Lemon Meringue Pie is a classic dessert with its buttery crust, tangy lemon filling, and fluffy meringue topping. This old fashioned lemon meringue pie recipe combines tradition with perfect technique to create a pie that’s both timeless and delicious. Follow the detailed recipe below to create this pie in your own kitchen.
1. Old Fashioned Lemon Meringue Pie Recipe
Ingredients
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter (cut into small cubes)
- 4-5 tablespoons ice water
For the Lemon Filling
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 ½ cups water
- 3 large egg yolks (beaten)
- 2 tablespoons unsalted butter
- ½ cup freshly squeezed lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
For the Meringue
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 6 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
Step 1: Make the Pie Crust
In a medium bowl, whisk together flour and salt.
Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, until the dough comes together. Be careful not to overwork it.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a floured surface, transfer it to a 9-inch pie dish, and trim the edges. Prick the bottom with a fork and chill for 10 minutes.
Preheat the oven to 375°F (190°C). Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes.
Remove the weights and parchment, then bake for another 10 minutes or until golden brown. Let cool completely.
Step 2: Prepare the Lemon Filling
In a medium saucepan, whisk together sugar and cornstarch. Gradually add water, whisking until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and cook for 2 more minutes.
Remove from heat and whisk a small amount of the hot mixture into the beaten egg yolks to temper them.
Gradually add the egg yolk mixture back into the saucepan, whisking constantly. Bring to a gentle boil and cook for 2 minutes.
Remove from heat, then stir in butter, lemon juice, and lemon zest. Pour the filling into the prepared pie crust.
Step 3: Make the Meringue
In a clean bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
Beat in vanilla extract.
Step 4: Assemble and Bake
Spread the meringue over the hot lemon filling, ensuring it touches the crust all around to seal.
Use the back of a spoon to create decorative peaks in the meringue.
Bake in a preheated 350°F (175°C) oven for 12-15 minutes, or until the meringue is golden.
Cool the pie at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.
2. Tips For Perfect Lemon Meringue Pie
Seal the Meringue to the Crust
When spreading the meringue, make sure it touches the edges of the crust. This prevents the meringue from shrinking during baking and keeps the filling tightly sealed.
Use Fresh Lemon Juice and Zest
Freshly squeezed lemon juice and zest deliver a bright, tangy flavor that bottled juice can’t replicate. This step ensures the lemon filling tastes vibrant and authentic.
Temper the Egg Yolks
Slowly whisk a small amount of the hot mixture into the egg yolks before adding them back to the saucepan. This prevents the yolks from curdling and keeps the filling smooth.
Beat Meringue to Stiff Peaks
Beat the egg whites until stiff and glossy to ensure the meringue holds its shape and creates those iconic peaks. Adding sugar gradually helps stabilize the meringue.
Bake While the Filling is Hot
Spread the meringue over the filling while it’s still hot. This helps cook the underside of the meringue, preventing it from weeping (releasing liquid).
3. Recipe Variations
Graham Cracker Crust
Replace the traditional pie crust with a graham cracker crust for a sweeter, crunchier base. Combine 1 ½ cups graham cracker crumbs with 6 tablespoons melted butter and press into the pie dish.
Orange or Lime Meringue Pie
Swap the lemon juice and zest for orange or lime juice and zest to create a citrus twist. Add a bit of food coloring to enhance the pie’s visual appeal.
Coconut Lemon Meringue Pie
Stir ½ cup shredded coconut into the lemon filling or sprinkle toasted coconut on top of the meringue before baking for a tropical flair.
Mini Lemon Meringue Pies
Use a muffin tin to create individual portions. Bake the crusts and fill them with lemon filling before topping with meringue.
4. How To Store Leftover Lemon Meringue Pie
To keep your pie fresh, store leftovers in the refrigerator. Place the pie in an airtight container or cover it loosely with plastic wrap. It can be refrigerated for up to 3 days. Avoid covering the meringue tightly, as it can cause condensation and make the topping soggy.
For longer storage, you can freeze the pie, though the meringue may lose some of its texture. To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator before serving.
Lemon Meringue Pie is a timeless dessert that brings together sweet, tart, and creamy elements in every bite. With these tips and variations, you’ll have a recipe that’s not only delicious but also versatile enough to suit any occasion. Enjoy!
