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:
- 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.
- 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.
- Stir in lemon zest, lemon juice, and butter. Pour into pre-baked pie crust.
- 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.
- 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.