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Lemon Meringue Pie is a timeless dessert known for its silky lemon custard, crisp pie crust, and airy meringue topping. This Citrus Meringue Bliss strikes the perfect balance between sweet and tart, with a vibrant citrus flavor and a cloud-like meringue that’s lightly browned to golden perfection.

Why You’ll Love Lemon Meringue Pie

This Lemon Meringue Pie recipe is a standout Citrus Meringue Bliss:

Perfect Harmony: Flaky crust, zesty filling, and fluffy meringue in every bite.
Show-Stopping: Ideal for impressing guests at gatherings.
Fresh Ingredients: Simple, natural components yield bakery-quality results.
Versatile: Suits holidays, parties, or cozy nights in.
I baked this for a family reunion, and it was the ultimate Citrus Meringue Bliss hit!

Ingredients for Lemon Meringue Pie

Here’s what you’ll need for Lemon Meringue Pie (serves 8):

For the Crust:
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
For the Lemon Filling:
- 1¼ cups granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 1½ cups water
- 4 large egg yolks, beaten
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp unsalted butter
For the Meringue:
- 4 large egg whites
- ¼ tsp cream of tartar
- ½ cup granulated sugar
- ½ tsp vanilla extract

Ingredient Tips:

Crust: Blind-bake for crispiness; homemade adds a personal touch.
Lemons: Fresh juice and zest enhance flavor; avoid bottled for best results.
Eggs: Room-temperature whites whip better for meringue.
Butter: Use unsalted for precise flavor control.
Equipment: 9-inch pie dish, saucepan, electric mixer, whisk.

Directions for Lemon Meringue Pie

Let’s create this delightful Lemon Meringue Pie!

Prepare Lemon Filling

In a saucepan, I combine 1¼ cups sugar, ¼ cup cornstarch, ¼ tsp salt, and 1½ cups water.
I cook over medium heat, stirring constantly, until thickened and bubbly, about 5–7 minutes.
I gradually whisk ½ cup of the hot mixture into 4 beaten egg yolks to temper, then return to the pan.
I cook gently for 1–2 minutes, stirring. I remove from heat and stir in ½ cup lemon juice, 1 tbsp zest, and 2 tbsp butter until smooth.
I pour the filling into the pre-baked crust for this Lemon Meringue Pie.

Make Meringue

Using an electric mixer, I beat 4 egg whites and ¼ tsp cream of tartar on medium speed until soft peaks form.
I gradually add ½ cup sugar, beating on high until stiff, glossy peaks form.
I mix in ½ tsp vanilla extract.

Assemble and Bake

I spread the meringue over the hot lemon filling, sealing the edges to the crust to prevent shrinking.
I bake at 350°F (175°C) for 12–15 minutes until the meringue is golden brown.

Cool and Chill

I cool the Lemon Meringue Pie at room temperature for 1 hour, then refrigerate for 3–4 hours to set before slicing.

Nutrition

Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time: 3–4 hours
Total Time: 4.5–5 hours
Servings: 8 slices
Calories: ~320 kcal per slice
Macros per Slice: 45g carbs, 5g protein, 12g fat, 1g fiber

Variations for Lemon Meringue Pie

Try these twists on Lemon Meringue Pie:

Mini Pies: Use tart pans or muffin tins for individual servings.
Lime Twist: Swap lemon juice and zest for lime for a tropical flavor.
Graham Crust: Use a graham cracker base for a sweeter, crunchier crust.
Coconut Meringue: Fold ¼ cup toasted coconut into the meringue.
Dairy-Free: Replace butter with plant-based butter in the filling.

Storage

I store Lemon Meringue Pie loosely covered in the refrigerator for up to 3 days to preserve the meringue’s texture. I avoid tight plastic wrap to prevent weeping. This pie is best served cold and not suitable for freezing, as the meringue may separate upon thawing.

Serving Ideas

Make your Lemon Meringue Pie a star Citrus Meringue Bliss:

Classic: Serve as a Citrus Meringue Bliss with coffee or tea.
Garnish: Add lemon zest curls or fresh berries for elegance.
Pairing: Enjoy with a sparkling lemonade or dessert wine.
Presentation: Slice cleanly with a wet knife for perfect wedges.
Occasion: Ideal for holidays, dinner parties, or summer gatherings.

FAQs

Why is my meringue weeping or separating?
Weeping can occur from undercooked meringue or improper sealing to the crust. Always spread the meringue over hot filling and bake thoroughly.

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

How do I know when the meringue is properly whipped?
It should form stiff, glossy peaks and hold its shape when the beaters are lifted.

What type of pie crust works best?
A classic shortcrust or pre-baked pastry crust is ideal, but graham cracker crust can also work for a twist.

Can I make lemon meringue pie ahead of time?
You can prepare it the night before, but it’s best eaten within 24 hours to keep the meringue looking its best.

How long does lemon meringue pie last?
It will keep for 2–3 days in the fridge, though the texture of the meringue may change over time.

Can I use a kitchen torch to brown the meringue?
Yes, a kitchen torch can give a beautiful finish, but baking ensures it is cooked through and sealed properly.

Is it okay to skip the meringue and use whipped cream?
Yes, you can substitute whipped cream, but it will become more of a lemon cream pie.

How do I prevent a soggy crust?
Blind baking the crust ensures it stays crisp under the moist lemon filling.

Why does the lemon filling sometimes get runny?
This may be due to undercooking or not using enough cornstarch. Make sure the mixture thickens properly before pouring into the crust.

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Conclusion

Lemon Meringue Pie is a stunning, classic dessert with vibrant flavor and elegant presentation. Whether you’re baking it for a special celebration or a simple family treat, this Citrus Meringue Bliss ensures you get a perfectly tangy lemon filling and light, fluffy meringue every time. A true favorite that’s worth every step.