Lemon Meringue Pie Recipe
User Reviews
5
Lemon Meringue Pie Recipe
Description
This lemon meringue pie begins with a baked pie crust that holds a tangy filling made from granulated sugar, cornstarch, lemon zest, lemon juice, water, and egg yolks. The filling is cooked on the stovetop until thickened into a smooth custard, then finished with butter for richness. The meringue topping is prepared by whipping egg whites until foamy, gradually adding sugar until stiff peaks form, creating a light and glossy topping.
The meringue is spread over the hot lemon filling, then the pie is typically baked at 350°F until the meringue is lightly browned, providing a contrast between the crisp exterior and soft interior. The dessert is best served chilled or at room temperature, where the combination of tart filling and sweet meringue is most pronounced.
Ingredients
Pie Filling Ingredients:
- 9 pie crust pre-baked
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 ½ cups water cold
- 4 egg yolk, slightly beaten
- lemon zest of 1 lemon, about 2 teaspoons
- ¼ cup lemon juice
- 1 tablespoon butter salted
Meringue Ingredients:
- 6 egg whites at room temperature
- ⅔ cup granulated sugar
Instructions
- Preheat the oven to 350°F.
- In a medium saucepan, whisk together 1 cup of sugar and the cornstarch. Continue whisking while adding 1½ cups of cold water to the pan, stirring until combined. (DO NOT TURN ON THE STOVE YET, THIS IS DONE WITH NO HEAT)
- Separate egg yolks from the whites (reserving the whites for the meringue). Gently whisk or use a fork to break up the yolks and beat them just slightly.
- Whisk the egg yolks into the saucepan.
- In a small bowl, measure the lemon zest and lemon juice so they are ready to add to the pie filling mixture when it comes off the stove.
- Begin preparing the meringue. Place the egg whites into a large bowl or the bowl of a standing mixer. Use a whisk attachment (regular beaters on a hand mixer work, too!) and beat the egg whites until they are foamy. Add ⅔ cup of sugar to the foamy egg whites and continue beating until the mixture forms stiff peaks.
- While the meringue is being prepared, turn the stovetop on to medium heat. Bring the filling mixture to a low boil, whisking constantly to prevent the mixture from sticking to the bottom of the pan and to control the heating of the egg yolks in the mixture. Boil gently for 1 minute while stirring.
- Remove filling from the heat and stir in lemon juice, lemon zest, and butter. Whisk until smooth. The filling should be thickened and hot.
- Spread pie filling into the prepared pre-baked pie crust. Immediately mound the meringue over the hot filling. Use a spatula or spoon to make dips in the meringue - giving it swirled peaks and valley appearance. BE SURE to press the meringue against the crust around the edges to seal it completely.
- Bake the pie for about 15 minutes. Keep a close eye on it and remove it once it is browned to your liking - you may wish to turn the pie halfway through baking to help with even browning.
- Allow the pie to cool completely before cutting and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 1064 kcal
% Daily Value*
| Calories | 1064kcal | 53% |
| Carbohydrates | 139g | 46% |
| Protein | 12g | 24% |
| Fat | 51g | 78% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 797mg | 33% |
| Potassium | 195mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 42g | 84% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 39mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
