LEMON MERINGUE PIE

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An Irresistible Lemon Meringue Pie to Welcome Spring

It’s the perfect lemon meringue pie! With a delicious homemade pie crust, a tangy, creamy lemon filling, and a soft, toasted meringue topping, it’s impossible to resist.

I am writing this as the snow is falling outside and the winds are blowing around my house at 50 mph. Despite the current weather conditions, the calendar indicates that spring and Easter are on the horizon. And as someone who lives and breathes her daily schedule, that means it’s time to prepare for the change of season. Close that fireplace, put tulips in a vase, open those windows… whoa that wind! Let’s keep them closed!

Let’s welcome a new season with a fresh new pie – the pie I’ve been taunting you with for weeks! The beautiful, timeless, classic lemon meringue pie. ♥

Why You’ll Love This Recipe

This lemon meringue pie is everything you want in a dessert: light, zesty, and perfectly sweet. The combination of a flaky homemade crust, a luscious lemon filling, and a pillowy meringue makes it a crowd-pleaser every time.

Kitchen Equipment You’ll Need

• Medium saucepan
• Whisk
• Small bowl
• Large glass or metal bowl
• Oven

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Step-by-Step Instructions

Preheat the Oven

Preheat your oven to 350 degrees Fahrenheit.

Make the Lemon Filling

In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot sugar mixture. Whisk the egg yolk mixture back into the remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour the filling into the baked pastry shell.

Make the Meringue

In a large glass or metal bowl, whip egg whites until foamy. Gradually add sugar, and continue to whip until stiff peaks form. Spread the meringue over the pie, sealing the edges at the crust.

Bake

Bake in the preheated oven for 10 minutes, or until the meringue is golden brown.

Tips for Success

• Ensure all equipment is clean and dry when whipping egg whites to achieve the perfect peaks.
• Seal the meringue completely to the crust to prevent shrinkage.

Additional Tips and Variations

For a twist, try adding a teaspoon of vanilla extract to the meringue for more flavor. You can also experiment with different citrus fruits, such as lime or orange, for unique variations.

Nutritional Highlights (Per Serving)

This pie is a delightful indulgence. While it is sweet and satisfying, it can be enjoyed in moderation as part of a balanced diet.

Frequently Asked Questions (FAQ)

Can I make this pie ahead of time?

Yes, you can prepare the pie a day in advance. Store it in the refrigerator and bring it to room temperature before serving.

What if I don’t have fresh lemons?

You can use bottled lemon juice, but fresh lemons will give the best flavor.

Conclusion

This lemon meringue pie is a wonderful way to usher in the freshness of spring. Give it a try and let the bright flavors lift your spirits. I would love to hear how your pie turns out, so please share your experiences in the comments below!

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