Lemon Meringue Pie is a dessert that has a lemon custard filling and fluffy meringue topping with just the right blend of sweet and tart! Love lemon but not ready to tackle meringue? Try my Lemon Pie for a refreshing, summertime dessert!
Lemon Meringue Pie is an all-American pie that has been called a lemon cream pie or lemon custard pie within the last 200 years. Since some versions of this recipe use up to nine egg yolks, the egg whites had to be used somewhere, so why not in the meringue? It was a great way to not waste any ingredients.
This would be a classic dessert to serve anytime, but especially on the 4th of July (for America’s Independence Day) or August 15th, which just happens to be National Lemon Meringue Pie Day!
PIN IT HERE!
There are two important parts to this recipe–the lemon filling and the meringue. I used a store-bought pie crust, but you could definitely make your own homemade pie crust or even use a shortbread or graham cracker crust if you prefer.
Pie Filling Ingredients (full recipe below)
To make the lemon pie filling:
Meanwhile, in a medium bowl, slowly whisk the half cup of reserved sugar mixture with the egg yolks. Add this to the saucepan and bring it to a boil, stirring constantly to thicken the mixture. After it has come to a boil, remove it from the heat and pour it into the pre-baked pie crust.
To make the meringue, beat the egg whites with a hand mixer until they become foamy. Don’t forget to use the egg whites from the eggs you used for the pie filling. Add the sugar and continue to beat until stiff peaks form. Stiff peaks are sharp peaks that can stand on their own even after the beater has been removed. Spread the meringue over the pie filling.
Bake the pie in the oven for about 20 minutes. The meringue will turn a golden brown. Chill for 4 hours before serving. Store covered in the refrigerator.
One of the biggest issues people have with Meringue pies is “weeping”. That is when the egg whites shrink and some droplets of moisture appear on the surface of your pie. They won’t hurt you but they don’t look great. Here are a few great ways to make sure your pie turns out perfectly each time.
The Best Lemon Bars
Lemon Ooey-Gooey Cake
Lemon Meringue Pie is a dessert that has a lemon custard filling and fluffy meringue topping with just the right blend of sweet and tart.
Lemon Meringue Pie
Calories: 489 kcal
Author: Amanda Rettke–iambaker.net
In a saucepan add sugar, flour, cornstarch, and salt and whisk together
Add milk, lemon juice, and lemon zest to the pan. Stir to combine and place over medium-high heat, stirring until the mixture comes to a boil.
Add butter, whisking to melt into the mixture.
Measure out 1/2 cup of the mixture and set aside.
In a medium bowl, slowly whisk the reserved 1/2 cup of the sugar mixture in with the egg yolks.
Add the egg mixture back into the saucepan.
Bring to a boil, stirring constantly until the mixture is thickened.
Remove from heat and pour into a pre-baked pie crust.
In a large bowl, beat egg whites until foamy. Slowly add in sugar, beating constantly until stiff peaks form.
Spread Meringue over pie filling.
Bake in the oven for 20 minutes (meringue will turn golden brown).
Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.