Lemon Meringue Pie
Make a classic Lemon Meringue Pie with this easy recipe, pairing bright lemon filling with a buttery crust and a cloud of toasted meringue.
Ingredients
Pie Filling
- 1 9-inch pre-baked pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 cups cold water
- 3 large egg yolks lightly beaten
- 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
- PREPARE OVEN: Preheat the oven to 350°F.
- MIX FILLING BASE: In a medium saucepan, whisk together 1 cup granulated sugar and ¼ cup cornstarch. Gradually whisk in 1 ½ cups cold water until smooth.
- ADD YOLKS: Whisk the egg yolks lightly, then add them to the saucepan. Stir until fully combined. Set aside.
- PREP LEMON: Measure the lemon juice and lemon zest and set aside.
- START MERINGUE: In a large, clean mixing bowl or stand mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating on high speed.
- ADD SUGAR TO MERINGUE: With the mixer running, gradually add the ½ cup granulated sugar. Beat until stiff, glossy peaks form.
- COOK FILLING: While the meringue whips, place the saucepan over medium heat. Whisk constantly until the mixture comes to a low boil. Continue whisking and boil gently for 1 minute.
- FINISH FILLING: Remove from heat and whisk in the lemon juice, lemon zest, and butter until smooth.
- ASSEMBLE PIE: Immediately pour the hot filling into the pre-baked pie crust. Spoon the meringue over the hot filling, spreading it all the way to the crust edges to seal. Create swirls and peaks with a spoon or spatula.
- BAKE: Bake for about 15 minutes, until the meringue is lightly browned.
- COOL: Remove from the oven and allow the pie to cool completely before slicing and serving.
Notes
Crust Tip: The pie crust must be fully baked before adding the filling. Follow blind-baking instructions on the crust packaging or recipe.
Meringue Tip: Always spread meringue onto hot filling and seal it to the crust edge to help prevent weeping or shrinking.
Egg White Tip: Room-temperature egg whites whip best. Make sure the bowl and whisk are completely clean and free of any yolk.
Cooling: Allow the pie to cool completely before slicing so the filling sets properly.
Storage: Cover loosely with foil and refrigerate for up to 2 days.
Nutrition
Serving: 1 | Calories: 301cal | Carbohydrates: 52g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 129mg | Sugar: 38g | Fiber: 1g | Calcium: 17mg | Iron: 1mg