How To Make Ultimate Lemon Meringue Pie
A tangy and creamy lemon filling topped with a fluffy meringue, all in a buttery crust.
Serves:
Ingredients
- 1 9-inch pie crust
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
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Preheat the oven to 375°F (190°C) and place the pie crust in a 9-inch pie dish. Set aside.
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In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water, lemon juice, and lemon zest.
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Cook the mixture over medium heat, stirring constantly until thickened, about 5-7 minutes.
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In a small bowl, lightly beat the egg yolks. Gradually whisk about 1/2 cup of the hot lemon mixture into the egg yolks.
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Pour the egg yolk mixture back into the saucepan and cook, stirring constantly, for an additional 2 minutes. Remove from heat and stir in the butter until melted and well combined. Pour the lemon filling into the pie crust.
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In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
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Spread the meringue over the hot lemon filling, making sure to seal the edges. Use the back of a spoon to create decorative peaks.
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Bake for 12-15 minutes or until the meringue is golden brown. Allow the pie to cool completely before serving.
Nutrition
- Calories : 350kcal
- Total Fat : 10g
- Saturated Fat : 5g
- Cholesterol : 140mg
- Sodium : 250mg
- Total Carbohydrates : 60g
- Dietary Fiber : 1g
- Sugar : 40g
- Protein : 5g
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