Lemon Meringue Pie
Ingredients
For the crust:
- 1 pre-baked pie crust (9-inch, standard size)
For the lemon filling:
- 1½ cups water
- 1 cup granulated sugar
- 4 large eggs (separated into yolks and whites)
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
For the meringue:
- Egg whites from the 4 eggs
- 1/4 teaspoon cream of tartar (optional, helps stabilize)
- 1/2 cup granulated sugar
Instructions
1. Prepare the crust
- Preheat the oven to 350°F (175°C).
- Bake your pie crust if it’s not already baked, following package instructions or your favorite homemade recipe. Let it cool completely.
2. Make the lemon filling
- In a medium saucepan, combine water, sugar, cornstarch, and salt. Whisk until smooth.
- Place the saucepan over medium heat and bring to a gentle boil, stirring constantly.
- In a separate bowl, whisk the egg yolks lightly. Temper the yolks by slowly adding a small amount of the hot sugar-water mixture while whisking constantly.
- Pour the yolk mixture back into the saucepan and cook for 2-3 more minutes until thickened.
- Remove from heat, then stir in the lemon juice, lemon zest, and butter. Mix until smooth.
- Pour the lemon filling into the baked pie crust.
3. Make the meringue
- In a clean bowl, beat the egg whites (and cream of tartar, if using) until soft peaks form.
- Gradually add the sugar while continuing to beat until stiff, glossy peaks form.
4. Top and bake
- Spread the meringue over the hot lemon filling, making sure it touches the crust all around to prevent shrinking.
- Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
- Remove from oven and let cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Tips:
- Use fresh lemon juice for the best flavor.
- Make sure the filling is hot when you spread the meringue — it helps the meringue stick.
- Slice with a hot, wet knife for clean cuts.