Description
Indulge in the tangy sweetness of this classic Lemon Meringue Pie with a buttery crust, zesty lemon filling, and fluffy meringue topping. A perfect balance of flavors and textures in every bite!
Ingredients
Scale
Pie Crust:
- 1 pre-baked 9-inch pie crust
Lemon Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
Meringue Topping:
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
Instructions
- Prepare the Lemon Filling: Preheat the oven to 350°F (175°C). In a saucepan, combine sugar, cornstarch, and salt. Gradually add water and cook until thickened. Add a small amount of hot mixture to beaten egg yolks, then combine and cook until thick. Remove from heat and add butter, lemon juice, and zest. Pour into pie crust.
- Make the Meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Assemble and Bake: Spread meringue over the lemon filling, sealing to the crust. Bake until golden brown. Cool and chill before serving.
Notes
- Use room-temperature egg whites for better meringue consistency.
- Seal the meringue to the crust to prevent weeping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
