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Lemon Meringue Pie

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A nostalgic dessert with a bright, zesty lemon filling topped with fluffy meringue.

Ingredients

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  • 1 pie crust (store-bought or homemade)
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large egg yolks, beaten
  • 1/4 cup fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar (for meringue)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a saucepan, whisk together 1 cup sugar, cornstarch, and salt. Gradually stir in water and cook over medium heat until thickened and bubbly, stirring frequently.
  3. Stir a small amount of the hot mixture into the beaten egg yolks. Return to the saucepan and cook for 2 more minutes. Remove from heat and stir in lemon juice, butter, and lemon zest.
  4. Pour the fresh lemon filling into the pre-baked pie crust.
  5. In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in 1/2 cup sugar, continuing until stiff peaks form.
  6. Spread meringue over the hot lemon filling, sealing at the edges to prevent shrinking.
  7. Bake for 10-15 minutes or until the meringue is golden brown. Allow to cool before serving.

Notes

Best enjoyed within 2-3 days. Meringue may weep over time. Serve with fresh berries or a dollop of whipped cream.

Nutrition

Find it online: https://miaxsweeetz.com/lemon-meringue-pie/

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