Lemon Meringue Pie

There’s a reason lemon meringue pie is a classic. Tangy lemon filling with soft, sweet toasted meringue on top may just be one of our all time favorite combinations. In our lemon meringue pie, we make a fool proof version by using a lemon curd for the filling that is baked on the stove. This creates a creamier center that does not need to bake in the oven. We then top it with swiss meringue and toast it off for a “no bake” twist on the classic lemon meringue pie. 

Components of the Lemon Meringue Pie:

Pie Shell: The pie starts with a pre-baked flaky pie shell. Since this pie does not get baked, each component is cooked separately. We like to use our all-butter flaky pie crust. We then fully blind bake the pie crust. You can follow the instructions to do that here.

Lemon Curd: We like to make our lemon meringue pie with a lemon curd that is made on the stove. We know it’s not traditional, but the lemon curd has a creamy texture and strong lemon flavor. We find it’s easier to control the texture than when it’s baked in the oven, so we just prefer to do it this way. Plus, you can make it a few days in advance and put inside the pie crust whenever you are ready to serve! 

Swiss Meringue: Since this pie does not get baked, we top it with a swiss meringue instead of a classic meringue topping. We cook the egg whites with the sugar on the stove until the granules of sugar are dissolved. The mixture then gets whipped until it is light and fluffy. After stiff peaks form, we toast it off with a blow torch.

Lemon Meringue Pie Ingredient Notes:

1. Lemon Juice and Zest: Freshly squeezed lemon juice and zest are recommended for the brightest flavor in the lemon curd. Meyer lemons are preferred for their sweeter, less acidic taste, but regular lemons can also be used.
2. Butter: slated butter is used in the lemon curd for optimal flavor control. Make sure the butter is softened at room temperature before using.
3. Eggs: We use large eggs in this recipe. The egg yolks provide richness and texture to the lemon curd, while the egg whites are used to make the meringue.
4. Sugar: Granulated sugar is used in both the lemon curd and the Swiss meringue. For the meringue, important to dissolve the sugar completely when making the meringue to prevent a gritty texture.
5. Cream of Tartar: Cream of tartar is added to the meringue to stabilize the egg whites and help them achieve stiff peaks. It’s optional but recommended for best results.

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Lemon Meringue Pie

Prep Time 1 hour hour

Resting Time 3 hours hours

Total Time 4 hours hours

Servings 8

Ingredients

• 1 pre-baked pie shell see instructions above

Lemon curd:

• 1 ¼ cups lemon juice we prefer meyer
• Lemon zest of 2 lemons
• 6 large eggs
• 4 large egg yolks
• 1 ½ cups sugar
• 1 teaspoon salt
• 1 cup salted butter

Meringue:

• 4 egg whites
• 1 cup sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla or 1 tablespoon vanilla bean paste

Instructions

Lemon Curd:

• In a saucepan that a bowl can sit on top of or double broiler, pour about 2 inches of water and bring it to a simmer. (The bowl should be able to sit on top without touching the water)
  
• In a bowl, add lemon juice, eggs, egg yolks, sugar, and salt. Place the bowl on the saucepan and whisk the curd continually until the mixture becomes very think, this will take about 10-12 minutes (or it is 180° F on a thermometer.)
• Remove the bowl from the saucepan and cool until it reaches 140° F, stirring from time to time to release the heat.
• While it is cooling, cut butter into 1-tablespoon cubes. When the curd is ready, whisk in the butter 1 tablespoon at a time, stirring until melted after each piece.
• Once all the butter is added, the curd will be pale yellow and thick.
  
• Pour into your baked pie pan and press a piece of plastic wrap on top to prevent the curd from forming a skin. Set in the fridge for 3-4 hours or overnight until set before topping with meringue.
  

Meringue:

• Use a double boiler or create one using a bowl and pan. Fill the pan with 2” warm water and place a bowl over the pan so it can heat the egg whites with the steam, but it should not touch the bottom
• Add egg whites, sugar, and cream of tartar to the bowl. Place the bowl over the warm water. The pan should not touch the bottom but be heated by the steam
• On low, heat the egg white mixture stirring constantly until gently warmed and the sugar is dissolved. Be very careful at this stage to not let the egg whites cook. Scrape the sides of the pan, stir constantly, and remove when sugar dissolves
• Once dissolved, whip the egg whites on high until stiff peaks form. The mixture will be very glossy and thick. When you place the whisk into the eggs and pull up, it should create a peak. Once it reaches this point, add in the vanilla and mix to evenly combine.
• Add the meringue over the set, chilled pie. Toast with a blow torch or in an oven on the broil setting for ~1-3 minutes keeping a close eye so it does not burn.
  
• Slice and serve. The pie should be kept in the fridge after topping.
  

Lemon Meringue Pie FAQs: