Refreshing Lemon Meringue Pie – Easy Summer Dessert Idea
A refreshing and classic lemon meringue pie recipe made with fresh lemon custard and mile-high fluffy meringue topping—perfect for summer desserts and special occasions.
Ingredients
Scale
- 1½ cupsgranulated sugar
- 5 tablespoonscornstarch
- Pinch of salt
- 4large egg yolks
- 1¾ cupswater
- ½ cupfresh lemon juice (about3lemons)
- Zest of1lemon
- 3 tablespoonsunsalted butter
- 4large egg whites
- ½ teaspooncream of tartar
- ½ cupgranulated sugar (for meringue)
- ½ teaspoonvanilla extract
- 1deep dish 9-inch pie crust, baked
Instructions
- Preheat oven to 325°F (165°C). Place the baked pie crust on a rimmed baking sheet.
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Add in the egg yolks, water, and lemon juice, and whisk until combined.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil (about 10 minutes). Boil for 1 minute, then remove from heat and stir in butter and lemon zest.
- Pour the lemon custard into the prepared pie crust.
- In a clean, dry mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar, 1 tablespoon at a time, and beat until stiff peaks form. Add vanilla and beat to combine.
- Spread the meringue over the hot lemon filling, sealing the edges of the crust to prevent shrinking. Create peaks with a spatula.
- Bake for 20–25 minutes until the meringue is golden brown.
- Cool the pie completely at room temperature, then refrigerate for at least 4 hours before serving.
Notes
Always spread meringue on hot filling to prevent weeping.
Use fresh lemons for best flavor.
To prevent custard skin, press plastic wrap directly onto surface if making in advance.
Do not freeze; freezing affects meringue texture.
Double the meringue ingredients for an extra high topping.
Nutrition
- Calories: 320
- Sugar: 30g
- Fat: 12g
- Carbohydrates: 42g
- Protein: 4g