Description
A classic Lemon Meringue Pie with a perfectly baked crust, tangy lemon filling, and fluffy, golden meringue topping. This dessert balances tartness and sweetness, featuring a smooth lemon custard and light meringue that bakes to a delicate crisp.
Ingredients
Scale
Pie Crust
- 1 9-inch pre-baked pie crust (Ensure the crust is fully baked and cooled.)
Lemon Filling
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks (beaten)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
Meringue
- 3 large egg whites (Ensure they are at room temperature.)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Prepare the Lemon Filling: In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Gradually stir in the water until smooth. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Boil for 1-2 minutes until translucent and thickened.
- Temper the Egg Yolks: Slowly whisk a small amount of the hot lemon mixture into the beaten egg yolks to temper them, preventing curdling. Then, gradually stir the yolk mixture back into the saucepan. Continue to cook and stir for 2 more minutes. Remove from heat, stir in lemon juice, lemon zest, and unsalted butter until the butter is melted and mixture is smooth. Pour the filling into the pre-baked pie crust.
- Make the Meringue: In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar while continuing to beat until stiff, glossy peaks form. Spread the meringue evenly over the lemon filling, ensuring it seals to the edges of the crust to prevent shrinking during baking.
- Bake the Pie: Bake the assembled pie in a preheated oven at 350°F (175°C) for 10-15 minutes or until the meringue is golden brown. Remove from the oven and cool completely on a wire rack. Refrigerate for at least 2 hours before serving to allow the filling to set.
Notes
- Use room temperature eggs for best meringue volume.
- Ensure the pie crust is fully baked and cooled before filling to avoid a soggy bottom.
- Seal the meringue edges to the crust to prevent shrinking during baking.
- Cool the pie completely before slicing to get clean slices.
- Store any leftovers refrigerated and consume within 2-3 days.
