Description
A classic and comforting lemon meringue pie with a buttery crust, silky lemon filling, and cloud-like meringue.
Ingredients
Scale
- 1 pie crust (9-inch, unbaked or prebaked per package)
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1/2 cup lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar (for meringue)
Instructions
- Preheat oven to 350°F (175°C). If your crust is unbaked, follow package instructions to prebake it, then let it cool completely.
- In a saucepan, whisk together 1 cup sugar, 2 tablespoons cornstarch, and 1/4 teaspoon salt. Gradually stir in 1 1/2 cups water until smooth.
- Cook over medium heat, stirring constantly, until thickened and translucent. Temper the beaten egg yolks with a few tablespoons of the hot mixture, then return to the pan for an additional 2 minutes of cooking.
- Remove from heat and stir in 2 tablespoons butter, lemon juice, and lemon zest. Pour the filling into the cooled crust.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form, then slowly add 6 tablespoons sugar until stiff and glossy peaks form.
- Spread meringue over the filling, sealing the edges. Bake for 10-12 minutes until light golden brown. Let cool completely before serving.
Notes
For a deeper lemon flavor, add an extra teaspoon of zest or more lemon juice. Serve chilled or at cool room temperature with garnishes if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 36g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg