Description
This is the best, fluffy, and tangy Classic Lemon Meringue Pie recipe from Liam and Sara at Child Recipe. We transform precise baking into an act of joyful connection. You will make a stunning dessert that tastes like sunshine and childhood discovery.
Ingredients
- Pie Crust: 1 (9-inch) unbaked pastry crust
- Lemon Filling: 1 1/2 cups granulated sugar, 1/2 cup cornstarch, 1/4 teaspoon salt, 1 1/2 cups cold water, 4 large egg yolks (lightly beaten), 1/2 cup fresh lemon juice, 2 tablespoons butter, 1 teaspoon lemon zest
- Meringue Topping: 4 large egg whites (room temperature), 1/2 teaspoon cream of tartar, 1/2 cup granulated sugar
Instructions
- Prepare the pie crust according to your favorite recipe or use a store-bought crust. Bake the crust until golden brown and let it cool completely.
- For the filling, whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the cold water until smooth.
- Cook the mixture over medium heat, stirring constantly, until it thickens and boils. Boil for one minute, still stirring. Remove from heat.
- Quickly temper the egg yolks by slowly whisking about one cup of the hot sugar mixture into the beaten yolks.
- Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium heat, stirring constantly, until the filling comes to a full boil again. Remove from heat immediately.
- Stir in the lemon juice, butter, and lemon zest until the butter melts. Pour the hot filling into the cooled 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 sugar, beating until stiff, glossy peaks form. Do not overbeat.
- Spread the meringue over the hot lemon filling, making sure the meringue touches the crust edge 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 at room temperature for several hours before slicing. Avoid refrigerating immediately to keep the meringue stable.
Notes
- Ensure your egg whites are at room temperature for the best meringue volume.
- Use fresh lemon juice; bottled juice changes the flavor profile.
- Temper the yolks slowly; high heat will scramble them.
- Serve this pie the same day you make it for the best texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 350
- Sugar: Approx. 45g
- Sodium: Approx. 150mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 55g
- Fiber: Approx. 1g
- Protein: Approx. 5g
- Cholesterol: Approx. 120mg