Introduction
Lemon Meringue Pie is a timeless dessert that perfectly balances sweet and tart flavors. With a flaky golden crust, a silky lemon curd filling, and a cloud-like toasted meringue topping, it’s both elegant and comforting. This pie has graced dinner tables for centuries, loved by bakers, foodies, and romantics alike for its radiant color and refreshing taste — like sunshine in a slice.
A Bit of History
The roots of Lemon Meringue Pie trace back to the 18th century.
- Lemon curd was first made in England as a delicate spread for tea.
- Meringue, created from whipped egg whites and sugar, was developed by Swiss and Italian pastry chefs.
The two came together in the 19th century when American bakers combined them into a pie. The recipe became especially popular in the Victorian era, symbolizing refinement and cheerfulness.
Fun fact: Lemon Meringue Pie is said to have been a favorite of Queen Victoria herself!
💛 Ingredients
🥧 For the Pie Crust:
- 1 baked 9-inch pie crust (store-bought or homemade)
🍋 For the Lemon Filling:
- 1½ cups water
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- ½ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 4 egg yolks, lightly beaten
- 2 tablespoons unsalted butter
☁️ For the Meringue:
- 4 egg whites, room temperature
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
🥣 Instructions
see continuation on next page
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