Prepare to embark on a culinary journey that will transport you straight to grandma's kitchen with this legendary Lemon Meringue Pie recipe! Imagine cutting into a perfectly golden, cloud-like meringue that reveals a tangy, sunshine-yellow lemon filling nestled in a buttery, flaky crust. This isn't just a pie - it's a slice of nostalgic comfort that will make your taste buds dance and your family beg for seconds. Whether you're a baking novice or a seasoned pro, this foolproof recipe will have you creating a dessert that looks and tastes like it came straight from a professional bakery!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 pie
Ingredients
- 1 pie crust
- 1 cup sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 3 egg yolks
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 3 egg whites
- 1/4 tsp cream of tartar
Instructions
- Preheat your oven to 350°F (175°C). If you are using a pre-made pie crust, place it in a 9-inch pie dish and set aside. If you are making your own crust, roll it out and fit it into the pie dish, trimming any excess dough. Prick the bottom of the crust with a fork to prevent bubbling during baking.
- In a medium saucepan, combine 1 cup of sugar, 2 tablespoons of cornstarch, and 1/4 teaspoon of salt. Whisk these dry ingredients together until well combined.
- Add 1 1/2 cups of water to the saucepan, and place it over medium heat. Stir continuously until the mixture starts to thicken and bubble, which should take about 5-7 minutes.
- While the mixture is heating, in a separate bowl, whisk together the 3 egg yolks, 1/2 cup of lemon juice, and 1 tablespoon of lemon zest until smooth.
- Once the mixture in the saucepan has thickened, remove it from the heat. Gradually add the egg yolk mixture to the saucepan, whisking constantly to prevent the eggs from scrambling. Return the saucepan to low heat and cook for an additional 2-3 minutes, stirring constantly until it is thick and creamy.
- Remove the filling from the heat and pour it into the prepared pie crust. Spread it evenly using a spatula. Set the pie aside to cool while you prepare the meringue.
- In a clean mixing bowl, combine the 3 egg whites and 1/4 teaspoon of cream of tartar. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add in the remaining 1/4 cup of sugar, continuing to beat until stiff peaks form and the meringue is glossy.
- Spread the meringue over the cooled lemon filling, making sure to seal the edges to prevent shrinking. Use a spatula to create peaks and swirls for a decorative effect.
- Bake the pie in the preheated oven for 10-15 minutes, or until the meringue is golden brown. Keep a close eye on it to prevent burning.
- Once baked, remove the pie from the oven and let it cool at room temperature for at least 30 minutes before slicing. This will allow the filling to set properly.
- Serve your delicious Lemon Meringue Pie chilled or at room temperature. Enjoy!
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature for the most voluminous meringue possible.
- Prevent Weeping Meringue: Make sure to spread the meringue while the lemon filling is still warm, and seal the edges completely to prevent separation.
- Cornstarch is Your Friend: The cornstarch helps stabilize the filling and prevents it from becoming too runny.
- Soft vs. Stiff Peaks: When beating egg whites, start at medium speed and gradually increase. Stop when you have glossy, stiff peaks that hold their shape.
- Avoid Overbaking: Watch your meringue carefully - it can go from perfectly golden to burnt in minutes.
- Cooling is Crucial: Allow the pie to cool completely at room temperature before refrigerating to set the filling properly.
- Storage Tip: This pie is best enjoyed within 1-2 days and should be stored in the refrigerator.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 95mg
