Few desserts make a statement quite like a perfectly baked lemon meringue pie. The crisp shell, smooth tart filling, and striking golden meringue create a showpiece for any gathering. Its vibrant lemon flavor delivers brightness to any dessert table, and the contrast of textures elevates it far above your average sweet treat. Serve it at family celebrations, potlucks, or whenever you want to impress.
How to Bake an Award-Winning Lemon Meringue Pie Every Time
Ingredients
- Lemon Filling Ingredients List
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups cold water
- 2 lemons juiced and zested
- 2 tablespoons unsalted butter
- 4 egg yolks well beaten
- 1 9 inch prepared pie crust, baked
- Meringue Topping Ingredients List
- 4 egg whites
- 6 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Egg whites at room temperature whip to greater volume. Use cream of tartar as a stabilizer so your meringue holds tall glossy peaks.
Method
- Preparing the Tangy Lemon Filling
- In a heavy saucepan, combine sugar, flour, cornstarch, and salt. Whisk to mix.
- Add water slowly while whisking to avoid lumps.
- Place over medium heat and stir constantly until mixture thickens and starts to bubble. This step should take about 5–7 minutes.
- Add lemon juice and zest, stirring to blend.
- Remove from heat and add butter, stirring until melted.
- Whisk a small amount of the hot lemon mixture into the beaten egg yolks to temper them. Then gradually add the yolk mixture back into the pan, whisking all the time.
- Return the pan to low heat and cook, stirring, until the filling is thick and glossy (about 2 more minutes).
- Whipping and Spreading the Perfect Meringue
- In a clean, dry bowl, beat egg whites with cream of tartar using a handheld mixer on medium speed until soft peaks form.
- Add sugar slowly. Continue beating until the mixture holds stiff, glossy peaks.
- Sprinkle in vanilla and beat another 15 seconds to blend.
- Spread the hot filling evenly into the prepared, baked pie crust.
- Immediately spoon the meringue over hot filling. Use the back of a spoon to spread meringue, making sure it touches and seals to the crust all around. This prevents the meringue from shrinking or weeping.
- Baking and Finishing the Pie
- Bake the pie in a preheated oven at 350°F (175°C) for 15–20 minutes. The meringue should reach a deep, golden brown at the peaks.
- Remove the pie from the oven. Cool at room temperature for 2 hours. Do not slice too early or the filling will not set properly.
Notes
Private Notes
Tried this recipe?
Let us know how it was!Step 7 Thickening the lemon filling: Notice how the lemon filling is glossy.
When whipping the meringue: you will 1st see the soft peak stage then you will see stiff, glossy peaks.
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