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Lemon Meringue Pie

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A classic dessert featuring a buttery pie crust, zesty lemon filling, and a fluffy meringue topping.

Ingredients

Scale
  • 1 Pie Crust
  • 1 Cup Fresh Lemon Juice
  • 1 Tablespoon Lemon Zest
  • 1 Cup Sugar
  • 2 Tablespoons Cornstarch
  • 1/4 Teaspoon Salt
  • 4 Large Egg Yolks
  • 1 Cup Water
  • 2 Tablespoons Butter
  • 4 Large Egg Whites
  • 1/4 Teaspoon Cream of Tartar

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Roll out your pie crust and fit it into a pie dish. Prick the base with a fork and bake for 10-15 minutes until golden brown.
  3. In a saucepan, combine 1 cup sugar, 2 tablespoons cornstarch, and 1/4 teaspoon salt. Gradually whisk in 1 cup water and cook over medium heat until thickened (about 5-7 minutes).
  4. Remove from heat and stir in the lemon juice and zest.
  5. In a separate bowl, whisk the egg yolks. Gradually temper them by adding a spoonful of the hot mixture. Pour them back into the saucepan and cook for another 2-3 minutes.
  6. Stir in the butter until melted, and pour the filling into the baked pie crust.
  7. In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form.
  8. Spread meringue over the lemon filling, sealing the edges. Create peaks for a lovely presentation.
  9. Bake for about 10 minutes or until the meringue is golden brown.
  10. Allow cooling for at least an hour before slicing.

Notes

Ensure egg whites are at room temperature for better volume. Store pie covered in the refrigerator for up to 2 days.

Nutrition

Find it online: https://us.recipesfood.org/ultimate-lemon-meringue-pie-recipe-slice-of-sunshine/

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