Lemon Meringue Pie
A refreshing classic dessert featuring a tangy lemon filling topped with airy meringue, perfect for any occasion.
Ingredients
For the Pie Crust
- 1 pie crust 1 pie crust (premade or homemade)
For the Lemon Filling
- 1 cup 1 cup granulated sugar
- 2 tablespoons 2 tablespoons cornstarch
- 1/4 teaspoon 1/4 teaspoon salt
- 1 cup 1 cup water
- 3 large 3 large egg yolks
- 1/4 cup 1/4 cup freshly squeezed lemon juice
- 1 tablespoon 1 tablespoon lemon zest
- 2 tablespoons 2 tablespoons butter
For the Meringue
- 3 large 3 large egg whites
- 1/4 teaspoon 1/4 teaspoon cream of tartar
- 1/2 cup 1/2 cup granulated sugar (for meringue)
Instructions
Preparation of the Pie Crust
- Preheat oven to 350°F (175°C). Bake the pie crust according to package directions or until golden if homemade.
Making the Lemon Filling
- In a saucepan, combine 1 cup sugar, cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly until thickened and bubbly.
- In a small bowl, lightly beat the egg yolks and then whisk them into the hot mixture. Cook for an additional 2 minutes, stirring constantly.
- Remove from heat and stir in lemon juice, lemon zest, and butter until melted. Pour the lemon filling into the baked pie crust.
Making the Meringue
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add 1/2 cup sugar, continuing to whip until stiff peaks form.
Baking the Pie
- Spread meringue over the lemon filling, sealing the edges to prevent shrinking.
- Bake in the preheated oven for 10-12 minutes, or until golden. Let cool before serving.
Notes
Serve chilled or at room temperature with a dollop of whipped cream. Garnish with lemon slices or fresh berries for an elevated presentation. Store covered loosely in the refrigerator for up to 3 days.