Why did my meringue shrink away from the crust?

Meringue shrinks when it's not sealed to the crust properly. Make sure to spread your meringue all the way to the edges so it touches the crust, creating a seal. Adding the meringue while the filling is still warm also helps create a better bond.

How do I prevent my meringue from weeping?

Weeping happens when moisture seeps out of the meringue during or after baking. Make sure your sugar is completely dissolved in the meringue before spreading it on the filling. Adding the meringue to a warm (not hot) filling and avoiding overbeating the egg whites can also help prevent weeping.

Why is my filling runny?

A runny filling usually means it wasn't cooked long enough or the cornstarch wasn't fully activated. Make sure the filling comes to a full bubble for at least a minute before removing from heat, and that you properly temper the egg yolks. Also, allow the pie to cool completely before slicing.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice makes a world of difference in this recipe. Bottled juice often has a slightly bitter aftertaste and lacks the bright, fresh flavor that makes lemon meringue pie so special. If you absolutely must use bottled, look for a high-quality, cold-pressed option.

Classic Lemon Meringue Pie Recipe

Description

Indulge in the timeless beauty of a classic lemon meringue pie, a dessert that combines a buttery, flaky homemade pie crust with a zesty, velvety lemon filling. Topped with soft, glossy peaks of meringue, this pie is a dessert lover’s dream, perfect for special occasions or just a sweet treat at home. Its rich lemon flavor and creamy texture create a perfect harmony of tart and sweet.

Ingredients

Units Scale

Homemade Pie Crust

1 pie crust (store-bought or homemade, prepared and blind baked)**

Lemon Filling

5 large egg yolks (save the whites for the meringue)
1 and 1/3 cups (320 ml) water
1 cup (200 g) granulated sugar
1/3 cup (38 g) cornstarch
1/4 teaspoon salt
1/2 cup (120 ml) fresh lemon juice
1 tablespoon lemon zest
2 tablespoons (28 g) unsalted butter, softened to room temperature

Meringue

5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup (100 g) granulated sugar
1/8 teaspoon salt

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Instructions

Prepare the Pie Crust
Begin by preparing your pie crust. If homemade, ensure the dough is chilled for at least 2 hours (preferably overnight). Preheat your oven to 375°F (190°C) and blind bake the crust in a 9-inch pie dish on the lowest oven rack. Crimp or flute the edges for an elegant presentation. Let the crust partially bake while you prepare the lemon filling.
Make the Filling
In a medium bowl, whisk the egg yolks and set aside. In a medium saucepan over medium heat, whisk together water, sugar, cornstarch, salt, lemon juice, and zest. Cook for about 6 minutes until the mixture thickens and starts bubbling. Reduce the heat to low and whisk gently.
Temper the Egg Yolks
Slowly add a few large spoonfuls of the warm lemon mixture into the yolks while whisking. Gradually add the egg yolk mixture back into the saucepan while whisking continuously. Return the pan to medium heat and cook until the filling is thick and bubbling. Remove from heat and stir in softened butter. Spread this filling into the warm pie crust.
Prepare the Meringue
Using a handheld or stand mixer with a whisk attachment, beat the egg whites and cream of tartar on medium speed for 1 minute. Increase to high speed and beat until soft peaks form, about 4 minutes. Add sugar and salt, and continue beating until stiff, glossy peaks form, about 2 more minutes.
Top the Pie with Meringue
Spread the meringue evenly over the lemon filling, ensuring it touches the edges of the crust to seal. Use the back of a spoon to create decorative peaks if desired.
Bake the Pie
Reduce oven temperature to 350°F (177°C). Place the pie on the lowest oven rack and bake for 20-25 minutes, tenting it with foil if the meringue browns too quickly.
Cool and Chill
Remove the pie from the oven and let it cool at room temperature for 1 hour. Transfer to the refrigerator and chill for at least 4 hours before slicing and serving.

Notes

Make Ahead: You can prepare the pie crust up to 5 days in advance if stored in the fridge, or 3 months if frozen. Avoid freezing the assembled pie, as the filling and meringue may not retain the desired texture.
Tips for Prep: Have all ingredients measured and ready before you start, as the lemon filling requires quick assembly. Keep an eye on the egg whites while whipping to prevent overbeating.
Storing Leftovers: Store any leftovers in the fridge for 1-2 days, as the meringue may begin to wilt over time.

Nutrition

Serving Size: 1 slice (out of 8)
Calories: 320
Sugar: 28g
Sodium: 140mg
Fat: 12 g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg