Ultimate Fresh Lemon Meringue Pie
This luscious lemon meringue pie combines the zest of fresh lemons with a simple premade filling mix to create a delightful dessert that will impress your family and friends. With its buttery pie crust, bright and tangy lemon filling, and a cloud-like meringue topping, this pie is a perfect balance of sweet and tart. Ideal for any occasion, this recipe is easy to follow and results in a show-stopping dessert that is sure to become a favorite. The addition of fresh lemon juice elevates the flavors, giving it a refreshing taste that will leave you craving more.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
lemon pudding mix (cook and serve)
1 (3 ounce) box (Use Jello brand)
sugar
2/3 cup (Divide for filling and meringue)
water
2 1/4 cups (Use in filling mixture)
egg yolks
3 (Separate from whites)
lemon juice
2 tablespoons (Freshly squeezed for best flavor)
butter
2 tablespoons (Unsalted, at room temperature)
egg whites
3 (Ensure no yolk is present)
sugar
6 tablespoons (For meringue)
baked pie shell
1 (9-inch) (Cooling before filling)
Instructions
1
In a medium saucepan, combine the lemon pudding mix, sugar, and 1/4 cup of the water to form a smooth paste.
2
Blend in the egg yolks and the remaining water, stirring until well combined.
3
Cook the mixture over medium heat, stirring constantly until it comes to a full boil. Once boiling, remove from heat.
4
Stir in the fresh lemon juice and butter until fully incorporated. Allow the filling to cool for about 5 minutes, stirring occasionally.
5
Pour the lemon filling into the cooled pie shell, spreading it evenly.
6
For the meringue, in a clean mixing bowl, beat the egg whites until they become foamy.
7
Gradually add in 6 tablespoons of sugar. Continue beating until the mixture forms stiff, shiny peaks.
8
Gently spread the meringue over the lemon filling, making sure to seal it to the edges of the pie crust to prevent it from shrinking during baking.
9
Bake in a preheated oven at 425°F (220°C) for 5 to 10 minutes, or until the meringue is golden brown.
10
Remove from the oven and allow the pie to cool for several hours before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for the Ultimate Fresh Lemon Meringue Pie.
What type of pudding mix is recommended?
The recipe suggests using a 3-ounce box of Jello brand 'cook and serve' lemon pudding mix.
How much sugar is required for the filling and meringue?
The recipe uses 2/3 cup of sugar (divided) and an additional 6 tablespoons specifically for the meringue.
How many eggs are needed for this pie?
You will need 3 eggs, with the yolks and whites separated.
What temperature should the oven be set to?
The oven should be preheated to 425°F (220°C).
How long does the meringue take to bake?
The meringue should be baked for 5 to 10 minutes until it turns golden brown.
Can I use bottled lemon juice?
Freshly squeezed lemon juice is recommended for the best flavor.
Why do I need to seal the meringue to the edges of the pie crust?
Sealing the meringue to the edges prevents it from shrinking during the baking process.
How long should the pie cool before it is served?
The pie should be allowed to cool for several hours before slicing and serving.
What size pie shell is used in this recipe?
This recipe calls for a 9-inch baked pie shell.
Should the pie shell be hot or cold when adding the filling?
The filling should be poured into a cooled pie shell.
What is the texture of the meringue?
The meringue is described as cloud-like and should form stiff, shiny peaks.
Is this an easy recipe to follow?
Yes, it is described as an easy-to-follow recipe that results in a show-stopping dessert.
What type of butter is recommended?
The recipe calls for 2 tablespoons of unsalted butter at room temperature.
How much water is needed in total?
A total of 2 1/4 cups of water is used in the filling mixture.
When do I add the fresh lemon juice and butter?
Stir in the lemon juice and butter after the pudding mixture has come to a full boil and been removed from heat.
How long should the lemon filling cool before being poured into the crust?
The filling should cool for about 5 minutes, stirring occasionally.
How do I know the meringue is ready to be baked?
The mixture is ready once you have added the sugar and it forms stiff, shiny peaks.
Can I use instant pudding mix for this recipe?
No, the recipe specifically requires 'cook and serve' lemon pudding mix.
What is the total number of ingredients needed?
There are 9 ingredients in total for this recipe.
What is the flavor profile of the pie?
The pie is a perfect balance of sweet and tart with a bright, tangy lemon filling.
What happens if I don't stir the mixture constantly while cooking?
Stirring constantly is necessary to ensure the mixture doesn't burn and reaches a smooth, full boil.
What is the first step in preparing the filling?
Combine the pudding mix, sugar, and 1/4 cup of water to form a smooth paste.
How do I prepare the egg whites for the meringue?
Beat the egg whites in a clean bowl until foamy before gradually adding sugar.
Why is it important to ensure no yolk is present in the egg whites?
Even a small amount of yolk can prevent the egg whites from foaming and reaching stiff peaks.
How much lemon juice is used?
The recipe calls for 2 tablespoons of fresh lemon juice.
What is the category of this recipe?
This is a dessert recipe, specifically categorized under pies.
Can this pie be made ahead of time?
Yes, it needs several hours to cool, making it ideal for advance preparation.
What gives the lemon filling its refreshing taste?
The addition of fresh lemon juice elevates the flavor and provides a refreshing taste.
What is the main entity of the dessert?
The main entity is a combination of buttery pie crust, tangy lemon filling, and cloud-like meringue.