Description
A classic lemon meringue pie featuring a buttery flaky crust filled with tangy lemon curd and topped with a light, fluffy toasted meringue. This dessert balances sweet and tart flavors perfectly.
Ingredients
- 1 pre-baked 9-inch pie crust
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 3 egg yolks, beaten
- 2 tbsp unsalted butter
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar (for meringue)
- 1/2 tsp 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, stirring constantly until thickened and bubbly.
- Reduce heat and cook for 2 more minutes. Remove from heat.
- Gradually whisk a small amount of the hot mixture into the egg yolks, then return all to the saucepan.
- Cook for 2 minutes more, stirring constantly. Remove from heat.
- Stir in butter, lemon juice, and lemon zest. Pour filling into the pre-baked 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. Beat in vanilla extract.
- Spread meringue over the hot filling, sealing edges to the crust.
- Bake for 10–15 minutes until meringue is golden brown.
- Cool completely before slicing and serving.
Notes
- Ensure no egg yolk gets into the whites for proper meringue whipping.
- Spread meringue while filling is hot to prevent weeping.
- Use fresh lemon juice for the best flavor.
- Allow pie to cool fully for clean slices.
- Store refrigerated and consume within 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American