Description
A classic dessert featuring a buttery crust filled with tangy lemon custard and topped with a light, fluffy golden meringue.
Ingredients
- 1 pre-baked 9-inch pie crust
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks (reserve whites for meringue)
- 2 tablespoons unsalted butter
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, whisk together sugar, flour, cornstarch, and salt.
- Gradually stir in water and cook over medium heat until thickened and bubbly.
- Stir a small amount of hot mixture into egg yolks, then return to the saucepan.
- Cook for 2–3 minutes, stirring constantly.
- Remove from heat and stir in butter, lemon juice, and lemon zest.
- Pour filling into the pre-baked pie crust.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar and continue beating until stiff peaks form, then mix in vanilla.
- Spread meringue over hot filling, sealing edges to crust.
- Bake for 10–15 minutes until meringue is golden brown.
- Cool completely before slicing and serving.
Notes
- Ensure no egg yolk is in the whites for best meringue volume.
- Spread meringue while filling is hot to prevent shrinking.
- Use fresh lemon juice for best flavor.
- Cool completely to allow filling to set properly.
- Store in refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American