Lemon Meringue Pie
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
598 kcal
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Course
Dessert
Lemon Meringue Pie
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The perfect made from scratch lemon meringue pie recipe using real lemon, lots of butter & egg yolks to achieve a rich, very lemony pie!
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Ingredients
- one prebaked 9 inch pie crust
- 3/4 cup water
- 3/4 cup freshly squeezed lemon juice
- 3 tablespoons cornstarch
- 2 tablespoons grated lemon zest if desired
- 1/2 cup butter
- 1/2 teaspoon salt
- 1 cup white sugar
- 5 large egg yolks
Meringue Ingredients
- 5 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup white sugar
- 1/2 teaspoon vanilla
Instructions
- In a medium-sized saucepan, whisk the cornstarch into the water and lemon juice completely. If desired, in the grated lemon zest as well.
- Stir the sugar and salt into the mixture. Bring to a boil, stirring constantly and let boil for a minute. Remove from the heat and stir in the butter until melted.
- Take the egg yolks and whisk them until they are light yellow. Save your egg whites for the meringue topping!
- You now need to temper the eggs. Take a couple tablespoons of the hot liquid from the pot and whisk it rapidly into the egg yolks completely. Then you can whisk the yolks into the pot of hot liquid safely, without lumps forming. Whisk them in entirely, then cook for another 3-4 minutes until thickened. Remove from the heat.
- Let the filling cool enough that it won't seep through the bottom crust badly, but not until it sets, then spoon into the baked pie shell.
- In a large bowl, whip the egg whites and cream of tartar until foamy.
- Add the sugar gradually and continue to whip until stiff peaks form. Beat in the vanilla.
- Spread the meringue over the pie as you wish. I used an icing bag and a large tip to pipe some lovely stars onto the top of mine; meringue pipes so beautifully.
- Preheat your oven to 325 degrees and bake your meringue until it's as golden as you like. I prefer mine very brown and you have to watch it very, very carefully to achieve this. Start checking at 5 minutes and you may have to rotate it in the oven to make sure the little peaks of meringue get browned evenly.
Notes
- I like the extra zing of lemon zest, however it does make the filling have little zest pieces in it. If you want it completely smooth, leave out the zest.
Nutrition Information
Show Details
Calories
598kcal
(30%)
Carbohydrates
81g
(27%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
13g
(65%)
Cholesterol
203mg
(68%)
Sodium
515mg
(21%)
Potassium
161mg
(5%)
Fiber
1g
(4%)
Sugar
59g
(118%)
Vitamin A
690IU
(14%)
Vitamin C
14.4mg
(16%)
Calcium
36mg
(4%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 81g | 27% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 203mg | 68% |
| Sodium | 515mg | 21% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 59g | 118% |
| Vitamin A | 690IU | 14% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 36mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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