Description
Indulge in the classic delight of homemade lemon meringue pie, a perfect blend of tart lemon filling and fluffy meringue atop a flaky crust. This recipe guides you through each step for a show-stopping dessert.
Ingredients
Scale
- Homemade Pie Crust
- 5 large egg yolks
- 1 and 1/3 cups water
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup fresh lemon juice
- 1 Tablespoon lemon zest
- 2 Tablespoons unsalted butter
- 5 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
- 1/8 teaspoon salt (for meringue)
Instructions
- Blind bake pie crust at 375°F, then reduce oven to 350°F.
- Whisk egg yolks. Cook water, sugar, cornstarch, salt, lemon juice, and zest until thickened. Temper into yolks, return to heat, and add butter.
- Pour filling into crust. Beat egg whites and cream of tartar to soft peaks, add sugar and salt, beat to stiff peaks, and spread over filling.
- Bake for 20-25 minutes. Cool and chill.
Notes
Ensure egg whites are at room temperature for meringue.
Blind bake the crust to prevent sogginess.
Store pie in the refrigerator and consume within 2 days for best taste.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 28g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Lemon Meringue Pie, Homemade Pie, Baking, Dessert, Lemon Dessert, Meringue Topping, Tart, Sweet, Flaky Crust, Vegetarian