Easy but Amazing Lemon Meringue Pie
Indulge in the perfect balance of sweet, tart, and creamy with this Easy but Amazing Lemon Meringue Pie, a classic dessert that’s as simple to make as it is delightful to eat. Featuring a pre-made pie crust for convenience, this recipe comes together with a luscious homemade lemon filling made from fresh lemon juice, zest, and buttery richness. Topped with a pillowy cloud of golden, toasted meringue, this pie is a showstopper that takes just 20 minutes of prep time. Ideal for both novice and seasoned bakers, this crowd-pleasing dessert holds all the charm of a from-scratch creation without the fuss, making it perfect for holiday gatherings, potlucks, or a treat-yourself weekend. Serve chilled for a refreshing burst of citrusy goodness in every bite!
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust
- 1 cup Granulated sugar
- 0.25 cup All-purpose flour
- 3 tablespoons Cornstarch
- 0.25 teaspoon Salt
- 1.5 cups Water
- 2 whole Lemons (zested and juiced)
- 2 tablespoons Unsalted butter
- 4 large Egg yolks
- 4 large Egg whites
- 0.25 teaspoon Cream of tartar
- 0.5 cup Powdered sugar
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pre-made pie crust into a 9-inch pie dish and crimp the edges. Prick the base with a fork to prevent air bubbles, then pre-bake for 10 minutes. Let it cool.
In a medium saucepan, whisk together granulated sugar, flour, cornstarch, and salt. Gradually stir in water, lemon juice, and lemon zest.
Cook over medium heat, stirring continuously, until the mixture comes to a boil. Once it thickens, remove from heat and whisk in the butter.
In a small bowl, whisk the egg yolks. Gradually mix a few tablespoons of the hot lemon mixture into the egg yolks to temper them, then slowly return the yolk mixture to the saucepan.
Bring the saucepan back to medium heat and cook for 2-3 minutes, stirring constantly, until the filling thickens further. Pour the lemon filling into the pre-baked pie crust.
In a clean, dry mixing bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until frothy. Gradually add powdered sugar a tablespoon at a time, and beat until stiff peaks form.
Spoon the meringue over the lemon filling, spreading it to cover the entire surface and sealing it to the edges of the crust to prevent shrinking.
Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving.
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 33.2 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 96 mg | 2% | |
*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.
