Description
This Lemon Meringue pie features a bright, tangy lemon curd filling in a flaky pie crust, topped with airy, golden-browned meringue. A perfect balance of sweet and tart, creamy and light, it’s an elegant dessert ideal for any occasion.
Ingredients
- 1 pre-baked pie crust (store-bought or homemade)
- 4 large egg yolks
- 1 cup granulated sugar (for filling)
- 1/4 cup cornstarch
- 1 1/2 cups water
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- 4 large egg whites
- 1/2 cup granulated sugar (for meringue)
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Bake the pie crust until golden and fully cooked. Let cool completely.
- In a saucepan, whisk together 1 cup sugar, cornstarch, and water over medium heat until thickened and bubbling.
- In a separate bowl, beat the egg yolks. Gradually whisk in a bit of the hot mixture to temper them, then return to the saucepan.
- Cook for 2-3 more minutes, then remove from heat and stir in lemon juice, zest, and butter until smooth.
- Pour the hot lemon filling into the cooled pie crust and smooth the top.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and beat to stiff, glossy peaks. Add vanilla if using.
- Spread meringue over hot filling, sealing edges to the crust.
- Bake for 15–20 minutes, or until the meringue is golden brown.
- Cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh lemon juice for best flavor; add zest for extra brightness.
- Ensure meringue seals to crust to prevent shrinking and weeping.
- Do not freeze; store in the refrigerator for up to 2 days.
- Serve chilled for best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 36g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
