Description
A recipe for a traditional lemon meringue pie featuring a buttery crust, a zesty lemon filling, and a tall, fluffy meringue topping.
Ingredients
Scale
- 1 recipe for 9-inch single pie crust (blind baked)
- 1 1/2 cups granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups cold water
- 4 large egg yolks, lightly beaten
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- 6 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Prepare and blind bake your 9-inch pie crust. Let it cool completely.
- For the filling, whisk together 1 1/2 cups sugar, cornstarch, and salt in a medium saucepan.
- Gradually whisk in the cold water until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, stirring constantly. Remove from heat.
- In a separate bowl, whisk the egg yolks. Slowly temper the yolks by whisking about 1 cup of the hot sugar mixture into the yolks.
- Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium heat, stirring constantly, until it returns to a boil. Boil for 1 minute. Remove from heat.
- Stir in the lemon juice, zest, and butter until the butter melts.
- Pour the hot lemon filling into the cooled, baked pie crust.
- For the meringue, beat the egg whites and cream of tartar in a clean, grease-free bowl until soft peaks form.
- Gradually add the 1/2 cup of sugar, beating until stiff, glossy peaks form.
- Spread the meringue over the hot lemon filling, making sure the meringue touches the edge of the crust all around to prevent shrinking.
- Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue is lightly golden brown.
- Cool the pie completely on a wire rack for at least 4 hours before slicing.
Notes
- To prevent weeping meringue, make sure your mixing bowl for the whites is completely free of grease or yolk.
- Use hot filling when adding the meringue; this helps the meringue set against the filling.
- For a stable meringue, use room-temperature egg whites.
- Prep Time: 30 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45
- Sodium: 150
- Fat: 16
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 1
- Protein: 6
- Cholesterol: 110