Introduction

Indulge in the zesty freshness of our Lemon Meringue Delight. This delightful dessert combines the tangy brightness of lemon with a cloud-like meringue topping, creating a sweet and citrusy treat that’s sure to brighten any day.

Who This Recipe Is For

Perfect for those who adore the refreshing taste of lemon and appreciate the contrast of textures between the tart filling and fluffy meringue. Whether it’s for a summertime gathering or to satisfy your citrus cravings, this dessert promises a burst of sunshine in every bite.

Why Lemon Meringue Delight Is Great

The allure of this dessert lies in the harmony of flavors—the tartness of the lemon filling perfectly balanced with the sweet, airy meringue topping. The contrast of textures, from the smooth lemon curd to the fluffy meringue, creates a delightful symphony for your taste buds.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Lemon Filling:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks
• 1 tablespoon lemon zest
• 1/2 cup fresh lemon juice
• 2 tablespoons unsalted butter

For the Meringue Topping:

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

Directions

Crust:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until well combined.
3. Press the mixture firmly onto the bottom and up the sides of the pie dish to form the crust.
4. Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and let it cool while preparing the filling.

Lemon Filling:

1. In a saucepan, whisk together the granulated sugar, cornstarch, and salt.
2. Gradually whisk in the water until smooth. Place the saucepan over medium heat.
3. Cook the mixture, stirring constantly, until it thickens and comes to a boil.
4. In a separate bowl, whisk the egg yolks. Gradually whisk in about half of the hot sugar mixture to temper the yolks.
5. Pour the tempered egg yolk mixture back into the saucepan with the remaining sugar mixture.
6. Cook for an additional 2 minutes, stirring constantly.
7. Remove the saucepan from heat and whisk in the lemon zest, lemon juice, and unsalted butter until smooth.
8. Pour the lemon filling into the cooled graham cracker crust, spreading it evenly.

Meringue Topping:

1. In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
2. Gradually add the granulated sugar, a tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form.
3. Beat in the vanilla extract.

Assembling and Baking:

1. Spread the meringue topping over the hot lemon filling, making sure to seal the edges of the pie crust.
2. Use the back of a spoon to create peaks on the meringue.
3. Bake in the preheated oven for 10-12 minutes or until the meringue is golden brown.
4. Remove from the oven and let the pie cool completely on a wire rack before refrigerating.

Kitchen Equipment Needed

• 9-inch pie dish
• Mixing bowls
• Saucepan
• Whisk
• Electric mixer

Serving Suggestions

Serve slices of the chilled Lemon Meringue Delight as a refreshing dessert after a meal or enjoy it with a cup of tea for a delightful afternoon treat.

Storing Leftovers

Store any leftover pie in the refrigerator, covered, for up to 3-4 days for the best taste and texture.

Recipe Swaps and Variations

Consider adding a touch of lemon extract or using Meyer lemons for a slightly different citrus flavor profile in the filling.

Conclusion

Delight in the citrusy freshness of our Lemon Meringue Delight—a tantalizing blend of tangy lemon filling and airy meringue topping nestled in a graham cracker crust. Share this refreshing dessert to brighten up any occasion!