How To Make Stephanie Izard’s Lemon Meringue Pie Recipe
Tangy lemon filling topped with fluffy meringue, baked into a delicious pie crust.
Serves:
Ingredients
- 1 pre-made 9 inch pie crust
- 3 egg yolks
- ½ cup of fresh lemon juice
- 1 tbsp of lemon zest
- 1 can of sweetened condensed milk
- 3 egg whites
- ¼ cup of sugar
Instructions
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Preheat oven to 350°F.
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Place pie crust into a 9 inch pie pan and crimp edges.
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In a bowl, whisk egg yolks, lemon juice, lemon zest and sweetened condensed milk.
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Pour mixture into pie crust and bake for 15-20 minutes or until filling is set.
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In another bowl, beat egg whites until soft peaks form.
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Gradually add sugar and beat until stiff peaks form.
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Spread meringue over the lemon filling and bake for additional 10-12 minutes until meringue is golden brown.
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Let it cool before serving.
Nutrition
- Calories : 441kcal
- Total Fat : 20g
- Saturated Fat : 9g
- Cholesterol : 147mg
- Sodium : 249mg
- Total Carbohydrates : 57g
- Dietary Fiber : 1g
- Sugar : 47g
- Protein : 8g
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