Classic Lemon Meringue Pie

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Classic Lemon Meringue Pie

Brighten up your dessert table with this creamy, tangy Classic Lemon Meringue Pie topped with fluffy clouds of toasted meringue.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Classic, Lemon, Meringue

Servings: servings

Calories: 320kcal

Equipment

Mixing Bowl
Medium Saucepan
9-inch Pie Dish
Whisk
Electric Mixer

Ingredients

Pie Crust

1 each Homemade pie crust Chilled for at least 2 hours

Lemon Filling

5 large Egg yolks
1 and 1/3 cups Water
1 cup Granulated sugar Divide into 200g for filling and additional for meringue
1/3 cup Cornstarch
1/4 teaspoon Salt
1/2 cup Fresh lemon juice
1 tablespoon Lemon zest
2 tablespoons Unsalted butter Softened

Meringue

5 large Egg whites
1/2 teaspoon Cream of tartar
1/8 teaspoon Salt

Instructions

Prepare your homemade pie crust and chill it in the refrigerator for at least 2 hours before use.
Preheat the oven to 375°F (190°C). Blind bake the pie crust in a 9-inch pie dish, using parchment paper and weights or beans to prevent puffing. Bake until golden and set.
Reduce the oven temperature to 350°F (177°C).
In a medium bowl, whisk the 5 egg yolks and set aside.
In a medium saucepan over medium heat, combine the water, 200g sugar, cornstarch, 1/4 teaspoon salt, lemon juice, and lemon zest. Whisk constantly until the mixture thickens, about 3 to 5 minutes.
When the mixture is thick and bubbling, take several spoonfuls of the warm lemon mixture and slowly whisk them into the egg yolks, tempering them so they don’t scramble. Then, pour this combined mixture back into the saucepan.
Cook for 1 to 2 minutes more, stirring continuously until thickened again. Remove from heat and whisk in the butter until the filling is smooth and glossy.
Pour the hot lemon filling into the warm, baked pie crust.
Meanwhile, make the meringue. In a large, clean bowl, beat the egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add the remaining sugar and 1/8 teaspoon salt, beating until stiff, glossy peaks form.
Spread the meringue over the warm lemon filling, making sure to seal it all the way to the crust edge to prevent shrinkage. Use a spoon to create decorative swirls.
Place the pie in the oven and bake at 350°F (177°C) for 20-25 minutes, until the meringue is golden brown. If it browns too quickly, tent loosely with foil.
Cool pie at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing and serving.

Notes

For the best meringue, ensure your mixing bowl and beaters are squeaky clean. Don’t skip tempering the eggs! Seal the meringue to the pie crust edges to prevent shrinkage.

Nutrition