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Ultimate Lemon Meringue Pie Recipe: A Delightful Classic for Any Occasion

Lemon Meringue Pie
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A classic Lemon Meringue Pie with a tangy lemon custard filling and a fluffy toasted meringue topping, all nestled in a buttery pie crust.

Ingredients

Scale
  • 1 (9-inch) pre-baked pie crust
  • 1 cup white sugar
  • 2 tbsp all-purpose flour
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 tbsp butter
  • 4 egg yolks, beaten
  • 4 egg whites
  • 6 tbsp white sugar (for meringue)
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare the filling: In a saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and zest. Cook over medium heat, stirring constantly, until mixture thickens and boils.
  2. Finish the filling: Remove from heat. Stir in butter. Gradually whisk in beaten egg yolks. Return to heat and cook for 2 more minutes, stirring constantly. Pour filling into the baked pie crust.
  3. Make the meringue: Beat egg whites until foamy. Gradually add 6 tbsp sugar and vanilla, beating until stiff peaks form.
  4. Top and bake: Spread meringue over hot filling, sealing edges to the crust. Bake at 350°F (175°C) for 10-12 minutes or until meringue is golden.
  5. Cool completely: Let pie cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.

Notes

  • Use room-temperature egg whites for best meringue volume.
  • To prevent weeping, spread meringue on hot filling.
  • For a deeper lemon flavor, add an extra tablespoon of zest.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/lemon-meringue-pie-recipe/

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