Old Fashioned Lemon Meringue Pie
Experience the timeless charm of an Old Fashioned Lemon Meringue Pie, a classic dessert that perfectly balances sweet, tangy, and airy indulgence. This recipe features a zesty lemon filling made with freshly squeezed lemon juice and fragrant lemon zest, nestled in a flaky pre-baked crust. Crowned with a cloud of golden, pillowy meringue made from whipped egg whites and sugar, this pie is as visually stunning as it is delicious. Each bite delivers a refreshing citrus burst, complemented by the soft, caramelized peaks of the meringue. Perfect for holidays, family gatherings, or simply delighting in a slice of nostalgia, this homemade pie combines simple ingredients with traditional baking techniques to create a crowd-pleasing masterpiece. Serve chilled for a truly refreshing dessert that captures the essence of sunny, lemony perfection.
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Recipe Information
Ingredients
- 1 piece Pre-baked pie crust (9-inch)
- 1 cup Granulated sugar (for filling)
- 0.25 cup Cornstarch
- 3 tablespoons All-purpose flour
- 0.25 teaspoon Salt
- 1.5 cups Water
- 0.5 cup Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 4 large Egg yolks
- 2 tablespoons Unsalted butter
- 0.5 cup Granulated sugar (for meringue)
- 4 large Egg whites
- 0.25 teaspoon Cream of tartar
Instructions
Preheat your oven to 350°F (175°C). Ensure your pre-baked pie crust is cooled and set aside.
In a medium saucepan, whisk together 1 cup of granulated sugar, cornstarch, flour, and salt.
Gradually stir in the water, lemon juice, and lemon zest over medium heat. Continue to whisk constantly as the mixture thickens and bubbles.
Lightly whisk the egg yolks in a small bowl. Slowly temper the yolks by adding a few tablespoons of the hot lemon mixture into the yolks while whisking continuously.
Pour the tempered yolks back into the saucepan and cook for an additional 2–3 minutes, stirring constantly. Remove from heat and stir in the butter until melted.
Pour the lemon filling into the prepared pie crust and spread evenly.
To prepare the meringue, beat the egg whites and cream of tartar in a clean bowl until soft peaks form using an electric mixer set on medium speed.
Gradually add the remaining 1/2 cup of sugar while continuing to beat, increasing the speed to high until stiff, glossy peaks form.
Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal the pie.
Bake the pie in the preheated oven for 10–12 minutes, or until the meringue is golden brown.
Allow the pie to cool at room temperature for at least 1 hour before slicing. Chill in the refrigerator for an additional 1–2 hours for best results.
Serve and enjoy!
Nutrition Facts
Calories |
3106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 506.0 g | 184% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 330.5 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 181 mg | 14% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 711 mg | 15% | |
*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.
