Classic Lemon Meringue Pie Recipe

Are you looking for a new dessert that is fresh, fun, and exciting? If so, we have just the recipe for you. Simply adding lemon to this meringue pie automatically gives this dish that excellent fresh feel and taste. This pie is suitable for an intermediate baker to make, and we love the fact that it requires just a handful of ingredients. If you have tried it before, then you know what we're talking about! And if you haven't? Let this be your chance! 

Recipe developer Eric Ngo is a pro when it comes to whipping up some of the best desserts, and this lemon meringue pie deserves five stars. "What I like the most about this recipe is how versatile it is. What I mean by that is that the lemon juice can be substituted by another citrus (orange, lime, grapefruit, or a mix)," Ngo shares. "The lemon meringue tart is considered to be among the classics in French bakeries." Tangy, sweet, and irresistibly refreshing, keep reading to learn how to make this classic lemon meringue pie.

The first thing you will need to do before any of the prep work is gather all of the ingredients necessary to whip up this dish. Luckily, the list of ingredients is pretty small, so your shopping should be pretty easy and affordable. What's not to love about that?

When you head to the store, start with a pie crust roll. Next, swing by the dairy aisle to pick up some eggs. You will also need to get some white sugar and unsalted butter. Last but not least, be sure to pick up some lemons, from which you'll need a cup of lemon juice.

Now that you've checked grocery shopping off of your list, it's time to start the prep work. First, line two 7-inch molds with pie crust. "I often make my own, but for the American audience, I recommend using the "Pillsbury Pie Crusts" available in most supermarkets in America," Ngo shares.

Then, pop the pie crusts into the oven at 350 F for 15 minutes. Make sure that you preheated it ahead of time. To ensure that the pie walls do not collapse while it's in the range, be sure to line the inside of the crust with raw rice or beans, or you could use pie weights if you have them.

Now, grab a bowl and add ¼ cup of sugar and two whole eggs. At this time, you can also add two egg yolks, and be sure to set the egg whites aside, as you will need them shortly. Whisk for about a minute or so.

Then, grab a pot and place it on your stove. Add the lemon juice and ½ cup of sugar. Bring the mixture to a boil. Once you see bubbles, add the hot lemon juice to the egg mixture and stir for 30 seconds. Pour the mixture back into the saucepan and stir over medium heat.

Pour the lemon filling into the tart crusts and pop the pie in the freezer for 30 minutes. In the meantime, take out a stand mixer and add the egg whites. Continue beating on medium speed until you see peaks. "To make the Italian meringue, it is strongly recommended to use a stand mixer because of the hot sugar syrup. If one doesn't have a stand mixer, I would recommend using "Marshmallow fluff" as it is pretty similar to Italian meringue," Ngo says.

In a pot, add ¾ cup white sugar and ¼ cup water and bring them to 250 F. Once it reaches that temperature, pour the sugar syrup over the egg whites and whip on high until it cools down and forms stiff peaks.

Now, grab the chilled tart from the fridge and pipe with the mixture you just made. You can also toast the meringue using a mini blow torch, but this step is optional. When it comes to serving suggestions, Ngo has a few great ones. "I recommend serving lemon meringue pie with Gin and Tonic for alcoholic beverage, jasmine or green secha tea to balance the sweetness of the dessert," he notes.

As for leftovers, Ngo says that "this dessert will keep for up to 2 days in the refrigerator." We're sure all of you lemon lovers will go wild for this dessert!