Description
This classic Lemon Meringue Pie features a tangy lemon custard filling topped with a fluffy, golden meringue. It’s made using a pre-baked pie crust, fresh lemon juice, and baked to perfection for a delightful balance of sweet and tart flavors, perfect as a refreshing dessert.
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
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter
Meringue
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meringue topping.
- Make Lemon Filling: In a medium saucepan over medium heat, whisk together 1 cup sugar, cornstarch, salt, and water. Cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Temper Egg Yolks: In a small bowl, whisk the egg yolks. Gradually add a few spoonfuls of the hot sugar mixture to the yolks to temper them, then return the egg yolk mixture to the saucepan. Cook for another 2 minutes stirring constantly to avoid curdling.
- Finish Filling: Remove the pan from heat and stir in lemon zest, lemon juice, and butter until the filling is smooth and glossy.
- Assemble Pie: Pour the hot lemon filling into the pre-baked pie crust, spreading evenly.
- Prepare Meringue: In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks develop. Fold in vanilla extract gently.
- Top Pie with Meringue: Spread the meringue over the hot lemon filling, ensuring it completely seals the edges of the crust to prevent shrinking during baking.
- Bake: Bake the pie in the preheated oven for 12 to 15 minutes, or until the meringue is lightly golden brown.
- Cool and Chill: Let the pie cool at room temperature, then refrigerate for at least 3 hours to set before slicing and serving.
Notes
- Ensure the meringue fully seals the edges of the crust to prevent it from shrinking.
- Use fresh lemon juice rather than bottled for the best, brightest flavor.
- Avoid overbaking the meringue to prevent it from weeping or becoming tough.
- Store the pie in the refrigerator and consume within 2 days for optimal freshness.
