Classic Lemon Meringue Pie For Easter Day 2024

Classic Lemon Meringue Pie For Easter Day 2024 :-This lemon meringue pie is the epitome of perfection! It is impossible to say no to this dessert because it features a great homemade pie crust, a lemon filling that is both tangy and silky, and a topping that is formed of toasted meringue.

Classic Lemon Meringue Pie For Easter Day 2024



Ingredients :

  • Please use the egg whites for the meringue recipe below. 5 large egg yolks
  • 1/3 of a cup (320 millilitres) of water
  • 200 grammes of granulated sugar, or one cup
  • 1/3 cup (38 grammes) the cornflour
  • a quarter of a teaspoon of salt
  • a half cup (120 millilitres) juice extracted from fresh lemons
  • 1 tablespoon of lemon zest 2 tablespoons (28 grammes) of butte that is devoid of salt


  • 5 egg whites of a significant size, at room temperature
  • Cream of tartar, one-half of a teaspoon
  • 50 grammes (100 grammes) of granulated sugar
  • 1/8 of a teaspoon of salt


Instructions :

  • Prior to beginning the process of preparing lemon meringue pie, I prefer to make certain that my pie dough is set aside and ready to go. I always make pie dough the night before since it needs to chill in the refrigerator for at least two hours before rolling out and blind baking (the next step). I do this because the dough needs to be chilled overnight.
  • Set the oven rack to the lowest position and preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). The pie dough should be baked in a pie dish measuring 9 inches in diameter.


  • Follow the instructions for blind baking all the way through step 9. Make sure that the corners of the pie crust are crimped or fluted as well. A helpful hint is that you can begin the process of filling the lemon meringue pie while the crust is having its blind baking done. The preparation of the filling,
  • on the other hand, is time-sensitive due to the fact that you will be tempering the egg yolks. Therefore, if you are not someone who enjoys multitasking, you should wait until the crust has finished blind baking before beginning the filling.
  • Bring the temperature of the oven down to 350 degrees Fahrenheit (177 degrees Celsius).
  • Watch the video that is provided below to watch how I proceed through each of the processes that are listed below.


  • Complete the filling by: In a medium bowl or liquid measuring cup, gently combine the egg yolks by whisking them together. Put aside for later.
  • In a medium saucepan, combine the water, granulated sugar, cornflour, salt, lemon juice, and lemon zest by whisking them together.
  • Place the saucepan over medium heat. After approximately six minutes, the liquid will first be hazy and have a thin consistency, but it will ultimately start to thicken and bubble.
  • After it has reached the desired consistency, whisk it and then turn the heat down to a low setting.
    Egg yolks should be tempered as follows: After the egg yolks have been beaten, very slowly pour a few large spoonfuls of the heated lemon mixture into the egg yolks.


  • After that, stir the egg yolk mixture into the pot while continuing to do so in a very slow stream. Raise the temperature to a medium level. You should continue to cook the mixture until it becomes thick and large bubbles start to burst on the surface.
  • After removing the pan from the heat, add the butter and whisk it in. Spread the contents into the crust that is still warm and partially baked. When you are ready to make the meringue, set it aside.
  • It is important to avoid allowing the filling to cool down too much because you want it to be warm when you are topping it with the meringue in step 7. By helping to seal the two layers together, the warm filling helps to prevent the layers from separating.


  • Put together the meringue: Begin by beating the egg whites and cream of tartar together on medium speed for one minute, then increase the speed to high speed and continue beating for approximately four more minutes, or until soft peaks form.
  • You can use a stand mixer or a handheld mixer that is equipped with a whisk attachment. Following the addition of the sugar and salt, continue beating the mixture at a high speed for approximately two more minutes, or until glossy stiff peaks form. Meringue should be spread on top of the filling.


  • It is my personal preference to use the back of a large spoon to create ornamental peaks. You need to make sure that the meringue is distributed all the way to the edges so that it comes into contact with the crust. It is because of this that the meringue is able to avoid tearing.
  • Bake the pie for twenty to twenty-five minutes on the lowest rack in the oven. (In the event that the meringue is browning at an excessively rapid rate, tent a piece of foil over it in such a way that the foil does not come into contact with the batter.)


  • After the pie has finished cooking, take it from the oven, lay it on a wire rack, and let it cool at room temperature for one hour before placing it in the refrigerator to chill. Four hours should pass before slicing and serving the dish.
  • Refrigerate any leftovers after covering them and putting them away. Because it does not keep very well, lemon meringue pie tastes best on the first day after it is made.
  • In spite of your best efforts to stop it, the meringue will eventually become wilted and separate over the course of time. To be enjoyed as soon as possible.



Notes :

  1. Prepare the pie crust ahead of time and store it in the refrigerator for up to five days or in the freezer for up to three months. The instructions for making the pie dough ahead of time are very straightforward.
  2. An other option is to blind bake the dough in advance; for more information on this method, see how to blind bake pie crust.
  3. If you want to freeze a pie, lemon meringue pie is not the greatest option. When it comes to texture, the filling and the meringue are never exactly the same.
  4. Extra Resources (links to affiliate programmes An electric mixer, either of the handheld or stand variety; a pie dish of nine inches in diameter; pie weights; glass mixing bowls; a zester; a saucepan; a whisk; and a cooling rack
  5. My handmade pie crust recipe yields two pie crusts, so you can make two of these. In the event that you choose to employ the “dough strip” technique that I describe in my lesson on how to blind bake pie crust, you will require one and a half pie crusts. Alternatively, you can omit that small technique and use only one pie crust instead.
  6. In advance, make preparations: You should get all of your ingredients ready before you start, including grating the lemon zest and dividing the eggs among themselves. Should you not be confident in your ability to multitask!
  7. There is a time constraint associated with the filling, and you need to make sure that everything is prepared before you incorporate it. In addition, prepare all of the components for the meringue.
  8. You want to have them readily available, particularly the sugar and salt, at the precise moment that you require them. As the egg whites whip, you should not move away from the dish containing them. In a short amount of time, meringue can be beaten into stiff peaks.






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