Lemon Meringue Pie
Bright, zesty, and irresistibly indulgent, this classic Lemon Meringue Pie is the perfect balance of sweet and tart. Featuring a buttery pre-baked crust as the base, the pie is filled with a smooth, tangy lemon custard made from fresh lemon juice, vibrant lemon zest, and rich egg yolks. Topped with a cloud of airy meringue, meticulously whipped to perfection with egg whites, cream of tartar, and a hint of vanilla, it’s baked until beautifully golden. With its crisp, flaky crust, silky lemon filling, and light meringue topping, this homemade dessert is a show-stopping treat for any occasion. Quick to prepare in just an hour, it serves as an ideal ending to special meals or a refreshing afternoon indulgence. Impress your guests with this timeless and stunning dessert! Keywords: Lemon Meringue Pie, tangy desserts, homemade pie recipe, lemon custard.
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Recipe Information
Ingredients
- 1 9-inch Pre-baked pie crust
- 1 cup Granulated sugar
- 0.25 cup Cornstarch
- 0.25 teaspoon Salt
- 0.25 cup Cold water
- 1.5 cups Boiling water
- 3 tablespoons Unsalted butter
- 1 tablespoon Lemon zest
- 0.33 cup Fresh lemon juice
- 4 Egg yolks
- 4 Egg whites
- 0.25 teaspoon Cream of tartar
- 0.5 teaspoon Vanilla extract
- 0.5 cup Granulated sugar for meringue
Instructions
Preheat the oven to 350°F (175°C).
In a medium saucepan, combine 1 cup of granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Gradually stir in 1/4 cup cold water until smooth.
Slowly add 1.5 cups of boiling water, whisking constantly. Cook over medium heat, stirring constantly, until the mixture boils and thickens.
Remove the saucepan from the heat and stir in the 3 tablespoons of butter, 1 tablespoon lemon zest, and 1/3 cup lemon juice.
In a small bowl, beat the four egg yolks. Gradually stir in some of the hot lemon mixture to temper the yolks.
Return the tempered yolk mixture to the saucepan and cook for 2 more minutes. Remove from heat and let it cool slightly.
Pour the lemon filling into the pre-baked 9-inch pie crust.
In a clean mixing bowl, beat the four egg whites and 1/4 teaspoon cream of tartar until soft peaks form.
Gradually add 1/2 cup of sugar for meringue and 1/2 teaspoon vanilla extract, continuing to beat until stiff peaks form.
Spread the meringue over the lemon filling, ensuring it covers the pie to the edges to seal in the filling.
Bake the pie for 10-12 minutes or until the meringue is golden brown.
Cool the pie on a wire rack at room temperature for at least 1 hour before slicing and serving.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 386.5 g | 141% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 307.1 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 596 mg | 13% | |
*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.
