Classic Lemon Meringue Pie
This Classic Lemon Meringue Pie features a delicious homemade crust, tart lemon filling, and fluffy meringue topping, making it irresistible.
Equipment
- electric mixer
- 9-inch Pie Dish
- Rolling Pin
- whisk
- saucepan
- Cooling Rack
Ingredients
Pie Crust
- 1 batch Homemade Pie Crust Prepare ahead of time
Filling
- 5 large egg yolks
- 1.33 cups water
- 1 cup granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter softened to room temperature
Meringue
- 5 large egg whites at room temperature
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- ⅛ teaspoon salt
Instructions
Pie Crust Preparation
- Prepare pie dough the night before and chill in the refrigerator for at least 2 hours.
Baking Instructions
- Preheat oven to 375°F (190°C) and partially blind bake pie crust.
- Reduce oven temperature to 350°F (177°C).
Filling Preparation
- Whisk together egg yolks, water, sugar, cornstarch, salt, lemon juice, and lemon zest in a saucepan, then thicken over medium heat.
- Slowly temper egg yolks with warm lemon mixture and return to heat until thick.
- Spread the filling into the warm partially baked crust.
Meringue Preparation
- Beat egg whites and cream of tartar until soft peaks form, then gradually add sugar and beat until stiff peaks form.
- Spread meringue over the filling, making sure to seal the edges.
- Bake pie for 20-25 minutes on the lowest oven rack.
Cooling and Serving
- Allow to cool at room temperature for 1 hour, then chill in the refrigerator for 4 hours before serving.
- Cover leftovers and store in the refrigerator.
Notes
Lemon meringue pie is best enjoyed on the first day as the meringue may wilt over time.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 120mgSodium: 160mgPotassium: 95mgSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg
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