Lemon Meringue Pie
User Reviews
4.9
Lemon Meringue Pie
Description
The Lemon Meringue Pie starts with a pre-baked crust into which a lemon filling is poured. The filling consists of sugar, cornstarch, salt, water, lemon zest, egg yolks, butter, and lemon juice, cooked while stirring until thickened and smooth. This creates a vibrant lemon custard with a creamy consistency.
The meringue topping is made by whipping egg whites with cream of tartar until foamy, then gradually adding sugar until stiff peaks form. The meringue is spread over the custard and shaped with peaks formed using a spoon's back. Baking at 325°F briefly browns the peaks, providing a light crisp on the exterior with a soft interior.
This pie can be chilled until fully set and is served chilled or at room temperature. It offers a classic balance of tart lemon and sweet fluffy meringue with buttery crust at the base.
Before baking the crust, poking holes with a fork or using pie weights prevents bubbling. Crimping the edges creates an even shape and attractive presentation.
Ingredients
- 1 pie crust pre-baked
- 1 ½ cups sugar
- ½ cups cornstarch
- ¼ teaspoon salt
- 2 ¼ cups water
- 1 tablespoon lemon grated peel
- 4 egg yolk
- 3 tablespoons butter
- ½ cup lemon juice
FOR THE MERINGUE:
- 5-6 egg at room temperature, white
- ¼ teaspoon cream of tartar
- ½ cup sugar
Instructions
- In a medium-sized saucepot, bring sugar, cornstarch, salt, water, and lemon peel to a boil, stirring constantly. The secret to a silky smooth pie is stir stir stir!
- Remove from heat and mix in with wire whip 4 egg yolks. Return to heat for 1 minute stirring constantly. Remove from heat and whisk in 3 tablespoons butter, then ½ cup lemon juice.
- Pour into pie crust and cool.
Meringue Topping:
- In a mixing bowl or stand mixer, beat egg whites and cream of tartar in high speed until foamy. Gradually add ½ cup sugar beating until stiff peaks form.
- Top pie with meringue. Using the back of a spoon, press lightly into the meringue and pull up to form little peaks.
- Bake at 325 about 10 minutes or until meringue is lightly browned.
- Chill until set.
Notes
- Use a fork to prick holes in the pie crust before baking to prevent bubbling.
- Apply pie weights or dried beans on the crust during baking for a flat base.
- Press or crimp the edges to finish the crust neatly before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 69g | 23% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 109mg | 36% |
| Sodium | 237mg | 10% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 20mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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