Ultimate Lemon Meringue Pie – Tangy & Dreamy!

Lemon meringue pie is a timeless dessert that captivates dessert lovers with its striking contrast of flavors and textures. The way the tartness of fresh lemons beautifully complements the sweet, airy meringue creates a symphony of taste that is hard to resist. This pie has been a staple in American kitchens for generations, often gracing the tables during holidays, family gatherings, and special occasions. The bright, sunny appearance of lemon meringue pie not only invites you to take a bite but also serves as a delightful centerpiece, showcasing a perfect harmony between the sharp acidity of the lemon filling and the light softness of the meringue topping.

Ultimate Lemon Meringue Pie – Tangy & Dreamy!

Discover the art of baking with this ultimate lemon meringue pie recipe! This timeless dessert showcases a delightful interplay of tangy lemon filling, a flaky pie crust, and a light, airy meringue topping. Ideal for any occasion, this step-by-step guide helps both beginners and experienced bakers master the process, ensuring a stunning, delicious outcome. Impress your loved ones with a pie that not only looks beautiful but also tastes amazing!

Print Recipe Pin Recipe

Ingredients

For the Pie Crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and diced

¼ cup granulated sugar

1/4 teaspoon salt

4-5 tablespoons ice water

For the Lemon Filling:

1 cup granulated sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 ½ cups water

3 large egg yolks, lightly beaten

1/2 cup freshly squeezed lemon juice (about 3 lemons)

Zest of 2 lemons

2 tablespoons unsalted butter, cut into small pieces

Few drops of yellow food coloring (optional)

For the Meringue:

3 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

1 teaspoon vanilla extract

Instructions

Prepare the Pie Crust:

- In a mixing bowl, combine flour, sugar, and salt. Add the chilled butter and blend until the mixture resembles coarse crumbs.

- Stir in ice water, a tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out the Dough:

- Preheat oven to 425°F (220°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Place the dough in the pie pan and trim excess. Prick the bottom with a fork to prevent bubbling.

Blind Bake the Crust:

- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment and bake for another 5-7 minutes, or until lightly golden. Let cool.

Make the Lemon Filling:

- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in the water and cook over medium heat until the mixture thickens and starts to bubble, stirring constantly.

- In a separate bowl, whisk the egg yolks. Once the mixture is bubbling, carefully add a small amount to the egg yolks to temper them before whisking the yolks back into the saucepan. Cook for another 2 minutes.

- Remove from heat and stir in lemon juice, zest, butter, and food coloring if desired. Pour this filling into the baked pie crust.

Prepare the Meringue:

- In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Stir in vanilla extract.

Assemble the Pie:

- Spread the meringue over the lemon filling, ensuring it covers the filling completely and touches the crust to prevent shrinking. Use a spatula to create peaks and swirls for a decorative touch.

Bake the Pie:

- Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes or until meringue is golden brown. Watch closely to prevent over-browning.

Cool and Serve:

- Allow the pie to cool at room temperature for at least 1 hour. Refrigerate for an additional hour before slicing. Serve chilled and enjoy the tangy, delightful flavor!

Prep Time, Total Time, Servings: 30 min | 2 hrs | 8 slices