Back to list

Best Easy Lemon Meringue Pie Recipe

Name: Best Easy Lemon Meringue Pie Recipe
Total time: 105 min
Yield: 150 g
Ingredients: pre-baked pie crust 1 piece; large eggs 4 pieces; egg whites 3 pieces; granulated sugar 1.5 cups; cornstarch 1.5 tbsp; water 1.25 cups; lemons (zested and juiced) 3 pieces; unsalted butter 3 tbsp; cream of tartar 0.25 tsp; salt 0.25 tsp; vanilla extract 0.5 tsp

Tangy lemon meringue pie with a billowy, toasted meringue top and bright citrus filling is a stunning family dessert. This elegant classic delivers refreshing flavor in every beautiful slice.

Cook 105 min Difficulty NORMAL 320 kcal

#dessert #classic pie #citrus #family baking

Image coming soon

Ingredients

Main ingredients

pre-baked pie crust 1 piece
large eggs 4 pieces
egg whites 3 pieces
granulated sugar 1.5 cups
cornstarch 1.5 tbsp
water 1.25 cups
lemons (zested and juiced) 3 pieces
unsalted butter 3 tbsp

Seasonings/Sauce

cream of tartar 0.25 tsp
salt 0.25 tsp
vanilla extract 0.5 tsp

Nutrition summary

Carbohydrates 48 g 60%

Protein 5 g 6%

Fat 12 g 34%

Serving size 150g

Cooking steps

1

Preheat your oven to 350°F. Place the pre-baked pie crust on a baking sheet for easy handling.
2

In a saucepan over medium heat, whisk together 1 cup of sugar, cornstarch, salt, and water. Stir constantly until the mixture thickens and starts to bubble, about 6–8 minutes.
3

In a medium bowl, slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper, then pour back into the saucepan. Stir vigorously over low heat until the filling thickens, about 4 minutes. Remove from heat and immediately stir in lemon juice, zest, and butter until smooth. Pour the warm lemon filling into the pre-baked pie crust.
4

In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, continuing to beat until glossy stiff peaks form. Mix in vanilla extract.
5

Spread the meringue over the hot lemon filling, fully sealing the edges to the crust to prevent shrinking. Use a spatula to create decorative peaks. Bake for 18–20 minutes, watching closely, until the meringue is golden brown. Cool completely to room temperature before slicing for the cleanest cuts.

Personalized Q&A

Q. What ingredient gives the Lemon Meringue Pie its signature flavor?

The fresh lemons—using both zest and juice—define the bright, tangy flavor in this Lemon Meringue Pie, making each bite refreshingly citrusy and highlighting the pie’s unique identity.

Q. How do I achieve a stable, fluffy meringue topping?

Use room-temperature egg whites and add cream of tartar. Beat the whites to soft peaks first, then add the sugar gradually, continuing until stiff, glossy peaks form. Fully seal the meringue to the pie crust before baking so it doesn’t shrink or weep during cooling.

Q. What’s a key step to prevent a runny or weeping pie?

Be sure to spread the meringue onto the hot lemon filling immediately after pouring it in; this helps prevent separation and weeping. Also, bake until the meringue is just golden, not overbrowned, to protect its texture.

Q. How many calories are in a serving, and what’s the nutrition breakdown?

Each 150g serving has approximately 320 kcal, with 48g carbs (60%), 5g protein (6%), and 12g fat (34%)—providing a sweet treat balanced with citrus.

Q. Does this recipe use any special flavorings or secret ingredients?

It uses classic vanilla extract and cream of tartar for stability and aroma, but the main flavors come from fresh lemons and a touch of unsalted butter for richness. The absence of unusual additives gives it the timeless, familiar taste of a traditional lemon meringue pie.

Best Easy Lemon Meringue Pie Recipe

AI 영양사 앤디