Lemon Meringue Pie

Recette de tarte au citron meringuée maison avec une pâte croustillante, une crème au citron onctueuse et une meringue légère et dorée. Un dessert classique facile à préparer, parfait pour les repas de famille, les fêtes ou un dessert raffiné aux saveurs acidulées.

Ingredients

Pie Filling:

• 1 pre-baked 9-inch pie crust
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest (about 1 large lemon)
• 2 tablespoons unsalted butter
• 4 large egg yolks, separated from the whites

Meringue:

• 1 tablespoon cornstarch
• ⅓ cup water
• ¼ teaspoon cream of tartar
• ⅓ cup granulated sugar
• 4 large egg whites, at room temperature (fresh eggs are best)

Instructions

1. Prepare the eggs
   Separate the 4 eggs, placing yolks in one bowl and whites in another. Set aside.
2. Make the meringue
   • In a small saucepan, whisk together cornstarch and water. Cook over medium heat, stirring constantly, until thickened. Remove from heat and let cool slightly.
   • In a small bowl, mix the cream of tartar and sugar.
   • In a large bowl, beat egg whites with an electric mixer until frothy. Gradually add the sugar mixture, one spoonful at a time, while continuing to beat until soft peaks form.
   • Slowly add the thickened cornstarch mixture, one spoonful at a time, beating until stiff, glossy peaks form (about 1–2 minutes). Set aside.
3. Preheat oven
   Preheat your oven to 350°F (175°C).
4. Prepare the lemon filling
   • In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Add water, lemon juice, and lemon zest.
   • Cook over medium-high heat, stirring often, until the mixture begins to boil. Remove from heat and stir in the butter.
   • In a small bowl, beat the egg yolks with a fork. Gradually temper the yolks by whisking in a spoonful of the hot lemon mixture at a time. Once several spoonfuls are incorporated, return the yolk mixture to the saucepan.
   • Return to medium heat and cook, stirring constantly, until the filling thickens and just begins to bubble. Remove from heat.
5. Assemble the pie
   • Pour the hot lemon filling into the pre-baked pie crust.
   • Spread the prepared meringue over the filling, making sure to seal it completely to the crust edges to prevent shrinking.
   • Bake for 15–18 minutes, or until the meringue is golden brown on top.
6. Cool and serve
   Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before slicing.

Tips

• Ensure the pie crust is fully pre-baked and cooled before adding the filling.
• Always spread the meringue while the filling is still hot—this helps the meringue “stick” and prevents separation.
• To get stiff peaks, make sure the mixing bowl and beaters are completely clean and free of grease.
• Use fresh lemons for the best flavor. Bottled juice won’t give the same bright, zesty taste.

Variations and Substitutions

• Crust: Use a graham cracker crust for a different base.
• Citrus twist: Swap lemon with lime or orange for a unique variation.
• Sugar substitute: Use a sugar alternative for a lighter version, but keep in mind it may affect texture.
• Torch finish: For a more dramatic look, bake the pie less and finish browning the meringue with a kitchen torch.

FAQs

Can I make this pie ahead of time?
Yes, but it’s best served the same day. You can prepare the crust and filling ahead, then add meringue and bake just before serving.

Why does my meringue weep?
This usually happens if the meringue wasn’t sealed to the crust or if it wasn’t fully cooked. Baking it until golden helps stabilize it.

How should I store leftovers?
Cover loosely with plastic wrap and refrigerate for up to 2 days. Avoid airtight containers, which cause condensation and weeping.

Serving Suggestions

• Serve chilled with a cup of tea or coffee.
• Pair with fresh berries for added color and freshness.
• A dollop of whipped cream on the side adds extra richness.

Why You’ll Love This Recipe

This Lemon Meringue Pie combines a crisp, flaky crust, a tangy-sweet lemon filling, and a fluffy golden meringue topping. It’s a classic dessert that’s bright, refreshing, and perfect for holidays, dinner parties, or anytime you want a show-stopping treat.

Lemon Meringue Pie

Servings

8

servings

Prep time

20

minutes

Cooking time

20

minutes

Ingredients

• Pie Filling:

• 1 pre-baked 9-inch pie crust

• 1 cup granulated sugar

• 2 tablespoons all-purpose flour

• 3 tablespoons cornstarch

• ¼ teaspoon salt

• 1 ½ cups water

• ½ cup fresh lemon juice

• 1 tablespoon lemon zest (about 1 large lemon)

• 2 tablespoons unsalted butter

• 4 large egg yolks, separated from the whites

• Meringue:

• 1 tablespoon cornstarch

• ⅓ cup water

• ¼ teaspoon cream of tartar

• ⅓ cup granulated sugar

• 4 large egg whites, at room temperature (fresh eggs are best)

Directions

• Prepare the eggs
• Separate the 4 eggs, placing yolks in one bowl and whites in another. Set aside.
• Make the meringue
• In a small saucepan, whisk together cornstarch and water. Cook over medium heat, stirring constantly, until thickened. Remove from heat and let cool slightly.
• In a small bowl, mix the cream of tartar and sugar.
• In a large bowl, beat egg whites with an electric mixer until frothy. Gradually add the sugar mixture, one spoonful at a time, while continuing to beat until soft peaks form.
• Slowly add the thickened cornstarch mixture, one spoonful at a time, beating until stiff, glossy peaks form (about 1–2 minutes). Set aside.
• Preheat oven
• Preheat your oven to 350°F (175°C).
• Prepare the lemon filling
• In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Add water, lemon juice, and lemon zest.
• Cook over medium-high heat, stirring often, until the mixture begins to boil. Remove from heat and stir in the butter.
• In a small bowl, beat the egg yolks with a fork. Gradually temper the yolks by whisking in a spoonful of the hot lemon mixture at a time. Once several spoonfuls are incorporated, return the yolk mixture to the saucepan.
• Return to medium heat and cook, stirring constantly, until the filling thickens and just begins to bubble. Remove from heat.
• Assemble the pie
• Pour the hot lemon filling into the pre-baked pie crust.
• Spread the prepared meringue over the filling, making sure to seal it completely to the crust edges to prevent shrinking.
• Bake for 15–18 minutes, or until the meringue is golden brown on top.
• Cool and serve
• Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before slicing.