Best Recipe for Homemade Lemon Meringue Pie
User Reviews
5
Best Recipe for Homemade Lemon Meringue Pie
Description
This lemon meringue pie starts with an unbaked pie crust that is par-baked until lightly golden to prevent sogginess. The lemon filling is prepared on the stovetop by cooking sugar, cornstarch, salt, water, lemon juice, and zest into a thickened base. Egg yolks are tempered with some hot lemon filling to avoid curdling and then returned to thicken further with butter blended in for richness.
The meringue topping is made by whipping room-temperature egg whites with cream of tartar and sugar until stiff peaks form, then spread over the cooled lemon filling to seal edges fully. Baking at a reduced temperature sets the meringue with slight browning. The combination yields a balance of tart and sweet with light, airy topping and a crisp crust.
This pie is typically served fresh to enjoy the contrast between textures and flavors but can be refrigerated for up to three days, covered to maintain freshness.
Ingredients
- 1 inch [unbaked pie crust]
Filling
- 1 cup granulated sugar
- 4 Tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup lemon juice fresh squeezed
- 1 Tablespoon lemon from 1 large lemon, zest
- 2 Tablespoons butter salted
- 4 large egg beaten, yolk
Meringue
- 4 large egg room temperature, white
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
Instructions
Pie crust
- Preheat oven to 400°F. Roll out pie crust on a floured surface and use it to line a 9-inch pie plate. Poke it several times with a fork. Line with parchment paper and fill with pie weights, dried beans, or rice.
- Bake for 15-18 minutes, just until the crust starts to brown slightly around the edges. Remove the pie weights and parchment paper from the pie crust and continue to bake for another 14-16 minutes until a light golden brown and cooked through. Cool completely.
- Reduce oven heat to 350°F.
Lemon Filling
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the water, lemon juice, and lemon zest and whisk again. Set over medium-high heat and cook, stirring frequently, until this mixture comes to a boil. Remove from the heat and stir in the butter until melted.
- Meanwhile, separate eggs and egg yolks into two bowls. In a medium bowl, whisk the egg yolks, then add 1/4 cup of the hot lemon filling and whisk well to temper the yolks. Add another 1/4 cup of the filling and whisk again, then return the egg mixture to the saucepan.
- Return the mixture back to the heat, reducing it slightly to medium heat. Cook and stir until the mixture comes back to a boil and thickens, about another 2-4 minutes. If the filling hasn't thickened, increase the heat slightly, and continue to cook a little longer. Pour into the prepared pie shell.
Meringue
- While the filling is still hot, make the meringue by beating the reserved egg whites and cream of tartar in a large bowl using a whisk attachment until foamy and soft peaks start to form. Gradually add the granulated sugar, a little at a time, and continue beating on medium-high speed until stiff peaks form.
- Mound the meringue in the center of the hot filling. Use a rubber spatula or a knife to press it all the way into the edges, sealing it in place.
- Bake for 10 to 15 minutes, just until the meringue is lightly browned on top. Watch so the meringue doesn't burn! Remove from the oven and let cool for at least 2 hours so the pie can set up before slicing.
- Transfer the pie to the fridge and serve chilled or at room temperature.
Notes
- For best texture and flavor, serve the pie fresh on the day it is made.
- Leftover pie can be covered with foil and stored refrigerated for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 235mg | 10% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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