Few desserts capture the essence of sunshine and sweet indulgence quite like a perfectly crafted Homemade Lemon Meringue Pie. This iconic classic features a vibrant, tart, and creamy lemon filling nestled in a buttery, flaky pie crust, all crowned with a towering cloud of light, sweet, and golden-brown meringue. It’s a symphony of textures and flavors that feels utterly joyful and truly special, making it the perfect dessert for any gathering or a delightful treat to brighten your day.

Why I Love This Recipe

This Lemon Meringue Pie recipe is a true masterpiece of balance and contrast. What I love most is the incredible interplay between the zesty, bright lemon filling and the airy, sweet meringue. The tartness of the lemon is perfectly tempered by the sugar in the filling, creating a creamy dream that’s refreshing and satisfying. The texture is divine: the firm, crisp crust gives way to the smooth, luscious lemon curd, topped by that ethereal, pillowy meringue.

While it has a few components, each step is straightforward, and the result is truly rewarding. The satisfaction of slicing into a perfectly set lemon filling with a towering, golden meringue is unmatched. It’s a timeless dessert that evokes a sense of nostalgia and homemade goodness, guaranteeing smiles and compliments every time it’s served. It truly is a slice of sunshine on a plate!

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Ingredients:

• 1 cup white sugar (for the lemon filling)
• 2 tablespoons all-purpose flour (for thickening filling)
• 3 tablespoons cornstarch (for thickening filling)
• 1/4 teaspoon salt (for the lemon filling)
• 1 1/2 cups water
• 2 lemons, juiced (about 1/2 cup) and zested (about 2 tsp)
• 2 tablespoons butter (unsalted preferred)
• 4 egg yolks, beaten (reserved from meringue eggs)
• 1 (9 inch) pie crust, baked (your favorite recipe or store-bought)

For the Meringue:

• 4 egg whites (reserved from lemon filling yolks)
• 6 tablespoons white sugar (for the meringue)

Swaps and Notes

• Pie Crust: Use your favorite 9-inch pie crust recipe, or a good quality store-bought one. It must be pre-baked (blind baked) and cooled before filling.
• Lemons: Freshly squeezed lemon juice and zest are crucial for the brightest, most vibrant lemon flavor. Avoid bottled lemon juice. You can adjust the amount of zest to your preference.
• Thickeners: A combination of flour and cornstarch gives the lemon filling a lovely, smooth consistency.
• Butter (Filling): A pat of butter adds richness and a silky mouthfeel to the lemon filling.
• Egg Yolks: These add richness, color, and help thicken the lemon filling. Tempering them (whisking hot mixture into them gradually) is important to prevent them from scrambling.
• Egg Whites (Meringue): Ensure your bowl and beaters are impeccably clean and grease-free for successful meringue whipping. Any fat can prevent them from stiffening. Room temperature egg whites whip up best.
• Sugar (Meringue): Granulated sugar is gradually added to the egg whites to create a stable, shiny meringue.

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Directions:

Making this Homemade Lemon Meringue Pie involves three main stages: preparing the crust, cooking the lemon filling, and making the meringue.

1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). This is for baking the meringue on top of the pie.
2. To Make Lemon Filling:
   • In a medium saucepan, whisk together the 1 cup white sugar, 2 tablespoons all-purpose flour, 3 tablespoons cornstarch, and 1/4 teaspoon salt. This ensures all dry ingredients are evenly distributed.
   • Stir in the 1 1/2 cups water, lemon juice, and lemon zest. Whisk well until smooth.
   • Place the saucepan over medium-high heat. Cook, stirring frequently with a whisk, until the mixture comes to a full boil. Continue to stir and boil for 1 minute until it thickens.
   • Remove the saucepan from the heat. Stir in the 2 tablespoons butter until melted.
   • In a small separate bowl, lightly beat the 4 egg yolks. Gradually whisk about 1/2 cup of the hot sugar mixture into the beaten egg yolks. This step, called tempering, prevents the yolks from scrambling.
   • Slowly whisk the tempered egg yolk mixture back into the remaining hot sugar mixture in the saucepan.
   • Return the saucepan to medium-high heat. Bring the mixture back to a boil and continue to cook while stirring constantly (very important!) until it is very thick and coats the back of a spoon, about 1-2 minutes.
   • Remove the lemon filling from the heat. Pour the hot filling immediately into your baked 9-inch pie crust. Set aside.
3. To Make Meringue:
   • In a large, impeccably clean glass or metal bowl (plastic bowls can retain grease), whip the 4 egg whites(reserved from the yolks) with an electric mixer until they become foamy.
   • Gradually add the 6 tablespoons white sugar to the egg whites, about one tablespoon at a time, continuing to whip on high speed until stiff, glossy peaks form when you lift the beaters. The sugar should be completely dissolved.
4. Assemble & Bake Meringue:
   • Carefully spread the prepared meringue over the hot lemon filling in the baked pie crust. Ensure the meringue touches the edges of the crust all around the pie to create a seal. This helps prevent the meringue from shrinking. You can create decorative swirls with the back of a spoon.
   • Place the pie in the preheated 350°F (175°C) oven. Bake for about 10 minutes, or until the meringue is beautifully golden brown on top. Watch it closely to prevent burning.
5. Cool & Serve:
   • Remove the pie from the oven. Let the pie cool completely at room temperature for several hours (at least 3-4 hours), or preferably chill in the refrigerator for a few hours or overnight. This allows the filling to fully set. Slice and serve chilled.

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Pro Tip:

To prevent your meringue from weeping (beading up or leaking liquid) or shrinking, ensure the sugar is completely dissolved in the egg whites, and spread the meringue over a hot (freshly poured) lemon filling. Also, allow the pie to cool gradually. Avoid putting a hot pie directly into a cold refrigerator. Let it cool at room temp first.

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Serving Suggestions and Pairings

This Homemade Lemon Meringue Pie is a complete and dazzling dessert all on its own.

• Plain & Simple: Enjoy a slice on its own to truly savor the balance of tart lemon and sweet meringue.
• Coffee or Tea: A light roast coffee or a soothing herbal tea complements the pie beautifully.
• Refreshing Beverages: The zesty lemon flavor of the pie would pair wonderfully with a glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days.
• Elegant Dessert Course: Serve as the crowning glory of a special dinner or holiday meal.

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Storage and Leftover Tips

Lemon meringue pie is best enjoyed the day it’s made, especially for optimal meringue texture, but can be stored.

• Storage: Store any leftover Lemon Meringue Pie loosely covered with plastic wrap or a pie dome in the refrigerator for up to 2-3 days. The meringue may soften and weep slightly over time, and the crust may lose some crispness.
• Best Fresh: For the freshest meringue and crust, it is highly recommended to bake and serve this pie within 24 hours.
• Freezing: Lemon meringue pie is generally not recommended for freezing due to the meringue’s delicate texture and tendency to weep upon thawing.

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More Recipes You Will Love

If you loved the classic, sweet, and comforting nature of this homemade pie, you’ll definitely want to explore some of these other fantastic baking and sweet treat recipes:

• For another moist and zesty baked good, check out Coconut Lemon Pound Cake.
• If you’re a fan of rich, classic cakes, my Ms. Johnny Ruth Pound Cake is a must-try.
• For a different kind of fruit-filled baked dessert, don’t miss Old Fashioned Peach Cobbler.
• And for a refreshing, no-bake option that’s perfect for warmer days, consider This Easy Ice Cream Sandwich Cake Is My Favorite No-Bake Summer Dessert.

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Final Thoughts

This Homemade Lemon Meringue Pie is more than just a recipe; it’s an invitation to create a timeless dessert that embodies sunshine, sweetness, and pure baking joy. With its vibrant lemon filling and cloud-like meringue, it’s a true showstopper that will bring smiles and delicious memories to all who taste it. Go ahead, gather your ingredients, and bake a pie that’s sure to become a cherished family favorite!

What’s your secret for getting perfectly stiff meringue peaks? Share your tips in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.