Description
This classic Lemon Meringue Pie features a zesty lemon filling nestled in a buttery crust, topped with fluffy, golden-brown meringue. The perfect balance of sweet and tart, it’s an irresistible dessert for any lemon lover.
Ingredients
Lemon Filling:
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1 1/2 cups granulated sugar
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1/4 cup cornstarch
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1 1/2 cups water
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3 large egg yolks
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2 tablespoons butter
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1 tablespoon grated lemon zest
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1/2 cup fresh lemon juice
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1 pre-baked 9-inch pie crust
Meringue:
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4 large egg whites
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1/2 cup granulated sugar
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1/4 teaspoon cream of tartar
Instructions
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Preheat Oven: Set your oven to 350°F (175°C).
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Make the Lemon Filling: In a medium saucepan, whisk together 1 ½ cups sugar and cornstarch. Gradually add water and stir. Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil. Boil for 1 minute, then remove from heat.
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Temper the Egg Yolks: In a bowl, beat egg yolks. Gradually add a small amount of the hot mixture to the yolks, whisking constantly. Then stir the tempered yolks back into the saucepan.
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Finish Filling: Return saucepan to heat and cook for another 2 minutes, stirring. Remove from heat and stir in butter, lemon zest, and lemon juice. Pour into the pre-baked pie crust.
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Prepare Meringue: In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
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Assemble: Spread meringue over the hot lemon filling, sealing the edges at the crust to prevent shrinking.
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Bake: Bake for 15–20 minutes, or until the meringue is golden brown.
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Cool: Cool the pie completely before slicing to allow the filling to set properly.
Notes
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For best results, use room temperature egg whites for the meringue.
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Avoid weeping by spreading meringue over hot filling and sealing edges well.
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Store leftovers in the fridge and enjoy within 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American