Lemon Meringue Pie
A classic Lemon Meringue Pie with a zingy lemon filling and a cloud of toasted meringue. The tartness of the lemon contrasts beautifully with the sweet, airy meringue, making each slice an unforgettable experience.
Prep time: 30 minutesCook time: 12 minutesServes: 8
Ingredients
1 pre-baked 9-inch pie crust
1 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/2 cups water
3 large egg yolks
2 teaspoons lemon zest
1/3 cup lemon juice
2 tablespoons unsalted butter
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, whisk together 1 cup granulated sugar, cornstarch, and salt. Gradually stir in water until smooth.
3. Cook over medium heat, stirring constantly until the mixture thickens and begins to boil. Boil for 1 minute then remove from heat.
4. In a small bowl, beat the egg yolks then gradually stir in about 1/4 cup of the hot sugar mixture.
5. Return the egg mixture to the saucepan and bring to a gentle boil. Cook and stir for 2 minutes more before removing from heat.
6. Stir in lemon zest, lemon juice, and butter until smooth. Pour the lemon filling into the pre-baked pie crust.
7. In a large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 1/2 cup sugar, beating on high until stiff peaks form.
8. Spread the meringue over the hot lemon filling, sealing to the edge of the crust.
9. Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
10. Cool the pie at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.
Storage
Store the pie covered in the refrigerator for up to 3 days.
Reheating
To reheat, serve chilled or allow slices to sit at room temperature for 15-20 minutes before enjoying.
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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.
