Name: Refreshing Lemon Meringue Pie Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 6 h
Yield: 8
Cuisine: American
Ingredients: For Pie Crust:; 1¼ cups all purpose flour; 1 tsp sugar; ½ tsp salt; ½ cup cold butter; 4 tbsp cold water; For Filling:; 1½ cups sugar; ½ cup Corn Starch; 1½ cups water; 4 egg yolks; ¼ cup lemon juice; 2 zest from lemons; 2 tbsp butter; For Meringue:; ½ cup water; 1 tbsp Corn Starch; 4 egg whites; 1 tsp vanilla; pinch salt; ½ cup sugar

This refreshing lemon meringue pie recipe is the perfect mixture of tangy, sweet and creamy. With a buttery crust, a tart lemon filling, and a light meringue topping, it's a dessert that's sure to impress. The balance of flavors and textures makes this pie a standout at any gathering. It's best served chilled, which makes it a great choice for a summer party or an after-dinner treat.

Photos of Refreshing Lemon Meringue Pie Recipe

The ingredients for this lemon meringue pie are fairly common and can be found in any supermarket. However, you might not typically have corn starch or lemon zest at home. Corn starch is used to thicken the pie filling and meringue, while lemon zest adds an extra punch of tangy flavor to the filling. Both of these ingredients are crucial to the success of the recipe.

Ingredients for Refreshing Lemon Meringue Pie

All purpose flour: This is the base for our pie crust. It provides structure and texture.

Sugar: Adds sweetness to the crust, filling, and meringue.

Salt: Balances the sweetness in the crust.

Butter: Adds richness and flavor to the crust and filling.

Water: Used in the crust, filling, and meringue to bind and thicken.

Corn starch: This thickens the filling and meringue.

Egg yolks: Provides richness and thickness to the filling.

Lemon juice: Adds that tangy flavor we love in lemon meringue pie.

Lemon zest: Enhances the lemon flavor in the filling.

Egg whites: Are whipped into a meringue for the topping.

Vanilla: Adds depth of flavor to the meringue.

One reader, Jandy Mendez says:

This lemon meringue pie recipe is a game-changer! The zesty lemon filling perfectly complements the fluffy meringue topping. It's a refreshing and delightful dessert that's perfect for any occasion. The crust is buttery and flaky, and the filling is just the right balance of sweet and tangy. A definite crowd-pleaser!

Jandy Mendez

Techniques Required for Making Lemon Meringue Pie

Prepare pie crust: Combine flour, sugar, and salt. Cut in cold butter until pea-sized chunks remain. Gradually add cold water and form into a disk. Refrigerate for at least 2 hours or freeze for 30 minutes until chilled.

Roll out pie crust: Roll out the chilled pie crust dough to fit a 9-inch pie plate. Press into the pie plate and over the sides. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork to prevent puffing.

Bake pie crust: Preheat the oven to 425 degrees F. Bake the pie crust for 10 to 12 minutes until light golden brown. Set aside while you make the filling.

Make lemon filling: Whisk together sugar, water, cornstarch, egg yolks, lemon juice, and lemon zest in a medium saucepan. Cook over medium to medium-high heat, whisking constantly until thickened.

Prepare meringue: Whisk together water and cornstarch in a small saucepan. Cook over medium heat until thickened and clear. In a clean bowl, beat egg whites, vanilla, and salt until soft peaks form. Gradually add sugar, beating until stiff glossy peaks form. Gradually add the warm cornstarch mixture, beating constantly, until completely incorporated and meringue is light and fluffy.

Spread meringue: Spread the meringue onto the hot pie filling, ensuring it touches the edges all the way around.

Bake meringue: Bake at 375°F just until the tops of the meringue are light golden brown, being careful not to overbake.

Chill pie: Let the pie rest on the counter on a wire rack for 1 to 2 hours, then refrigerate for 5 to 6 hours until chilled, or overnight.

How To Make Lemon Meringue Pie

A piece of this lemon meringue pie will definitely make the summer months bearable. Top with whipped cream and enjoy this tangy treat with tea.

Preparation: 30 minutes

Cooking: 30 minutes

Cool Time: 5 hours

Total: 6 hours

Serves:

Ingredients

For Pie crust:

1¼cupsall purpose flour
1tspsugar
½tspsalt
½cupcold butter,cut into cubes
4tbspcold water

For Filling:

1½cupssugar
½cupcorn starch
1½cupswater
4egg yolks
¼cuplemon juice
2zest from lemons
2tbspbutter

For Meringue:

½cupwater
1tbspCorn Starch
4egg whites
1tspvanilla
pinchsalt
½cupsugar

Instructions

Pie crust:

In a medium bowl, stir together the flour, sugar, and salt. Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
Gradually add in cold water, stirring each time until you can press it together. Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
Preheat oven to 425 degrees F.
Roll out pie crust dough to fit a 9-inch pie plate.
Press into the pie plate and over the sides. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork all over to help prevent puffing.
Bake for 10 to 12 minutes until light golden brown. Set aside while you make the filling.

Filling:

In a medium saucepan, whisk together the sugar, water, corn starch, egg yolks, lemon juice and lemon zest.
Cook over medium to medium-high high, whisking constantly until thickened. It will be thick, slightly thicker than pudding, when warm. This can take 10 to 15 minutes.
Once thickened, remove from heat and stir in butter.
Pour hot filling into the pie crust, set aside and make the meringue.

Meringue:

Preheat oven to 375 degrees F.
In a small saucepan, whisk together the water and corn starch. Cook over medium heat until thickened and clear. Set aside but keep warm.
In a clean bowl with clean beaters, beat egg whites, vanilla and salt until soft peaks form.
Gradually add in the sugar, beating until stiff glossy peaks form.
Gradually add in the warm corn starch mixture, beating constantly, until completely incorporated and meringue is light and fluffy and holds stiff peaks.
Spread meringue onto hot pie filling and spread right to the edge of the pie crust. The meringue must touch the edges all the way around.
Bake at 375°F just until the tops of the meringue are light golden brown, careful not to overbake.
Let rest on the counter on a wire rack for 1 to 2 hours, then refrigerate for 5 to 6 hours until chilled, or overnight.
Slice and serve.

Nutrition

Calories: 464.03kcal
Fat: 16.45g
Saturated Fat: 9.79g
Trans Fat: 0.58g
Monounsaturated Fat: 4.54g
Polyunsaturated Fat: 0.92g
Carbohydrates: 75.93g
Fiber: 1.04g
Sugar: 51.24g
Protein: 4.88g
Cholesterol: 111.19mg
Sodium: 479.10mg
Calcium: 24.04mg
Potassium: 84.02mg
Iron: 1.27mg
Vitamin A: 147.12µg
Vitamin C: 10.64mg

Crucial Technique Tip for Making Lemon Meringue Pie

When making the meringue, ensure that your bowl and beaters are completely clean and dry. Any trace of grease or water can prevent the egg whites from whipping up properly. Also, when separating your eggs, be careful not to get any yolk in the whites as this can also affect the volume of your meringue. Lastly, spread the meringue onto the hot lemon filling right away. The heat from the filling helps to cook the bottom of the meringue, reducing the risk of it shrinking or weeping during baking.

Time-Saving Tips for Making This Refreshing Lemon Meringue Pie Recipe

Prepare the crust: To save time, consider using a store-bought pie crust instead of making it from scratch. This will significantly cut down on prep time.

Use pre-made lemon curd: Instead of making the lemon filling from scratch, you can use pre-made lemon curd to save time and simplify the recipe.

Chill the pie crust: While the pie crust is chilling in the refrigerator, use that time to prepare the filling and meringue, maximizing efficiency.

Bake the pie crust in advance: Consider baking the pie crust ahead of time and storing it until you are ready to assemble the pie. This can be done a day or two before making the pie.

Prep the meringue while the filling cooks: While the lemon filling is thickening on the stovetop, use that time to prepare the meringue topping to streamline the process.

Use a pre-made meringue: If time is limited, consider using a pre-made meringue mix to simplify the process and reduce preparation time.

Chill the pie in the freezer: If time is of the essence, you can speed up the chilling process by placing the assembled pie in the freezer for a shorter amount of time.

Garnish with store-bought lemon zest: To save time, consider using store-bought lemon zest as a garnish instead of zesting fresh lemons.

Substitute Ingredients For Refreshing Lemon Meringue Pie Recipe

all purpose flour - Substitute with gluten-free all purpose flour: This substitute is suitable for those who are gluten intolerant or have celiac disease. It provides a similar texture and structure to the pie crust.
corn starch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent in place of corn starch. It has similar binding properties and is a suitable alternative for those with corn allergies.
butter - Substitute with vegan butter: This substitute is suitable for those following a vegan or dairy-free diet. It provides a similar richness and flavor to the pie crust and filling.
egg yolks - Substitute with 1/4 cup unsweetened applesauce per egg yolk: Applesauce can be used as a binding agent and provides moisture to the filling. It is a suitable substitute for those looking to reduce cholesterol or follow a vegan diet.
lemon juice - Substitute with lime juice: Lime juice can be used as a refreshing alternative to lemon juice, providing a slightly different citrus flavor while still maintaining the tartness in the filling.
egg whites - Substitute with aquafaba (chickpea brine): Aquafaba can be whipped into a meringue-like consistency and provides a suitable substitute for egg whites in the meringue topping. It is a great option for those following a vegan diet.

Presentation Ideas for a Refreshing Lemon Meringue Pie

Elevate the meringue: Create peaks and swirls with the meringue to give it a dramatic and visually appealing look. The meringue should be the star of the show, so take the time to make it look stunning.
Garnish with lemon zest: Sprinkle a delicate amount of freshly grated lemon zest on top of the meringue. This will not only add a pop of color but also infuse the dish with a burst of fresh citrus aroma.
Plate with precision: Carefully place each slice on the plate, ensuring that the meringue maintains its height and the filling stays intact. Attention to detail is key in presenting a visually stunning dessert.
Add a touch of elegance with a dusting of powdered sugar: Lightly dust the top of the meringue with powdered sugar just before serving. This will give the pie a touch of elegance and a beautiful finishing touch.
Incorporate a lemon twist: Create a small twist of lemon peel and place it delicately on top of the meringue. This simple yet elegant addition will add a sophisticated touch to the presentation.
Use a decorative serving platter: Choose a beautiful, high-quality serving platter to showcase the pie. The right platter can elevate the entire presentation and add a touch of sophistication to the dessert.

Essential Tools for Making Lemon Meringue Pie

Food processor: A food processor is a versatile kitchen appliance that can be used for various tasks such as chopping, slicing, shredding, and pureeing ingredients.
Mixing bowl: A mixing bowl is an essential kitchen tool used for combining ingredients, whisking, or stirring various components of a recipe.
Pastry cutter or fork: A pastry cutter or fork is used to cut in butter when making pie crust or pastry dough, helping to create a crumbly texture.
9-inch pie plate: A 9-inch pie plate is a round, shallow dish used for baking pies and tarts.
Saucepan: A saucepan is a deep cooking vessel with a handle and often a lid, used for cooking and preparing sauces, fillings, and various other dishes.
Whisk: A whisk is a kitchen utensil used for blending, whipping, and incorporating air into ingredients, commonly used for mixing the lemon meringue pie filling.
Pie weights or dried beans: Pie weights or dried beans are used for blind baking the pie crust to prevent it from puffing up or shrinking during baking.
Electric mixer: An electric mixer is a kitchen appliance used for mixing, beating, and whipping ingredients, commonly used for making the meringue topping for the lemon meringue pie.

Storing and Freezing Lemon Meringue Pie

Once the lemon meringue pie has cooled to room temperature, cover it loosely with plastic wrap or aluminum foil and refrigerate for at least 6 hours or overnight. This allows the filling to set properly and ensures clean slices when serving.
If you have leftovers, cover the pie tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days. The meringue may start to weep or separate from the filling after a couple of days, but it will still taste delicious.
To freeze the pie, follow these steps:
1. Let the pie cool completely to room temperature.
2. Place the uncovered pie in the freezer for about 2 hours until the meringue is frozen solid.
3. Wrap the frozen pie tightly with a layer of plastic wrap, followed by a layer of aluminum foil. Label the pie with the date and contents.
4. Freeze the lemon meringue pie for up to 1 month for best quality.
To thaw a frozen lemon meringue pie, remove it from the freezer and let it thaw in the refrigerator overnight. Do not thaw the pie at room temperature, as this can cause the filling to become watery and the crust to become soggy.
Note that freezing the pie may cause the meringue to lose some of its volume and texture, but it will still taste good. If you plan to serve the pie to guests, it's best to make it fresh and avoid freezing it if possible.

How to Reheat Leftover Lemon Meringue Pie

The best way to reheat leftover lemon meringue pie is to separate the meringue topping from the lemon filling and crust. This prevents the meringue from becoming soggy and the filling from getting too warm.
Preheat your oven to 350°F (175°C). Place the pie crust with the lemon filling on a baking sheet and cover loosely with aluminum foil. Bake for 10-15 minutes, or until the filling is heated through.
While the pie is heating, place the meringue topping on a separate baking sheet. Bake the meringue for 5-7 minutes, or until it is lightly golden and crisp on the outside, but still soft and fluffy on the inside.
Once both components are heated, carefully transfer the warm meringue back onto the top of the lemon filling. Serve the reassembled pie immediately for the best texture and flavor.
If you prefer a quicker method, you can microwave individual slices of lemon meringue pie for 30-45 seconds on medium power. However, this may cause the meringue to become slightly soft and the crust may not be as crisp as when reheated in the oven.
For a crisp crust, you can also remove the meringue and filling, then place the crust in a preheated 350°F (175°C) oven for 5-7 minutes before reassembling the pie.
Always ensure the lemon meringue pie is reheated to a safe internal temperature of 165°F (74°C) to prevent foodborne illness, especially since the filling contains egg yolks.

Interesting Fact About Lemon Meringue Pie

The lemon meringue pie is a classic dessert that originated in the United Kingdom. It is believed that the pie was first made in the 19th century, and it has since become a popular dessert in many countries around the world. The combination of tangy lemon filling and fluffy meringue topping creates a refreshing and delightful treat for any occasion.

Is Making Lemon Meringue Pie at Home Cost-Effective?

The cost-effectiveness of this lemon meringue pie recipe is quite favorable. The ingredients, such as lemons, sugar, and eggs, are commonly found in households, making it budget-friendly. The approximate cost for a household of four people is around $10-15, which is reasonable for a delightful dessert. The overall verdict for this recipe is a solid 9. The pie offers a perfect balance of tangy lemon filling and fluffy meringue, making it a crowd-pleaser without breaking the bank.

Is Lemon Meringue Pie Healthy or Unhealthy?

The lemon meringue pie recipe, while delicious, is not particularly healthy due to several factors:

The pie crust is made with refined all-purpose flour and a significant amount of butter, which are high in calories and saturated fat.
The filling contains a large amount of sugar, which can contribute to obesity, diabetes, and other health issues when consumed in excess.
The meringue topping also includes a considerable amount of sugar, further increasing the overall calorie and sugar content of the dessert.
The recipe lacks any significant sources of fiber, vitamins, or minerals that could provide nutritional benefits.

To make this recipe healthier, several modifications can be made without compromising the overall taste and texture of the lemon meringue pie:

Replace half of the all-purpose flour in the crust with whole wheat flour to increase fiber content and provide additional nutrients.
Reduce the amount of sugar in the filling by 25-50%, and consider using a natural sweetener like honey or maple syrup instead.
Decrease the amount of sugar in the meringue topping, and explore using alternative sweeteners like erythritol or stevia.
Incorporate some fresh fruit, such as raspberries or blueberries, into the filling or as a garnish to add vitamins, antioxidants, and fiber.
Serve smaller portions of the pie to help control calorie intake, and pair it with a side of fresh fruit or a light salad to balance out the meal.

Editor's Opinion on This Lemon Meringue Pie Recipe

The recipe for refreshing lemon meringue pie is a classic and delightful dessert. The combination of tangy lemon filling and fluffy meringue on a buttery crust creates a perfect balance of flavors and textures. The instructions are clear and easy to follow, making it accessible for both novice and experienced bakers. The pie is sure to impress and satisfy anyone with a sweet tooth.

Enhance Your Refreshing Lemon Meringue Pie Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for balancing the tangy sweetness of the lemon meringue pie.

Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and topped with a sprinkle of fresh lemon zest, a light and refreshing side to accompany the zesty pie.

Crispy Parmesan Green Beans: Fresh green beans coated in crispy Parmesan cheese, adding a savory crunch to contrast the smooth texture of the pie filling and meringue.

Honey Glazed Carrots: Sweet and tender carrots glazed with honey, providing a natural sweetness to complement the citrus flavors of the lemon meringue pie.

Similar Dessert Recipes to Try

Savory Beef Stew: This hearty beef stew is perfect for a cozy night in. Packed with tender beef, potatoes, and carrots, it's a comforting meal that will warm you up from the inside out.

Zesty Orange Chicken: This citrusy chicken dish is bursting with flavor. The tangy orange sauce pairs perfectly with the tender chicken, creating a dish that is sure to impress your taste buds.

Creamy Avocado Pasta: Indulge in this creamy and luxurious pasta dish that features a rich avocado sauce. It's a refreshing twist on traditional pasta and is perfect for avocado lovers.

Appetizers and Main Dishes to Serve with Lemon Meringue Pie

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms, filled with a flavorful mixture of cream cheese, garlic, and herbs. The perfect bite-sized appetizer to kick off any meal.

Bruschetta: Elevate your appetizer game with this classic bruschetta, featuring ripe tomatoes, fresh basil, and a drizzle of balsamic glaze on crispy baguette slices. A refreshing and delicious start to any gathering.

Main Courses:

Grilled Salmon: Create a mouthwatering grilled salmon dish with a zesty lemon and herb marinade, served with a side of roasted vegetables for a healthy and flavorful meal.

Stuffed Bell Peppers: Impress your guests with delicious stuffed bell peppers filled with a savory mixture of ground beef, rice, and a blend of spices, topped with melted cheese for a satisfying and hearty dinner option.

Why trust this Refreshing Lemon Meringue Pie Recipe:

This recipe offers a perfect balance of tangy lemon juice and sweet meringue, creating a delightful contrast of flavors and textures. The pie crust is made with cold butter, ensuring a flaky and buttery base. The filling is thickened with corn starch, guaranteeing a smooth and luscious consistency. The meringue is carefully prepared with egg whites and a touch of vanilla, resulting in a light and airy topping. Trust the combination of traditional techniques and quality ingredients to create a refreshing and irresistible lemon meringue pie.

Want to share your experience making this Refreshing Lemon Meringue Pie or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum section!

FAQ:

How can I prevent the meringue from weeping?

To prevent the meringue from weeping, make sure the filling is hot when you spread the meringue over it. Also, spread the meringue to the edges of the crust to create a seal, and make sure the meringue is spread over the filling while it's still hot.

Can I make the pie crust and filling ahead of time?

Yes, you can make the pie crust and filling ahead of time. The pie crust can be made and refrigerated for up to 2 days before using. The filling can also be made a day in advance and refrigerated until ready to assemble the pie.

How do I store the lemon meringue pie?

Store the lemon meringue pie in the refrigerator, loosely covered with plastic wrap or aluminum foil. It's best to consume the pie within 2-3 days for the best taste and texture.

Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice as a substitute. Just be sure to use a high-quality bottled lemon juice to maintain the fresh citrus flavor.

Why did my pie filling turn out runny?

If your pie filling turned out runny, it may be due to undercooking the filling. Make sure to cook the filling until it's thickened, similar to the consistency of pudding, before pouring it into the pie crust.