Description
Lemon meringue pie features a zesty, silky lemon filling crowned with a light, golden toasted meringue atop a crisp, buttery pre-baked crust. This dessert offers an ideal balance of tartness and sweetness with contrasting textures, making it refreshing and perfect for any occasion, especially during spring and summer.
Ingredients
Scale
For the crust:
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
For the lemon filling:
- 1 cup sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 3 egg yolks (beaten)
- 2 tbsp butter
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
For the meringue:
- 3 egg whites
- 1/4 tsp cream of tartar
- 6 tbsp sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the filling: In a saucepan, whisk together sugar, flour, cornstarch, and salt. Gradually stir in water and cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
- Temper the egg yolks: Slowly add a small amount of the hot mixture into the beaten egg yolks to warm them, then return the combined mixture back to the saucepan.
- Finish the filling: Cook for an additional 2–3 minutes until thickened. Remove from heat and stir in butter, fresh lemon juice, and lemon zest. Pour this lemon filling into the pre-baked pie crust.
- Make the meringue: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks form. Finally, mix in vanilla extract.
- Top the pie: Spread the prepared meringue evenly over the hot lemon filling, making sure to seal it to the edges of the crust to prevent shrinking during baking.
- Bake: Place the pie in a preheated oven at 350°F (175°C) and bake for 10–15 minutes, or until the meringue is lightly browned and golden on top.
- Cool and set: Allow the pie to cool completely at room temperature, then refrigerate for at least 2–3 hours to allow the filling to set fully before slicing and serving.
Notes
- Spread the meringue while the filling is still hot to ensure it adheres well to the pie.
- Avoid overbeating the egg whites to keep the meringue glossy and not dry or grainy.
- Use fresh lemon juice and zest for the best bright and tangy flavor.
- Ensure the meringue is sealed to the crust edges to prevent shrinking during baking.
- Chill the pie thoroughly before serving for optimal texture and flavor.
