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Lemon Meringue Pie Recipe

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4.4 from 1 review

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 8 servings

Description

A classic Lemon Meringue Pie featuring a tangy lemon custard filling topped with fluffy, golden-brown meringue baked in a crisp pre-baked pie crust. This refreshing dessert balances tartness with sweet, airy meringue for a perfect treat.

Ingredients

Pie Crust

  • 1 9-inch pre-baked pie crust

Filling

  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 1/2 cups cold water
  • 3 large egg yolks
  • 1 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 1 tablespoon salted butter

Meringue

  • 4 large egg whites, room temperature
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar

Instructions

  1. Prepare Oven: Preheat the oven to 350°F to ensure it’s ready for baking the meringue-topped pie.
  2. Mix Filling Base: In a medium saucepan, whisk together 1 cup granulated sugar and 1/4 cup cornstarch. Gradually whisk in 1 1/2 cups cold water until the mixture is smooth and free of lumps.
  3. Add Yolks: Lightly whisk 3 large egg yolks in a separate bowl, then add them to the saucepan mixture. Stir thoroughly to combine all ingredients evenly. Set aside for a moment.
  4. Prep Lemon: Measure 1/4 cup lemon juice and 1 teaspoon lemon zest. Keep these ready to add later to the hot filling for fresh citrus flavor.
  5. Start Meringue: In a large, clean mixing bowl or a stand mixer fitted with a whisk attachment, beat 4 large egg whites (at room temperature) until they become foamy. Add 1/4 teaspoon cream of tartar and continue beating on high speed to stabilize the meringue.
  6. Add Sugar to Meringue: While continuing to beat the egg whites, gradually add 1/2 cup granulated sugar. Beat until stiff and glossy peaks form, signaling a perfect meringue.
  7. Cook Filling: Place the saucepan containing the filling mixture over medium heat. Whisk constantly as it heats, bringing it to a low boil. Continue whisking and boil gently for about 1 minute until the mixture thickens.
  8. Finish Filling: Remove the saucepan from heat and whisk in the reserved lemon juice, lemon zest, and 1 tablespoon salted butter until the filling is smooth and glossy.
  9. Assemble Pie: Immediately pour the hot lemon filling into the pre-baked 9-inch pie crust. Quickly spoon the meringue over the hot filling, spreading it all the way to the edges to seal the filling beneath. Use a spoon or spatula to create attractive swirls and peaks in the meringue.
  10. Bake: Place the assembled pie in the preheated oven and bake for about 15 minutes, or until the meringue is lightly browned and set.
  11. Cool: Remove the pie from the oven and allow it to cool completely at room temperature before slicing and serving. This allows the filling to set and the flavors to meld.

Notes

  • Use a pre-baked pie crust for best texture and to prevent sogginess.
  • Make sure egg whites are at room temperature to achieve maximum volume for the meringue.
  • Seal the meringue to the edges of the crust to prevent shrinking during baking.
  • Cool completely before slicing to maintain clean slices and set filling.
  • Cream of tartar stabilizes the egg whites and helps maintain the meringue’s structure.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/lemon-meringue-pie-recipe/