30 Minute Lemon Meringue Pie
Indulge in the zesty delight of this easy 30-Minute Lemon Meringue Pie, a crowd-pleasing dessert that combines bright citrus flavors with velvety textures in record time. Perfect for weekday dinner parties or last-minute cravings, this recipe uses a time-saving pre-made pie crust and whips up a luscious lemon filling in minutes. The tangy filling, infused with fresh lemon juice and zest, is topped with a fluffy, cloud-like meringue that's gorgeously golden after a quick bake. The use of cream of tartar ensures the meringue remains stable and glossy, while the buttery crust provides a delightful contrast. Ready in just half an hour, this 8-serving pie is the ultimate combination of elegance and simplicity. Serve chilled for optimal refreshment, and watch it disappear faster than it took to bake!
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust
- 200 grams Granulated sugar
- 30 grams Cornstarch
- 240 milliliters Water
- 120 milliliters Lemon juice
- 2 teaspoons Lemon zest
- 3 large Egg yolks
- 30 grams Unsalted butter
- 3 large Egg whites
- 50 grams Powdered sugar
- 1 teaspoon Cream of tartar
Instructions
Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a 9-inch pie pan, prick the bottom with a fork, and bake for 10 minutes or until lightly golden. Set aside to cool.
In a medium saucepan, whisk together granulated sugar, cornstarch, and water over medium heat. Stir constantly until the mixture thickens and starts to bubble.
Reduce the heat to low and whisk in the lemon juice, lemon zest, and egg yolks, one at a time. Cook for an additional 2 minutes, stirring constantly.
Remove the saucepan from heat and whisk in the butter until fully melted. Pour the lemon filling into the pre-baked pie crust and spread it evenly. Set aside.
In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form and the meringue is glossy.
Spoon the meringue over the lemon filling, spreading it to the edges of the crust to seal in the filling. Use the back of a spoon to create decorative peaks on the meringue.
Bake the pie for 8-10 minutes, or until the meringue is golden brown. Check frequently to prevent over-browning.
Allow the pie to cool at room temperature for 10 minutes, then refrigerate for at least 20 minutes before serving.
Nutrition Facts
Calories |
2735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 427.0 g | 155% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 255.1 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 132 mg | 10% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
