The Zesty Lemon Meringue Pie Recipe Everyone Adores

Crafting a delectable lemon meringue pie sparks pure culinary magic in my kitchen.

Sweet and tangy flavors dance together in this classic dessert.

My grandmother’s treasured recipe inspired countless memorable moments around our dining table.

Soft, billowy meringue crowns a silky citrus filling that whispers comfort and joy.

Zesty lemons bring bright, refreshing notes to each incredible slice.

Delicate pastry cradles the creamy center with elegant simplicity.

You’ll want to savor every single bite of this irresistible treat.

Why Nigella Lemon Meringue Pie Is A Tangy Treat

• Conquer a Classic Dessert: Master the art of creating a stunning lemon meringue pie that looks like it came straight from a bakery showcase.
• Impress Without Stress: Tackle this recipe with confidence, knowing each step is manageable and designed for home cooks of all skill levels.
• Celebrate Citrusy Delight: Enjoy a perfect balance of tangy lemon filling and sweet, fluffy meringue that dances on your taste buds with every single bite.
• Crowd-Pleasing Showstopper: Prepare a dessert that turns heads at potlucks, family gatherings, and special celebrations, making you the ultimate dessert hero.

What You’ll Need For Nigella Lemon Meringue Pie

• Pastry Shell: A pre-baked base that provides the foundation for the lemon meringue pie.

• Sugar: Adds sweetness and helps thicken the lemon filling.
• Flour, Cornstarch: Key thickening agents that create a smooth and stable lemon filling.
• Salt: Enhances the overall flavor of the filling.
• Water, Lemon Juice, Lemon Zest: Provide the bright, citrusy flavor profile of the pie.
• Butter: Adds richness and smooth texture to the filling.
• Egg Yolks: Contribute to the creamy consistency and help stabilize the filling.

• Egg Whites: The primary component that creates the light, fluffy meringue texture.
• Sugar: Sweetens the meringue and helps create stiff, glossy peaks.

Step-By-Step Instructions For Nigella Lemon Meringue Pie

Step 1: Prepare Oven

Preheat the oven to a cozy 325°F, creating the perfect warm environment for your pie adventure.

Step 2: Create Lemon Filling Base

• Sugar
• Flour
• Cornstarch
• Salt

Add water, fresh lemon juice, and bright lemon zest. Stir the mixture constantly over medium heat until it bubbles and transforms.

Step 3: Incorporate Butter Magic

Mix in butter, watching it melt and create a silky smooth texture. The filling will start to look glossy and rich.

Step 4: Temper Egg Yolks

Gently warm egg yolks by slowly adding hot sugar mixture. This prevents the eggs from scrambling and ensures a smooth, creamy filling.

Step 5: Thicken Filling

Return the egg mixture to the saucepan. Cook and stir until the filling becomes thick and luxurious. Remove from heat and pour into a pre-baked pie shell.

Step 6: Whip Heavenly Meringue

Beat egg whites in a clean, dry bowl using an electric mixer. Gradually sprinkle in sugar while continuing to whip until fluffy peaks form that stand tall and proud.

Step 7: Top And Seal Pie

Spread the cloud-like meringue over the lemon filling, making sure to seal the edges completely. Create beautiful swirls and peaks with your spatula.

Step 8: Bake To Golden Perfection

Slide the pie into the oven and bake for 20-25 minutes. Watch for a gorgeous golden-brown color that signals your meringue is perfectly toasted.

Tips To Get Nigella Lemon Meringue Pie Just Right

• Zest Wisely: Use fresh lemons for the most vibrant, tangy flavor that will make your pie sing with citrusy goodness.
• Prevent Weeping Meringue: Ensure egg whites are at room temperature and beat until stiff peaks form to create a stable, glossy topping.
• Seal the Deal: Spread meringue right to the edges of the pie crust, touching the pastry to prevent shrinking and create a beautiful seal.
• Slice with Ease: Dip your knife in hot water and wipe clean between cuts to get perfect, clean slices of your lemon meringue pie.
• Chill for Perfection: Let the pie cool completely at room temperature, then refrigerate for at least 2 hours to set the filling and meringue.

Tasty Twists On Nigella Lemon Meringue Pie

• Gluten-Free Lemon Meringue Pie: Replace wheat flour with almond or coconut flour for a celiac-friendly version.
• Vegan Citrus Dream Pie: Swap eggs with aquafaba, use coconut cream filling, and plant-based butter for a dairy-free alternative.
• Low-Sugar Zesty Pie: Substitute sugar with stevia or monk fruit sweetener to reduce calorie content while maintaining tangy flavor.
• Lime Merengue Variation: Replace lemon juice and zest with lime for a tropical, refreshing taste profile that keeps the classic pie structure.

Perfect Pairings For Nigella Lemon Meringue Pie

• Pair with Crisp White Wine: Complement the pie's tangy lemon flavor with a chilled Sauvignon Blanc or Pinot Grigio, cutting through the sweetness and enhancing the citrus notes.
• Create a Sparkling Contrast: Serve alongside a light, effervescent prosecco or champagne to balance the rich meringue and add a celebratory touch to dessert.
• Match with Herbal Tea: Brew a refreshing chamomile or mint tea to cleanse the palate and provide a soothing counterpoint to the pie's intense flavors.
• Elevate with Lavender Sorbet: Offer a small scoop of lavender sorbet as a palate cleanser, introducing a subtle floral note that harmonizes with the lemon's brightness.

How To Keep Nigella Lemon Meringue Pie Fresh

• Store leftover pie in an airtight container and place in the refrigerator for up to 3-4 days. Cover the pie loosely with plastic wrap to prevent moisture buildup.
• Meringue-topped pies do not freeze well due to the delicate egg white structure, which breaks down and becomes watery when thawed.
• Warm individual slices gently in the oven at 250 degrees F for 10-15 minutes to restore the meringue's texture without causing it to weep or separate.
• Remove the pie from the refrigerator 30 minutes before serving to allow it to come to room temperature, which helps restore the pie's original creamy and fluffy consistency.

FAQ List For Nigella Lemon Meringue Pie

• Why do I need to add cornstarch to the lemon filling?

Cornstarch helps thicken the filling and creates a smooth, stable texture that prevents the pie from becoming runny or watery.

• How can I tell if my meringue is properly whipped?

The meringue is ready when stiff peaks form, meaning when you lift the beaters, the peaks stand straight up without falling and look glossy and smooth.

• What's the purpose of mixing hot sugar into egg yolks before returning to the pan?

This technique, called tempering, prevents the egg yolks from scrambling by gradually raising their temperature, ensuring a smooth and creamy lemon filling.

Lemon Meringue Pie Recipe

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4.6 from 21 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Zesty lemon meringue pie dances with tangy citrus and silky sweet peaks of meringue, creating a classic dessert that sings with southern charm. Crisp buttery crust cradles bright lemon filling, promising pure dessert bliss for anyone craving a slice of pure comfort.

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Ingredients

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Pie Filling Ingredients:

• 1 1/2 cups water
• 2 lemons, juiced and zested
• 4 egg yolks, beaten
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 tablespoons butter

Crust Ingredient:

• 1 (9 inch) pie crust, baked

Meringue Ingredients:

• 4 egg whites
• 1/2 cup white sugar

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Instructions

1. Preheat the oven to 325°F (162°C) to prepare for baking the lemon meringue pie.
2. In a saucepan, blend sugar, flour, cornstarch, and salt. Pour in water, lemon juice, and zest to create the base filling.
3. Heat the mixture over medium flame, stirring continuously until it reaches a boil. Incorporate butter into the bubbling liquid.
4. Temper egg yolks by whisking them with a portion of the hot sugar mixture in a separate bowl to prevent curdling.
5. Return the egg yolk mixture to the saucepan, stirring vigorously. Continue cooking and stirring until the filling thickens and becomes glossy, about 2-3 minutes.
6. Remove the filling from heat and carefully pour it into the pre-baked pastry shell, ensuring an even distribution.
7. Using an electric mixer, whip egg whites in a clean, dry bowl until they become frothy and soft.
8. Gradually add sugar while continuing to beat the egg whites, transforming the mixture into a glossy, stiff meringue with peaks that hold their shape.
9. Spread the meringue over the lemon filling, creating decorative peaks and ensuring it touches the crust edges to prevent shrinking.
10. Bake in the preheated oven for 20-25 minutes, watching carefully until the meringue turns a beautiful golden brown.

Notes

• Always use fresh lemons for the most vibrant, zesty flavor that elevates the entire pie’s taste profile.
• Separate egg whites carefully, ensuring no yolk breaks to achieve perfect, fluffy meringue peaks.
• Use a clean, dry metal or glass bowl when whipping egg whites to help them reach maximum volume and stability.
• Create a smooth filling by continuously stirring the mixture to prevent lumps and achieve a silky, consistent texture.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 291
• Sugar: 28 g
• Sodium: 103 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 44 g
• Fiber: 0.5 g
• Protein: 4 g
• Cholesterol: 110 mg