Description
Lemon Meringue Pie is a classic dessert featuring a buttery flaky crust filled with smooth, tangy lemon curd and topped with a light, fluffy toasted meringue. It offers the perfect balance of bright citrus flavor and sweet airy topping.
Ingredients
- 1 pre-baked 9-inch pie crust
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 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)
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.
- Gradually stir in water and cook over medium heat, stirring constantly, until thickened and bubbly.
- Temper the egg yolks by slowly whisking in a small amount of the hot mixture, then return yolk mixture to the saucepan.
- Cook for 2–3 more minutes until thick. Remove from heat and stir in butter, lemon juice, and lemon zest.
- Pour the lemon filling into the pre-baked pie crust.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add 1/2 cup sugar and beat until stiff, glossy peaks form.
- Spread meringue over the hot lemon filling, sealing edges to the crust.
- Bake for 10–15 minutes until meringue is lightly golden.
- Cool completely before slicing to allow filling to set.
Notes
- Spreading meringue over hot filling helps prevent weeping.
- Ensure no egg yolk gets into the whites for proper whipping.
- Use fresh lemon juice for the best flavor.
- Store refrigerated and consume within 2 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American