Classic Lemon Meringue Pie
Classic Lemon Meringue Pie is a perfect dessert with a homemade crust, smooth lemon filling, and fluffy meringue.
Equipment
- electric mixer
- 9-inch Pie Dish
- Rolling pin
- Pie Weights
- Glass Mixing Bowls
- saucepan
- Whisk
- Cooling Rack
Ingredients
Pie Crust
- 1 crust Homemade Pie Crust
Filling
- 5 large egg yolks Use the whites for the meringue
- 1.33 cups water
- 1 cup granulated sugar
- 0.33 cup cornstarch
- ¼ teaspoon salt
- 0.5 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
Crust Preparation
- Prepare pie dough and chill for at least 2 hours.
- Preheat oven to 375°F (190°C) and blind bake pie crust in a 9-inch pie dish.
Filling Preparation
- Whisk egg yolks in a medium bowl, then whisk water, sugar, cornstarch, salt, lemon juice, and zest in a saucepan over medium heat until thick.
- Temper the egg yolks with the lemon mixture, then cook until bubbling and thick. Add butter.
- Spread the warm filling into the partially baked crust.
Meringue Preparation
- Beat egg whites and cream of tartar until soft peaks form, then add sugar and salt, continuing until stiff peaks form.
- Spread meringue over the filling, ensuring it touches the crust edges.
Baking
- Bake pie for 20-25 minutes at 350°F (177°C). Cool at room temperature for 1 hour before refrigerating for 4 hours.
Serving
- Slice and serve. Store any leftovers in the refrigerator.
Notes
The pie crust can be made ahead and stored in the refrigerator for up to 5 days. Lemon meringue pie is best enjoyed fresh on the same day.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 130mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 1mg
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