Lemon Meringue Pie – A Bright, Elegant Classic Dessert

Why You’ll Love This Recipe

This Lemon Meringue Pie is bright, creamy, and perfectly balanced. The tart lemon curd cuts through the sweetness of the meringue, creating a harmonious bite every time. The homemade crust adds a buttery crunch that ties it all together. It’s a dessert that’s as beautiful as it is delicious, guaranteed to become a favorite at any table.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pie crust (homemade or store-bought) – The foundation of the pie, offering a crisp and buttery base that complements the creamy filling.

Egg yolks – Used to create the rich, silky lemon filling. Save the whites for the meringue topping.

Granulated sugar – Sweetens the lemon curd and helps stabilize the meringue.

Cornstarch – Thickens the lemon filling to a perfectly smooth, sliceable texture.

Water – Combines with the cornstarch to form the filling’s base before adding the lemon ingredients.

Lemons (zest and juice) – Provide the bold, tangy flavor that defines this pie. Freshly squeezed juice is essential for the best taste.

Unsalted butter – Adds richness and smoothness to the filling once it’s thickened.

Egg whites – Whipped into a glossy meringue that sits beautifully atop the pie.

Cream of tartar – Helps stabilize the meringue, ensuring firm peaks that hold their shape.

Vanilla extract – Gives the meringue a subtle, warm sweetness.

Salt – Balances flavors throughout both the filling and meringue.

Directions

1. Preheat oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Prick the bottom with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes, remove weights, and bake for another 10 minutes until golden. Cool completely.
2. Prepare the lemon filling: In a saucepan, whisk together sugar, cornstarch, salt, and water. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles.
3. In a small bowl, whisk egg yolks lightly. Slowly pour about ½ cup of the hot mixture into the yolks, whisking constantly to temper them. Return this mixture to the saucepan and cook for another 2 minutes.
4. Remove from heat and whisk in lemon zest, lemon juice, and butter until smooth. Pour the hot filling into the cooled pie crust.
5. Make the meringue: In a clean bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, one tablespoon at a time, and continue beating until glossy, stiff peaks form. Beat in vanilla.
6. Spread the meringue over the hot lemon filling, sealing the edges to prevent shrinking. Use the back of a spoon to create decorative swirls.
7. Bake at 350°F (175°C) for 12–15 minutes, or until the meringue is golden brown.
8. Let the pie cool completely at room temperature, then refrigerate for at least 3 hours before slicing.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

Servings: 8 slices
Preparation time: 25 minutes
Cooking time: 35 minutes
Cooling time: 3 hours
Total time: Approximately 4 hours

Storage/reheating

Store your Lemon Meringue Pie covered in the refrigerator for up to 3 days. Do not cover with plastic wrap directly on top of the meringue—it can cause it to weep. Instead, use a loose foil tent. The pie should be served chilled or at room temperature. Avoid freezing, as it may cause the meringue to separate.

Variations and Customizations

Meyer Lemon Pie – Substitute regular lemons with Meyer lemons for a sweeter, floral twist.

Coconut Lemon Meringue Pie – Add shredded coconut to the crust or sprinkle on top before baking the meringue.

Toasted Almond Crust – Use ground almonds in your pie crust for a nutty, aromatic flavor.

Orange-Lemon Blend – Combine orange juice with lemon juice for a softer citrus flavor.

Mini Lemon Meringue Tarts – Use muffin tins to create individual servings.

Lemon-Lavender Pie – Add a touch of dried culinary lavender to the filling for a floral, elegant touch.

Graham Cracker Base – Replace the traditional pie crust with a graham cracker crust for added crunch.

Lemon Cream Cheese Meringue – Mix softened cream cheese into the lemon filling for extra richness.

Sugar-Free Version – Substitute sugar with a suitable zero-calorie sweetener designed for baking.

Berry-Topped Lemon Pie – Garnish with fresh raspberries or blueberries before serving for added color and tartness.

FAQs

How do I prevent my meringue from weeping?

Spread the meringue over hot filling to help seal it and prevent moisture from forming underneath.

Can I use bottled lemon juice?

Fresh lemon juice is best—it gives a brighter, fresher flavor that bottled juice can’t replicate.

Why did my meringue shrink?

It likely wasn’t sealed to the crust edge. Always spread it to touch the crust before baking.

Can I make the filling ahead of time?

It’s best made fresh, as the lemon curd thickens quickly and should be topped with meringue while warm.

Can I use a hand whisk for the meringue?

An electric mixer works best—it ensures stable, glossy peaks.

What if my filling is too thin?

It may not have cooked long enough; continue cooking until it bubbles and thickens.

How do I make sure my crust stays crisp?

Blind-bake the crust and cool it completely before adding the filling.

Can I torch the meringue instead of baking it?

Yes, a kitchen torch gives it a beautiful, evenly toasted look.

Can I use lime instead of lemon?

Absolutely—lime meringue pie is a delicious variation with a tropical twist.

How long should I chill the pie before serving?

At least 3 hours for clean slices and perfect texture.

Conclusion

The Lemon Meringue Pie is a timeless dessert that combines elegance, brightness, and comfort in every bite. With its buttery crust, vibrant lemon filling, and pillowy meringue topping, it’s as stunning to serve as it is satisfying to eat. Whether you’re baking it for a family gathering or a festive celebration, this pie never fails to impress—bringing sunshine to any table, no matter the season.

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