Lemon meringue pie is a classic dessert that brings together the perfect balance of tart and sweet flavors. The vibrant lemon filling provides a refreshing contrast to the airy, sweet meringue topping. This dessert has a rich history, with variations found in cookbooks dating back to the 1700s.
To make this gluten-free, just use a gluten-free crust. To make it dairy-free, use shortening or plant-based butter for the crust and plant-based butter for the filling.
It’s a wonderful treat that can brighten up any meal, especially during the darker, colder days of winter when a bit of lemony sunshine is most welcome.
If you’re looking for a pie or pie-like recipe, but not this one. Consider these:
Lemon Meringue Pie
Fruit meringue pies were first found in cookbooks dating to 1700's so there are a lot of variations. This classic recipe works easily as well in the spring as it does in winter when it brings a bit of lemony sunshine into darker, colder days.
Ingredients
Pie Crust
- 1¼ cup flour all-purpose
- ¼ tsp salt
- â…“ cup shortening or butter
- 4 Tbsp cold water
Filling
- 1 ½ cup sugar
- 3 Tbsp cornstarch
- 3 Tbsp all-purpose flour
- 1 ½ cup water
- 3 slightly beaten egg yolks
- 2 Tbsp butter cut up
- ½ tsp finely shredded lemon peel
- â…“ cup lemon juice
Meringue
- 3 egg whites
- 1 tsp lemon juice
- 6 Tbsp sugar
- ¼ tsp salt
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
Instructions
Pie Crust
- Heat oven to 450℉. In a medium bowl, mix salt and flour. Cut in shortening or butter until the pieces are no larger than the size of small peas. Add water, 1 Tbsp at a time and work in the dough until it just comes together, it should not be moist, but feel dry without being crumbly.
- Turn dough onto a floured cutting board and roll into a circle about an inch larger than that your pie plate. Roll dough onto the rolling pin and unroll over a 9 inch pie plate, gently easing it into place. Trim and flute the edge as desired. Prick the bottom and sides with a fork. Line pastry with a double thickness of foil and bake for 8 minutes. Remove the foil and bake 5-6 minutes more or until golden. Cool.
Filling
- In a medium saucepan stir together sugar, cornstarch, and flour; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter and shredded lemon peel. Slowly stir in lemon juice. Keep filling warm while preparing the meringue.
Meringue
- In a large mixing bowl beat egg whites, cream of tartar, and salt with an electric mixer on medium speed about 1 minute or until soft peaks form.
- Mix the sugar and cornstarch in a small bowl. Gradually add to the egg white mixture, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves.
- Stir in the vanilla extract.
- Pour warm filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage. Use the back of a spoon to create swirls. Bake in a 350 ℉. oven for 15 minutes. Cool on rack for 1 hour. Chill 3 to 6 hours before serving.
Nutrition
Serving: 1gCalories: 402kcalCarbohydrates: 67gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 80mgSodium: 121mgPotassium: 63mgFiber: 1gSugar: 47gVitamin A: 186IUVitamin C: 4mgCalcium: 17mgIron: 1mg
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