Lemon Meringue Pie is a classic dessert that has been enjoyed for many generations. Its origins can be traced back to the early 19th century in England, where it was first called “lemon cheese pie.” As the recipe made its way to America, it evolved into the sweet and tangy pie we know and love today. This recipe for Lemon Meringue Pie with Italian Meringue is a delicious twist on the classic, with a fluffy and light meringue topping that is sure to impress.
1 pre-made pie crust
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
4 egg yolks
1/3 cup fresh lemon juice
2 tablespoons unsalted butter
1 teaspoon lemon zest
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
9-inch pie dish
Hand mixer or stand mixer
Measuring cups and spoons
Allergy Concerns: This recipe contains eggs and wheat. If you have an allergy to either of these ingredients, please substitute the pie crust with a gluten-free option and avoid making this recipe.
Healthy Alternatives: To make this recipe slightly healthier, you can use a low-fat butter alternative and substitute half of the sugar with a natural sweetener like honey or maple syrup.
Calorie Intake: One serving of Lemon Meringue Pie with Italian Meringue (1/8th of the pie) contains approximately 400 calories.
Spicy Level: This recipe does not contain any spicy ingredients.
Preheat your oven to 375°F (190°C).
Roll out the pre-made pie crust and transfer it to the pie dish. Trim the edges and prick the bottom with a fork.
Bake the pie crust for 12-15 minutes or until it is lightly golden. Set aside to cool.
In a saucepan, whisk together 1 cup of sugar, cornstarch, and salt. Gradually add in the water, whisking constantly until the mixture is smooth.
Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Boil for 1 minute, then remove from the heat.
In a separate mixing bowl, whisk together the egg yolks and lemon juice until smooth.
Gradually whisk the hot sugar mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
Boil for 1 minute, then remove from the heat and stir in the butter and lemon zest until the butter is melted and the mixture is smooth.
Pour the lemon filling into the cooled pie crust.
To make the Italian Meringue, beat the egg whites and cream of tartar together with an electric mixer until soft peaks form.
Gradually add in the 1/2 cup of sugar, beating until stiff peaks form and the meringue is glossy.
Spoon the meringue onto the lemon filling, making sure to spread it all the way to the edges of the crust to seal in the filling.
Use a kitchen torch to lightly toast the meringue, or place the pie under the broiler for 1-2 minutes until the meringue is golden brown.
Allow the pie to cool
Once the pie is cooled, cover it with plastic wrap and chill it in the refrigerator for at least 2 hours or overnight.
When ready to serve, slice the pie into 8 equal pieces and enjoy!
Pre-made pie crust: https://www.amazon.com/Pillsbury-Pie-Crusts-2-Count/dp/B00K73H0QQ
Granulated sugar: https://www.amazon.com/Domino-Pure-Cane-Sugar-4LB/dp/B006K3RL0I
Lemon juice: https://www.amazon.com/ReaLemon-100-Lemon-Juice-bottles/dp/B008J8MJIQ
Unsalted butter: https://www.amazon.com/Kerrygold-Pure-Irish-Butter-Pack/dp/B008OGD6N0
Cream of tartar: https://www.amazon.com/McCormick-Cream-Tartar-1-5-oz/dp/B001PQREOI
Note: Please ensure to check the current availability of the products in the above links before purchasing.
I hope this recipe for Lemon Meringue Pie with Italian Meringue turns out delicious and brings joy to you and your loved ones!