Description
Creamy, tangy Homemade Lemon Meringue Pie brings zesty sunshine to dessert tables with its perfect balance of tart filling and billowy meringue. Silky lemon curd nestled in flaky pastry promises pure comfort and sweet culinary delight you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 1.5 cups (360 ml) water
- 1/2 cup (120 ml) fresh lemon juice
- 1.25 cups (250 g) granulated sugar
- 4 large egg yolks
- 4 large egg whites
Filling Ingredients:
- 1/3 cup (40 g) cornstarch
- 2 tablespoons lemon zest
- 2 tablespoons (28 g) unsalted butter
- 1/4 teaspoon salt
Pie Crust and Meringue Stabilizer:
- 1 pre-baked 9-inch pie crust
- 1/4 teaspoon cream of tartar
- 0.5 cups (100 g) granulated sugar
Instructions
- Combine sugar, cornstarch, and salt in a medium saucepan, whisking thoroughly to eliminate lumps.
- Gradually incorporate water, lemon juice, and zest, stirring until mixture achieves a smooth consistency.
- Heat over medium temperature, continuously stirring until the mixture reaches a vigorous boil and thickens, approximately 5-7 minutes.
- Remove from heat and gently temper egg yolks by slowly introducing a portion of the hot lemon mixture, whisking constantly to prevent curdling.
- Return tempered egg mixture to saucepan, cooking and stirring for an additional 2 minutes to ensure proper thickening.
- Incorporate butter until completely melted and seamlessly blended into the filling.
- Transfer lemon filling into pre-baked pie crust, allowing it to cool slightly while preparing meringue topping.
- Preheat oven to 350°F (175°C) for optimal meringue browning.
- Using clean beaters, whip egg whites and cream of tartar on high speed until soft, billowy peaks emerge.
- Gradually introduce sugar, one tablespoon at a time, continuing to beat until meringue forms stiff, glossy peaks with no granular texture.
- Carefully spread meringue across warm lemon filling, ensuring complete coverage and sealed edges to prevent shrinkage during baking.
- Bake for 12-15 minutes until meringue develops a delicate golden-brown hue.
- Allow pie to cool completely on a wire rack for one hour, then refrigerate for minimum 3 hours to set filling and stabilize texture.
- Slice and serve chilled, revealing layers of tangy filling and cloudlike meringue.
Notes
- Always use fresh lemon juice for the brightest, most vibrant citrus flavor that elevates the entire pie.
- Carefully temper egg yolks by slowly introducing hot liquid to prevent scrambling and ensure a smooth, silky filling.
- Create picture-perfect meringue by ensuring your mixing bowl is completely clean and free from any oil or grease.
- Seal meringue edges completely against the pie crust to prevent weeping and maintain a beautiful, stable topping.
- Prep Time: 15 minutes
- Cook Time: 19-24 minutes
- Category: Desserts
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 242 kcal
- Sugar: 34 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 115 mg