Description
Enjoy the classic, irresistible lemon meringue pie with its perfect balance of tangy lemon filling and fluffy, golden-brown meringue atop a buttery, crisp crust. This homemade dessert is ideal for special occasions or as a refreshing treat, offering a harmonious blend of sweet and tart flavors that will leave you wanting more.
Ingredients
For the Pie Crust:
- 1 nine-inch pie crust, blind-baked and cooled
For the Lemon Filling:
- 4 large egg yolks, at room temperature
- 1¼ cups water
- 1 cup granulated sugar
- 5 tablespoons cornstarch
- ¼ teaspoon salt
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter, cut into small pieces
For the Meringue:
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 4 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract (optional)
Instructions
-
Prepare the Meringue:
- In a small bowl, combine ½ cup sugar with 1 tablespoon cornstarch.
- In a stand mixer bowl, beat the 4 egg whites with ½ teaspoon cream of tartar until soft peaks form.
- Gradually add the sugar-cornstarch mixture, one tablespoon at a time, until stiff peaks form.
- Add ¼ teaspoon salt and 1 teaspoon vanilla extract (optional), and mix until well combined.
-
Prepare the Lemon Filling:
- In a medium saucepan over medium-high heat, whisk together 1¼ cups water, 1 cup sugar, 5 tablespoons cornstarch, and ¼ teaspoon salt.
- Cook, stirring constantly, for 2-3 minutes until the mixture thickens.
- In a separate bowl, whisk the 4 egg yolks. Gradually add about ½ cup of the hot mixture to the yolks, whisking continuously to temper them.
- Pour the tempered egg yolk mixture back into the saucepan, stirring constantly. Cook for an additional 3-4 minutes until thickened.
- Remove from heat and whisk in ½ cup fresh lemon juice, 1 tablespoon lemon zest, and 2 tablespoons butter until smooth.
-
Assemble the Pie:
- Preheat the oven to 350°F (180°C).
- Pour the lemon filling into the cooled, blind-baked pie crust.
- Briefly whip the meringue for 20-30 seconds to fluff it up.
- Spread the meringue over the hot lemon filling, ensuring it touches the edges of the pie crust to seal the filling.
-
Bake the Pie:
- Bake the pie in the preheated oven for 10 minutes, or until the meringue topping is toasted and lightly browned.
- Allow the pie to cool at room temperature for 1.5-2 hours before slicing.
Notes
- Crust Options: Try using a graham cracker crust for a different flavor and texture.
- Flavor Enhancements: Add 1 teaspoon grated ginger to the lemon filling for a subtle spice.
- Meringue Alternatives: Incorporate a tablespoon of cocoa powder into the meringue for a chocolate twist.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
