Lemon Meringue Pie

Master the Art of Dessert with Magic Lemon Meringue Pie

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Are you ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more? Look no further than our sensational Magic Lemon Meringue Pie! This classic dessert is the epitome of elegance and flavor, featuring a luscious lemon filling nestled in a flaky pie crust and topped with billowy meringue. With its perfect balance of sweet and tangy flavors, this pie is sure to become a new favorite at your table. So let’s roll up our sleeves, gather our ingredients, and dive into the delightful world of lemon meringue pie!


For the Lemon Filling:

  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • Juice and zest of 2 lemons
  • 2 tablespoons unsalted butter
  • 4 egg yolks, beaten
  • 1 (9-inch) pie crust, baked

For the Meringue Topping:

  • 4 egg whites
  • 1/2 cup granulated sugar


Making the Lemon Filling:

  1. In a saucepan, whisk together the sugar, flour, cornstarch, and salt until well combined.
  2. Gradually stir in the water, lemon juice, and lemon zest until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
  4. Once the mixture boils, continue to cook and stir for an additional 2 minutes.
  5. Remove the saucepan from the heat and stir in the butter until melted.
  6. Gradually pour a small amount of the hot mixture into the beaten egg yolks, stirring constantly to temper them.
  7. Pour the tempered egg yolks back into the saucepan with the remaining mixture, stirring quickly to combine.
  8. Return the saucepan to the heat and cook for another 2 minutes, stirring constantly, until thickened.
  9. Remove the lemon filling from the heat and pour it into the pre-baked pie crust.

Making the Meringue Topping:

  1. In a clean mixing bowl, beat the egg whites with an electric mixer on high speed until soft peaks form.
  2. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites.
  3. Continue beating until stiff, glossy peaks form.

Assembling the Pie:

  1. Spread the meringue over the hot lemon filling, making sure to spread it all the way to the edges of the crust to seal it in.
  2. Use the back of a spoon to create peaks and swirls in the meringue for a decorative effect.
  3. Bake the pie in a preheated 350°F (175°C) oven for 10-12 minutes, or until the meringue is golden brown.
  4. Remove the pie from the oven and let it cool completely before slicing and serving.

Cook Notes and Variations:

  • Perfect Pie Crust: For a homemade touch, consider making your own pie crust from scratch. You can use a traditional pastry crust or try a graham cracker crust for a different flavor profile.
  • Lemon Zest: Don’t skip the lemon zest! It adds a burst of fresh citrus flavor to the filling that complements the tanginess of the lemon juice.
  • Chill Before Serving: For best results, chill the pie in the refrigerator for at least 4 hours before serving to allow the filling to set completely.

Frequently Asked Questions (FAQs):

Q: Can I use bottled lemon juice instead of fresh lemons? A: While fresh lemon juice is preferred for its vibrant flavor, bottled lemon juice can be used as a substitute if necessary. Just be sure to adjust the quantity to taste.

Q: How do I prevent the meringue from weeping? A: To prevent the meringue from weeping or becoming watery, make sure the lemon filling is hot when you spread the meringue over the top. Additionally, be sure to spread the meringue all the way to the edges of the crust to seal it in.

Q: Can I make this pie ahead of time? A: Yes, you can make the pie a day in advance and store it in the refrigerator until ready to serve. Just be sure to cover it tightly with plastic wrap to prevent the meringue from absorbing any odors in the fridge.

Q: Can I freeze leftover pie? A: While the pie can be frozen, the texture of the meringue may change slightly upon thawing. If freezing, wrap the pie tightly in plastic wrap and aluminum foil to prevent freezer burn.

Q: Can I add additional flavorings to the lemon filling? A: Absolutely! Feel free to experiment with different flavorings such as vanilla extract or lemon extract to enhance the flavor of the filling.

Keto and Low-Carb Versions:

  • Keto Option: For a keto-friendly version of this pie, you can use a low-carb sweetener such as erythritol or stevia in place of the granulated sugar in both the lemon filling and meringue topping. Additionally, you can use a low-carb almond flour crust or a crustless option.
  • Low-Carb Variation: To reduce the carb content, you can use a almond flour or coconut flour crust instead of a traditional pastry crust. You can also reduce the amount of sugar in the filling and meringue, or use a sugar substitute.

In conclusion, our Magic Lemon Meringue Pie is a delightful dessert that’s perfect for any occasion. With its tangy lemon filling, fluffy meringue topping, and buttery crust, it’s a treat that’s sure to please the palate. Whether you’re serving it at a dinner party, holiday gathering, or simply indulging in a sweet craving, this pie is guaranteed to impress. So why wait? Gather your ingredients and treat yourself to a slice of lemony goodness today!

Indulge in the enchanting flavors of our Magic Lemon Meringue Pie and elevate your dessert game to new heights. With its irresistible combination of sweet and tangy flavors, it’s a dessert that’s truly magical. So gather your ingredients and get ready to embark on a culinary journey that’s sure to delight your senses!

With detailed instructions, FAQs, and variations, you’re all set to create a mouthwatering Magic Lemon Meringue Pie! Let me know if you need further assistance or if there’s anything else I can assist you with!

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healty meal, low carbs meals, keto meal

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