Classic Lemon Meringue Pie
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Classic Lemon Meringue Pie
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This Classic Lemon Meringue Pie has a tart lemon filling balanced with a sweetened meringue topping and buttery, flaky pie crust.
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Ingredients
- 1 Pastry for 9-inch pie baked and cooled
- 1 ½ teaspoons grated lemon rind
- 5 tablespoons lemon juice 2-3 lemons - see notes
- 3 eggs separated
- 1 cup plus 4 tablespoons granulated white sugar (divided use)
- 4 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 2 tablespoons unsalted butter
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Instructions
- Bake a standard 9-inch pie shell according to the recipe or package directions. Set aside.
- Beat the egg yolks and ½ cup sugar in a small mixing bowl. Set aside.
- Mix the cornstarch, salt, and ½ cup of sugar in the top of a double boiler. Gradually stir in the water. Place over boiling water and cook, stirring constantly until the mixture begins to thicken. Cover and cook for 10 minutes, stirring occasionally. Do not remove from heat.
- Stir a small amount of the hot mixture into the egg yolk mixture. Immediately pour the egg yolk mixture into the remaining hot mixture over boiling water blending thoroughly. Cook 2 minutes longer, stirring constantly. Remove from heat and add the butter, lemon rind, and lemon juice stirring until butter is completely melted.
- Set the mixture aside and allow it to cool to room temperature without stirring again.
- Preheat the oven to 325 degrees.
- Pour the filling into the baked pie shell.
- Beat the egg whites until stiff peaks form but not until dry. Gradually beat in the remaining 4 tablespoons of sugar. Spread the meringue over the filling, being sure to seal it to the crust.
- Bake until delicately browned, approximately 15-20 minutes.
- Cool to room temperature and serve.
Notes
- You will need two to three lemons to obtain the five tablespoons of juice. Since lemons are different sizes, they yield different amounts of juice. On average, one lemon contains about two tablespoons of juice.
- For an extra high meringue, use one additional egg white.
- Making a meringue is really easy, just remember - don't overbeat it! It should be beaten until stiff peaks form but not to the point that the egg whites are dry.
Nutrition Information
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Serving
1
Calories
379kcal
(19%)
Carbohydrates
70g
(23%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Cholesterol
83mg
(28%)
Sodium
198mg
(8%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 379kcal | 19% |
| Carbohydrates | 70g | 23% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 83mg | 28% |
| Sodium | 198mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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