Lemon Meringue Pie (Print Version)
Bright, tangy lemon filling under a cloud of sweet meringue, creating the perfect balance of sweet and tart flavors.
# What You’ll Need:
→ Pie Crust
01 - 1 9-inch pre-baked pie crust (homemade or store-bought)
→ Lemon Filling
02 - 1 cup granulated sugar
03 - 2 tbsp all-purpose flour
04 - 3 tbsp cornstarch
05 - 1/4 tsp salt
06 - 1 1/2 cups water
07 - 2 lemons, zested and juiced
08 - 2 tbsp unsalted butter
09 - 4 large egg yolks, lightly beaten
→ Meringue
10 - 4 large egg whites
11 - 6 tbsp granulated sugar
12 - 1/4 tsp cream of tartar
13 - 1/2 tsp vanilla extract
# How to Make It:
01 - In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
02 - Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
03 - Stir in butter.
04 - Gradually whisk about 1/2 cup of the hot mixture into the beaten egg yolks to temper them, then slowly whisk the egg yolk mixture back into the saucepan.
05 - Bring to a gentle boil and cook for 2 more minutes, stirring constantly, until thickened.
06 - Remove from heat and pour the filling into the pre-baked pie crust.
07 - Preheat oven to 350°F (175°C).
08 - In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
09 - Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla extract.
10 - Spread the meringue over the hot lemon filling, sealing the edges at the crust to prevent shrinking.
11 - Bake for 15-20 minutes, or until the meringue is golden brown.
12 - Cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving.
# Additional Tips::
01 -
- Ready in under 3 hours including chilling time
- Perfect balance of sweet meringue and tangy lemon filling
- Makes an impressive dessert for special occasions with simple ingredients
02 -
- This pie combines protein rich eggs with vitamin C from fresh lemons
- The technique of spreading hot filling under meringue prevents the dreaded weeping effect
- Properly sealed meringue at the crust edges prevents shrinking during baking
03 -
- Allow egg whites to reach room temperature before making meringue for maximum volume
- Chill the pie completely before slicing for clean, picture perfect pieces
- Wipe all utensils with vinegar before making meringue to eliminate any trace of grease that might prevent proper whipping