Description
A classic Lemon Meringue Pie recipe with a tangy lemon filling and a light, fluffy meringue topping. Perfect for any occasion.
Ingredients
Scale
- 1 9-inch pie crust, baked
- 1 1/2 cups granulated sugar, divided
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks, lightly beaten
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 4 large egg whites
- 1/2 teaspoon cream of tartar
Instructions
- In a medium saucepan, whisk together 1 cup of the granulated sugar, cornstarch, and salt.
- Gradually whisk in the water until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute.
- Remove from heat. Stir in a small amount of the hot mixture into the beaten egg yolks, then return the yolk mixture to the saucepan.
- Cook, stirring constantly, for 2 minutes more. Do not boil.
- Remove from heat. Stir in lemon juice, butter, and lemon zest.
- Pour the lemon filling into the baked pie crust.
- In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add the remaining 1/2 cup granulated sugar, beating until stiff, glossy peaks form.
- Spread the meringue over the hot lemon filling, ensuring it touches the edges of the crust to prevent shrinking.
- Bake at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown.
- Let cool completely before serving.
Notes
- For a crispier crust, blind bake it until golden brown before adding the filling.
- Ensure your bowl and beaters are completely free of grease when making the meringue.
- To toast the meringue without baking, you can use a kitchen torch.
- Chill the pie for at least 3-4 hours before serving for the best texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
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