Quick Description
This Lemon Meringue Pie is a classic dessert made lighter and more balanced with a protein-boosted lemon filling and fluffy cloud-like meringue. It delivers the perfect mix of tangy citrus, silky custard, and sweet toasted topping—refreshing, satisfying, and ideal for special occasions or guilt-reduced indulgence.
Servings & Timing
Serves: 8 slices
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 1–2 hours
Total Time: ~1 hour 40 minutes
Ingredients List
For the crust
- 1 baked pie crust (9-inch)
For the lemon filling
- 1 cup sugar
- ¼ cup cornstarch
- 1½ cups water
- 4 large egg yolks
- 2 tbsp butter
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
For the meringue
- 4 large egg whites
- ¼ tsp cream of tartar
- ½ cup sugar
Optional protein boost
- ½ cup vanilla Greek yogurt (stir into filling after cooking)
Instructions
1. Prepare the Lemon Filling
In a saucepan, whisk sugar and cornstarch.
Gradually add water and cook over medium heat, stirring constantly until thick.
In a bowl, lightly beat egg yolks. Slowly whisk in ½ cup of the hot mixture, then return to pan.
Cook 2 minutes more. Remove from heat and stir in butter, lemon juice, and zest.
(Optional: Stir in Greek yogurt for protein boost.)
Pour filling into baked crust.
2. Make the Meringue
Beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar and beat until glossy stiff peaks form.
3. Assemble & Bake
Spread meringue over hot filling, sealing edges.
Bake at 375°F (190°C) for 8–10 minutes until golden.
4. Cool
Let cool completely before slicing.
Nutrition (per slice – approximate)
Calories: 280
Protein: 8g
Carbs: 38g
Fat: 11g
Fiber: 1g
Sugar: 26g
(with Greek yogurt added)
Benefits
- Higher protein than traditional version
- Vitamin C rich
- Balanced sweetness
- Light and refreshing
- Crowd-pleasing classic
- Customizable macros
Additional Notes
- Always spread meringue on hot filling to prevent shrinking
- Use fresh lemon juice only
- Chill fully for clean slices
- Torch top for extra color if desired
Dietary Info
High-Protein Option: ✅
Vegetarian: ✅
Gluten-Free Option: ✅ (use GF crust)
Low-Fat Option: ✅ (reduce butter & sugar)
Brief Introduction
Lemon Meringue Pie is the ultimate balance of sweet and tangy. This version keeps the beloved flavors while adding a modern protein-friendly twist that fits healthier lifestyles without sacrificing indulgence.
Step-by-Step Cooking Guide
Cook filling → Add lemon → Pour into crust → Whip meringue → Top pie → Bake → Cool → Slice
Ingredient Details & Substitutions
Sugar: Monk fruit blend works
Cornstarch: Arrowroot powder substitute
Butter: Coconut oil option
Egg whites: Aquafaba for vegan meringue
Greek yogurt: Cottage cheese blended smooth also works
Recipe Variations & Serving Suggestions
Variations
- Mini lemon meringue cups
- Lemon meringue cheesecake pie
- Keto version (use sweetener + almond crust)
- Coconut lemon meringue
Serve With
- Fresh berries
- Whipped Greek yogurt
- Mint leaves
- Iced tea or coffee
Storage & Make-Ahead
Refrigerate: up to 3 days
Do not freeze (meringue texture changes)
FAQs
Why is my meringue watery?
Filling must be hot before adding meringue.
Can I use bottled lemon juice?
Fresh is strongly recommended.
Can I make it ahead?
Yes, 24 hours in advance.
Can I reduce sugar?
Yes, substitute monk fruit or stevia blend.
Optional Personal Story
This pie was always my favorite growing up—watching the meringue toast in the oven felt like magic. Now I make a lighter version so I can enjoy it anytime without overthinking calories.
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