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Best-Ever Lemon Meringue Pie Recipe

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4.4 from 5 reviews

  • Author: Lea
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Description

This Best-Ever Lemon Meringue Pie features a luscious, tangy lemon filling made with fresh lemon juice and zest, topped with a fluffy, mile-high meringue. The pie is baked to perfection with a crisp baked crust and lightly browned, cloud-like meringue peaks, making it a classic dessert favorite that balances tartness and sweetness beautifully.

Ingredients

Lemon Filling:

  • 1 1/2 cups granulated sugar
  • 5 Tbsp. cornstarch
  • 1/8 tsp. salt
  • 4 large egg yolks
  • 1 3/4 cups whole milk
  • 1/2 cup fresh lemon juice
  • 3 Tbsp. butter
  • 1 tsp. lemon zest

Mile-High Meringue:

  • 6 large egg whites
  • 1/2 tsp. cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 tsp. vanilla extract

Additional Ingredient:

  • 1 (9-in.) baked piecrust shell

Instructions

  1. Prepare the oven: Preheat your oven to 325°F to ensure it reaches the desired temperature for baking the pie and meringue evenly.
  2. Make Lemon Filling: In a medium-size heavy non-aluminum saucepan, whisk together the granulated sugar, cornstarch, and salt. In a separate large bowl, whisk the egg yolks, whole milk, and fresh lemon juice. Slowly whisk the egg yolk mixture into the saucepan over medium heat, stirring constantly for about 9 minutes until the mixture thickens.
  3. Boil the mixture: Once thickened, bring the mixture to a boil and continue boiling while whisking constantly for 1 minute to cook out the cornstarch flavor and fully set the filling.
  4. Add butter and zest: Remove the pan from heat. Stir in the butter and lemon zest until the filling is smooth and creamy.
  5. Add filling to crust: Spoon the hot lemon curd evenly into the pre-baked 9-inch pie crust shell, spreading to the edges.
  6. Prepare the Meringue: Using an electric mixer, beat the egg whites and cream of tartar on high speed just until foamy. Gradually add sugar, one tablespoon at a time, continuing to beat until stiff peaks form and the sugar is dissolved, approximately 2 to 4 minutes. Beat in the vanilla extract thoroughly.
  7. Add Meringue to pie: Spread the prepared mile-high meringue over the hot lemon filling, ensuring to seal the meringue all the way to the edges of the crust to prevent shrinking.
  8. Bake the pie: Bake the pie in the preheated oven at 325°F for 20 to 22 minutes, or until the meringue peaks are lightly browned and set.
  9. Cool and store: Remove from the oven and let the pie cool completely on a wire rack, about 1 hour. After cooling, store the pie in the refrigerator to keep the filling firm and the meringue fresh.

Notes

  • Make sure to use a heavy non-aluminum saucepan to avoid any metallic taste in the lemon filling.
  • Seal the meringue edges well to the crust to prevent shrinking during baking.
  • Use fresh lemon juice and zest for the best bright and authentic lemon flavor.
  • Allow the filling to be hot when spreading meringue on top to help it adhere properly.
  • The pie should be refrigerated after cooling to maintain texture and freshness.
  • Be careful not to overcook the meringue to avoid drying it out.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/best-ever-lemon-meringue-pie-recipe/