Lemon Meringue Pie Recipe

Lemon meringue pie is a simple and easy dessert to make. Although it does take some time, there are plenty of shortcuts and tricks you can use to help speed up the process if things get too hectic or loud in your kitchen.

The “easy lemon meringue pie recipe” is a dessert that is very easy to make. The ingredients are simple and it can be made in one bowl.

Lemon meringue pie is a traditional dessert pie that every home chef should have in their recipe collection. A shortcrust pie foundation is topped with lemon curd and a meringue topping. It’s popular because of the contrast between sweet and sour, crunchy and creamy, and crispy and creamy.

You just need a few pantry staples to create it, and you can produce your own homemade curd! There are a few shortcuts as well, so be sure to look them out below. Once you’ve mastered the lemon meringue pie, you’ll feel ready to tackle a whole new set of baking challenges. So, what are you waiting for? Make this simple Lemon Meringue Pie at home.

Lemon Meringue Pie: A Step-by-Step Guide

This Lemon Meringue Pie may be made in just a few simple steps. Bake the pie crust first, then fill it with the filling. To make the meringue, whisk together the egg whites and delicately distribute over the filling. Use a cooking torch or bake until the meringue begins to brown.

To allow the Lemon Meringue Pie time to set, keep it refrigerated uncovered before serving.


How to Make a Traditional Lemon Meringue Pie

A fast biscuit foundation may be used. Simply combine 5.3 ounce biscuits and 1/4 cup melted butter in a cake pan and press into the pan.

When storing it in the fridge, don’t cover it to keep it from getting soggy. Condensation will form, resulting in a watery mess on your pie. Because your Lemon Meringue Pie will be kept uncovered in the fridge, be sure there isn’t anything pungent in the fridge that might impart undesirable tastes to the pie.

Condensed milk may be used as a fast filler. 4 egg yolks, 1 (14 oz) can condensed milk, 1 tsp lemon zest, and 12 lemon juice whisked together

If you don’t have time to prepare your own filling, store-bought lemon curd will suffice. Simply pour the filling into the cooked crust, top with the meringue topping, broil, and chill.


How to Keep Lemon Meringue Pie Fresh

In the fridge, the uncovered Lemon Meringue Pie will last for approximately 2-3 days.



Cover a tart pan or circular baking pan with a sheet of puff pastry, trim any excess, and puncture the bottom of the crust with a fork.


Place for 30 minutes in the freezer. Cover the frozen shell with parchment paper and top it with uncooked rice/beans or a baking stone. Preheat the oven to 180°C and blind bake the crust for 30 minutes. Allow to cool fully before using.


In the meanwhile, create the lemon cream by whisking together the egg yolks, salt, and cornstarch.


Sugar should be dissolved in boiling water.


While continually mixing, slowly add the sugar water into the yolk mixture.


Cook, stirring constantly, until the cream thickens over medium-low heat. Set aside to cool after adding the chilled butter and lemon juice to the heated cream.


Fill the baked pie shell halfway with cream. Place in the refrigerator.


To create meringue, combine sugar and water in a saucepan over medium heat and cook until sugar is fully dissolved.


Soft peaks should emerge after beating the egg. While continuously beating the egg whites with the mixer, start pouring the hot syrup into them.


To form a fluffy top, place meringue on top of the cream.


Caramelize the sugar in the meringue by broiling it or using a blow torch.


You may create your own pastry instead of buying store-bought. To create your own shortcrust pastry, combine 1 14 cup flour, 12 tsp salt, 12 tsp sugar, 14 cup vegetable shortening (or lard), 14 cup cold butter (cubed), and 14 cup ice-cold water in a food processor

Lemon Meringue Pie Recipe is a delicious dessert that is often made with lemon juice, egg yolks, sugar, and butter. It’s also very easy to make. Reference: lemon meringue pie recipe uk .

Frequently Asked Questions

How do you keep lemon meringue pie from weeping?

A: As for how to keep your lemon meringue pie from weeping, there are a few ways. One way would be to make sure you use the right kind of lemons and that theyre organic. Another thing that helps is using cornstarch or flour in place of breadcrumbs because these ingredients wont soak up moisture like breadcrumbs might.

Do you refrigerate lemon meringue pie after baking?

A: No, you should not refrigerate lemon meringue pies after baking.

Why is my lemon meringue pie so watery?

A: This is a natural occurrence that happens due to the liquid in pie filling. The sugar creates a gelatin-like texture which makes it easier for solutions of water and sugar molecules to freely pass from one molecule to another, meaning they can move more easily than if this were not the case.

  • lemon meringue pie with biscuit base
  • lemon meringue pie recipe condensed milk
  • best lemon meringue pie recipe
  • foolproof lemon meringue pie
  • lemon meringue pie with lemon curd
You May Also Like