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If you’re on the hunt for the ultimate dessert that combines zingy citrus and fluffy clouds of sweetness, look no further than the Best Lemon Meringue Pie Recipe – Tangy & Creamy Filling Recipe. This classic pie delivers a perfect balance of tart lemon custard nestled in a crispy crust and topped with a luscious, golden meringue that melts in your mouth. Every slice sings with vibrant flavors and silky textures that make it a cherished favorite for family gatherings, holidays, or any time you want to treat yourself.
Ingredients You’ll Need
Gathering your ingredients for this pie is easier than you might think. Each essential component plays a crucial role, from the crispness of the pie crust to the bright zing of fresh lemon juice, and the fluffy, glossy perfection of the meringue finish. The magic happens when these simple staples come together in harmony.
- Pie crust: Choose a 9-inch single crust, either homemade or store-bought, for a buttery, flaky base that holds your filling beautifully.
- Fresh lemons: About 4–5 medium lemons for roughly 3/4 cup juice and 1–2 tablespoons zest, delivering the star citrus flavor.
- Granulated sugar: Approximately 1 1/2 cups divided between the filling and meringue ensures just the right sweetness without overpowering the tartness.
- Cornstarch: 1/3 cup to thicken the lemon custard filling to that dreamy creamy consistency.
- Salt: A pinch helps balance and enhance all the flavors in the pie.
- Water: 1 1/2 cups to blend and cook the filling smoothly.
- Unsalted butter: 4 tablespoons, cut into pieces, to add richness and silkiness to the filling.
- Eggs: 4 large eggs, separated to use yolks in the filling and whites to whip up the meringue topping.
- Cream of tartar: 1/2 teaspoon stabilizes the egg whites, helping the meringue stay fluffy and firm.
- Vanilla extract: 1 teaspoon optional for adding a subtle depth to the meringue’s sweetness.
How to Make Best Lemon Meringue Pie Recipe – Tangy & Creamy Filling Recipe
Step 1: Prep the Pie Crust
Start by blind-baking your 9-inch pie crust until it turns golden and crisp. This ensures the crust stays firm and doesn’t get soggy once the luscious lemon filling is added. Keep your oven ready at 350°F (175°C) since you’ll return the pie there to finish baking later.
Step 2: Zest and Juice the Lemons
Finely zest 1 or 2 lemons to get the fresh burst of aroma and then squeeze enough lemons to yield about 3/4 cup of juice. Strain the juice carefully to remove any seeds or pulp — this keeps your filling silky smooth and vibrant.
Step 3: Create the Lemon Base
In a medium saucepan, whisk sugar, cornstarch, and salt together, then slowly mix in the water until everything’s smooth. Cook over medium heat, stirring constantly, until this mixture thickens and starts to gently bubble, about 5 to 7 minutes — this forms the foundation of your tangy lemon custard.
Step 4: Temper Egg Yolks
Whisk 4 egg yolks in a bowl, then gradually add a cup of the hot lemon mixture while whisking nonstop to prevent scrambling. Pour this tempered yolk mixture back into the saucepan and continue cooking for another minute or two, whisking until the custard becomes glossy and thick, a true sign that the filling is nearing perfection.
Step 5: Finish the Filling
Remove the custard from heat and whisk in butter, lemon juice, and zest until smooth. Taste your filling here—adjust with a bit more lemon juice or sugar if you want that perfect tangy and bright finish. The texture should be creamy and thick, ready to set beautifully in your crust.
Step 6: Whip the Meringue
Beat the egg whites with cream of tartar at medium speed until soft peaks form. Add sugar gradually, a tablespoon at a time, then increase the mixer speed to medium-high and beat until you achieve glossy stiff peaks. If you’re using vanilla extract, fold it in for a subtle flair of sweetness right at the end.
Step 7: Assemble While Hot
Pour your hot lemon filling into the cooled pie crust immediately. Then, spoon the meringue on top, spreading it to the edges of the crust to seal in the filling. Use the back of a spoon to create charming swirls on the meringue surface—a little artistic touch that also helps it brown beautifully.
Step 8: Bake to Set the Meringue
Bake the pie at 350°F (175°C) for 12 to 15 minutes until the meringue turns a light golden brown. Keep a close eye so you avoid overbaking, which can cause “weeping” or moisture to leak from the meringue later on.
Step 9: Cool and Chill
Let the pie cool on the counter away from drafts for 1 to 2 hours to allow the filling and meringue to set properly. Then chill it for at least 3 hours before slicing. For picture-perfect slices, run a hot, dry knife along the edges each time you cut.
How to Serve Best Lemon Meringue Pie Recipe – Tangy & Creamy Filling Recipe
Garnishes
For a finishing touch, sprinkle a bit of finely grated lemon zest or light dusting of powdered sugar over the meringue. Fresh mint leaves also add a lovely green contrast and a refreshing aroma, making each slice pop visually and in flavor.
Side Dishes
This pie pairs wonderfully with simple accompaniments like a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. Light fruit salads with berries or kiwi also complement the tangy lemon filling nicely, balancing sweetness and brightness on your dessert plate.
Creative Ways to Present
Serve your pie in individual mini tart shells using the same filling and meringue technique for charming bite-sized treats. You can also place thin slices alongside a drizzle of raspberry coulis or sprinkle crushed pistachios around for an unexpected texture and flavor twist.
Make Ahead and Storage
Storing Leftovers
Leftover slices are best kept covered in the refrigerator, ideally in an airtight container, to preserve the integrity of both the filling and meringue. Enjoy them within 2 to 3 days for the freshest taste and texture.
Freezing
While you can freeze the lemon filling or crust separately, freezing the assembled pie with meringue is not recommended as the meringue can lose its fluffy texture once thawed. Instead, prepare components ahead and assemble the pie fresh when needed for best results.
Reheating
This pie is meant to be enjoyed cold or at room temperature. If you prefer a slightly warmer slice, let it sit out for about 20 minutes before serving—avoid reheating in the microwave to prevent the meringue from collapsing.
FAQs
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon juice is essential for capturing the bright, vibrant flavor and natural acidity that makes this pie so special. Bottled juice tends to be less fresh and can alter the taste and texture of your filling.
Why does my meringue sometimes weep or become watery?
Weeping usually happens if the meringue isn’t sealed properly to the crust edges or if the pie is overbaked. Make sure to spread the meringue to the crust edges to trap steam and bake just until lightly golden.
Is there a substitute for cream of tartar in the meringue?
If you don’t have cream of tartar, you can use a few drops of lemon juice or white vinegar as a stabilizer. These help maintain the stiff peaks in your meringue.
Can I make the crust from scratch?
Absolutely! A homemade pie crust made with cold butter and flour adds a wonderful homemade touch. Just be sure to blind-bake it well to avoid sogginess when you add the lemon filling.
How long should the pie chill before serving?
To get that perfect set for slicing and flavor melding, chill the pie for at least 3 hours, though overnight chilling is even better if you have the time.
Final Thoughts
Now that you’re armed with this Best Lemon Meringue Pie Recipe – Tangy & Creamy Filling Recipe, it’s time to dive in and impress your friends and family with a dessert that’s bursting with bold lemon flavor and crowned with pillowy meringue. Whether it’s a celebration or a cozy weekend treat, this pie will bring sunshine to your table every single time!
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Best Lemon Meringue Pie Recipe – Tangy & Creamy Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours 55 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Best Lemon Meringue Pie recipe offers a perfect balance of tangy lemon filling and fluffy, lightly browned meringue topping on a crisp pie crust. With a creamy, smooth lemon custard made from fresh lemon juice and zest, complemented by a sweet and stable meringue, this classic dessert is refreshing, elegant, and ideal for any occasion. The recipe guides you through blind-baking the crust, making the lemon filling on the stovetop, and finishing with a beautifully baked meringue topping.
Ingredients
Pie Crust
- 1 single 9-inch pie crust (homemade or store-bought), blind-baked
Lemon Filling
- 4–5 medium lemons (about 3/4 cup fresh juice and 1–2 tablespoons zest)
- 1 1/2 cups granulated sugar, divided (about 1 cup for filling, 1/2 cup for meringue)
- 1/3 cup cornstarch
- A pinch of salt
- 1 1/2 cups water
- 4 tablespoons unsalted butter, cut into pieces
- 4 large eggs, separated (yolks for filling, whites for meringue)
- 1/2 teaspoon cream of tartar (for meringue stability)
- 1 teaspoon vanilla extract (optional, for meringue)
Instructions
- Prep the crust: Blind-bake a 9-inch pie shell according to package or recipe directions until golden and crisp. Cool on a rack. Keep the oven at 350°F (175°C) for finishing later.
- Zest and juice: Finely zest 1–2 lemons to get 1–2 tablespoons. Juice enough lemons to get about 3/4 cup. Strain the juice to remove seeds and pulp.
- Start the lemon base: In a medium saucepan, whisk 1 cup sugar, 1/3 cup cornstarch, and a pinch of salt. Slowly whisk in 1 1/2 cups water until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and gently bubbles, about 5–7 minutes.
- Temper the yolks: In a bowl, whisk 4 egg yolks. Slowly ladle in a cup of the hot mixture, whisking constantly to avoid scrambling. Pour the tempered yolks back into the saucepan and cook 1–2 minutes more, whisking, until the filling is glossy and thick.
- Finish the filling: Remove from heat. Whisk in 4 tablespoons butter, the lemon juice, and zest until smooth. Taste and adjust lemon or sugar to achieve a bright, tangy flavor.
- Make the meringue: In a clean bowl, beat 4 egg whites with 1/2 teaspoon cream of tartar on medium speed until soft peaks form. Gradually add 1/2 cup sugar, a tablespoon at a time, then increase speed to medium-high and beat until glossy stiff peaks form. Beat in 1 teaspoon vanilla extract if using.
- Assemble while hot: Pour the hot lemon filling into the cooled crust. Immediately spoon the meringue over the filling, spreading to seal the edges to the crust. Create decorative swirls on top with a spoon.
- Bake to set: Bake at 350°F (175°C) for 12–15 minutes until the meringue is lightly browned. Avoid overbaking, as it can cause weeping or shrinking.
- Cool and set: Cool the pie at room temperature, away from drafts, for 1–2 hours. Then chill in the refrigerator for at least 3 hours before slicing. Use a hot, dry knife for clean slices.
Notes
- Blind-baking the crust ensures a crisp base that won’t become soggy from the lemon filling.
- Use fresh lemons for the best flavor; bottled lemon juice will alter the taste and texture.
- Straining the lemon juice removes seeds and pulp for a smooth filling.
- Be sure to temper the egg yolks to prevent curdling and ensure a silky custard.
- Spread meringue to the edges to seal the filling and prevent shrinking during baking.
- Cool the pie gradually and refrigerate thoroughly to achieve the best consistency.
- Use a hot knife dipped in boiling water for cleaner, neater slices.
