Can I make this pie ahead of time?

Yes! You can make this pie a day ahead and store it in the fridge. Just avoid freezing, as the meringue may lose its texture.

What if my meringue is weeping?

Weeping meringue often results from underbaking or excess moisture. Ensure stiff peaks form, and bake until golden.

Can I make the meringue in advance?

Yes, you can prepare the meringue a few hours before baking. Store it in an airtight container at room temperature, and spread it over the filling just before placing it in the oven.

My meringue collapsed. What went wrong?

A common reason for a meringue collapse is underbeating the egg whites or adding sugar too quickly. Make sure you beat the egg whites until they are foamy or form stiff peaks before adding sugar gradually. Also, avoid overmixing after sugar is added, as this can cause the meringue to break down.

How do I prevent my pie from being too runny?

To avoid a runny filling, ensure that the mixture thickens well before adding the egg yolks, and keep stirring over low heat until it reaches a pudding-like consistency. If needed, slightly adjust the amount of cornstarch for a firmer filling.

Can I use a store-bought pie crust?

Absolutely! While homemade pie crusts are delicious, a store-bought option is a convenient alternative, especially for time-saving. Just make sure to bake it fully before adding the filling.

Why is my meringue not browning evenly?

If your meringue isn’t browning evenly, try rotating the pie halfway through baking. Also, check your oven’s temperature with an oven thermometer to ensure it’s baking at the correct temperature.

Can I make a mini Lemon Meringue Pies?

Yes! You can easily make individual-sized pies by using a muffin tin or tart pans. Adjust the baking time to 20-25 minutes for smaller pies.

What should I do if my meringue separates from the filling?

Ensure the meringue fully covers the filling, extending all the way to the crust edges. If it starts to shrink during baking, it might need a little more time in the oven, or the filling may not have been thickened enough when added.

How can I store leftover pie?

Store leftover pie in the refrigerator for up to 3 days. Cover the pie loosely with plastic wrap or foil to keep the meringue intact.

Lemon Meringue Pie - Nibbles and Feasts

Description

This Lemon Meringue Pie is a refreshing classic that never goes out of style. With a bright, tangy lemon filling, a fluffy cloud of sweet meringue, and a golden crust, it’s the perfect dessert to balance out a hearty meal. Whether it’s Thanksgiving or a special family gathering, this pie adds a touch of sunshine to any table.

Ingredients

Scale

1 ¼ cup granulated sugar
2 tablespoons all-purpose flour
3 ½ tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 large lemons, juiced and zested
2 tablespoons butter
4 egg yolks beaten
1 (9.5-inch) baked pie crust
Meringue:
4 egg whites
½ cup granulated sugar

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Instructions

Preheat oven to 325° F.
Combine sugar, flour, cornstarch, and salt in a medium saucepan and stir to combine. Add water, lemon juice and zest and stir to combine. Place saucepan over medium heat, continue stirring until mixture comes to a boil. Reduce heat to low and stir in butter.
When butter has melted. Add 2/3 cup of flour mixture to egg yolks. Stir slowly to combine.
Add yolk mixture back to saucepan and continue to stir over low heat until mixture comes to a boil; about 10 minutes. Mixture will be thick. Transfer mixture to baked pie crust. Evenly spread with a spatula. Set aside.
Place egg whites in a cold metal or glass bowl. Mix on high speed with a hand mixer until whites become foamy; about 2 minutes. Slowly add sugar and continue to mix until stiff peaks form; about 8 minutes. Evenly spread meringue over pie filling, covering completely. Make swirls or peaks with spatula for fun design.
Bake for 30-32 minutes or until meringue is golden brown. Let cool for 1 hour then refrigerate for at least 2 hours. Serve.