If you are someone who lives for the bright, tangy zing of citrus desserts, then this Lemon Meringue Pie for Lemon Lovers Recipe is about to become your new best friend. This classic pie brings together a perfectly flaky crust, velvety lemon filling bursting with fresh lemon juice and zest, and a pillowy, cloud-like meringue topping that bakes to a golden finish. Every bite is a delicious dance between tart and sweet, light and rich, making it a timeless treat that’s as satisfying as it is stunning. Whether you’re baking for a special occasion or simply indulging your citrus craving, this recipe will guide you to lemon pie perfection with heart and soul.
Ingredients You’ll Need
These ingredients are refreshingly simple but crucial in crafting the ideal balance of texture and flavor that defines this pie. Each one plays a part in creating that irresistible lemony flavor, fluffy meringue, and perfectly crisp crust.
- ¼ cup very cold water: Essential for bringing the dough together without warming the fats, ensuring a tender crust.
- 2 cups flour: The base of your crust that provides structure and flakiness.
- 3/4 cup + 2 tablespoons butter-flavored shortening: Adds richness and creates a light, crumbly texture in the crust.
- 1 & 1/2 tablespoons sugar: A touch of sweetness in the crust to complement the tangy filling.
- 1 teaspoon salt: Balances flavors and enhances sweetness.
- ½ beaten egg: Helps bind dough ingredients while keeping the crust tender.
- 3 egg whites (at room temperature): The base of your meringue that whips up to fluffy peaks.
- 1/4 teaspoon cream of tartar: Stabilizes the egg whites to create a durable meringue.
- 1/2 teaspoon vanilla: Adds warmth and depth to the meringue’s flavor.
- 1/2 cup plus 2 tablespoons caster sugar: Sweetens the meringue for that perfect gloss and tenderness.
- 1 & 1/2 cups sugar: The foundation of sweetness in the luscious lemon filling.
- 3 tablespoons cornstarch: Thickens the lemon filling so it sets perfectly without any gloopy texture.
- 3 tablespoons flour: Works alongside cornstarch to stabilize the filling’s lush creaminess.
- Dash salt: Enhances brightness and balances sweetness in the filling.
- 1 cup hot water: Activates the thickening agents for a smooth filling.
- 1/2 cup fresh squeezed lemon juice: The heart of the pie’s tartness, delivering powerful citrus flavor.
- 3 egg yolks (slightly beaten): Create richness and silkiness in the lemon custard.
- 2 tablespoons butter: Adds a creamy finish and smooth mouthfeel to the filling.
- 4 teaspoons lemon zest (or to taste): Infuses the filling with bright fragrance and extra lemon punch.
- 1/3 cup fresh squeezed lemon juice: Additional tang to elevate the vibrant filling even more.
How to Make Lemon Meringue Pie for Lemon Lovers Recipe
Step 1: Prepare Your Eggs
Start by grabbing 3 fresh eggs from the fridge. Carefully separate the egg whites into your stand mixer bowl or another metal bowl—you’ll need these to make your airy meringue. Reserve the yolks in a small bowl for later use in the luscious lemon filling. Setting these aside now is the first step toward an effortless and well-organized baking session.
Step 2: Make the Pie Crust
Combine the flour, sugar, and salt in a large bowl. Cut in the butter-flavored shortening with a pastry cutter or two knives until the mixture resembles coarse crumbs. Add the beaten half egg and very cold water little by little just until the dough starts to come together. Be careful not to overwork it—this keeps your crust light and flaky. Chill the dough for about 30 minutes before rolling it out and fitting it into your pie pan.
Step 3: Blind Bake the Crust
Prick the bottom of your pie crust with a fork to prevent air pockets, then line it with parchment paper and fill with pie weights or dried beans. Bake it at 375°F (190°C) for around 15-20 minutes, then remove the weights and bake an additional 5 minutes to set the crust. This ensures a crisp base ready to hold that sumptuous lemon filling.
Step 4: Prepare the Lemon Filling
In a medium saucepan, whisk together sugar, cornstarch, flour, and salt. Slowly stir in hot water, then bring the mixture to a boil over medium heat, stirring constantly until it thickens. Remove from heat and whisk in fresh lemon juice, lemon zest, reserved egg yolks, and butter. Return to heat briefly to combine everything to a smooth, glossy custard. Pour this vibrant lemon filling into your freshly baked pie crust.
Step 5: Whip Up the Meringue
With your mixer on medium speed, beat the egg whites and cream of tartar until foamy. Gradually add the 1/2 teaspoon vanilla and caster sugar, continuing to beat until stiff peaks form with a glossy finish. This cloud-like meringue gives your pie that iconic look and delightfully light texture.
Step 6: Top and Bake the Pie
Carefully spread the meringue over the lemon filling, making sure it touches the edges of the crust to seal the pie and prevent shrinking. Use the back of a spoon to create decorative peaks and swirls. Bake the pie at 350°F (177°C) for 10-12 minutes or until the meringue turns a beautiful golden brown. Let the pie cool completely before serving to allow the filling to set properly.
How to Serve Lemon Meringue Pie for Lemon Lovers Recipe
Garnishes
To add a touch of elegance and extra burst of lemon flavor, sprinkle some freshly grated lemon zest over the meringue right before serving. A few thin lemon slices or small edible flowers can also give your pie a charming presentation that will wow your guests.
Side Dishes
This pie pairs beautifully with a light side like a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. If you want a refreshing contrast, consider a simple mixed berry salad that complements the tartness without overpowering the delicate meringue topping.
Creative Ways to Present
Try serving individual slices with a dusting of powdered sugar and a mint leaf for a sophisticated touch. For a fun twist, serve the pie in clear glass dishes so the layers of crust, lemon filling, and meringue peek through, enticing everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Cover leftover pie with plastic wrap or store in an airtight container and keep it refrigerated. It will stay fresh and delicious for up to 3 days, but the meringue is best enjoyed as soon as possible since it can weep and lose its fluffy texture.
Freezing
This Lemon Meringue Pie for Lemon Lovers Recipe is not ideal for freezing since the delicate meringue tends to deflate and become watery when thawed. It’s best to freshly bake and enjoy within a few days.
Reheating
To gently warm slices, place them in a low oven (about 300°F / 150°C) for just a few minutes. Avoid microwaving as it can make the meringue tough and the filling runny. Enjoying the pie chilled or at room temperature is the perfect way to savor all its textures and flavors.
FAQs
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is preferred for its vibrant, natural flavor, you can use bottled juice in a pinch. Just be sure it is 100% lemon juice without added sugars for the best taste.
Why does my meringue sometimes weep or shrink?
Meringue weeping often happens when the pie cools too quickly or if there isn’t a proper seal between the meringue and filling. Make sure your meringue touches the crust edge to prevent shrinking and cool the pie gradually at room temperature.
Can I make the crust ahead of time?
Absolutely! You can blind bake the crust a day in advance and keep it wrapped in the fridge. Just prepare the filling and meringue fresh for best results.
What size pie pan should I use for this recipe?
A standard 9-inch pie pan works perfectly, giving you a nice balance of crust and filling for 8 generous servings.
How do I know when the lemon filling is cooked properly?
The filling should thicken to a smooth, pudding-like consistency when it boils and you stir constantly. It’s important to remove it from heat right after thickening to prevent curdling.
Final Thoughts
This Lemon Meringue Pie for Lemon Lovers Recipe brings a little sunshine into your kitchen with every step. Its luscious lemon custard combined with the heavenly meringue and flaky crust is a symphony of flavors and textures that’s hard to resist. Whether you’re treating yourself or impressing friends and family, this pie is a treasured recipe worth mastering. So grab those lemons and dive into the fun of baking this vibrant classic—you won’t regret it!
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Lemon Meringue Pie for Lemon Lovers Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Lemon Meringue Pie recipe is perfect for lemon lovers craving the perfect balance of tart, sweet, and fluffy. It features a tender homemade pie crust filled with smooth, tangy lemon custard and topped with a fluffy, golden meringue. This dessert is fresh, bright, and impressive, perfect for any occasion where you want to impress with a refreshing citrus treat.
Ingredients
Pie Crust
- 2 cups flour
- 3/4 cup + 2 tablespoons butter-flavored shortening
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup very cold water
- 1/2 beaten egg
Meringue
- 3 egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons caster sugar (regular sugar can be used)
Lemon Filling
- 1 1/2 cups sugar
- 3 tablespoons cornstarch
- 3 tablespoons flour
- Dash of salt
- 1 cup hot water
- 1/2 cup fresh squeezed lemon juice
- 3 egg yolks (slightly beaten)
- 2 tablespoons butter
- 4 teaspoons lemon zest (or to taste)
- 1/3 cup fresh squeezed lemon juice
Instructions
- Prepare Eggs: Get 3 eggs out of the fridge. Separate the eggs carefully, placing the whites in your stand mixer or a metal bowl and the yolks in a small bowl. Set aside both for later steps.
- Make Pie Dough: In a large mixing bowl, blend flour, sugar, and salt. Cut in the butter-flavored shortening until the mixture resembles coarse crumbs. Gradually add very cold water mixing until dough forms. Wrap the dough and chill for 30 minutes.
- Roll and Bake Crust: Preheat your oven to 425°F (220°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie plate. Prick the crust with a fork to prevent bubbles. Bake for about 10 minutes until lightly golden. Remove from oven and set aside.
- Prepare Lemon Filling: In a saucepan, combine sugar, cornstarch, flour, and a dash of salt. Stir in hot water and cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat.
- Temper Egg Yolks: Slowly whisk about half of the hot lemon mixture into the beaten egg yolks to temper them. Then, return this mixture to the saucepan with the remaining lemon mixture.
- Cook Lemon Filling: Cook the combined mixture for 2 more minutes while stirring, then remove from heat. Stir in lemon juice, lemon zest, and butter until smooth. Pour this lemon filling into the pre-baked crust.
- Make Meringue: In your mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup plus 2 tablespoons sugar, continuing to beat until stiff glossy peaks form. Beat in vanilla extract and the 1/2 beaten egg for extra richness.
- Top Pie with Meringue: Spread the meringue evenly over the lemon filling, making sure to seal the edges well to the crust to prevent shrinking.
- Bake Meringue: Bake the pie at 350°F (175°C) for about 15 minutes or until the meringue is golden brown. Remove the pie from the oven and allow it to cool completely before serving.
Notes
- Use room temperature egg whites to achieve maximum volume when whipping the meringue.
- Ensure to seal the meringue edges to the crust to prevent it from shrinking during baking.
- The pie must cool completely to allow the filling to set properly.
- For a crispier crust, blind bake it longer with pie weights.
- Regular sugar can be used if caster sugar is unavailable.
