Description
This is the best recipe for a classic Lemon Meringue Pie, featuring a bright, tangy lemon filling and a tall, fluffy meringue topping. You will create a dessert that is both impressive and deeply satisfying.
Ingredients
Scale
- Pie Crust (9-inch, pre-baked or from scratch)
- 1 1/2 cups Granulated Sugar
- 1/3 cup Cornstarch
- 1/4 teaspoon Salt
- 1 1/2 cups Water
- 4 large Egg Yolks, lightly beaten
- 1/2 cup Fresh Lemon Juice
- 1 tablespoon Lemon Zest
- 2 tablespoons Unsalted Butter
- 4 large Egg Whites, room temperature
- 1/4 teaspoon Cream of Tartar
- 6 tablespoons Granulated Sugar (for meringue)
Instructions
- Prepare your 9-inch pie crust and let it cool completely.
- In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt.
- Gradually whisk in the water until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for one full minute, stirring. Remove from heat.
- In a separate bowl, whisk the egg yolks lightly. Slowly temper the hot sugar mixture into the yolks, whisking constantly.
- Return the entire mixture to the saucepan. Cook over medium heat, stirring constantly, until it returns to a boil. Remove from heat immediately.
- Stir in the lemon juice, lemon zest, and butter until the butter melts completely.
- Pour the hot lemon filling into the cooled pie crust.
- In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar.
- Gradually add the remaining 6 tablespoons of sugar, beating until stiff, glossy peaks form.
- Spread the meringue evenly over the hot lemon filling, making sure the meringue touches the crust edge all around to prevent shrinking.
- Bake at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly golden brown.
- Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing.
Notes
- Use fresh lemon juice for the brightest flavor.
- Bake the meringue until the tips are golden; avoid over-baking the filling.
- For the best slice, use a sharp knife dipped in hot water between cuts.
- If you prefer to brown the meringue with a torch, skip the baking step after topping the filling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American (Italian influenced)
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 380
- Sugar: Approx. 45g
- Sodium: Approx. 150mg
- Fat: Approx. 16g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: N/A
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 58g
- Fiber: Approx. 1g
- Protein: Approx. 5g
- Cholesterol: Approx. 120mg