Lemon Meringue Pie
User Reviews
4.9
190 reviews
Excellent
Lemon Meringue Pie
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This Lemon Meringue Pie combines a pre-baked pie crust filled with a tangy lemon custard and topped with a fluffy meringue. The filling is made by cooking sugar, flour, cornstarch, and lemon juice with egg yolks and butter until thick and smooth. The meringue, formed from whipped egg whites, sugar, and cream of tartar, is spread atop and baked for a light, glossy finish. The pie balances tartness and sweetness with a crisp crust and airy topping.
Description
Lemon Meringue Pie features a baked pie crust filled with a lemon-flavored custard made from sugar, flour, cornstarch, salt, water, lemon juice, lemon zest, butter, and egg yolks. The lemon filling is cooked over heat until it thickens to a pudding-like consistency before being poured into the crust.
The meringue topping is prepared separately by cooking cornstarch in water, then folding it into beaten egg whites whipped with cream of tartar and sugar to form stiff peaks. The meringue is spread over the lemon filling and baked at 350°F to set and brown.
Fresh eggs are recommended for the meringue to achieve proper volume and stability. Separating egg whites carefully without any yolk is essential for the meringue's success.
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Ingredients
- 1 inch pie crust pre-baked
- 1 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 3 Tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup lemon juice
- 1 Tablespoon lemon about 1 large lemon, zest
- 2 Tablespoons butter unsalted
- 4 large egg separated, yolk
Meringue:
- 1 Tablespoon cornstarch
- 1/3 cup water
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
- 4 large egg room temperature (fresh eggs work best, white
Instructions
- Grab 4 eggs and separate the egg yolks from the egg whites and set aside.
Meringue:
- In a small saucepan, whisk together cornstarch and water. Cook over medium heat, stirring constantly until thickened. Remove from heat and set aside.
- In a small bowl, stir together cream of tartar and sugar. In a large bowl, beat the egg whites with electric mixers until frothy.
- With the mixers running, add the sugar mixture, a spoonful at a time, until fully incorporated. Continue beating until soft peaks. Add the thickened cornstarch mixture while beating, a spoonful at a time. Mix until stiff peaks form, about 1-2 minutes. Set aside.
- Preheat oven to 350 degrees F.
Lemon Filling:
- In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Remove from heat and stir in butter.
- Beat the egg yolks with a fork. Add a spoonful of the hot saucepan mixture into the egg yolk mixture and whisk together to temper the eggs (gradually warm them). Repeat, with a few more spoonfuls. Whisk the egg yolk mixture back into remaining sugar mixture in the pot.
- Bring to a gently boil and continue to cook while stirring constantly, until thick. Remove from heat.
Assemble:
- Pour hot lemon filling into baked pie shell. Immediately add meringue on top, covering every surface, spreading it around all the way to the edge of the pie so there are not gaps between the pie crust and meringue. Use the back of your spoon to create decorative peaks in the meringue.
- Bake in preheated oven for 10 minutes or until the meringue is lightly browned.
- Transfer to a wire rack and cool to room temperature, about 2 hours. This pie is best served the same day.
- Store leftover lemon meringue pie covered in the refrigerator for 2-3 days.
Equipments used:
Notes
- Use fresh eggs for the meringue to whip effectively and hold stiff peaks.
- Ensure no egg yolk is mixed into the egg whites to avoid affecting meringue volume.
Nutrition Information
Show Details
Calories
330kcal
(17%)
Carbohydrates
52g
(17%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
99mg
(33%)
Sodium
210mg
(9%)
Potassium
96mg
(2%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
212IU
(4%)
Vitamin C
7mg
(8%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 99mg | 33% |
| Sodium | 210mg | 9% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
190 reviews
Excellent
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