Description
Lemon Meringue Pie is a classic dessert with a buttery crust, tart lemon curd 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 teaspoon salt
- 1 1/2 cups water
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 4 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar (for meringue)
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in water, lemon juice, and zest.
- Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
- Slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper, then return to saucepan and cook for 2 more minutes, stirring constantly.
- Remove from heat and stir in butter. Pour the filling into the pre-baked pie crust.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 6 tablespoons sugar and beat until stiff, glossy peaks form.
- Spoon the meringue over the hot lemon filling, sealing the edges at the crust to prevent shrinking.
- Bake for 12–15 minutes or until meringue is golden brown.
- Cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
- Spread meringue on hot filling to help it adhere and prevent weeping.
- Use fresh lemon juice for the best flavor.
- Pie is best eaten within 1–2 days for peak meringue texture.