Description
Classic Lemon Meringue Pie features a tangy lemon custard filling nestled in a flaky pre-baked crust, topped with billowy golden meringue. This homemade citrus dessert combines sweet and tart flavors for a delightful finish to any meal, perfect for gatherings or special occasions.
Ingredients
Scale
Pie Crust
- 1 9-inch pre-baked pie crust
Lemon Filling
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 tablespoons unsalted butter
- 4 large egg yolks, beaten
Meringue
- 4 large egg whites
- 6 tablespoons granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the meringue topping.
- Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Gradually stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently until the mixture boils and thickens.
- Add Butter: Remove the saucepan from heat and stir in the unsalted butter until melted and fully incorporated.
- Temper Egg Yolks: Slowly whisk a small amount of the hot lemon mixture into the beaten egg yolks to temper them. Then, return the yolk mixture into the saucepan with the lemon filling and cook for 2 more minutes while stirring constantly to prevent curdling.
- Fill Pie Crust: Pour the hot lemon filling into the pre-baked pie crust, spreading it evenly.
- Prepare Meringue: In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add 6 tablespoons sugar while continuing to beat until stiff peaks form, creating a glossy meringue.
- Top with Meringue: Spread the meringue over the lemon filling, making sure to seal the edges well to the crust to prevent shrinking during baking.
- Bake Meringue: Bake in the preheated oven for 10 to 12 minutes or until the meringue is golden brown on top.
- Cool and Chill: Allow the pie to cool completely at room temperature for 1 hour, then refrigerate for at least 2 hours before serving to properly set the filling and meringue.
Notes
- Ensure the lemon filling is hot when adding to the pie crust to help the meringue adhere better and increase stability.
- Avoid underbaking the meringue to prevent it from weeping or shrinking after baking.
- Store leftover pie covered in the refrigerator for up to three days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
