Description
This classic Christmas Lemon Meringue Pie combines a tart lemon filling with a fluffy, golden meringue topping. Perfectly balancing sweet and tangy flavors, it makes a delightful holiday dessert that’s both visually stunning and irresistibly delicious.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust
Lemon Filling
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 3 large egg yolks, beaten
- 1/4 cup lemon juice
- 2 tablespoons butter
Meringue Topping
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie and browning the meringue.
- Prepare Pie Crust: Follow the package instructions to prepare the pre-made pie crust, then place it in a pie dish ready for filling.
- Make Lemon Filling Base: In a saucepan, combine sugar, cornstarch, and salt. Add water and cook over medium heat, stirring constantly until the mixture thickens to a pudding-like consistency.
- Add Egg Yolks and Lemon Juice: Slowly stir in the beaten egg yolks, lemon juice, and butter into the thickened mixture, cooking just until smooth and well combined. Remove from heat.
- Fill the Pie Crust: Pour the lemon filling into the prepared pie crust, spreading it evenly.
- Prepare Meringue: In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form.
- Top with Meringue: Spread the meringue evenly over the lemon filling, making sure to seal the edges to the crust to prevent shrinking during baking.
- Bake the Pie: Bake in the preheated oven for 10-12 minutes or until the meringue is golden brown and set.
- Cool and Serve: Allow the pie to cool completely at room temperature, then refrigerate if desired before slicing and serving.
Notes
- Ensure the egg whites are at room temperature for better volume when beating.
- Do not underbake or overbake the meringue; it should be golden but not burnt.
- Seal the meringue edges well to prevent shrinking and weeping.
- Use fresh lemons for the best flavor in lemon juice.
- The pie is best served chilled but can be served at room temperature.
