Description
This classic lemon meringue pie features a flaky, buttery crust, a smooth and tangy lemon filling, and a light, fluffy meringue topping. A perfect balance of flavors, making it an irresistible dessert for any occasion.
Ingredients
Scale
For the Pie Crust:
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
For the Lemon Filling:
- 1 cup sugar
- ¼ cup cornstarch
- 1 cup water
- 4 large egg yolks
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons butter
For the Meringue Topping:
- 4 large egg whites
- ½ cup sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
-
Prepare the Lemon Filling:
- In a saucepan, whisk sugar and cornstarch.
- Add water and cook over medium heat until thick.
- Temper egg yolks by gradually adding some of the hot mixture while whisking.
- Return everything to the saucepan, stir in lemon juice and zest, and cook until smooth.
- Remove from heat and stir in butter. Pour into the pre-baked crust.
-
Make the Meringue:
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar and beat until stiff, glossy peaks form.
- Mix in vanilla extract.
-
Assemble & Bake:
- Spread meringue over warm filling, sealing edges.
- Create peaks with the back of a spoon.
- Bake at 350°F (175°C) for 10-15 minutes until golden brown.
-
Cool & Serve:
- Let cool at room temperature for 1 hour, then refrigerate for 3 hours before serving.
Notes
- Spread meringue over warm filling to prevent weeping.
- Use fresh lemons for the best flavor.
- Chill the pie for at least 3 hours for clean slices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American