Timeless Lemon Meringue Pie
A delightful and tangy lemon meringue pie that perfectly blends the tartness of fresh lemons with a sweet, fluffy meringue topping. Ideal for family gatherings and special occasions.
Prep time: 30 minutesCook time: 12 minutesServes: 8
Ingredients
1 1/2 cups granulated sugar
1/2 cup water
5 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
1 teaspoon lemon zest
3 eggs, separated
1 tablespoon unsalted butter
1 9-inch pre-baked pie crust
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, mix 1 1/2 cups sugar, water, cornstarch, and salt. Cook over medium heat, stirring constantly until thick and clear. Remove from heat.
3. Stir in the lemon juice, lemon zest, and butter. Blend well.
4. In a separate bowl, beat the egg yolks. Gradually blend in about 1/2 cup of the hot sugar mixture, then return to the saucepan. Cook for 2 more minutes, stirring constantly. Pour the filling into the pre-baked pie crust.
5. For the meringue, beat egg whites with cream of tartar until foamy. Gradually add 6 tablespoons of sugar, continuing to beat until stiff peaks form. Add vanilla extract and mix well.
6. Spread the meringue over the hot filling, ensuring it seals to the edges of the crust to prevent shrinking.
7. Bake in the preheated oven for 10-12 minutes or until the meringue is golden brown.
8. Allow the pie to cool at room temperature before serving.
Storage
Store in the refrigerator for up to 3 days, covered with plastic wrap or foil.
Reheating
Reheat slices in a preheated oven at 350°F for about 10 minutes or serve cold for a refreshing treat.
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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.
