Description
A bright and delicious lemon meringue pie with a crisp crust, silky lemon filling, and lofty meringue, perfect for any occasion.
Ingredients
Scale
- 1 9-inch pie crust, homemade or store-bought
- 1 1/2 cups granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 1/4 cups water
- 1/2 cup freshly squeezed lemon juice
- Zest of 2 lemons
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 4 large egg whites, room temperature
- 1/2 cup granulated sugar (superfine if available)
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Preheat your oven to 375°F. If using a raw crust, line it with parchment and fill with pie weights or dried beans. Blind bake for 12 to 15 minutes until golden at the edges. Remove weights and bake another 3 to 5 minutes if needed. Set aside to cool.
- Whisk together sugar, cornstarch, and salt in a saucepan. Slowly whisk in water until smooth, then add lemon juice and zest. Cook over medium heat, stirring steadily, until thickened, about 5 to 7 minutes. Temper egg yolks by stirring in hot mixture, then whisk back into the pan. Cook for another minute and stir in butter.
- Pour lemon filling into warm crust. For meringue, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar, beating until thick and shiny. Spoon meringue over filling, sealing edges and creating swoops with a spatula.
- Bake at 350°F for 18 to 20 minutes until tips are golden. Cool fully for at least 2 to 3 hours before slicing.
Notes
Serve bright and chilled for the best flavor. Pair with unsweetened tea for balance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg