ADVERTISEMENT
Introduction
There’s something magical about the perfect lemon meringue pie—its tangy lemon filling, pillowy meringue topping, and buttery crust create a heavenly dessert experience. This recipe for Magic Lemon Meringue Pie simplifies the process while delivering an irresistible homemade flavor. Whether you’re an experienced baker or a novice, this guide will walk you through crafting the ultimate pie that will impress any crowd.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs or shortbread cookie crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Lemon Filling:
1 cup granulated sugar
3 tablespoons cornstarch
1 cup water
3 large egg yolks
½ cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons lemon zest
2 tablespoons unsalted butter
For the Meringue Topping:
3 large egg whites
½ teaspoon cream of tartar
6 tablespoons granulated sugar
Directions
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs and sugar. Stir in melted butter until evenly moistened.
Press the mixture firmly into a 9-inch pie dish. Bake for 8-10 minutes, then let cool completely.
Make the Lemon Filling:
In a saucepan, whisk together sugar and cornstarch. Gradually add water, stirring constantly to avoid lumps.
Cook over medium heat until the mixture thickens and starts to boil.
In a separate bowl, whisk egg yolks. Gradually temper the yolks by adding a small amount of the hot mixture, whisking constantly.
Pour the tempered yolks into the saucepan, then stir in lemon juice, zest, and butter. Cook for 2 more minutes until thickened.
Pour the filling into the prepared crust.
Prepare the Meringue:
In a clean, dry bowl, beat egg whites and cream of tartar using a hand or stand mixer on medium speed. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form.
Spread the meringue over the lemon filling, ensuring it touches the crust edges to seal.
Bake the Pie:
Bake at 350°F (175°C) for 10-12 minutes or until the meringue is golden brown.
Let the pie cool at room temperature for at least 1 hour, then refrigerate for 2-3 hours before serving.
Serving and Storage Tips
Serve chilled or at room temperature. For a clean slice, use a sharp knife dipped in hot water.
Store leftovers in the refrigerator for up to 3 days. Avoid covering the pie with plastic wrap directly on the meringue, as it may collapse. Use a pie cover or loosely tented foil instead.
Variations
ADVERTISEMENT
