Luscious Lemon Meringue Pie with Fluffy Topping

Recipe Collection: Dessert

Luscious Lemon Meringue Pie with Fluffy Topping brings the bright, tangy flavors of a silky lemon curd and a light, airy meringue to your table. This vegetarian American classic is perfect for any gathering, with its buttery crust and harmonious balance of tart and sweet. Ideal for those avoiding gluten, dairy, and eggs, this pie is a show-stopper that will impress your guests.

With its versatile flavor profile, this pie is perfect for special occasions or a sweet treat after dinner. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Organize your ingredients and follow our step-by-step guide to create this stunning dessert today!

Overview

This Zesty Lemon Meringue Pie elevates the classic dessert with a perfectly balanced tart and sweet lemon curd, topped with a cloud-like meringue. The pie features a buttery, flaky crust that complements the vibrant lemon filling, making it a show-stopping dessert for any occasion.

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 60 minutes

Ingredients

• 1 9 Inch (in) pie crust, baked
• 1.5 Cups white sugar
• 0.5 Teaspoon (tsp) salt
• 1.5 Cups water
• 0.5 Cups cornstarch
• 0.33 Cups water
• 4 Large eggs, divided
• 0.5 Cups lemon juice, squeezed
• 2 Teaspoons (tsp) lemon zest, grated
• 3 Tablespoons (tbsp) unsalted butter, cubed
• 0.25 Teaspoons (tsp) salt
• 0.5 Cups white sugar

Steps

1. Preheat your oven to 325 degrees F (165 degrees C).
2. In a heavy saucepan, combine 1.5 cups of sugar, 0.5 teaspoon of salt, and 1.5 cups of water. Bring to a boil over high heat.
3. In a small bowl, mix the cornstarch with 0.33 cups of water to form a smooth paste. Gradually whisk this paste into the boiling sugar mixture. Continue boiling until the mixture is thick and clear, stirring constantly. Remove from heat.
4. In another small bowl, whisk together the egg yolks and lemon juice. Gradually whisk this mixture into the hot sugar mixture. Return the pan to the heat and bring to a boil, stirring constantly. Remove from heat and stir in the lemon zest and butter until smooth. Let the mixture cool to lukewarm in the refrigerator.
5. In a large glass or metal bowl, combine the egg whites and 0.25 teaspoon of salt. Whip until foamy. Gradually add 0.5 cups of sugar while continuing to whip until stiff peaks form.
6. Gently fold about 0.75 cups of the meringue into the lukewarm lemon filling to lighten it. Spoon the filling into the baked pie crust.
7. Spread the remaining meringue over the filling, ensuring it touches the crust to prevent shrinking.
8. Bake in the preheated oven for 15 minutes, or until the meringue is lightly browned.
9. Cool the pie on a rack for at least 1 hour before slicing to allow the filling to set.

Enjoy this delightful pie with its perfect balance of tart lemon and sweet meringue, a true crowd-pleaser!