Description
A classic Lemon Meringue Pie with a zesty lemon filling and fluffy meringue topping.
Ingredients
Scale
- 1 pre-made pie crust
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, beaten
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons butter
- 3 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie dish and bake according to package instructions until golden brown. Remove from oven and let cool.
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water and cook over medium heat, stirring constantly until the mixture thickens and starts to bubble.
- In a small bowl, combine the beaten egg yolks, lemon juice, and lemon zest. Slowly whisk about 1/2 cup of the hot mixture into the egg yolks to temper them, then pour the egg yolk mixture back into the saucepan.
- Continue cooking for 2-3 more minutes until thickened. Remove from heat and stir in butter until melted. Pour the lemon filling into the baked pie crust.
- In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Spread the meringue over the lemon filling, sealing the edges to prevent shrinking. Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
- Allow the pie to cool at room temperature for at least 1 hour before serving.
Notes
- Make sure to seal the meringue to the crust to prevent it from shrinking.
- For a tangier flavor, add more lemon juice or zest to the filling.
Keywords: lemon meringue pie, classic lemon pie, homemade lemon meringue pie, dessert recipes