Lemon Meringue Pie Recipe

Pie crust: The base of the pie, which can be store-bought or homemade.

Sugar: Used to sweeten both the filling and the meringue.

All-purpose flour: Helps to thicken the filling.

Cornstarch: Another thickening agent for the filling.

Salt: Enhances the flavors in the pie.

Water: Combines with other ingredients to create the filling.

Lemons: Provides juice and zest for the filling's tangy flavor.

Butter: Adds richness to the filling.

Egg yolks: Used in the filling for texture and richness.

Egg whites: Whipped into a meringue for the pie's topping.

When making the meringue, ensure that the egg whites are at room temperature before whipping. This helps them achieve maximum volume and stability. Additionally, make sure your bowl and beaters are completely clean and free of any grease, as even a small amount of fat can prevent the egg whites from whipping properly.

• pre-made pie crust - Substitute with graham cracker crust: A graham cracker crust can provide a different texture and flavor that complements the lemon filling well.

• sugar - Substitute with honey: Honey can add a different sweetness profile and a slight floral note to the pie.

• all-purpose flour - Substitute with rice flour: Rice flour can be used to thicken the filling and is a good gluten-free alternative.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and can be used in place of cornstarch.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• water - Substitute with milk: Milk can add a richer texture to the filling.

• lemons, juiced and zested - Substitute with lime juice and zest: Lime juice and zest can provide a similar acidic and citrusy flavor.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter.

• egg yolks - Substitute with custard powder: Custard powder can mimic the richness and texture provided by egg yolks.

• egg whites - Substitute with aquafaba: Aquafaba (the liquid from canned chickpeas) can be whipped to create a meringue-like texture.

• sugar - Substitute with maple syrup: Maple syrup can add a unique sweetness and depth of flavor to the meringue.

• Allow the lemon meringue pie to cool completely at room temperature. This ensures the filling sets properly and the meringue maintains its texture.

• Once cooled, cover the pie loosely with plastic wrap or aluminum foil. Avoid pressing the covering directly onto the meringue to prevent it from sticking.

• Store the covered pie in the refrigerator. It can be kept for up to 3 days. The meringue may start to weep slightly, but it will still be delicious.

• For freezing, it’s best to freeze the pie crust and lemon filling separately from the meringue. The meringue does not freeze well and can become rubbery.

• To freeze the pie crust and lemon filling, wrap the cooled pie tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe bag or container. It can be frozen for up to 3 months.

• When ready to serve, thaw the pie in the refrigerator overnight. Prepare fresh meringue and spread it over the thawed lemon filling.

• Bake the pie in a preheated oven at 350°F (175°C) for about 10 minutes or until the meringue is golden brown. This will give you a freshly baked taste and texture.

• Preheat your oven to 350°F (175°C). Place the lemon meringue pie on a baking sheet and cover it loosely with aluminum foil to prevent the meringue from browning too much. Heat for about 10-15 minutes, or until the filling is warmed through.

• For a quicker method, use a microwave. Place a slice of lemon meringue pie on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious, as microwaving can sometimes make the meringue rubbery.

• If you prefer a more even reheating, use a toaster oven. Set it to 350°F (175°C) and place the pie inside. Heat for 5-10 minutes, checking frequently to ensure the meringue doesn't overcook.

• For a stovetop method, use a double boiler. Place the pie slice in a heatproof dish and set it over simmering water. Cover and heat for about 10 minutes, or until the filling is warmed through. This method helps maintain the meringue's texture.

• If you have an air fryer, preheat it to 300°F (150°C). Place the lemon meringue pie inside and heat for 5-7 minutes. This method can help keep the crust crispy while warming the filling.

• Oven: Used to preheat and bake the pie crust and meringue.

• Pie dish: Holds the pie crust and filling.

• Saucepan: Used to cook the lemon filling mixture.

• Whisk: Essential for mixing ingredients smoothly and incorporating air into the egg whites.

• Small bowl: Used to whisk the egg yolks with the hot sugar mixture.

• Large glass or metal bowl: Ideal for whipping the egg whites to stiff peaks.

• Spatula: Helps to spread the meringue evenly over the pie filling.

• Measuring cups: For accurately measuring ingredients like sugar, flour, and water.

• Measuring spoons: For precise measurement of smaller quantities like cornstarch and salt.

• Citrus juicer: Extracts juice from the lemons efficiently.

• Zester: Used to obtain fine lemon zest.

• Cooling rack: Allows the pie crust to cool evenly after baking.

• Knife: Useful for cutting butter into the mixture.

• Mixing spoon: For stirring the lemon filling mixture while it cooks.

• Electric mixer: Speeds up the process of whipping egg whites to stiff peaks.

Use a pre-made crust: Save time by using a store-bought pie crust instead of making one from scratch.

Prep ingredients ahead: Measure and prepare all ingredients before starting to streamline the process.

Microwave lemons: Microwave lemons for 10-15 seconds to make juicing easier and quicker.

Separate eggs efficiently: Use an egg separator to quickly and cleanly separate egg yolks from egg whites.

Cool filling quickly: Place the pie filling in the fridge for a few minutes to speed up cooling before adding the meringue.