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Lemon Meringue Pie

Lemon Meringue Pie prepared dish

Lemon meringue pie features a tangy lemon filling topped with a fluffy meringue. This classic dessert is perfect for any occasion, offering a delightful balance of sweet and tart flavors. Enjoy a slice of this refreshing treat with a buttery crust that complements the vibrant filling!

This recipe is american style, dessert, scaled for 6 servings, with 30 min prep and 25 min cook.

Prep: 30 min · Cook: 25 min · Total: 55 min · Serves: 6

Quick cooking notes

  • Core ingredients include granulated sugar, cream of tartar, all-purpose flour, cornstarch.
  • Follow all 14 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 cups granulated sugar
  • 0.5 tsp cream of tartar
  • 1 cups all-purpose flour (sifted)
  • 2 tbsp cornstarch
  • 0.5 cups unsalted butter (cold and cubed)
  • 3 egg yolks
  • 0.5 cups fresh lemon juice
  • 3 egg whites
  • 1 tbsp lemon zest
  • 0.5 cups water

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the sifted all-purpose flour and cold cubed butter, then mix until the mixture resembles coarse crumbs.
  3. Add 1/4 cup of granulated sugar and mix until well combined.
  4. Press the mixture into a pie dish to form the crust and bake for 15 minutes or until lightly golden.
  5. In a saucepan, combine the remaining granulated sugar, water, fresh lemon juice, lemon zest, and cornstarch over medium heat.
  6. Stir the mixture until it thickens and begins to bubble, then remove from heat.
  7. Whisk the egg yolks in a separate bowl, then gradually add a small amount of the hot lemon mixture to temper the yolks.
  8. Pour the tempered yolks back into the saucepan and cook for an additional 2 minutes, stirring constantly.
  9. Pour the lemon filling into the baked pie crust and set aside to cool.
  10. In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form.
  11. Gradually add 1/4 cup of granulated sugar while continuing to beat until stiff peaks form.
  12. Spread the meringue over the lemon filling, ensuring it touches the crust to prevent shrinking.
  13. Bake for an additional 10 minutes or until the meringue is lightly browned.
  14. Allow the pie to cool before serving.

Nutrition (per serving)

  • Calories: 290
  • Protein: 4 g
  • Fat: 12 g
  • Carbohydrates: 43 g
  • Fiber: 1 g
  • Sugar: 20 g
  • Sodium: 150 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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