What is the difference between lemon pie and lemon meringue pie?

The main difference lies in the topping. Lemon pie usually has a smooth lemon curd filling in a pastry crust, sometimes finished with whipped cream. Lemon meringue pie, on the other hand, features the same tangy filling but is crowned with a fluffy, golden-baked meringue made from whipped egg whites and sugar. This topping adds both texture and visual appeal, making it a classic showstopper.

Should you refrigerate a lemon meringue pie?

Yes. Because of its egg-based filling and delicate meringue, lemon meringue pie must be refrigerated after cooling. Leaving it out for more than two hours can cause spoilage. Chill it for at least four hours before serving to help the filling firm up and ensure neat slices.

Can you use bought lemon curd in lemon meringue pie?

Definitely. Store-bought lemon curd works well if you’re short on time. Just note that it can be a bit thinner than homemade. To thicken it, mix in a spoonful of cornstarch with water and warm it briefly before adding it to your crust.

Can I use limes instead of lemons in lemon meringue pie?

Yes! Limes are an easy one-to-one substitute. The flavor will be slightly different—limes are more floral and less tangy—but equally refreshing. The green hue also adds a lovely twist.

What is another name for lemon meringue pie?

It’s often called “citron meringue tarte” in French-inspired baking. In parts of the American South, a similar dessert may be referred to as “lemon icebox pie with meringue.”

Can you make lemon meringue pie filling the day before?

Yes. You can prepare the lemon filling a day ahead and chill it covered. Reheat gently before assembling, but make the meringue fresh for the best texture and volume.

Lemon Meringue Pie: Perfect Sweet-Tangy Classic Recipe

Lemon Meringue Pie

Print Recipe

Classic lemon meringue pie with flaky crust, tangy lemon filling, and fluffy meringue topping.

Author: Chef Rina
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Dessert
Cuisine: American

Ingredients

Scale

Homemade Pie Crust*
5 large egg yolks (use the whites in the meringue below)
1 and 1/3 cups (320ml) water
1 cup (200g) granulated sugar
1/3 cup (38g) cornstarch
1/4 teaspoon salt
1/2 cup (120ml) fresh lemon juice
1 Tablespoon lemon zest
2 Tablespoons (28g) unsalted butter, softened to room temperature
5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup (100g) granulated sugar
1/8 teaspoon salt

Instructions

Prepare and partially blind bake pie crust at 375°F (190°C), then reduce temperature to 350°F (177°C).
Whisk egg yolks in a bowl and set aside. In a saucepan, combine water, sugar, cornstarch, salt, lemon juice, and zest over medium heat until thickened (about 6 minutes).
Temper egg yolks by slowly adding hot lemon mixture, then return to saucepan. Cook until thick with bubbling surface.
Remove from heat, whisk in butter, and pour into warm pie crust.
Whisk the egg whites and cream of tartar together until they form soft peaks. Gradually add sugar and salt, continuing until stiff peaks form.
Evenly spread the meringue over the warm filling, making sure it seals against the crust edges. Create decorative peaks.
Bake 20-25 minutes until meringue is golden. Cool at room temperature for 1 hour, then refrigerate 4 hours before serving.

Notes

For best results, serve lemon meringue pie on the day it’s made as the meringue will gradually weep and separate over time.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 8 servings
Calories: 375
Sugar: 42g
Sodium: 210mg
Fat: 14g
Saturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 5g
Cholesterol: 130mg

Keywords: lemon pie, meringue, citrus dessert, homemade pie, lemon dessert

Find it online: https://www.joyliciousrecipes.com/lemon-meringue-pie/