We’ve always been fans of the classic Kingsford Lemon Meringue Pie Recipe, a timeless American favorite that brings together zesty lemon filling and fluffy meringue for a dessert that’s both tart and irresistible.
This easy-to-follow version draws from traditional roots while using simple ingredients we keep in our kitchen.
It’s perfect for family gatherings or a sweet weekend treat, and we’re confident it’ll become one of your go-to recipes.
Ingredients
To craft our irresistible Kingsford Lemon Meringue Pie, we gather fresh, high-quality ingredients that blend tangy citrus notes with a fluffy meringue topping. Below, we’ve organized the ingredients by category for clarity, ensuring you prepare them in the order they’re used—starting with the crust, followed by the filling, and ending with the meringue. Remember, using Kingsford cornstarch guarantees that perfect, silky texture we’ve come to love in this classic dessert.
For the Crust
We’ll begin with the base, which provides a buttery foundation:
- 1 9-inch pre-made pie crust (or homemade, if preferred—roll out to fit a 9-inch pie pan)
- 1 tablespoon unsalted butter (melted, for brushing the crust to achieve a golden finish)
For the Filling
Next, prepare the zesty lemon filling, where Kingsford cornstarch shines as the thickening agent:
- 1 1/4 cups granulated sugar (divided for sweetness balance)
- 1/3 cup Kingsford cornstarch (key for that smooth, glossy consistency)
- 1 1/2 cups water (use filtered for the best flavor)
- 3 large egg yolks (lightly beaten, reserved from the eggs used for meringue)
- 1/2 cup fresh lemon juice (from about 3-4 lemons, strained for pulp-free results)
- 1 tablespoon lemon zest (finely grated from the same lemons for a vibrant citrus aroma)
- 2 tablespoons unsalted butter (cut into pieces for easy melting)
For the Meringue
- 3 large egg whites (at room temperature for optimal whipping)
- 1/4 teaspoon cream of tartar (to stabilize the peaks)
- 1/2 cup granulated sugar (added gradually for a glossy, stable meringue)
Equipment and Tools
To seamlessly transition from preparing our ingredients for the Kingsford Lemon Meringue Pie, we now focus on the essential equipment and tools that ensure a smooth baking process. Gathering these items beforehand helps us achieve that perfect tangy filling and fluffy meringue with confidence and ease.
Must-Have Tools for the Crust
- 9-inch pie dish: This is crucial for holding our pie crust and allowing even baking; opt for a glass or ceramic one for the best heat distribution.
- Mixing bowl (medium-sized): We use this to combine ingredients for the crust, ensuring everything blends uniformly.
- Measuring cups and spoons: Accurate measurements are key; we recommend a set that includes both dry and liquid options for precision.
Essential Equipment for the Filling
- Medium saucepan: Ideal for cooking the lemon filling to a smooth consistency; choose one with a heavy bottom to prevent scorching.
- Whisk: This tool helps us vigorously mix the Kingsford cornstarch, sugar, and lemon mixture, avoiding lumps for a silky texture.
- Fine grater or zester: Perfect for obtaining fresh lemon zest, which adds vibrant flavor to our filling.
- Juicer or reamer: We rely on this to extract every drop of fresh lemon juice, enhancing the pie’s signature tang.
Tools for the Meringue and Finishing
- Electric mixer or stand mixer: Essential for whipping egg whites into glossy peaks; if unavailable, a hand whisk works but requires more effort.
- Oven thermometer: To guarantee our oven is at the precise temperature, we suggest using one for consistent results—nothing beats a perfectly baked meringue.
- Cooling rack: After baking, this allows our Kingsford Lemon Meringue Pie to cool evenly and maintain its structure.
For quick reference, here’s a breakdown of recommended quantities and estimated costs for these tools, based on average US market data:
| Tool | Quantity Recommended | Estimated Cost (USD) | Notes |
|---|---|---|---|
| 9-inch pie dish | 1 | 10–20 | Glass for better visibility during baking |
| Mixing bowl | 1–2 | 5–15 per bowl | Medium size; durable material like stainless steel |
| Measuring cups/spoons | 1 set | 10–15 | Includes both cups and spoons for versatility |
| Medium saucepan | 1 | 15–25 | Heavy-bottomed for even heating |
| Whisk | 1 | 5–10 | Balloon style for effective whisking |
| Fine grater or zester | 1 | 10–15 | Microplane for efficiency |
| Juicer or reamer | 1 | 5–10 | Handheld for ease |
| Electric mixer | 1 | 20–50 | Handheld if budget-friendly |
| Oven thermometer | 1 | 5–10 | Digital for accuracy |
| Cooling rack | 1 | 5–10 | Wire rack to promote air circulation |
With these tools in hand, we’re fully equipped to create our delicious Kingsford Lemon Meringue Pie, turning simple ingredients into a showstopping dessert.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s guide you through preparing our irresistible Kingsford Lemon Meringue Pie with confidence and ease. We ensure each step delivers a perfectly tangy, creamy filling topped with a light, airy meringue for a dessert that impresses every time.
Prepare the Crust
First, preheat your oven to 375°F to create a golden, flaky base for our Kingsford Lemon Meringue Pie. If using a pre-made 9-inch pie crust, brush it evenly with 2 tablespoons of melted unsalted butter to enhance its buttery flavor and prevent sogginess.
- Place the butter-brushed crust in a 9-inch pie dish and prick the bottom several times with a fork to allow steam to escape.
- Bake the crust for 10-12 minutes until it turns a light golden brown, filling your kitchen with a warm, inviting aroma that signals a sturdy foundation for our pie.
Make the Lemon Filling
Next, we combine the key elements to craft a smooth, tangy lemon filling that showcases the thickening power of Kingsford cornstarch for that classic, glossy texture.
- In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup Kingsford cornstarch, and 1 1/2 cups water over medium heat until the mixture begins to bubble and thicken, which takes about 5-7 minutes—stir constantly to avoid lumps and achieve a velvety consistency.
- In a separate bowl, beat 3 egg yolks until smooth, then gradually stir in half of the hot sugar mixture to temper the eggs.
- Return the egg mixture to the saucepan and cook for an additional 2 minutes, stirring in 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, and 2 tablespoons butter until fully incorporated and the filling coats the back of a spoon with a vibrant, citrusy scent that promises a burst of flavor.
Prepare the Meringue
To top our pie, we whip up a stable, glossy meringue using basic ingredients for a topping that holds its shape and adds a sweet, ethereal contrast to the lemon filling.
- In a clean mixing bowl, combine 3 egg whites and 1/4 teaspoon cream of tartar, then beat with an electric mixer on medium speed until soft peaks form, about 1-2 minutes.
- Gradually add 6 tablespoons sugar one tablespoon at a time, increasing the speed to high and beating for 3-4 minutes until stiff, shiny peaks form—the meringue should feel silky and hold its shape when you lift the beaters, creating a light foam that will bake to perfection.
Assemble the Pie
With our components ready, we layer them together to build our Kingsford Lemon Meringue Pie, ensuring the filling and meringue meld seamlessly for a stunning presentation.
- Pour the warm lemon filling into the cooled pie crust, spreading it evenly to the edges for a uniform base.
- Spoon the meringue over the filling, starting from the edges and working toward the center to seal the pie completely and prevent shrinking during baking—the contrast of the bright yellow filling against the white meringue peaks creates a visually appealing, professional look.
Bake and Cool
Finally, we bake the assembled pie to set everything perfectly, then cool it to achieve the ideal texture that makes our Kingsford Lemon Meringue Pie a refreshing, sliceable treat.
- Preheat your oven to 350°F if not already at that temperature, then bake the pie on the middle rack for 15-20 minutes until the meringue turns a light golden brown and develops a slight crispness on top.
- Remove the pie from the oven and place it on a cooling rack for at least 1 hour at room temperature, followed by 2-3 hours in the refrigerator to fully set—the cooling process allows the flavors to intensify, resulting in a firm yet creamy slice that’s best served chilled for maximum enjoyment.
Make-Ahead Instructions
To help you enjoy our Kingsford Lemon Meringue Pie without last-minute rushes, we recommend preparing components in advance while preserving the pie’s tangy lemon filling and airy meringue topping. This approach ensures the dessert remains fresh, flavorful, and ready for family gatherings or weekend treats. Follow these steps to make ahead efficiently.
Preparing the Crust Ahead
We suggest baking the pie crust up to 2 days in advance for optimal crispness. After brushing the crust with melted unsalted butter and baking it until golden brown, let it cool completely on a wire rack. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. This prevents sogginess and maintains the buttery, golden texture that complements the lemon filling.
Making the Filling in Advance
The lemon filling can be prepared up to 3 days ahead, allowing its vibrant, citrusy flavors to develop fully. In a medium saucepan, whisk together granulated sugar, Kingsford cornstarch, water, egg yolks, fresh lemon juice, lemon zest, and butter until smooth and thickened. After cooking, transfer the filling to an airtight container, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate it. When you’re ready to assemble, gently reheat the filling on the stove over low heat until warm and pourable, reviving its silky, tangy essence that balances the pie’s sweetness.
Handling the Meringue and Assembly
While the meringue is best made fresh for its light, glossy peaks, you can assemble the pie up to 1 day ahead for convenience. Beat the egg whites and cream of tartar until stiff peaks form, then spread it over the cooled filling. Bake as directed until the meringue turns golden and slightly toasted, enhancing its marshmallow-like texture. For make-ahead assembly, cover the cooled pie loosely with plastic wrap and refrigerate it immediately. Avoid making meringue more than a few hours ahead, as it can weep or lose its volume, affecting the pie’s signature light topping.
Storage and Reheating Tips
Proper storage is key to maintaining the pie’s refreshing, chilled appeal. Here’s a quick breakdown of storage guidelines in the table below:
| Component | Make-Ahead Time | Storage Method | Reheating/Prep Notes |
|---|---|---|---|
| Crust | Up to 2 days | Room temperature, wrapped tightly | No reheating needed; use as is. |
| Lemon Filling | Up to 3 days | Refrigerated, with plastic wrap on surface | Gently reheat on low heat until pourable. |
| Full Assembled Pie | Up to 1 day | Refrigerated, loosely covered | Serve chilled; if needed, let sit at room temperature for 15-20 minutes before slicing for the best texture. |
By following these Make-Ahead Instructions, we ensure your Kingsford Lemon Meringue Pie stays as delightful and effortless as our step-by-step guide promises.
Conclusion
We’ve loved guiding you through this timeless Kingsford Lemon Meringue Pie recipe.
It’s a simple way to create memorable moments with family and friends.
We’re confident you’ll find it as irresistible as we do, so grab your ingredients and bake one today—your taste buds will thank you!
Frequently Asked Questions
What are the main ingredients for Kingsford Lemon Meringue Pie?
The recipe includes ingredients for the crust, filling, and meringue. For the crust: a 9-inch pie crust and melted unsalted butter. Filling: granulated sugar, Kingsford cornstarch, water, egg yolks, fresh lemon juice, lemon zest, and butter. Meringue: egg whites, cream of tartar, and sugar. These simple items create a tangy, light dessert.
What equipment is needed to make Kingsford Lemon Meringue Pie?
You’ll need a 9-inch pie dish, mixing bowls, measuring cups and spoons, a medium saucepan, whisk, fine grater or zester, juicer, electric mixer, oven thermometer, and cooling rack. These tools ensure smooth preparation, with costs kept affordable for home bakers.
How do I prepare Kingsford Lemon Meringue Pie step by step?
Preheat the oven and prepare the crust by brushing with butter and baking until golden. Make the filling by whisking sugar, Kingsford cornstarch, and lemon ingredients in a saucepan until smooth. Beat egg whites with cream of tartar for meringue, layer over filling, and bake until golden. Cool and chill for the best results.
Can I make Kingsford Lemon Meringue Pie ahead of time?
Yes, prepare the crust up to 2 days in advance and store at room temperature. The filling can be made 3 days ahead and refrigerated. Assemble the pie up to 1 day before, but make meringue fresh. This helps for easy entertaining without last-minute stress.
How should I store the finished Kingsford Lemon Meringue Pie?
Store the pie in the refrigerator for up to 3 days to keep it fresh; cover loosely to avoid sogginess. For longer storage, freeze slices for up to 1 month, then thaw in the fridge. Reheat briefly in the oven if needed, but it’s best served chilled for optimal flavor and texture.