Lemon Meringue Pie
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Lemon Meringue Pie
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This Lemon Meringue Pie has a velvety smooth lemon filling with a cloud-like, golden brown meringue on top for a show-stopping classic dessert!
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Ingredients
Lemon Pie Filling
- 1 (9-inch) prepared pie crust
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1 cup heavy cream
- 1 cup milk
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
- 3 large egg yolks
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
Meringue
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/2 teaspoon cream of tartar
Instructions
- In a medium saucepan, combine 3/4 cup granulated sugar, 1/3 cup cornstarch, 1 cup heavy cream, 1 cup milk, 1 tablespoon lemon zest, and 1/2 cup lemon juice. Cook over medium heat, stirring constantly, until the mixture begins to bubble. Continue stirring for an additional 2 minutes until it thickens.
- Remove the saucepan from the heat. In a small bowl, whisk 3 large egg yolks. Gradually add a few spoonfuls of the hot lemon mixture to the yolks, whisking quickly to combine and prevent curdling. Pour the tempered egg yolk mixture back into the saucepan and return to medium heat, cooking for an additional 90 seconds, stirring constantly, until thickened.
- Remove from heat and stir in 2 tablespoons salted butter and 1 teaspoon vanilla extract until fully incorporated. Pour the lemon filling into the prepared pie crust, smoothing the top. Let it cool at room temperature for about 15 minutes, then refrigerate until fully cooled and set, about 1 hour.
Meringue
- Preheat the oven to 350°F (175°C). Add 4 large egg whites, 1/2 cup granulated sugar and 1/2 teaspoon cream of tartar to a large mixing bowl or stand mixer. Use a hand mixer or stand mixer to beat on medium-high speed until soft peaks form, meaning peaks collapse slightly but still hold some shape.
- Spread the meringue over the cooled lemon filling, ensuring it reaches the edges of the pie crust to seal in the filling. Use a spatula to create decorative peaks if desired. Bake in the preheated oven for 25-30 minutes, or until the meringue is lightly browned.
- Remove the pie from the oven and let it cool at room temperature for at least 30 minutes before serving. Meringue is best enjoyed within 24 hours.
Nutrition Information
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Serving
1slice
Calories
416kcal
(21%)
Carbohydrates
50g
(17%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
114mg
(38%)
Sodium
158mg
(7%)
Potassium
176mg
(5%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
668IU
(13%)
Vitamin C
7mg
(8%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 416kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 114mg | 38% |
| Sodium | 158mg | 7% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 668IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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