Easy Enough Creamy Lemon Meringue Pie
Indulge in the irresistible tang and luscious texture of this Easy Enough Creamy Lemon Meringue Pie, a dessert that perfectly balances bright citrus flavors with a light, airy meringue topping. Built on a buttery graham cracker crust, the creamy lemon filling is made with zesty fresh lemon juice and zest, then crowned with a pillowy meringue that’s golden and glossy after just a quick bake. With just 20 minutes of prep time, this approachable recipe is ideal for both beginner bakers and seasoned pros looking for a speedy, show-stopping dessert. Perfect for summer gatherings, holiday dinners, or simply satisfying a citrus craving, this lemon meringue pie is guaranteed to impress with its refreshing flavor and melt-in-your-mouth appeal.
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Recipe Information
Ingredients
- 1 pre-made (9-inch) Graham cracker crust
- 1 cup Granulated sugar
- 0.25 cup Cornstarch
- 0.25 teaspoon Salt
- 2 cups Water
- 0.5 cup Lemon juice
- 2 teaspoons Lemon zest
- 4 large Egg yolks
- 2 tablespoons Unsalted butter
- 4 large Egg whites
- 0.25 teaspoon Cream of tartar
- 0.5 cup Powdered sugar
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan, whisk together granulated sugar, cornstarch, and salt.
Add water, lemon juice, and lemon zest to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
In a small bowl, whisk the egg yolks. Gradually add a small amount of the hot lemon mixture to the yolks, whisking to temper them.
Return the tempered egg yolk mixture to the saucepan and cook for another 2 minutes, stirring constantly.
Remove the saucepan from heat and stir in the unsalted butter until melted and smooth.
Pour the lemon filling into the pre-made graham cracker crust and smooth the top with a spatula. Set aside.
In a clean mixing bowl, use a hand or stand mixer to beat the egg whites and cream of tartar on medium-high speed until soft peaks form.
Gradually add the powdered sugar to the egg whites, one tablespoon at a time, beating until stiff peaks form and the mixture is glossy.
Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal the pie.
Use the back of a spoon to create decorative peaks in the meringue.
Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
Remove the pie from the oven and allow it to cool at room temperature for 1 hour, then transfer it to the refrigerator to chill for at least 2 hours before serving.
Slice, serve, and enjoy!
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 1594 mg | 69% | |
| Total Carbohydrate | 389.8 g | 142% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 291.2 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 199 mg | 15% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 732 mg | 16% | |
*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.
