Lemon Meringue Pie
A delightful dessert featuring a tangy lemon filling and fluffy toasted meringue, perfect for a light treat after dinner.
Ingredients
For the Crust
- 1 9 inch pie crust, baked and cooled homemade or store bought
For the Lemon Filling
- 1.5 cups sugar, divided 1 cup for filling, 1/2 cup for meringue
- 0.25 cups cornstarch for thickening the filling
- 0.25 teaspoon salt to enhance flavor
- 1.5 cups water to make the filling
- 0.5 cups fresh lemon juice about 2 to 3 lemons
- 1 tablespoon lemon zest for added flavor
- 4 large egg yolks save the whites for meringue
- 2 tablespoons butter to enrich the filling
For the Meringue
- 4 large egg whites room temperature for best results
- 0.5 teaspoon cream of tartar to stabilize the meringue
- 0.5 teaspoon vanilla for flavor
Instructions
Preparation of the Crust
- Bake your crust if it is not already baked. Let it cool so it stays crisp.
Making the Lemon Filling
- In a saucepan, whisk together 1 cup sugar, cornstarch, and salt.
- Slowly whisk in the water and turn the heat to medium, whisking until it thickens and starts bubbling.
- Once thick, whisk in lemon juice and zest.
- In a bowl, whisk egg yolks. Spoon in a bit of the hot lemon mixture while whisking, then pour the warmed yolks back into the pot.
- Continue cooking for about 1 to 2 minutes, whisking until it looks glossy and thicker.
- Turn off heat and stir in butter. Pour the hot filling into the baked crust right away.
Making the Meringue
- Ensure your bowl is clean and dry. Start whipping egg whites on medium speed until foamy.
- Add cream of tartar and keep whipping until soft peaks form.
- Slowly add the remaining 1/2 cup sugar while whipping, then add vanilla.
- Whip until you get stiff, glossy peaks.
- Spread the meringue over the hot filling, making sure it touches the crust all the way around.
- Bake at 350°F for about 10 to 12 minutes, until the peaks are lightly golden.
Chilling and Serving
- Let the pie cool at room temperature, then chill for a few hours before slicing.
Notes
Chill the pie uncovered for a bit first, then loosely cover it to keep the top prettier. Use fresh lemons for the best flavor.