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Lemon Meringue Pie Recipe

Lemon Meringue Pie

This classic dessert features a bright, tangy lemon filling, fluffy meringue topping, and a sturdy crust, offering a delightful contrast of flavors and textures.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup granulated sugar To balance the tartness of the lemon.
  • 1/4 cup cornstarch For thickening the filling.
  • 1/8 teaspoon salt To enhance flavor.
  • 1 cup water For the filling base.
  • 3 large egg yolks For richness and to help thicken the filling.
  • 1/2 cup fresh lemon juice Gives the pie its distinctive flavor.
  • 1 tablespoon lemon zest Adds extra lemon flavor.
For the meringue
  • 3 large egg whites Ensure they are at room temperature for better volume.
  • 1/4 teaspoon cream of tartar Helps stabilize the meringue.
  • 1/2 cup granulated sugar To sweeten and stabilize the meringue.
For the crust
  • 1 9-inch pre-baked pie crust A traditional pastry crust is preferred.

Method
 

Prepare the filling
  1. In a saucepan, combine sugar, cornstarch, salt, and water. Whisk together and cook over medium heat until thickened.
  2. In a separate bowl, whisk the egg yolks and slowly add a small amount of the heated mixture to temper the yolks.
  3. Return everything to the saucepan and add lemon juice and zest. Cook for an additional 2-3 minutes, stirring constantly.
Make the meringue
  1. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.
  2. Gradually add sugar while continuing to beat until stiff peaks form.
Assemble the pie
  1. Pour the lemon filling into the pre-baked pie crust.
  2. Spread the meringue over the filling, ensuring to seal the edges to prevent shrinkage.
Bake the pie
  1. Bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until the meringue is golden brown.
Cool and serve
  1. Allow the pie to cool completely before slicing to ensure the filling sets properly.

Notes

For best results, use pasteurized eggs for the filling and meringue. Refrigerate the pie promptly after cooling to maintain freshness.