Lemon Meringue Pie
A classic Lemon Meringue Pie with a tangy lemon curd filling and fluffy meringue topping, reminiscent of childhood baking in a cozy kitchen.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pie crust
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 egg yolks
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons butter
- 3 egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (175°C).
- Bake the pie crust according to instructions until golden. Allow it to cool slightly.
- In a saucepan, mix sugar, cornstarch, and salt. Gradually stir in the water and cook over medium heat until thickened.
- Mix a small amount of the hot mixture into the egg yolks, whisking rapidly to temper. Return to saucepan, stir in lemon juice and zest, and cook for 2 more minutes.
- Pour the lemon filling into the baked pie crust, spreading it evenly.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form.
- Spread the meringue over the pie filling, sealing to the edges to prevent shrinking.
- Bake for 10 minutes or until meringue is golden.
- Let the pie cool before serving.
Notes
For best results, whip egg whites in clean, grease-free utensils. If meringue weeps, try adding more cornstarch.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 27g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Find it online: https://doughgirlbylea.com/lemon-meringue-pie-3/