Description
A recipe for a classic lemon meringue pie featuring a homemade crust, tangy lemon curd filling, and a tall, fluffy meringue topping.
Ingredients
Scale
- 1 recipe for 9-inch pie crust, baked
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks, lightly beaten
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- 6 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Prepare the pie crust and bake it according to your preferred recipe. Let it cool completely.
- For the lemon filling, whisk together 1 1/2 cups sugar, cornstarch, and salt in a medium saucepan.
- Gradually whisk in the water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for one minute, stirring. Remove from heat.
- In a separate bowl, whisk the egg yolks. Slowly temper the yolks by whisking about one cup of the hot sugar mixture into the yolks.
- Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium heat, stirring constantly, until the filling returns to a boil and thickens. Do not let it boil vigorously.
- Remove from heat. Stir in the lemon juice, zest, and butter until the butter melts. Pour the hot filling into the cooled pie crust.
- For the meringue, place the egg whites and cream of tartar in a clean, grease-free mixing bowl. Beat with an electric mixer on medium speed until soft peaks form.
- Gradually add the remaining 1/2 cup sugar, one tablespoon at a time, beating well after each addition. Increase speed to high and beat until stiff, glossy peaks form.
- Spread the meringue over the hot lemon filling, making sure the meringue touches the edge of the crust all around to prevent shrinking. Create decorative swirls with the back of a spoon.
- Bake at 350 degrees F for 12 to 15 minutes, or until the meringue is lightly golden brown.
- Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Avoid placing it in the refrigerator immediately, as this can cause the meringue to weep.
Notes
- Use fresh lemon juice for the best tangy flavor.
- Ensure your mixing bowl for the meringue is completely clean and dry; any trace of fat will prevent the egg whites from whipping properly.
- Bake the meringue immediately after spreading it over the hot filling for the best texture.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45
- Sodium: 150
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 1
- Protein: 6
- Cholesterol: 110