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Homemade Lemon Meringue Pie – Easy Recipe

Homemade Lemon Meringue Pie – Easy Recipe
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★★★★★

5 from 23 reviews

This Homemade Lemon Meringue Pie features a crisp cookie dough crust, a tangy and smooth lemon cream filling, and a fluffy, sweet meringue topping. It’s a perfect balance of tart and sweet that’s easy to prepare and bakes in under an hour, making it a delightful dessert for any occasion.

Ingredients

Scale

For the Cookie Dough:

  • 250 g flour
  • 125 g cold butter, cut into small pieces
  • 80 g powdered sugar
  • 1 egg
  • 1 pinch of salt

For the Lemon Cream:

  • 3 lemons (juice + zest)
  • 150 g sugar
  • 3 eggs
  • 1 tablespoon cornstarch
  • 80 g butter

For the Meringue:

  • 3 egg whites
  • 150 g sugar

Instructions

  1. Prepare the Cookie Dough: Mix the flour, powdered sugar, and salt together in a bowl. Add the cold butter pieces and crumble them into the dry ingredients using your fingertips until the mixture resembles coarse crumbs. Add the egg and knead gently to form a dough ball. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
  2. Bake the Tart Shell: Roll out the chilled dough on a floured surface to fit your tart pan. Transfer it into the pan, pressing gently to fit the edges. Bake in a preheated oven at 180°C (356°F) for 20 minutes or until golden brown. Remove from oven and set aside.
  3. Prepare the Lemon Cream: In a saucepan, whisk together the eggs, sugar, and cornstarch until smooth. Add the freshly squeezed lemon juice and grated lemon zest. Heat the mixture over low heat, stirring constantly until it thickens into a creamy custard. Remove from heat, then add the butter pieces and stir until fully incorporated and smooth.
  4. Assemble the Lemon Cream Filling: Pour the lemon cream over the baked tart shell, spreading it evenly. Allow it to cool slightly before adding the meringue.
  5. Make the Meringue: In a clean bowl, beat the egg whites until stiff peaks form. Gradually add the sugar while continuing to beat until glossy and firm. For an extra touch, fold in a little grated lemon zest if desired.
  6. Top with Meringue and Bake: Spread or pipe the meringue evenly over the lemon cream, making sure to seal the edges to the crust. Bake at 180°C (356°F) or under the broiler for about 10 minutes until the meringue is lightly golden and set.

Notes

  • Make sure the butter is cold when preparing the dough to achieve a flaky crust.
  • Use fresh lemons for the juiciest and most flavorful cream.
  • Be careful not to overcook the lemon cream to avoid curdling.
  • Ensure egg whites are free of yolk for perfect meringue peaks.
  • For best results, cool the pie completely before serving to allow the filling to set.

Nutrition

Keywords: lemon meringue pie, homemade pie, lemon dessert, meringue topping, easy pie recipe

Find it online: https://maicook.com/homemade-lemon-meringue-pie-easy-recipe/