Lemon Meringue Pie With a Twist Recipe

Introduction

Lemon Meringue Pie is a classic dessert loved for its tangy lemon filling and fluffy meringue topping. This version adds a refreshing twist with frozen lemonade, making it easier and bursting with bright citrus flavor. It’s perfect for any occasion that calls for a sweet and zesty treat.

Ingredients

• 1 1/2 cups water
• 1 cup sugar
• 6 tablespoons corn starch
• 3 eggs, separated
• 1/2 teaspoon salt
• 1 tablespoon butter, melted
• 1/3 cup sugar (for meringue)
• 1/4 teaspoon cream of tartar
• 1 9-inch pie crust shell, baked
• 6 ounces frozen lemonade, thawed

Instructions

1. Step 1: In a saucepan, combine 1 cup sugar and corn starch. Add cold water and whisk together until smooth.
2. Step 2: Place over medium heat and bring to a boil, stirring constantly until the liquid is clear and thickened.
3. Step 3: Gradually mix a small amount of the hot mixture into the slightly beaten egg yolks to temper them, then return the egg mixture to the pan. Stir in thawed lemonade, salt, and melted butter. Cook for one more minute, stirring constantly, until thickened. Remove from heat and let cool.
4. Step 4: Pour the cooled filling into the baked 9-inch pie crust shell.
5. Step 5: In a clean bowl, beat the egg whites with 1/3 cup sugar and cream of tartar until stiff peaks form.
6. Step 6: Spread the meringue over the lemon filling, sealing the edges.
7. Step 7: Bake at 350°F (175°C) until the meringue is lightly golden, about 10-15 minutes.
8. Step 8: Allow the pie to cool completely, then refrigerate before serving.

Tips & Variations

• Use freshly squeezed lemon juice instead of frozen lemonade for a more natural tartness.
• Add a pinch of vanilla extract to the meringue for a subtle flavor boost.
• Make sure to seal the meringue edges tightly to prevent shrinking during baking.

Storage

Store the pie covered in the refrigerator for up to 3 days. Avoid freezing to maintain the texture of the meringue. Reheat meringue briefly in a low oven if needed, but it’s best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a pre-baked store-bought pie crust works well for this recipe and saves time.

Why is cream of tartar added to the meringue?

Cream of tartar stabilizes the egg whites, helping the meringue hold its shape and volume during baking.

Lemon Meringue Pie With a Twist Recipe

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This Lemon Meringue Pie with a Twist offers a refreshing variation on the classic dessert by incorporating frozen lemonade, delivering a vibrant citrus flavor with a light, fluffy meringue topping baked to golden perfection atop a flaky pie crust.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pie Filling

• 1 1/2 cups water
• 1 cup sugar
• 6 tablespoons cornstarch
• 3 eggs, separated
• 1/2 teaspoon salt
• 1 tablespoon butter, melted
• 6-ounce can frozen lemonade, thawed

Meringue Topping

• 1/3 cup sugar
• 1/4 teaspoon cream of tartar

Pie Crust

• 1 9-inch pie crust shell of your choice (pre-baked)

Instructions

1. Prepare the starch mixture: In a saucepan, combine 1 cup of sugar and 6 tablespoons of cornstarch. Add 1 1/2 cups of cold water and whisk until smooth.
2. Cook until clear: Place the saucepan over medium heat and stir constantly until the mixture comes to a boil and turns clear, indicating it has thickened.
3. Temper egg yolks and combine: Beat the 3 egg yolks lightly. Gradually whisk a small amount of the hot sugar mixture into the yolks to temper them and prevent curdling. Then return the combined mixture to the saucepan. Stir in thawed lemonade, salt, and melted butter. Cook, stirring constantly, for about one minute or until thickened further. Remove from heat and allow to cool.
4. Fill the pie shell: Once the filling is cooled, pour it evenly into the pre-baked 9-inch pie crust shell.
5. Prepare the meringue: In a clean bowl, beat the 3 egg whites with 1/3 cup sugar and 1/4 teaspoon cream of tartar until stiff peaks form, ensuring a fluffy and stable meringue.
6. Apply and bake meringue: Spread the meringue evenly over the lemon filling, sealing the edges. Bake in a preheated oven at 350°F (175°C) until the meringue is lightly golden, about 10-15 minutes.
7. Cool and chill: Remove from oven and let the pie cool to room temperature. Then refrigerate to set completely before serving.

Notes

• Ensure the pie crust is fully prebaked to avoid sogginess from the wet filling.
• Tempering the egg yolks is crucial to prevent them from scrambling when added to the hot mixture.
• Beat egg whites in a grease-free bowl to achieve proper stiff peaks for the meringue.
• Seal the meringue edges to the crust to prevent shrinking during baking.
• Chilling the pie after baking enhances flavor and helps the filling set properly.

Keywords: Lemon Meringue Pie, Lemonade Pie, Meringue Dessert, Citrus Pie, Easy Pie Recipes, Classic American Dessert