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Lemon Meringue Island Pie

Lemon Meringue Island Pie
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The Lemon Meringue Island Pie is a refreshing and elegant dessert featuring a crisp buttery crust, tangy lemon filling, and fluffy toasted meringue topping. This classic pie combines zesty citrus flavor with light sweetness, perfect for family gatherings or special occasions, and offers versatile variations suitable for diverse dietary needs.

Ingredients

Scale

Pie Crust

  • 1 pre-made or homemade buttery pie crust (9-inch)

Lemon Filling

  • 1 cup freshly squeezed lemon juice (about 4–5 lemons)
  • 1 tablespoon lemon zest
  • 3/4 cup granulated sugar
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 4 tablespoons unsalted butter, cut into pieces

Meringue Topping

  • 4 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions

  1. Prepare the Pie Crust: Begin with a chilled pie crust pressed evenly into your pie dish to form a sturdy base. Blind bake it partially with pie weights until crisp and golden, about 15 minutes. Remove weights and bake another 5 minutes. Let cool slightly.
  2. Make the Lemon Filling: In a saucepan over medium heat, whisk together freshly squeezed lemon juice, lemon zest, sugar, egg yolks, and cornstarch. Stir continuously until the mixture thickens and becomes glossy, about 5-7 minutes. Remove from heat and immediately stir in butter until fully melted and incorporated. Pour the filling into the baked pie crust.
  3. Whip the Meringue: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar in small increments, continuing to whip until stiff, shiny peaks develop, ensuring the meringue is smooth and fluffy.
  4. Top with Meringue: Spread the meringue generously over the lemon filling, making tall swirls or peaks with a spatula or spoon for an eye-catching effect. Make sure to press the meringue to the edges of the crust to seal, which helps prevent shrinking.
  5. Bake the Pie: Place the pie in a preheated oven at 350°F (175°C) and bake for 5-8 minutes, or until the meringue tops are golden brown. Watch closely to avoid burning. Remove and cool at room temperature before serving.

Notes

  • Use eggs at room temperature for best meringue volume and texture.
  • Stir lemon filling constantly on medium-low heat to avoid lumps and achieve silky consistency.
  • Blind bake crust with pie weights to prevent sogginess from the lemon filling.
  • Press meringue to crust edges to prevent shrinking during baking.
  • Keep a close eye while baking meringue, as it browns quickly.

Nutrition

Keywords: lemon meringue pie, lemon pie, meringue, dessert, gluten-free option, citrus dessert

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