Print

Lemon Meringue Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic dessert featuring a tangy lemon filling topped with fluffy, golden meringue, all nestled in a buttery pie crust. Perfect for special occasions or citrus lovers.

Ingredients

Scale
  • 1 9-inch pie crust, baked
  • 1 1/4 cups sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups water
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 4 large egg whites
  • 1/4 tsp cream of tartar
  • 6 tbsp sugar (for meringue)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water, lemon juice, and lemon zest.
  3. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for 1 minute.
  4. In a separate bowl, whisk egg yolks. Gradually whisk in a small amount of the hot lemon mixture to temper, then return all to saucepan.
  5. Cook for 2 more minutes, stirring constantly. Remove from heat and stir in butter.
  6. Pour lemon filling into pre-baked pie crust.
  7. To make the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
  8. Spread meringue over hot filling, sealing edges at crust to prevent shrinking.
  9. Bake for 12-15 minutes, or until meringue is golden brown.
  10. Cool at room temperature, then refrigerate for at least 4 hours before serving.

Notes

  • Ensure the meringue touches the crust all around to prevent shrinking.
  • Use fresh lemon juice for best flavor.
  • Refrigerate leftovers and consume within 2 days.

Nutrition

Find it online: https://ukfinda.com/lemon-meringue-pie/