Description
This classic Lemon Meringue Pie features a tangy lemon filling topped with fluffy, golden meringue layered over a crisp, pre-baked pie crust. Perfectly balancing sweet and tart flavors, this dessert is a timeless favorite for any occasion.
Ingredients
Scale
Pie Crust
- 1 9-inch pre-baked pie crust (Ensure the crust is fully baked and cooled.)
Lemon Filling
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks (beaten)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
Meringue
- 3 large egg whites (Ensure they are at room temperature.)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Prepare the Lemon Filling: In a medium saucepan, whisk together 1 cup of granulated sugar, cornstarch, and salt. Gradually stir in water, then cook over medium heat, stirring constantly until the mixture thickens and begins to boil. Boil for 1 minute. Gradually stir a small amount of the hot mixture into the beaten egg yolks, then return all to the pan, stirring constantly. Boil for 2 minutes more to fully cook the eggs. Remove from heat and stir in fresh lemon juice, lemon zest, and unsalted butter until the butter is melted and the mixture is smooth.
- Pour Filling into Pie Crust: Pour the hot lemon filling into the pre-baked pie crust, spreading it evenly. Set aside while preparing the meringue topping.
- Make the Meringue: In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 1/2 cup granulated sugar, beating on high until stiff, glossy peaks form. Spread the meringue over the hot lemon filling, making sure to seal the edges to the crust to prevent shrinking.
- Bake the Pie: Bake the pie in a preheated oven at 350°F (175°C) for 10-15 minutes or until the meringue is golden brown. Remove from oven and allow to cool completely before serving to let the filling set.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Make sure the pie crust is fully baked and cooled to prevent sogginess.
- Beat the egg whites in a clean, grease-free bowl for the best meringue volume.
- Seal the meringue edges to the crust well to avoid shrinking during baking.
- Allow the pie to cool completely and chill in the refrigerator before slicing for clean cuts.
