and butter until smooth.
4. Return to heat and cook for an additional 2 minutes, stirring constantly. Pour into the prepared pie crust.

Whip Up the Meringue

1. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
2. Gradually add powdered sugar and continue beating until stiff peaks form.
3. Spread the meringue over the lemon filling, sealing the edges to prevent shrinking.

Bake and Cool

1. Preheat your oven to 350°F (175°C).
2. Bake the pie for 10-12 minutes or until the meringue is golden brown.
3. Allow to cool completely before slicing and serving.

Notes

• For a perfectly smooth lemon filling, be sure to whisk constantly while cooking. [Source]
• Ensure no yolk gets into your egg whites to achieve the best meringue.

Variations

• Key Lime Meringue Pie: Substitute lemon juice with fresh key lime juice.
• Orange Meringue Pie: Use fresh orange juice and zest for a citrus twist.
• Graham Cracker Crust: Swap the traditional pie crust with a graham cracker crust for added texture.

Required Equipment

• Medium saucepan
• Whisk
• Mixing bowls
• Electric mixer
• 9-inch pie dish

Storage Instructions

Store any leftover pie in the refrigerator for up to 3 days. Cover with plastic wrap or foil to keep it fresh.

Suggested Pairings

Serve your Homemade Lemon Meringue Pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Pro Tips for the Best Lemon Meringue Pie

• Use fresh lemon juice for the best flavor. [Source]
• Let the pie cool completely before slicing to ensure clean cuts.
• Seal the edges of the meringue to prevent weeping.

FAQ

• Can I use bottled lemon juice? While fresh is best, bottled lemon juice can work in a pinch.
• How do I prevent my meringue from shrinking? Be sure to spread the meringue over hot filling and seal the edges.
• Why is my lemon filling runny? Ensure you cook the filling until it thickens properly before removing it from heat.