This classic lemon meringue pie is always a hit. A perfect blend of tart and sweet with piles of light, fluffy meringue. My family loves this pie and it’s a favorite dessert for church gatherings and summer BBQs — added bonus, I get tons of compliments every time I bring it! The lemony filling is offset by the sweetness of the meringue, so it’s not an overly sweet dessert.
I have a simple pie crust recipe that’s super easy to make and always turns out perfectly flakey, but I’ve also been known to “cheat” and use a store bought crust. Hey, sometimes I’m in a hurry or just don’t want to bother with making the pastry. Whether you make your own or your purchase your pie shell at the store, I promise, once you try this pie, I’m sure it will be a favorite in your family as well! If you’re interested, these are my absolute favorite pie plates!
What is a meringue?
A French meringue is simply egg whites and sugar beaten together into a light and airy mixture. The egg whites are beaten just until frothy, then sugar is gradually added while continuing to beat the mixture until stiff peaks form. A French meringue, unlike Swiss and Italian meringues, is not cooked. A French meringue can be used to make a pavlova, folded into a soufflé, piped onto a sheet pan and baked into crispy meringue cookies, or, of course, to top a classic lemon meringue pie.
Tips for a Perfect Meringue
- When making a meringue, it’s important that your bowl and utensils are very clean. Even a tiny amount of oil or egg yolk can prevent egg whites from reaching their maximum volume.
- Beat egg whites in a glass, stainless-steel, copper, or ceramic bowl; try to avoid plastic.
- Use cream of tartar, it can help increase volume as well as stabilize the meringue.
- Room temperature egg whites will result in more volume than chilled whites.
- Beat egg whites until they start to thicken and get foamy, slowly add the sugar beating on high speed until stiff and glossy.
- Beat egg whites until stiff peaks form. Lift the beater straight up and out of the egg white mixture; if the tip of the meringue stands up, you’ve reached the stiff peak stage.
- Check egg whites frequently. Over beating can cause the whites to collapse, making them look grainy with liquid pooling in the bottom of the bowl.
What is cream of tartar and how does it help a meringue?
Cream of tartar adds acidity to the egg whites which not only helps to stabilize the beaten whites, but it can also help increase volume. Use 1/8 tsp cream of tartar for each egg white. Interesting Tip: You can make your own (aluminum free) baking powder by mixing 2 parts cream of tartar, 1 part baking soda, and 1 part cornstarch. Learn more about cream of tartar here.
How to Cut a Lemon Meringue Pie
Cutting a nice neat slice of lemon meringue pie can definitely be tricky! The meringue has a tendency to stick to the knife and creates a huge mess. While your pie will still taste great, there is a trick to getting that beautiful looking slice. Start with a long, thin knife. Wipe the blade with a paper towel dipped in warm water. Wipe the knife blade again between each cut.
How to Store a Lemon Meringue Pie
When the pie comes out of the oven, place it on a wire rack to cool completely. Once cooled, refrigerate without covering for 2 to 3 hours before serving. A lemon meringue pie must be refrigerated. It shouldn’t sit out at room temperature more than 2 hours. To store your pie place toothpicks about halfway from the edge of the pie and the center. Use wooden picks and insert them lightly into the meringue. Carefully drape a piece of plastic wrap loosely over the toothpicks and avoid touching the meringue. Refrigerate no longer than 2 days.
Ingredients
1 – 9" pie shell, baked
Lemon Filling
- 1 cup sugar
- 2 Tbsp flour, all purpose
- 3 Tbsp corn starch
- 1/4 tsp salt
- 1-1/2 cups water
- 1/2 cup lemon juice, freshly squeezed (about 2 lemons)
- 1 Tbsp lemon zest
- 2 Tbsp butter
- 4 egg yolks, beaten
Meringue
- 6 egg whites
- 9 Tbsp sugar
- 3/4 tsp cream of tartar
Directions
Preheat oven to 350° F (175° C)
Lemon Filling
- In a medium saucepan whisk together the sugar, flour, cornstarch, and salt; stir in the water, freshly squeezed lemon juice, and lemon zest. Cook over medium-high heat until mixture comes to a boil, stirring frequently. Stir in the butter.
- In a small bowl, beat the egg yolks. Slowly add about 1/2 cup of the hot lemon/sugar mixture, whisking constantly. Whisk the egg yolk mixture into the remaining lemon/sugar mixture. Bring to a boil and cook until thick, stirring constantly. Remove from heat and pour the hot lemon filling into a baked pastry shell.
Meringue
- In a small bowl combine sugar and cream of tartar. In a large bowl (not plastic) of an electric mixer, beat the 6 egg whites until foamy. Gradually add sugar/cream of tartar mixture with mixer running; continuing to beat until stiff peaks form. Spread the meringue over the lemon pie filling, sealing the meringue to the edges at the pie shell. Add decorative swirls to the meringue, if desired.
Bake
- Bake in preheated oven until the meringue is golden brown, about 10 – 12 minutes.
Notes
