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Lemon Meringue Pie

Zesty Lemon Meringue Pie with Fluffy Swiss Topping

A classic Lemon Meringue Pie with a zesty lemon curd and fluffy Swiss meringue topping.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 pie crust Pie Crust Essential for a flaky base; use homemade or store-bought.
For the Lemon Filling
  • 4-5 whole Lemons Provide the essential tart flavor and zest.
  • 200 g Granulated Sugar Can be reduced for a bolder pie.
  • 200 g Freshly Squeezed Lemon Juice Always use fresh for best results.
  • 5 large Eggs Add richness and a silky texture.
  • 1 pinch Fine Sea Salt Enhances the flavor balance.
  • 85 g Unsalted Butter Try using European butter for extra richness.
  • 2 tsp Tapioca Starch Thickens the lemon filling.
  • 2 tbsp Water Helps to smooth out the filling.
For the Meringue Topping
  • 4 large Egg Whites Essential for volume and fluffy meringue.
  • 200 g Granulated Sugar Stabilizes the meringue.
  • ¼ tsp Cream of Tartar Keeps the meringue stable.
  • 2 tsp Pure Vanilla Extract Consider using vanilla bean for richer flavor.
  • ¼ tsp Fine Sea Salt Helps in stabilizing the meringue.

Equipment

  • Pie Pan
  • Mixing bowls
  • saucepan
  • Stand mixer
  • double boiler

Method
 

Prepare the Crust
  1. Preheat your oven to 375°F (190°C), roll out your pie dough and fit it into a pie pan. Cover with foil and weights, bake for 30 minutes, then remove weights and foil and dock the crust. Lower temperature to 350°F (175°C) and bake for an additional 15 minutes.
Prepare the Filling
  1. Zest the lemons and combine with sugar in a saucepan. Add lemon juice, whisk in eggs and salt, then heat while stirring until thickened. Strain and whisk in butter, water, and tapioca starch until smooth.
Add the Filling to the Crust
  1. Pour lemon filling into the pre-baked crust and bake at 350°F (175°C) for 15-20 minutes until the filling is set but still slightly wobbly.
Make the Meringue
  1. Set up a double boiler and combine egg whites and sugar in a mixing bowl. Whisk until sugar dissolves, then transfer to a mixer, add cream of tartar, and beat until stiff peaks form.
Top and Finish Pie
  1. Spread meringue over the lemon filling, create decorative swirls, and lightly toast if desired. Chill in the refrigerator before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 170mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 25mgCalcium: 20mgIron: 1mg

Notes

Ensure to use fresh lemons for the best flavor. Blind bake the crust thoroughly to avoid sogginess.

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