Classic Lemon Meringue Pie
A timeless lemon meringue pie with a perfectly balanced tart and sweet filling, topped with fluffy meringue and nestled in a buttery crust. Perfect for citrus lovers.
Prep time: 20 minutesCook time: 15 minutesServes: 8
Ingredients
1 9-inch pie crust
1 1/4 cups granulated sugar
1/2 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
3 large egg yolks, beaten
2 tablespoons unsalted butter
1/3 cup fresh lemon juice
1 tablespoon lemon zest
3 large egg whites
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
Instructions
1. Preheat oven to 350°F (175°C). Arrange pie crust in a 9-inch pie plate and bake for 15 minutes until lightly golden. Allow to cool.
2. In a medium saucepan, combine 1 1/4 cups sugar, cornstarch, and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Let boil for 1 minute.
3. Remove from heat and gradually whisk in egg yolks. Return to heat and cook for 2 minutes, stirring constantly. Remove from heat, then stir in butter, lemon juice, and lemon zest. Pour filling into baked pie crust.
4. In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 1/3 cup sugar, beating on high until stiff peaks form.
5. Spread meringue over hot pie filling, sealing edges to crust.
6. Bake for 12 to 15 minutes, or until meringue is golden brown. Cool on a wire rack.
7. Chill in the refrigerator for 4 hours before serving.
Storage
Store leftover pie loosely covered in the refrigerator for up to 3 days.
Reheating
Reheat slices in a preheated oven at 300°F for 10 minutes, or enjoy cold.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
