Luscious Lemon Meringue Pie with Fluffy Topping

Recipe Collection: Dessert

Luscious Lemon Meringue Pie with Fluffy Topping brings the bright, tangy flavors of a classic American dessert to your table. Featuring a buttery crust, velvety lemon curd, and a light, airy meringue topping, this vegetarian pie is perfect for gatherings or a sweet treat at home. With its harmonious blend of tart lemon and sweet meringue, it’s a showstopper that will impress your guests.

This recipe is versatile enough to be served as a refreshing dessert after any meal. 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 delicious pie today!

Overview

This elevated Lemon Meringue Pie combines a rich, buttery crust with a luscious lemon curd filling and a cloud-like meringue topping. The balance of tart lemon and sweet meringue creates a symphony of flavors that will delight your taste buds. Perfect for any occasion, this pie is a showstopper that promises to impress.

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 45 minutes

Ingredients

• 1 9 Inch pie crust, baked
• 1.5 Cups white sugar
• 0.5 Teaspoons (tsp) salt
• 1.5 Cups water
• 0.5 Cups cornstarch
• 0.33 Cups water
• 4 Large eggs, separated
• 0.5 Cups fresh lemon juice
• 2 Teaspoons lemon zest, zested
• 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 teaspoons 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 melted and smooth. Allow the mixture to cool to lukewarm in the refrigerator.
5. In a large glass or metal bowl, combine the egg whites and 0.25 teaspoons 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 edges 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 and serving.

Enjoy this delightful pie with its perfect balance of tart and sweet, and a texture that is both creamy and airy.