The history of lemon meringue pie dates back to the 19th century. While the exact origin is not definitively documented, it is believed to have evolved from similar custard and meringue desserts. The combination of zesty lemon filling and fluffy meringue topping became a hit, particularly in the United States.
Early recipes for lemon meringue pie can be found in cookbooks from the late 1800s. One of the earliest known recipes appeared in a cookbook called “American Cookery” by Amelia Simmons in 1796, though it was a basic lemon custard pie without meringue. Over time, variations of the recipe emerged, and by the late 1800s, lemon meringue pie as we know it today began to take shape.
The dessert’s popularity grew throughout the 20th century, becoming a staple in American diners and home kitchens. The widespread availability of pre-made pie crusts and instant lemon pudding mix in the mid-20th century made it easier for people to recreate this pie at home.
Lemon meringue pie’s appeal lies in its perfect balance of sweet and tangy flavors, combined with the contrast of textures between the silky lemon filling and the light, airy meringue. It has become a timeless classic in the world of desserts, enjoyed by generations and cherished as a symbol of comfort and nostalgia.
Here’s an ultimate lemon meringue pie recipe for you:
Ingredients:
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Filling:
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- ½ cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 4 large egg yolks
- 2 tablespoons unsalted butter
For the Meringue:
- 4 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
Instructions:
- Prepare the Crust:
- In a food processor, pulse the flour and salt together.
- Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, and pulse until the dough comes together.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll out the chilled dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges. Chill the crust in the freezer for 15 minutes.
- Pre-bake the Crust:
- Preheat the oven to 375°F (190°C).
- Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 15-20 minutes, then carefully remove the parchment paper and weights.
- Continue baking for another 10-15 minutes, or until the crust is golden brown. Allow it to cool while you prepare the filling.
- Prepare the Filling:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the water, lemon juice, and lemon zest.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
- In a separate bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot lemon mixture to temper the yolks, then pour the tempered yolks back into the saucepan.
- Continue cooking and stirring for another 2 minutes, until the filling is thickened.
- Remove from heat and stir in the butter until melted. Pour the filling into the pre-baked pie crust.
- Make the Meringue:
- In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the sugar, a tablespoon at a time, and continue beating on high speed until glossy stiff peaks form.
- Assemble and Bake:
- Spread the meringue over the lemon filling, making sure to seal the edges to the crust.
- Use a spatula to create peaks and swirls on the meringue.
- Bake the pie in the preheated oven at 375°F (190°C) for about 10-12 minutes, or until the meringue is golden brown.
- Cool and Serve:
- Allow the pie to cool completely on a wire rack before slicing and serving. This helps set the lemon filling.
- Once cooled, slice and enjoy your delicious homemade lemon meringue pie!
Remember, making a perfect lemon meringue pie requires a bit of practice, especially when it comes to achieving the right consistency for the filling and meringue. But don’t be discouraged – even if it doesn’t turn out perfect the first time, it will still be delicious!
Here’s a gourmet lemon meringue pie recipe that elevates the classic dessert:
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Filling:
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- ½ cup freshly squeezed Meyer lemon juice (or regular lemon juice)
- 2 teaspoons lemon zest
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 1 tablespoon limoncello liqueur (optional)
For the Meringue:
- 4 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Crust:
- Follow the same steps as in the previous recipe for preparing and pre-baking the crust.
- Prepare the Filling:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the water, lemon juice, and lemon zest.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
- In a separate bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot lemon mixture to temper the yolks, then pour the tempered yolks back into the saucepan.
- Continue cooking and stirring for another 2 minutes, until the filling is thickened.
- Remove from heat and stir in the butter and limoncello (if using) until melted. Pour the filling into the pre-baked pie crust.
- Make the Meringue:
- In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the sugar, a tablespoon at a time, and continue beating on high speed until glossy stiff peaks form.
- Beat in the vanilla extract.
- Assemble and Bake:
- Spread the meringue over the lemon filling, creating decorative peaks with a spatula.
- To add a gourmet touch, you can lightly brown the meringue peaks using a kitchen torch.
- Chill and Serve:
- Allow the pie to cool for about 2 hours at room temperature, then refrigerate for an additional 2-3 hours until fully chilled and set.
- Once chilled, slice and serve the gourmet lemon meringue pie. Garnish with additional lemon zest or candied lemon peel for an extra elegant presentation.
This gourmet lemon meringue pie recipe enhances the classic flavors with the addition of limoncello and the use of Meyer lemon juice, which has a sweeter and more floral taste. The torched meringue adds a beautiful finish to the pie, making it a perfect dessert for special occasions or when you want to impress your guests. Enjoy!
Not Your Grams Kitchen 