Description
Lemon Meringue Pie is a classic dessert featuring a crisp pie crust filled with tangy lemon custard and topped with a light, fluffy meringue baked to golden perfection.
Ingredients
- 1 9-inch pie crust, baked
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in water and cook over medium heat until thickened and bubbling.
- Whisk a small amount of hot mixture into egg yolks, then return yolks to saucepan.
- Cook for 2 minutes, then remove from heat.
- Stir in lemon juice, lemon zest, and butter.
- Pour lemon filling into baked pie crust.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar and beat until stiff, glossy peaks form.
- Spread meringue over hot filling, sealing edges to crust.
- Bake for 12–15 minutes until meringue is lightly browned.
- Cool completely before slicing and serving.
Notes
- Seal meringue to the crust to prevent shrinking.
- Use fresh lemon juice for best flavor.
- Allow pie to cool fully for clean slices.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American