Lemonade Meringue Pie
Brighten up your dessert table with this zesty and refreshing Lemonade Meringue Pie! Made with a luscious filling of tangy lemonade concentrate, this pie offers a citrusy twist on the classic lemon meringue. A golden, flaky pre-made crust is filled with a velvety lemonade custard, perfectly balanced with just the right amount of sweetness. Topped with a cloud of fluffy, golden-brown meringue, this dessert is as stunning as it is delicious. Perfectly chilled, it’s an irresistible treat for summer gatherings or anytime you crave a burst of sunshine in every bite. With just 20 minutes of prep time, this easy-to-make pie is destined to be a showstopper!
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Recipe Information
Ingredients
- 1 9-inch shell Pre-made pie crust
- 1 cup Granulated sugar
- 0.33 cup Cornstarch
- 0.25 teaspoon Salt
- 1.5 cups Water
- 0.33 cup Frozen lemonade concentrate (thawed)
- 4 large Egg yolks
- 3 tablespoons Unsalted butter
- 4 large Egg whites
- 0.25 teaspoon Cream of tartar
- 0.5 cup Granulated sugar (for meringue)
Instructions
Preheat your oven to 375°F (190°C). Bake the pre-made pie crust for 10-12 minutes or until lightly golden. Allow to cool completely.
In a medium saucepan, whisk together 1 cup granulated sugar, cornstarch, and salt. Gradually stir in water and lemonade concentrate until smooth.
Cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble. This should take about 5-7 minutes.
In a small bowl, lightly beat the egg yolks. Gradually add a small amount of the hot lemonade mixture to the yolks while whisking to temper them. Then slowly pour the tempered yolks back into the saucepan, whisking constantly.
Continue cooking the mixture over medium-low heat for 2-3 minutes until thick and glossy. Remove the saucepan from heat and stir in butter until melted and fully incorporated.
Pour the lemonade filling into the cooled pie crust and set aside.
Using a stand mixer or hand mixer, beat the egg whites and cream of tartar on medium-high speed until soft peaks form.
Gradually add 1/2 cup granulated sugar to the egg whites while continuing to beat until stiff, glossy peaks form.
Spread the meringue over the lemonade filling, ensuring it touches the edges of the crust to seal.
Bake the pie in the preheated oven for 8-10 minutes or until the meringue is golden brown.
Cool on a wire rack for 1 hour, then refrigerate for at least 2 hours before serving to allow the filling to set.
Slice and enjoy your lemonade meringue pie!
Nutrition Facts
Calories |
3182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 1764 mg | 77% | |
| Total Carbohydrate | 501.3 g | 182% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 343.8 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 154 mg | 12% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 592 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
