When you're in the mood for a dessert that perfectly balances sweet and tart, lemon meringue pie might come to mind. You might be surprised by the variety of recipes available, from the timeless classic to inventive spins like mini versions and even a vegan option. Each recipe offers its own unique twist, ensuring there's something for everyone. As you consider which one to try, think about how these different approaches can enhance your dessert game. But before you decide, let's investigate what makes each of these lemon meringue pies stand out.
Classic Lemon Meringue Pie
Classic Lemon Meringue Pie is a delightful dessert that combines a zesty lemon filling with a fluffy meringue topping, all nestled in a flaky pie crust.
This recipe captures the perfect balance between tangy and sweet, making it a favorite for any occasion. Whether you're serving it at a family gathering or enjoying it as a special treat, this classic pie is certain to impress with its bright flavor and beautiful presentation.
Ingredients:
- 1 pre-baked pie crust
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 3 large egg yolks (lightly beaten)
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 2 tablespoons butter
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions:
In a medium saucepan, combine 1 cup of sugar, cornstarch, and salt. Gradually stir in water and cook over medium heat until the mixture thickens and begins to boil.
Once boiling, remove from heat and whisk in the beaten egg yolks, lemon juice, lemon zest, and butter. Pour the lemon filling into the pre-baked pie crust, spreading it evenly.
In a separate bowl, beat the egg whites and cream of tartar until soft peaks form, then gradually add 1/2 cup of sugar, continuing to beat until stiff peaks form. Spread the meringue over the lemon filling, making sure to seal the edges.
Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown. Allow to cool before serving.
Extra Tips:
For the best results, make certain your pie crust is completely cooled before adding the lemon filling.
When beating the egg whites for the meringue, make sure that your mixing bowl and beaters are clean and free of any grease, as this can affect the volume of the meringue.
Additionally, avoid over-baking the meringue, as this can lead to a dry texture; watch closely for that golden color.
Finally, for a perfect slice, allow the pie to cool completely before cutting, as this will help the filling set properly.
No-Bake Lemon Meringue Pie
No-Bake Lemon Meringue Pie is a delightful dessert that captures the bright, tangy flavor of lemons paired with a sweet and fluffy meringue topping. This recipe is perfect for those warm days when you want a revitalizing treat without the hassle of baking.
With a smooth, creamy lemon filling set in a graham cracker crust and topped with airy meringue, this pie is sure to impress at any gathering.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- ¼ teaspoon cream of tartar
Instructions:
To start, combine the graham cracker crumbs and melted butter in a bowl, mixing until well combined.
Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
In a separate bowl, whisk together the granulated sugar, lemon juice, lemon zest, egg yolks, condensed milk, and vanilla extract until smooth.
Pour this lemon filling into the prepared crust, spreading it evenly.
In another bowl, beat the egg whites and cream of tartar until soft peaks form, then gradually add in the remaining ½ cup of sugar, continuing to beat until stiff peaks form.
Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.
Chill the pie in the refrigerator for at least 4 hours before serving.
Extra Tips:
For the best results, make sure that your mixing bowls and beaters are clean and free from grease when whipping the egg whites, as any fat can prevent them from reaching the desired volume.
If you want a more intense lemon flavor, feel free to add more lemon zest or juice to the filling.
Additionally, you can use a kitchen torch to lightly toast the meringue topping for a beautiful golden finish before serving.
Enjoy your delicious no-bake lemon meringue pie!
Mini Lemon Meringue Pies
Mini Lemon Meringue Pies are the perfect bite-sized treat for lemon lovers. These delightful mini desserts combine a zesty lemon curd filling with a fluffy meringue topping, all nestled in a buttery crust.
Not only are they visually appealing, but they also provide a revitalizing burst of flavor that's sure to impress at any gathering. Whether you're hosting a party or simply want to indulge in a sweet treat, these mini pies are easy to make and even easier to enjoy.
Ingredients:
- 1 pre-made pie crust (or homemade if preferred)
- 1 cup granulated sugar
- 2 large eggs (separated)
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 1/2 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 tablespoon butter
- 1/4 teaspoon cream of tartar
Instructions:
Preheat your oven to 350°F (175°C). Roll out the pie crust and use a round cutter to cut small circles that fit into a mini muffin tin. Press the crust into the tin and bake for about 10 minutes or until lightly golden.
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, lemon juice, and lemon zest, and bring the mixture to a boil, stirring constantly until thickened. Remove from heat and stir in butter.
In a separate bowl, beat the egg yolks and temper them by gradually adding a small amount of the hot lemon mixture. Then, combine everything back into the saucepan and stir until well mixed. Pour the lemon filling into the baked crusts.
For the meringue, whisk the egg whites and cream of tartar until soft peaks form, then gradually add sugar and whisk until stiff peaks form. Pipe or spoon the meringue over the lemon filling and bake for an additional 10-12 minutes until the meringue is lightly browned. Allow to cool before serving.
Extra Tips:
To guarantee your meringue is fluffy and stable, make sure your mixing bowl and beaters are completely clean and free of grease.
It's also best to use room temperature egg whites for better volume. When baking the meringue, keep a close eye on it as it can quickly go from perfectly browned to burnt.
For a fun twist, consider adding a sprinkle of lemon zest or edible glitter on top of the meringue for an extra decorative touch.
Vegan Lemon Meringue Pie
Vegan Lemon Meringue Pie is a delightful twist on the classic dessert, perfect for those who follow a plant-based diet. This version features a zesty lemon filling made from fresh lemon juice, coconut milk, and a hint of turmeric for color, all encased in a crispy, buttery crust.
The vegan meringue, made from aquafaba, provides a light and airy topping that mimics traditional meringue beautifully. This pie isn't only delicious but also visually stunning, making it a fantastic centerpiece for any gathering.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup coconut oil, solid
- 2 tablespoons powdered sugar
- 1/4 teaspoon salt
- 4-5 tablespoons cold water
- 1 cup coconut milk (full-fat)
- 1/2 cup fresh lemon juice
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon turmeric (for color)
- 1 teaspoon vanilla extract
- 1 can chickpeas (for aquafaba)
- 1/4 teaspoon cream of tartar
Instructions:
To create the crust, combine the flour, solid coconut oil, powdered sugar, and salt in a mixing bowl, then gradually add cold water until a dough forms.
Press the dough into a 9-inch pie pan and chill for 30 minutes. Preheat your oven to 350°F (175°C) and bake the crust for 15-20 minutes or until golden brown.
For the lemon filling, whisk together coconut milk, lemon juice, sugar, cornstarch, turmeric, and vanilla in a saucepan over medium heat until thickened.
Pour the filling into the baked crust and let it cool.
For the vegan meringue, beat the aquafaba and cream of tartar until stiff peaks form, then gradually add sugar until glossy.
Spread the meringue over the cooled lemon filling and bake at 350°F (175°C) for an additional 10 minutes or until lightly browned.
Extra Tips:
Make sure to use chilled aquafaba for the best results when whipping for the meringue.
For an extra lemony flavor, consider adding lemon zest to the filling.
If you're looking for a more decadent crust, try substituting half of the flour with almond flour.
Finally, let the pie set in the refrigerator for a few hours before serving; this will help the filling firm up and improve the general texture.
Enjoy your zesty, vegan treat!
Lemon Meringue Pie With Coconut
Lemon Meringue Pie with Coconut is a delightful twist on the classic dessert, merging the zesty brightness of lemon with the rich, tropical flavor of coconut. This recipe features a creamy lemon filling topped with a fluffy meringue, all nestled in a buttery pie crust.
The addition of shredded coconut not only improves the flavor but also adds a wonderful texture that complements the smooth filling and airy meringue. Perfect for any occasion, this pie is sure to impress your family and friends.
Ingredients:
- 1 pre-baked pie crust
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tablespoon butter
- 1 cup shredded coconut, toasted
- 3 large egg whites
- 1/4 teaspoon cream of tartar
Instructions:
In a medium saucepan, combine the sugar, cornstarch, and salt; whisk in the water and bring to a boil over medium heat, stirring constantly until thickened.
In a separate bowl, whisk the egg yolks and then gradually stir in a small amount of the hot mixture to temper the yolks before adding them to the saucepan. Cook for an additional minute, then remove from heat and stir in the lemon juice, lemon zest, butter, and toasted coconut until well combined.
Pour the lemon-coconut filling into the pre-baked pie crust. To make the meringue, beat the egg whites and cream of tartar until soft peaks form, then gradually add sugar, beating until stiff peaks form.
Spread the meringue over the filling, sealing it to the crust edges. Bake in a preheated oven at 350°F (175°C) for about 10-15 minutes or until the meringue is golden brown.
Extra Tips:
For the best results, make sure that your egg whites are at room temperature before beating; this helps achieve a fluffier meringue.
When toasting the coconut, keep a close eye on it as it can quickly go from golden to burnt. If you prefer a more pronounced coconut flavor, feel free to increase the amount of toasted coconut in the filling or even sprinkle some on top of the meringue before baking.
Finally, let the pie cool completely before slicing to allow the filling to set properly. Enjoy your delicious Lemon Meringue Pie with Coconut!