By eatmundo · July 5, 2026
🇺🇸Same ingredients, elsewhere in the world
39 matchesDishes from other countries' kitchens, made from the same core ingredients as Tangy Classic Lemon Meringue Pie. The percentage is the share of ingredients the two recipes have in common.
Zesty Lemon Drizzle CakeIn the United Kingdom · same ingredients67%
Traditional Steamed Treacle Sponge Pudding with CustardIn the United Kingdom · same ingredients67%
Traditional Golden Treacle TartIn the United Kingdom · same ingredients67%
A 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.
According to eatmundo's ingredient comparison, the closest dish to Tangy Classic Lemon Meringue Pie from another cuisine is Zesty Lemon Drizzle Cake (United Kingdom): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 200 g granulated sugar, 30 g 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 55 g 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 75 g 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 is Lemon Meringue Pie?
Lemon Meringue Pie is a dessert from the United States consisting of a pastry crust filled with lemon curd and topped with a light meringue. It is typically served as a chilled or room-temperature dessert at the conclusion of a meal.
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.
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