Description
Make a tart and sweet lemon filling with a fluffy, stable meringue topping using this from-scratch recipe.
Ingredients
Scale
- 1 recipe for 9-inch pie crust (blind baked)
- 1 1/2 cups granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups cold water
- 4 large egg yolks, lightly beaten
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- 6 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Prepare your 9-inch pie crust and blind bake it according to your preferred method. Let it cool completely.
- In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
- Cook the mixture over medium heat, stirring constantly, until it thickens significantly and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
- In a separate bowl, whisk the egg yolks. Slowly temper the yolks by whisking about 1 cup of the hot sugar mixture into the yolks.
- Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium heat, stirring constantly, until the filling thickens again and just begins to bubble. Do not boil vigorously.
- Remove from heat. Stir in the lemon juice, lemon zest, and butter until the butter melts and is fully incorporated.
- Pour the hot lemon filling immediately into the cooled, pre-baked pie crust.
- To make the meringue, place the room temperature egg whites in a clean, grease-free bowl of a stand mixer. Beat on medium speed until foamy. Add the cream of tartar.
- Increase the speed to high and gradually add the remaining 1/2 cup sugar, one tablespoon at a time. Beat until stiff, glossy peaks form.
- Spread the meringue over the hot lemon filling, making sure the meringue touches the edges of the crust all around to prevent shrinking. Create decorative swirls with the back of a spoon.
- Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue tips are lightly golden brown.
- Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Avoid placing it in the refrigerator immediately to prevent weeping.
Notes
- For a no-weep meringue, ensure your mixing bowl and beaters are completely free of any grease or yolk residue.
- To prevent the meringue from shrinking away from the crust, seal the meringue to the edges of the crust completely when spreading it on the hot filling.
- Use fresh lemon juice for the best flavor in the curd.
- Chill the pie for at least 4 hours before serving for the filling to set properly.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg