Are you a fan of sweet and tangy desserts? Look no further! Today, we’re diving into the world of lemon meringue pies, and we’re not just stopping at one recipe – oh no. We’ve got 18 mouthwatering variations to tantalize your taste buds.
From classic recipes to creative twists, our list has something for everyone. Whether you’re a longtime lover of lemon meringue or just looking to try something new, you’ll find inspiration in this article. So, grab a cup of coffee (or a slice of pie), and let’s get started on this citrusy adventure!
Classic Lemon Meringue Pie
A timeless dessert that combines a tangy lemon filling with a sweet and fluffy meringue topping, this classic recipe is a staple of American baking.
Ingredients:
– 1 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 3 large egg whites
– 1 cup granulated sugar (for meringue topping)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together lemon juice, sugar, and flour.
3. Add melted butter and whisk until smooth.
4. Pour filling into a 9-inch pie crust.
5. Bake for 15 minutes.
6. While the filling is baking, prepare meringue topping: Beat egg whites and sugar until stiff peaks form.
7. Spread meringue over filling, spreading to edges of crust.
8. Return pie to oven and bake for an additional 10-12 minutes or until meringue is golden brown.
Cooking Time: 30-35 minutes
Lemon Meringue Pie with Graham Cracker Crust
A classic dessert gets a boost from a crunchy graham cracker crust and a tangy lemon filling, topped with a fluffy meringue topping.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1 cup meringue topping (see below)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, mix together graham cracker crumbs and sugar. Stir in melted butter until well combined.
3. Press mixture into the bottom of a 9-inch pie dish.
4. Bake crust for 8-10 minutes or until lightly browned.
5. In a separate bowl, whisk together egg yolks, lemon juice, and sugar until smooth.
6. Pour filling into baked crust and bake for an additional 15-20 minutes or until filling is set.
7. Top with meringue topping (see below) and return to oven for 2-3 minutes or until golden brown.
Meringue Topping:
– 1 cup granulated sugar
– 1/2 teaspoon cream of tartar
– 3 large egg whites
Whisk ingredients together until stiff peaks form. Spread over filling and bake as instructed above.
Cooking Time: 30-40 minutes
Mini Lemon Meringue Pies
Brighten up your gathering with these bite-sized treats that pack a punch of citrusy flavor and a hint of sweetness.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large egg yolks
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1 3/4 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– Meringue topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together butter, granulated sugar, egg yolks, lemon juice, and salt until smooth.
3. Add flour and mix until just combined.
4. Fill each muffin cup about 3/4 of the way with the dough.
5. Bake for 15-18 minutes or until lightly golden.
Meringue Topping:
1. Beat egg whites and confectioners’ sugar until stiff peaks form.
2. Spread a small dollop on top of each pie after it cools slightly.
Cooking Time: 15-18 minutes
Vegan Lemon Meringue Pie
This classic pie gets a plant-based twist with a velvety lemon filling, crispy vegan meringue topping, and a buttery crust made from almond flour. Perfect for warm weather or anytime you need a citrusy pick-me-up!
Ingredients:
For the Crust:
– 1 1/2 cups almond flour
– 1/4 cup coconut oil, melted
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
For the Filling:
– 1 cup freshly squeezed lemon juice
– 1/2 cup maple syrup
– 1/4 cup cornstarch
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 tablespoon lemon zest
For the Meringue:
– 3 large egg replacers (such as flaxseed or chia seeds mixed with water)
– 1 cup powdered sugar
– 1 teaspoon cream of tartar
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust and press into a pie dish.
3. Mix filling ingredients and pour into crust.
4. Bake for 40-45 minutes, or until filling is set.
5. Whip meringue ingredients until stiff peaks form.
6. Spread over filling and bake an additional 10-12 minutes, or until golden brown.
Cooking Time: 50-60 minutes
Gluten-Free Lemon Meringue Pie
Brighten up your day with this refreshing gluten-free lemon meringue pie, featuring a silky lemon filling and a fluffy meringue topping. This classic dessert gets a makeover using gluten-free ingredients for a deliciously safe treat.
Ingredients:
– 1 cup (200g) gluten-free graham cracker crumbs
– 1/4 cup (50g) granulated sugar
– 1/2 cup (120ml) unsalted butter, melted
– 3 large egg yolks
– 1/2 cup (120ml) freshly squeezed lemon juice
– 1/2 cup (100g) granulated sugar
– 1/4 teaspoon salt
– 1/2 cup (120g) gluten-free all-purpose flour
– Meringue topping: 3 large egg whites, 1 cup (200g) granulated sugar
Instructions:
1. Preheat oven to 375°F (190°C).
2. Mix crust ingredients and press into a pie dish.
3. Whisk together lemon filling ingredients and pour into the crust.
4. Bake for 15 minutes.
5. Prepare meringue topping by whisking egg whites and sugar until stiff peaks form.
6. Spread meringue over pie and bake for an additional 10-12 minutes, or until golden brown.
Cooking Time: 25-27 minutes
Lemon Meringue Pie with Swiss Meringue
Brighten up your dessert repertoire with this classic Lemon Meringue Pie, elevated by the smooth and tangy Swiss meringue topping. A perfect balance of citrusy sweetness and velvety texture.
Ingredients:
For the Crust:
– 2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
For the Filling:
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 cup unsalted butter, melted
– 1 tsp grated lemon zest
For the Swiss Meringue:
– 3 large egg whites
– 1 cup granulated sugar
– 1/2 tsp cream of tartar
Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the crust: Combine flour, butter, and water in a bowl; mix until just combined.
3. Roll out crust to fit a 9-inch pie dish; fill with lemon filling (see below).
4. Bake for 15 minutes.
5. Make the Swiss meringue: Whip egg whites, sugar, and cream of tartar until stiff peaks form.
6. Spread meringue over warm pie; bake for an additional 10-12 minutes or until golden.
Cooking Time: Approximately 30-40 minutes
Lemon Meringue Pie Bars
Lemon Meringue Pie Bars Recipe
Brighten up your dessert game with these bite-sized Lemon Meringue Pie Bars, packed with a tangy lemon filling and topped with a fluffy meringue topping.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup confectioners’ sugar
– 1 cup powdered sugar
– 3 large egg whites
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until combined. Press mixture into prepared baking dish.
3. Bake crust for 10 minutes. Let cool completely.
4. In a large bowl, whisk together egg yolks and lemon juice. Gradually add confectioners’ sugar, whisking until smooth.
5. Pour lemon filling over cooled crust.
6. In a separate bowl, beat egg whites and powdered sugar until stiff peaks form.
7. Spread meringue topping over lemon filling.
8. Bake for an additional 15-20 minutes or until golden brown.
Cook Time: 25-30 minutes
Lemon Meringue Pie Cupcakes
Brighten up your day with these delightful lemon meringue pie cupcakes, featuring a moist lemon cake, a tangy lemon curd filling, and a fluffy meringue topping.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
For the lemon curd:
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 2 large egg yolks
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
For the meringue topping:
– 3 large egg whites
– 1 cup granulated sugar
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Prepare the lemon cake according to package instructions or make from scratch using the ingredients listed above.
3. Fill cooled cupcakes with lemon curd.
4. Prepare meringue topping by beating egg whites and sugar until stiff peaks form.
5. Top each filled cupcake with a dollop of meringue and bake for 10-12 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Lemon Meringue Pie Cheesecake
This refreshing dessert combines the classic flavors of lemon meringue pie with a creamy cheesecake twist, perfect for warm weather gatherings.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 4 large eggs, separated
– 1/2 cup freshly squeezed lemon juice
– 1 tsp vanilla extract
– 1 cup heavy cream, whipped
Instructions:
1. Preheat oven to 325°F.
2. In a medium bowl, mix crust ingredients until well combined. Press into a 9-inch springform pan.
3. In a large mixing bowl, beat cream cheese until smooth. Add granulated sugar and beat until combined.
4. Beat in egg yolks, lemon juice, and vanilla extract.
5. Pour batter into prepared crust.
6. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
7. Remove from oven and let cool completely.
8. Top with whipped cream and a dollop of meringue (optional).
Cooking Time: 55-60 minutes
Lemon Meringue Pie Parfaits
Transform your favorite classic dessert into a modern and refreshing treat by layering it with creamy meringue, juicy lemon curd, and crunchy graham cracker crumbs. This unique parfait is perfect for warm weather gatherings or as a sweet surprise for friends.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
– 1/2 cup lemon curd (homemade or store-bought)
– 1 cup meringue topping (homemade or store-bought)
– Fresh berries (optional)
Instructions:
1. In a small bowl, mix together graham cracker crumbs and sugar.
2. Add melted butter and stir until well combined.
3. Spoon about 2 tablespoons of the crust mixture into the bottom of a glass or parfait dish.
4. Top with a layer of lemon curd (about 2-3 tablespoons).
5. Place a spoonful of meringue topping on top of the lemon curd.
6. Repeat steps 3-5 one more time, finishing with a layer of meringue.
7. Garnish with fresh berries, if desired.
Cooking Time: None! This parfait is ready to serve immediately.
Lemon Meringue Pie Tartlets
These bite-sized tartlets pack a big punch of citrusy flavor and fluffy meringue. Perfect for parties or special occasions, they’re sure to impress!
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1/2 cup meringue topping (see below)
– Confectioners’ sugar, for dusting
Meringue Topping:
– 3 large egg whites
– 1 cup granulated sugar
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry and cut into 12 equal pieces. Place on prepared baking sheet.
3. In a bowl, whisk together egg yolks, lemon juice, sugar, and salt. Brush mixture onto pastry.
4. Bake for 15-20 minutes or until golden brown.
5. Allow to cool completely before topping with meringue.
6. To make meringue, beat egg whites and sugar until stiff peaks form. Spread over cooled tartlets.
7. Bake at 375°F (190°C) for an additional 10-12 minutes or until meringue is golden brown.
Cooking Time: 30-35 minutes
Lemon Meringue Pie Ice Cream
Brighten up your dessert game with this refreshing twist on the classic lemon meringue pie. This creamy ice cream combines tangy lemon curd with fluffy whipped cream and a hint of sweetness.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup lemon curd (homemade or store-bought)
– 1 tsp vanilla extract
Instructions:
1. In a medium bowl, whisk together heavy cream, whole milk, and granulated sugar until dissolved.
2. Stir in melted butter and lemon curd until fully incorporated.
3. Chill mixture in the refrigerator for at least 2 hours or overnight.
4. Churn mixture in an ice cream maker according to manufacturer’s instructions.
5. Once churned, whip heavy cream with a pinch of sugar until stiff peaks form. Fold whipped cream into the ice cream base.
6. Transfer finished ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: None (ice cream churning time)
Serves: 4-6
Enjoy your creamy and tangy Lemon Meringue Pie Ice Cream!
Lemon Meringue Pie Milkshake
Brighten up your day with a refreshing twist on the classic lemon meringue pie – now in milkshake form!
Ingredients:
• 2 cups vanilla ice cream
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup condensed milk
• 1 tablespoon unsalted butter, softened
• 1 teaspoon grated lemon zest
• Whipped cream and lemon slice for garnish (optional)
Instructions:
1. In a blender, combine ice cream, lemon juice, condensed milk, and butter. Blend until smooth.
2. Add lemon zest and blend until well combined.
3. Pour into glasses and top with whipped cream and a lemon slice, if desired.
Cooking Time: None! Just blend and serve.
Enjoy your creamy and tangy Lemon Meringue Pie Milkshake!
Lemon Meringue Pie Smoothie
A refreshing twist on the classic dessert, this smoothie combines the bright citrus flavor of lemon with a hint of sweetness and a silky texture.
Ingredients:
– 1 cup frozen pineapple
– 1/2 cup plain Greek yogurt
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon honey
– 1/2 teaspoon vanilla extract
– Ice cubes (as needed)
Instructions:
1. In a blender, combine the pineapple, yogurt, lemon juice, and honey.
2. Blend on high speed until smooth and creamy.
3. Add the vanilla extract and blend for an additional 5-10 seconds.
4. Taste and adjust the sweetness or tartness to your liking.
5. Add ice cubes if you prefer a thicker consistency.
6. Blend again until the ice is crushed and the smoothie is the desired texture.
Cooking Time: None needed! Simply blend and enjoy.
Lemon Meringue Pie Pudding
This recipe combines the bright citrus flavors of lemon meringue pie with the comfort of a warm, creamy pudding. Perfect for a unique dessert or brunch option.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 3 tablespoons unsalted butter
– 2 large egg yolks
– 1 teaspoon vanilla extract
– 1/2 cup lemon curd (homemade or store-bought)
– 1/4 cup meringue topping (store-bought or homemade)
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, and butter. Heat over medium heat, stirring occasionally, until sugar has dissolved.
2. Remove from heat and whisk in egg yolks and vanilla extract.
3. Stir in lemon curd until fully incorporated.
4. Pour pudding mixture into individual serving cups or a large baking dish.
5. Top with meringue topping and bake at 350°F (175°C) for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Lemon Meringue Pie Cookies
Lemon Meringue Pie Cookies: A Twist on a Classic Dessert!
These bite-sized cookies capture the bright, citrusy flavor of lemon meringue pie in a convenient and delicious cookie form.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup confectioners’ sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup lemon curd (see below for recipe)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually mix in the dry ingredients until just combined.
5. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-14 minutes or until lightly golden.
7. Allow cookies to cool on wire rack before dusting with confectioners’ sugar and serving.
Lemon Curd Recipe:
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1/4 cup unsalted butter, melted
Whisk together all ingredients until smooth. Use immediately or store in refrigerator for up to a week.
Lemon Meringue Pie Cake
Brighten up your day with this refreshing Lemon Meringue Pie Cake, a twist on the classic dessert. Moist lemon cake is topped with a tangy lemon curd and a fluffy meringue topping.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs
– 2 teaspoons baking powder
– 1 teaspoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup unsalted butter, melted
– Lemon curd ingredients: (see below)
– Meringue topping ingredients: (see below)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Mix flour, sugar, eggs, baking powder, lemon zest, and lemon juice in a bowl. Add melted butter and mix until smooth.
3. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
4. Prepare lemon curd: Whisk together 1/2 cup lemon juice, 1/4 cup sugar, and 2 tablespoons unsalted butter in a bowl. Cook over low heat, stirring constantly, until smooth.
5. Top cake with lemon curd and bake for an additional 10 minutes.
6. Prepare meringue topping: Beat 3 egg whites and 1 tablespoon granulated sugar until stiff peaks form. Spread over cake.
7. Bake for an additional 10-15 minutes or until golden brown.
Cooking Time: 45-50 minutes
Lemon Meringue Pie Trifle
Lemon Meringue Pie Trifle: A Layered Delight
This show-stopping dessert combines the classic flavors of lemon meringue pie with a modern twist, perfect for special occasions or potlucks. With its creamy filling, tangy lemon curd, and toasted meringue topping, this trifle is sure to impress!
Ingredients:
– 1 package of store-bought lemon meringue pie (8-inch)
– 1 cup heavy cream
– 2 cups mixed berries (such as strawberries, blueberries, raspberries)
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1 teaspoon vanilla extract
Instructions:
1. Cut the lemon meringue pie into small cubes.
2. In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
3. In a separate bowl, mix together the mixed berries and granulated sugar.
4. In a 9×13-inch serving dish, create a layer of pie cubes.
5. Top with a layer of whipped cream, followed by a layer of berry mixture.
6. Repeat steps 4-5 until all ingredients are used, finishing with a layer of whipped cream on top.
7. Toast the meringue topping according to package instructions and place on top.
Cooking Time: 15 minutes (depending on oven temperature)
Summary
Indulge in the sweet and tangy world of lemon meringue pie with these 18 irresistible recipes! From classic pies to creative twists, discover new ways to enjoy this timeless dessert. Try a vegan or gluten-free version, or mix things up with mini pies, bars, cupcakes, cheesecake, parfaits, tartlets, ice cream, milkshake, smoothie, pudding, cookies, cake, and trifle. Whether you’re a seasoned baker or just looking for a new treat to try, these recipes are sure to satisfy your sweet tooth.
