LEMON MERINGUE PIE RECIPE

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Introduction:

This Lemon Meringue Pie recipe is a classic dessert that combines tangy lemon filling with fluffy meringue topping. It’s the perfect balance of sweet and tart flavors that will impress your family and friends. With a buttery crust and creamy lemon filling, this pie is sure to be a crowd-pleaser!

Preparation time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Serves: 8

Ingredients:

  • 1 9-inch pre-baked pie crust
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 egg yolks, beaten
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice
  • 2 tablespoons butter
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions:

  1. In a saucepan, combine 1 cup sugar, cornstarch, and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute, then remove from heat.
  2. In a small bowl, beat egg yolks. Gradually whisk in some of the hot sugar mixture. Return all to saucepan, stirring constantly. Bring to a gentle boil and cook for 1 minute, then remove from heat.
  3. Stir in lemon zest, lemon juice, and butter. Pour into pre-baked pie crust.
  4. In a mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form. Spread meringue over hot filling, sealing edges to crust.
  5. Bake at 350°F for 12-15 minutes, or until meringue is golden brown. Cool before serving.

Nutrition Information:

Calories: 290 || Total Fat: 10g || Carbohydrates: 48g || Protein: 4g

What I Love About This Recipe?

  • The combination of tangy lemon filling and fluffy meringue is absolutely delicious.
  • The buttery crust adds the perfect amount of sweetness to balance out the tart lemon flavor.
  • It’s a classic dessert that always impresses guests and is perfect for any occasion.
  • The recipe is easy to follow and can be made in under an hour.
  • Leftovers can be stored in the refrigerator for a few days, making it a great make-ahead dessert option.

What To Avoid While Making this Recipe?

  • Avoid overcooking the lemon filling as it can become too thick and lose its creamy texture.
  • Make sure to properly seal the meringue to the edges of the crust to prevent it from shrinking or separating while baking.
  • Be cautious when beating the egg whites for the meringue, as overbeating can cause it to become grainy or dry.
  • Do not skip pre-baking the pie crust, as this step ensures that the crust stays crisp and flaky even after adding the filling.
  • Avoid cutting into the pie too soon after baking, as it needs time to cool and set before serving for the best texture.

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