Lemon Meringue Pie(Easy)
A tangy and sweet lemon meringue pie with a buttery crust, rich lemon filling, and fluffy browned meringue topping, perfect for citrus lovers and special occasions.
Ingredients
Instructions
- Combine sugar and cornstarch in a microwaveable bowl.
- Add 1 1/2 cups water and stir.
- Add egg yolks, softened butter, lemon juice, and grated lemon rind.
- Mix with a mixer about 2 minutes.
- Cook in microwave oven on High 2 minutes.
- Take out and stir well.
- Place in microwave for 2 minutes.
- Stir and repeat until mixture thickens; cool.
- Pour the lemon filling into the baked pie shell.
- Top with meringue.
- Heat conventional oven to 400°F (200°C).
- Place pie in oven until meringue lightly browns.
- Cool before serving.
Tips & Substitutions
For a fluffier meringue, ensure your mixing bowl is clean and free of grease. You can substitute the lemon juice with lime juice for a different flavor profile. If you’re short on time, consider using a pre-made meringue mix. When microwaving, stir frequently to prevent scorching and ensure even thickening. For a delightful twist, serve alongside Maple Praline Cookies(Makes 4 Dozen).
Serving Suggestions
Lemon Meringue Pie is best served chilled, allowing the flavors to meld beautifully. For an elegant touch, garnish with fresh berries or a sprig of mint. It pairs wonderfully with a cup of tea or coffee. Consider serving it alongside a light salad or the Green Bean-Mushroom Casserole for a balanced meal.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap to prevent the meringue from weeping. It’s best enjoyed within 2-3 days, as the meringue may lose its texture over time. If reheating is necessary, do so gently in a low oven to avoid melting the meringue completely.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Meringue Pie(Easy) contains roughly 412 calories, with 9g protein, 30g carbohydrates, and 29g fat. It is a good source of protein (17% of the Daily Value) and iron (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the lemon filling ahead of time?
Yes, you can prepare the lemon filling a day in advance and store it in the refrigerator. Just cover it with plastic wrap directly on the surface to prevent a skin from forming. When you're ready to assemble the pie, simply pour it into the baked shell and top with meringue.
What if my meringue weeps?
If your meringue weeps, it could be due to excess moisture or not baking it long enough. Ensure the meringue is properly cooked and dried out in the oven. You can also try adding a teaspoon of cornstarch to the meringue before whipping to help stabilize it.
Is it possible to use a different pie crust?
Absolutely! While a traditional pie crust works best, you can use a graham cracker crust for a different texture and flavor. Alternatively, a shortbread crust could also complement the lemon filling nicely, providing a rich buttery flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).