Lemon Meringue Pie
A classic lemon meringue pie featuring a buttery crust, tangy lemon filling, and a fluffy, golden-browned meringue topping.
Ingredients
- 1 9- inch pie crust pre-baked
- 1 1/2 cups granulated sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 1/2 cup fresh lemon juice about 2-3 lemons
- 1 tbsp lemon zest
- 4 large egg yolks
- 2 tbsp unsalted butter
- 4 large egg whites
- 1/4 tsp cream of tartar
- 6 tbsp granulated sugar for meringue
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water and lemon juice.
- Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- In a small bowl, beat egg yolks. Slowly whisk in a small amount of hot lemon mixture to temper, then return all to the saucepan.
- Cook over medium heat for 2 more minutes, stirring constantly. Remove from heat and stir in lemon zest and butter until smooth.
- Pour hot filling into the pre-baked pie crust.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form.
- Spread meringue over hot filling, sealing the edges at the crust.
- Bake for 15–20 minutes, or until meringue is golden brown.
- Cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.
Notes
- Ensure the meringue completely covers the filling to prevent weeping.
- Use fresh lemon juice for the best flavor.
- Pie is best served the same day but can be stored in the refrigerator for up to 2 days.