Lemon Party Meringue Pie

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Servings: 6 Difficulty: Intermediate
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A bright, tangy lemon custard topped with billows of toasted meringue
Lemon Party Meringue Pie recipe image

This classic Lemon Party Meringue Pie is the ultimate showstopper for any gathering. The recipe features a rich, velvety lemon custard filling that balances tart citrus notes with sweet, creamy richness. It’s encased in a buttery baked pie crust and crowned with a cloud-like meringue that gets beautifully browned in the oven. The contrast between the crisp shell, the smooth filling, and the airy topping creates a delightful texture in every bite. Perfect for summer picnics, holiday dinners, or as a special weekend treat, this pie feels elegant yet approachable. ItâÂÂs a timeless dessert that brings a burst of sunshine to your table and leaves guests asking for the recipe.

Lemon Party Meringue Pie recipe image
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Lemon Party Meringue Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 10.0

Description

This classic Lemon Party Meringue Pie is the ultimate showstopper for any gathering. The recipe features a rich, velvety lemon custard filling that balances tart citrus notes with sweet, creamy richness. It&# 226;ÂÂs encased in a buttery baked pie crust and crowned with a cloud-like meringue that gets beautifully browned in the oven. The contrast between the crisp shell, the smooth filling, and the airy topping creates a delightful texture in every bite. Perfect for summer picnics, holiday dinners, or as a special weekend treat, this pie feels elegant yet approachable. ItâÂÂs a timeless dessert that brings a burst of sunshine to your table and leaves guests asking for the recipe.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. Place the baked 9-inch pie shell on a baking sheet to catch any spills.
  3. In a medium saucepan, combine 2/3 cup sugar, 2 1/4 cups water, egg yolks, lemon juice, and butter.
  4. Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
  5. Pour the hot lemon filling into the cooled pie shell.
  6. In a clean bowl, beat egg whites until soft peaks form.
  7. Gradually add 6 tablespoons of sugar to the egg whites, beating until stiff, glossy peaks form.
  8. Spread the meringue over the lemon filling, sealing it completely to the edge of the crust.
  9. Bake for 10-15 minutes until the meringue is lightly golden brown.
  10. Cool completely on a wire rack before slicing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 10.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 13.2mg1%
Total Carbohydrate 2.5g1%
Dietary Fiber 0.0g0%
Sugars 2.2g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the pie shell is completely cool before adding the hot filling to prevent the crust from becoming soggy.

Be sure to seal the meringue all the way to the edge of the crust to prevent shrinking or cracking during baking.

For a vegan version, substitute the egg yolks and whites with aquafaba or a vegan meringue powder, and use plant-based butter. Note that the original tag suggests Vegan, but traditional recipes use eggs; please verify ingredient suitability.

Store leftovers covered in the refrigerator for up to 3 days.

Keywords: lemon, meringue, pie, dessert, custard, baking, citrus, party, summer, sweet, eggs, crust, filling, classic, tangy, cream, oven, holiday, breakfast, brunch
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