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If you’re someone who lives for that bright, tangy, and irresistibly sweet combo that only citrus can provide, this Lemon Meringue Pie for Lemon Lovers Recipe will likely become your new favorite dessert. With its perfectly flaky crust, luscious lemon custard filling bursting with fresh lemon juice and zest, and that cloud-like meringue topping browned to perfection, this pie isn’t just a treat — it’s a celebration of lemon’s zesty, sunny charm in every bite.
Ingredients You’ll Need
The best part about this Lemon Meringue Pie for Lemon Lovers Recipe is how straightforward and classic the ingredients are, yet each one plays a crucial role in delivering that perfect balance of textures and flavors.
- ¼ cup very cold water: Keeps your crust tender and flaky by helping the shortening bind without melting.
- 2 cups flour: The essential base for your pie crust, providing structure and a soft crumb.
- ¾ cup + 2 tablespoons butter-flavored shortening: Creates that flaky, buttery crust we all dream about with every bite.
- 1½ tablespoons sugar: Adds a subtle sweetness to the crust, balancing the tart lemon filling.
- 1 teaspoon salt: Enhances all the flavors, making every ingredient pop.
- ½ beaten egg: Helps bind the crust components and adds richness.
- 3 egg whites (at room temperature): The secret to a billowy, fluffy meringue topping that holds stiff peaks beautifully.
- ¼ teaspoon cream of tartar: Stabilizes the egg whites, giving your meringue that glossy, firm texture.
- ½ teaspoon vanilla: Adds warmth and depth to the meringue’s sweetness.
- ½ cup plus 2 tablespoons caster sugar: Dissolves easily for a smooth, glossy meringue finish.
- 1½ cups sugar: The sweet backbone of your luscious lemon filling.
- 3 tablespoons cornstarch: Thickens the lemon custard to a silky consistency without any graininess.
- 3 tablespoons flour: Works alongside cornstarch to stabilize and thicken the filling.
- Dash salt: Balances the tartness and sweetness perfectly.
- 1 cup hot water: Activates the thickening agents and blends the filling smoothly.
- ½ cup fresh squeezed lemon juice: Delivers that unmistakable zesty brightness and acidity central to this pie’s character.
- 3 egg yolks (slightly beaten, reserve whites): Enrich the lemon custard, creating a smooth, velvety texture.
- 2 tablespoons butter: Adds a silky richness to the filling, rounding out the tart lemon flavor.
- 4 teaspoons lemon zest (or to taste): Infuses an intense citrus aroma that makes every forkful pop with flavor.
- â…“ cup fresh squeezed lemon juice: Extra lemon punch for the filling to satisfy the biggest lemon fans.
How to Make Lemon Meringue Pie for Lemon Lovers Recipe
Step 1: Prepare Your Eggs
First things first, pull 3 eggs out of the fridge and separate them carefully. The egg whites will become your fluffy meringue, so pop those into a stand mixer or a clean metal bowl. Set the yolks aside gently in another dish. Keeping the whites at room temperature is key for achieving that perfect meringue texture later on.
Step 2: Make the Pie Crust
Combine your flour, sugar, and salt in a mixing bowl, then cut in the butter-flavored shortening until the mixture looks like coarse crumbs. Slowly drizzle in your very cold water while mixing gently until the dough just holds together. Overworking the dough is a quick route to a tough crust, so be tender here. Roll out the dough on a lightly floured surface and carefully line your pie pan. Chill in the fridge while you prepare the filling.
Step 3: Craft the Lemon Filling
In a saucepan, whisk together the 1½ cups sugar, cornstarch, flour, and a dash of salt. Gradually add the hot water, stirring until smooth, then bring it all to a gentle boil. As the mixture thickens, reduce heat and slowly whisk a bit of the hot mixture into the reserved egg yolks to temper them before adding them back into the pot. Stir constantly until luscious and thick. Remove from heat and fold in butter, lemon juice, and the zest. Pour this vibrant lemon filling into your chilled crust.
Step 4: Whip Up the Meringue
Return to your bowl with the egg whites and cream of tartar, and beat on medium-high speed until soft peaks form. Slowly add the caster sugar while continuing to beat until the meringue is stiff and glossy. Beat in vanilla for a little extra warmth. Carefully spread the fluffy meringue over the lemon filling, making sure it touches the crust edges to seal and prevent shrinking.
Step 5: Bake to Perfection
Bake your pie in a preheated oven until the meringue is beautifully browned, about 25 minutes. Keep a close eye on it so you get that perfect golden top without burning. Once out of the oven, allow your pie to cool thoroughly before slicing — that filling wants to set up just right for clean, gorgeous slices.
How to Serve Lemon Meringue Pie for Lemon Lovers Recipe
Garnishes
For a perfect finishing touch, sprinkle a little extra fresh lemon zest or some finely chopped mint leaves on top. These garnishes add a pop of color and extra fragrance that complements the rich lemon meringue beautifully.
Side Dishes
This pie shines brightest when served simply with a dollop of freshly whipped cream or alongside a scoop of vanilla bean ice cream. Both options add luscious creaminess that balances the pie’s tangy lemon notes.
Creative Ways to Present
For an elegant twist, try serving individual mini lemon meringue pies in ramekins or mason jars, layering the components for a portable, Instagram-worthy dessert. Or add a drizzle of raspberry coulis on the plate to introduce a burst of contrasting color and fruitiness.
Make Ahead and Storage
Storing Leftovers
Store leftover Lemon Meringue Pie for Lemon Lovers Recipe in the refrigerator, covered loosely with plastic wrap or foil to keep the meringue from drying out. It’s best enjoyed within 2–3 days for optimal freshness and texture.
Freezing
Freezing is not recommended for the full pie, as meringue tends to lose its delicate texture and become chewy or weepy. If you must, freeze the pie crust and lemon filling separately and whip up fresh meringue to add after thawing.
Reheating
Reheat slices gently in a warm oven (about 300°F or 150°C) for a few minutes if you prefer it slightly warmed. However, this pie really shines served chilled or at room temperature to preserve its bright citrus flavor and light meringue texture.
FAQs
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice always provides the brightest, most vibrant flavor in this Lemon Meringue Pie for Lemon Lovers Recipe, you can substitute bottled juice in a pinch. Just look for a high-quality, pure lemon juice with no additives for best results.
Why does my meringue sometimes weep or get soggy?
Weeping happens if the pie isn’t baked enough, or if there’s too much moisture trapped between the meringue and filling. Make sure to spread meringue right onto the hot lemon filling, seal it to the crust edges, and bake until the meringue is nicely browned to prevent this.
Is there a way to make the crust gluten-free?
Absolutely! You can substitute a gluten-free all-purpose flour blend for the regular flour, but be sure it contains xanthan gum or another binder to mimic gluten’s elasticity. This will help keep your crust flaky and crumbly rather than crumbly.
Can I make this pie vegan?
This recipe relies heavily on eggs for both the filling and meringue, so making a vegan version would require substitutes like aquafaba for the meringue and a cornstarch-based lemon filling. It’s possible but involves more experimentation to capture the classic texture and flavor.
What’s the best way to ensure the meringue holds its shape?
Use room temperature egg whites and cream of tartar, and add sugar slowly while whipping. Beating to stiff, glossy peaks is key. Also, make sure your bowl and beaters are completely clean and free from any grease, which can prevent proper aeration.
Final Thoughts
I genuinely believe this Lemon Meringue Pie for Lemon Lovers Recipe will bring sunshine to your dessert table any day of the year. Its bright lemon flavor, fluffy meringue, and buttery crust come together in perfect harmony, making it a joyful slice of happiness worth every delicious step. So go ahead, treat yourself and your loved ones—you might just find this pie becoming a cherished family favorite for years to come.
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Lemon Meringue Pie for Lemon Lovers Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes (including baking and cooling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic Lemon Meringue Pie perfect for lemon lovers, featuring a flaky homemade crust, a tart and creamy lemon filling, and a fluffy sweet meringue topping baked to golden perfection.
Ingredients
Pie Crust
- 2 cups flour
- 3/4 cup + 2 tablespoons butter-flavored shortening
- 1 & 1/2 tablespoons sugar
- 1 teaspoon salt
- ¼ cup very cold water
- ½ beaten egg (for brushing)
Lemon Filling
- 1 & 1/2 cups sugar
- 3 tablespoons cornstarch
- 3 tablespoons flour
- dash salt
- 1 cup hot water
- 1/2 cup fresh squeezed lemon juice
- 3 egg yolks (slightly beaten)
- 2 tablespoons butter
- 4 teaspoons lemon zest (or to taste)
Meringue Topping
- 3 egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla
- 1/2 cup plus 2 tablespoons caster sugar (or regular sugar)
Instructions
- Prepare the Eggs: Get 3 eggs out of the fridge. Separate them by placing the whites in a stand mixer or metal bowl for whipping, and the yolks in a small bowl. Set aside for later use.
- Make the Pie Crust: In a mixing bowl, combine 2 cups flour, 1 & 1/2 tablespoons sugar, and 1 teaspoon salt. Cut in the butter-flavored shortening until the mixture resembles coarse crumbs. Add the very cold water gradually, mixing until the dough forms a ball. Chill the dough for about 30 minutes to make it easier to roll.
- Roll Out and Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit an 8-inch pie plate. Transfer the dough to the pie plate and trim edges. Brush the crust with ½ beaten egg to help it brown nicely. Bake the crust for 20-25 minutes or until golden brown. Remove from the oven and let cool.
- Prepare the Lemon Filling: In a medium saucepan, mix 1 & 1/2 cups sugar, 3 tablespoons cornstarch, 3 tablespoons flour, and a dash of salt. Slowly stir in 1 cup hot water and 1/2 cup fresh lemon juice. Cook over medium heat, stirring constantly until thickened and bubbly. Remove from heat.
- Add Egg Yolks and Flavor: Stir a small amount of the hot filling into the 3 beaten egg yolks to temper them. Then add the tempered yolks back into the filling mixture and return to medium heat. Cook and stir for 2 more minutes. Remove from heat and stir in 2 tablespoons butter and 4 teaspoons lemon zest. Pour the filling into the baked pie crust.
- Make the Meringue: Using the stand mixer, beat the 3 egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/2 cup plus 2 tablespoons sugar, beating until stiff, glossy peaks form. Add 1/2 teaspoon vanilla and gently mix.
- Top and Bake the Pie: Spread the meringue over the hot lemon filling, making sure to seal the edges to the crust to prevent shrinking. Bake in the oven at 350°F (175°C) for 10-15 minutes or until the meringue is golden brown.
- Cool and Serve: Allow the pie to cool at room temperature for about 1 hour, then chill in the refrigerator for at least 2 hours before serving to let the filling set completely. Enjoy your delicious Lemon Meringue Pie!
Notes
- Use very cold water to make the crust for a flakier texture.
- Be sure to temper the egg yolks before adding to the hot filling to avoid scrambling.
- Seal the meringue edges to the crust well to prevent shrinking and weeping.
- Make sure egg whites are at room temperature for best volume when whipping.
- Use fresh lemon juice and zest for maximum lemon flavor.
- Allow the pie to fully chill before serving for clean slices.
