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Lemon Meringue Pie

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A delightful Lemon Meringue Pie with a zesty lemon filling and fluffy meringue, perfect for any gathering.

Ingredients

Scale
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 egg yolks, beaten
  • 1/4 cup lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons butter
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar (for meringue)
  • 1 pre-baked pie crust

Instructions

  1. Combine the dry ingredients: In a saucepan, mix 1 cup of sugar, 2 tablespoons of cornstarch, and 1/4 teaspoon of salt. Gradually add 1 1/2 cups of water while stirring. Cook over medium heat until the mixture thickens to a pudding-like consistency.
  2. Incorporate egg yolks: Stir a small amount of the hot mixture into the beaten 3 egg yolks, then return to the saucepan and stir in 1/4 cup of lemon juice and 2 teaspoons of lemon zest. Cook for another 2 minutes, then remove from heat and stir in 2 tablespoons of butter until melted.
  3. Fill the pie crust: Pour the lemon filling into the pre-baked pie crust, smoothing it out evenly.
  4. Prepare the meringue: Beat the 3 egg whites with 1/4 teaspoon of cream of tartar until soft peaks form. Gradually add 6 tablespoons of sugar, continuing to beat until stiff peaks are reached.
  5. Assemble the pie: Spread the meringue over the lemon filling, sealing the edges to avoid shrinkage.
  6. Bake to perfection: Bake at 350°F (175°C) for about 10-15 minutes until the meringue is golden brown. Let cool completely before serving.

Notes

For best results, consume within the first day or two. Ensure bowls are clean and dry when whipping egg whites to prevent weeping.

Nutrition

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

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