Lemon Meringue Pie

There may not be a more classic dessert than lemon meringue pie! A flaky, homemade pie crust filled with rich lemon curd and topped with swoops of toasted meringue, it's the perfect dessert for any occasion. Serve it for a Mother's Day brunch, Father's Day dinner, Memorial Day weekend, or even for just a sweet ending to a casual summer dinner. Everyone will gobble this sunshine-y pie up in seconds! 

What does lemon meringue pie taste like?

First you have the crispy pie crust that's buttery and flaky. It gets filled with a lemon curd mixture that is all together tart, sweet, tangy, rich, and purely addictive! On top, there's the fluffy, sweet meringue that gets toasted to perfection. All together, it's one of those classic lemon desserts that everyone loves!

What is the difference between lemon icebox pie and lemon meringue pie?

While they're both incredible citrus pies, there are a few differences! Lemon icebox pies are typically topped with whipped cream, or nothing at all, while lemon meringue pie, like this beauty, is crowned with a thick layer of fluffy meringue. The filling between the two is also often different. Lemon icebox pie filling is a creamy custard concoction whereas the filling of a lemon meringue pie is more of a lemon curd and while lemon icebox pie is made in a graham cracker crust,  lemon meringue pies call for classic pie crust.

How do you keep lemon meringue pie from getting soggy?

There are three main components to a lemon meringue pie: the perfect pie crust, lemon curd filling, and meringue topping. The way each is executed plays an important role in keeping your lemon meringue pie from falling flat.  

Since the filling and topping for a lemon meringue pie is cooked on the stove-top (rather than the oven), you will want to "blind bake" or fully par-bake your pie crust. A sturdy, fully baked crust will keep its flaky form when filled with the lemon curd. Next, cook your filling. This lemon custard is thickened with both cornstarch and egg yolks—both of which must be cooked to a certain temperature in order to activate their full thickening potential. Lastly, cook your meringue to the right temperature and whip it good! This lemon meringue pie uses a Swiss meringue topping, which heats the egg whites and sugar, before whisking to stiff peaks. It's important to cook this mixture to 160˚F before whipping and toasting—an under-cooked meringue can "weep" or release liquid into your pie and make it soggy. 

Do you refrigerate lemon meringue pie after baking? 

Once you've made your lemon meringue pie, try to serve it that day rather than putting it in the fridge. Though you can make the pie crust and lemon curd filling in advance, it's best to make the meringue fresh and top the pie on the day that you plan to eat it. Just like when you under cook it, placing a lemon meringue pie in the refrigerator after baking can cause the meringue topping to “weep." If you do have leftovers that you'd like to save, it's okay to refrigerate!  Just know the texture may slightly change.

Why is my lemon meringue pie soupy?  

It is important to cook your lemon filling to the correct temperature in order to keep your pie from getting soupy. When cooking the cornstarch mixture, which makes up the base of the lemon custard, bring the mixture to a low boil and hold it (while whisking constantly) for one full minute. Once the eggs are added, use a thermometer to ensure that you cook the egg to the point of thickening, without over cooking to the point of scrambling. For a custard like this, the egg mixture should reach a temperature of 160˚ to 180˚ to fully thicken. A properly cooked custard will set up nicely when cooled, and keep your lemon meringue pie from being loose and soupy.

What is the trick to making meringue?  

The trick to making this topping is cooking it on the stovetop before whipping it into a thick, creamy meringue. This is called a Swiss meringue, and we love using this type for lemon meringue pie. Whisk the egg whites, sugar, cream of tartar, and pinch of salt together in a mixing bowl, then stir and cook the mixture over a double boiler until a thermometer reads 160˚. This ensures that the sugar dissolves into the eggs and creates a smooth texture. This technique also guarantees the eggs have "cooked" and reached a safe temperature for eating since you won't bake this meringue later! Transfer the mixture to a stand mixer with a whisk attachment and whisk until very thick, creamy, and medium-stiff peaks form.