Lemon Meringue Pie

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Lemon meringue pie is a classic dessert that’s sure to make your mouth water. With its buttery crust, tangy lemon filling, and fluffy meringue topping, it’s a treat for both your eyes and taste buds. This recipe yields one 9-inch pie that’s perfect for sharing with family and friends.

Making this pie takes some time, but the result is worth it. You’ll need about 6 hours of prep time and 1 hour 10 minutes of cooking time. Don’t worry though – most of the prep time is just waiting for the crust to chill. While you wait, you can gather your ingredients and get ready for the fun part – baking!

Exact Ingredients List

Here’s what you’ll need to make a delicious lemon meringue pie:

For the crust:

• 1 homemade pie crust (prepare in advance)

For the lemon filling:

• 5 large egg yolks
• 1 1/3 cups water
• 1 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter, softened

For the meringue:

• 5 large egg whites (room temperature)
• 1/2 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/8 teaspoon salt

You’ll notice the recipe uses the whole eggs – yolks for the filling and whites for the meringue. This means no waste!

Remember to have your ingredients ready before you start. It’s especially important for the egg whites to be at room temperature for the best meringue.

Instructions

Get ready to make a yummy lemon meringue pie! First, make your pie crust the night before. Put it in the fridge for at least 2 hours.

When you’re ready to bake, heat your oven to 375°F. Put the rack at the bottom. Blind bake your crust in a 9-inch dish. Don’t forget to make the edges pretty!

While the crust bakes, you can start the filling. Mix egg yolks in a bowl and set aside. In a pot, stir water, sugar, cornstarch, salt, lemon juice, and zest. Cook until it gets thick and bubbly.

Slowly add some of the hot mix to the egg yolks. Then pour it all back into the pot. Cook until it’s thick with big bubbles. Take it off the heat and add butter.

Pour the filling into your warm crust. Now it’s time for the meringue! Beat egg whites and cream of tartar until soft peaks form. Add sugar and salt, then beat until stiff and shiny.

Spread the meringue over the warm filling. Make sure it touches the crust edges. Bake at 350°F for 20-25 minutes.

Let the pie cool for an hour, then chill in the fridge for 4 hours. Enjoy your pie right away for the best taste!

Possible Substitutes List

You can make some swaps in this lemon meringue pie recipe if needed. Here are a few options:

Crust:

• Graham cracker crust
• Store-bought pie crust

Lemon juice:

• Bottled lemon juice (in a pinch)
• Lime juice for a twist

Cornstarch:

• Arrowroot powder
• Tapioca starch

Sugar:

• Honey (use 3/4 cup for every 1 cup sugar)
• Coconut sugar

Butter:

• Margarine
• Coconut oil

For the meringue, you can try these substitutes:

• Aquafaba (chickpea liquid) instead of egg whites
• Cream of tartar can be swapped for lemon juice

Remember, these swaps may change the taste or texture a bit. But they can work if you’re in a pinch or want to try something new.

How To Make It Diabetes-Friendly

To make this lemon meringue pie more suitable for people with diabetes, you can try a few easy swaps. Use a sugar substitute like stevia or monk fruit sweetener instead of regular sugar. These alternatives are much sweeter than sugar, so you’ll need less.

For the crust, try using whole wheat flour or almond flour. These options have more fiber and fewer carbs than white flour. You can also make a crustless version by baking the filling in ramekins.

Here are some more tips:

• Use less cornstarch to reduce carbs
• Add extra lemon zest for flavor without sugar
• Try Greek yogurt instead of butter in the filling

Remember to check with your doctor about how these changes fit into your diet plan. Even with these tweaks, eat small portions and pair with protein to help balance blood sugar.

You can still enjoy this tasty treat! Just make smart choices and keep an eye on serving sizes. With these changes, you’ll create a yummy dessert that’s better for managing diabetes.

Tips, Tricks & Storing

For the perfect lemon meringue pie, use fresh lemon juice. It makes a big difference in flavor compared to bottled juice. Zest your lemons before juicing for easier zesting.

When making the filling, whisk constantly to avoid lumps. Temper the egg yolks slowly to prevent scrambling. Add the butter at the end for a silky smooth texture.

For a sky-high meringue, make sure your egg whites are at room temperature. Beat them until stiff peaks form. Spread the meringue to the edges of the crust to prevent shrinking.

Let your pie cool completely before slicing. This helps the filling set properly. Use a sharp knife dipped in hot water for clean cuts.

Store your pie in the fridge, covered loosely with plastic wrap. It’s best eaten within 1-2 days. The meringue may weep a bit, but it will still taste great!

Freeze individual slices for up to 3 months. Wrap them tightly in plastic wrap and foil. Thaw in the fridge overnight before eating.