The easiest, creamiest classic lemon meringue pie that is perfect for any gathering.

I’m not sure what it is about my dad that makes him so love classic lemon meringue pie. Maybe it’s the combination of sweet and tart flavors, or the way the meringue highlights the lemon flavor. Whatever the reason, I can always count on him to grab a slice of his favorite pie when we go out for dessert.

Even though I grew up eating lemon meringue pie at least once a month, I’ve never been fully convinced of its appeal. I’ve had my share of disappointing pies, where the meringue either doesn’t set or tastes overly lemony. But my dad’s pie always turns out stellar, and I finally conceded that I might be missing out on something if I never tried it for myself.

So when I moved to New York City, my first order of business was to find a reputable lemon meringue pie bakery. I was so happy when I found Uncle Matty’s Pies, a little shop in the East Village that has been making pies since the 1920s. The pies are expensive, but I figured it was worth it to have a slice of my dad’s favorite that wasn’t guaranteed to be good.

Uncle Matty’s pies are amazing. The meringue is light and delicate, and the lemon flavor is intense but not overpowering. I’m definitely a convert, and now I can’t get enough of this classic dessert.

What are some of the differences between classic lemon meringue pie and lemon meringue pie versions made with whipped cream?

Classic lemon meringue pie is made with boiled egg whites and sugar, while lemon meringue pie with whipped cream uses whipped cream and sugar.