7 World’s Best Lemon Pie Recipes

Myra
5 Min Read

Lemon pie is a classic dessert that perfectly balances tart and sweet flavors, creating a refreshing and satisfying treat.

The zesty lemon filling, coupled with a buttery crust and topped with fluffy meringue or whipped cream, makes for a dessert that is hard to resist.

This recipe for the world’s best lemon pie will guide you through creating a pie that will impress your friends and family with its vibrant flavor and beautiful presentation.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Lemon Filling

  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • 1/2 cup fresh lemon juice (about 3-4 lemons)
  • 1 tablespoon lemon zest
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter

Meringue Topping

  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

Preparing the Crust

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.

Mix until the crumbs are evenly coated with butter.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

Bake for 10 minutes until the crust is set and lightly browned.

Remove from the oven and let it cool completely.

Making the Lemon Filling

In a medium saucepan, whisk together the granulated sugar and cornstarch.

Gradually stir in the water, lemon juice, and lemon zest.

Cook over medium heat , stirring constantly until the mixture comes to a boil and thickens.

Reduce the heat to low and cook for an additional 2 minutes.

Remove the saucepan from the heat.

Gradually whisk about 1/2 cup of the hot lemon mixture into the beaten egg yolks to temper them, then slowly whisk the tempered egg yolks back into the saucepan.

Return to medium heat and cook for 2 more minutes, stirring constantly.

Remove from the heat and stir in the butter until melted and fully incorporated.

Pour the lemon filling into the cooled crust.

Preparing the Meringue Topping

In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

Gradually add the granulated sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form.

Beat in the vanilla extract.

Assembling the Pie

Spread the meringue over the lemon filling, ensuring it completely covers the filling and seals to the edge of the crust to prevent shrinking.

Use the back of a spoon to create peaks in the meringue.

Bake the pie at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.

Remove from the oven and let the pie cool to room temperature.

Refrigerate for at least 2 hours before serving to allow the filling to set.

Nutritional Facts

Each serving (based on 8 servings) provides approximately:

  • Calories: 350
  • Protein: 5g
  • Fat: 15g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Sugar: 35g
  • Sodium: 150mg

FAQ

Can I use a store-bought crust for this recipe?

Yes, you can use a pre-made graham cracker crust to save time. Follow the instructions starting from making the lemon filling.

How do I prevent the meringue from weeping?

Ensure the meringue is spread while the lemon filling is still hot. This helps to cook the bottom of the meringue, preventing it from weeping.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

Can I freeze lemon pie?

It’s best not to freeze lemon pie with meringue as the texture may change. However, you can freeze the lemon filling and crust separately, then assemble and bake the meringue topping before serving.

What can I do with leftover egg yolks or whites?

Leftover egg yolks can be used in custards or sauces, and egg whites can be frozen for later use in meringues or other recipes that require egg whites.

Share This Article
Leave a comment