🇺🇸 USA · Dessert
Tangy Classic Lemon Meringue Pie
By eatmundo · July 5, 2026
🇺🇸 USA quintessential American dessert, this pie boasts a vibrant, tart lemon custard filling nestled in a flaky pastry crust, crowned with a cloud of sweet, toasted meringue. It's a delightful balance of zesty freshness and sugary lightness.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat oven to 350°F (175°C). Bake a 9-inch pre-made pie crust for 10-12 minutes until lightly golden. Let cool.
- 2
For the lemon filling: In a saucepan, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Gradually whisk in 1 1/2 cups water and 3 egg yolks. Cook over medium heat, stirring constantly, until thickened and bubbly, about 5-7 minutes.
- 3
Remove from heat. Stir in 1/4 cup butter, 1/2 cup fresh lemon juice, and 1 tablespoon lemon zest until butter is melted. Pour the hot filling into the cooled pie crust.
- 4
For the meringue: In a clean bowl, beat 3 egg whites with an electric mixer until soft peaks form. Gradually add 6 tablespoons granulated sugar, beating until stiff, glossy peaks form. Spread meringue over hot lemon filling, sealing it to the crust edges. Bake for 12-15 minutes, or until meringue is golden brown. Cool completely before serving.
Frequently Asked Questions
What kind of lemons are best for the curd, and how do I maximize their flavor?+
For the best tangy flavor, use fresh, unwaxed Eureka or Lisbon lemons. Zest them before juicing to extract maximum aromatic oils.
How can I prevent my meringue from weeping or shrinking after baking?+
To prevent weeping, spread the meringue onto a hot lemon curd layer, ensuring it touches the crust all around, and bake until the peaks are golden and firm.
What's the best type of crust for this pie, and how do I prevent a soggy bottom?+
A pre-baked (blind-baked) shortcrust pastry is ideal. Bake it until golden brown and fully cooked to create a barrier against the lemon curd's moisture.
How do I know when the lemon curd is perfectly cooked and thick enough?+
The curd is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it, or reaches about 170°F (77°C) on an instant-read thermometer.
🇺🇸 USMundo Match
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