Hello, my fellow foodies and baking enthusiasts! Let’s whip up a classic treat that brings together the tangy zing of lemons and the melt-in-your-mouth joy of meringue — the all-time favorite Lemon Meringue Pie.
Are you ready to put on your apron, roll up your sleeves, and dive into a sweet and tangy journey with us?
Picture this: a sweet crust lured by a tangy, creamy lemon filling, topped off with fluffy, toasted meringue. As you can taste that zesty tang followed by the soft sweetness of meringue, your taste buds will do a delightful dance of flavor.
The lemon’s zesty aroma fills your kitchen, the sweetness of the meringue wafts across your nose, a culinary symphony that speaks directly to your heart and appetite!
Our easy-to-follow Lemon Meringue Pie recipe is a baking adventure you’ll enjoy. Get ready to wow your family and friends with a pie that is as perfect for a cozy family dinner as it is for a fancy dinner party. Now, let’s get our bake on!
All-Time Classic Lemon Meringue Pie Recipe
- 9-inch pie dish
- Mixing Bowls
- Measuring cups and spoons
- Electric mixer
- Rubber spatula
- Baking sheet
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter chilled and cut into small pieces
- 2 large eggs
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar for the meringue topping
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the flour, sugar, and salt. Add the butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
- Press the mixture into a 9-inch pie dish, making sure to evenly cover the bottom and sides.
- Chill the crust in the fridge for 30 minutes.
- In a separate mixing bowl, whisk together the eggs, lemon zest, and lemon juice.
- Remove the crust from the fridge and pour in the lemon mixture.
- Bake the pie for 35-40 minutes, or until the filling is set and the crust is golden brown.
- While the pie is baking, prepare the meringue topping. In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the 1/2 cup of granulated sugar and continue beating until stiff peaks form.
- Remove the pie from the oven and spread the meringue topping over the filling, making sure to seal the edges of the pie.
- Return the pie to the oven and bake for an additional 15-20 minutes, or until the meringue is golden brown.
- Allow the pie to cool completely before serving.
You’ll get A beautiful, golden-hued pie that’s sure to be the star of any gathering. The lemon filling is tart and creamy, while the meringue topping is light and airy.
The buttery crust adds a rich, buttery flavor that complements the lemon perfectly.
This pie is sure to bring a smile to your face and a twinkle to your taste buds!
Our Lemon Meringue Pie recipe is the perfect addition to any springtime gathering or everyday dessert craving. With its tangy lemon filling, fluffy meringue topping, and buttery crust, this pie is sure to be a hit with both kids and adults.
So, go ahead and give it a try! Your taste buds (and your guests) will thank you.
Can I use bottled lemon juice instead of fresh lemons?
Yes, but bear in mind that the flavor won’t be as intense and fresh-tasting.
Can I make this pie ahead of time?
Yes, you can prepare the crust and filling ahead of time, but wait to add the meringue topping until just before baking.
Can I freeze the pie?
Yes, but without the meringue topping.
Can I use store-bought pastry?
Yes, though homemade gives better results.
Can I substitute the eggs in the meringue topping with something else?
No, eggs are necessary to create the structure and stability of the meringue.