Description
A delightful balance of tart lemon filling and fluffy meringue, this pie is a showstopper for any occasion.
Ingredients
- 1 pie crust (homemade or store-bought)
- 1 1/4 cups sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, lightly beaten
- 1/2 cup fresh lemon juice (juice of about 3 lemons)
- 2 teaspoons lemon zest
- 2 tablespoons unsalted butter
- 3 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the pie crust according to your favorite method. Once ready, place it in the oven to bake until lightly golden.
- In a saucepan, mix sugar, cornstarch, and salt. Gradually add water, whisking until smooth.
- Bring the mixture to a boil over medium heat, continuing to whisk until it thickens.
- Stir a small amount of the hot mixture into the egg yolks to temper them, then return everything to the saucepan.
- Add lemon juice, zest, and butter, stirring until well combined. Pour the filling into the baked crust.
- In a separate bowl, whip egg whites and cream of tartar to stiff peaks. Slowly add sugar while continuing to whisk until glossy.
- Spread the meringue over the lemon filling, ensuring it touches the crust edges for best results.
- Bake in the oven until the meringue is lightly browned, about 10–12 minutes.
- Let cool at room temperature before slicing.
Notes
This pie is best enjoyed chilled, paired with whipped cream or lemon zest for added flair.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American