Description
A classic lemon meringue pie with a tangy lemon filling, topped with fluffy meringue.
Ingredients
Scale
- 1 pre-made pie crust
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, beaten
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 3 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, combine sugar, cornstarch, and salt.
- Gradually stir in water and cook over medium heat, stirring constantly until thickened.
- Remove from heat and whisk a small amount of the hot mixture into the beaten egg yolks, then return to the saucepan.
- Add lemon juice, butter, and lemon zest and stir until smooth.
- Pour filling into the pre-baked pie crust.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, continuing to beat until stiff peaks form.
- Spread meringue over the lemon filling, sealing to the crust edges.
- Bake for 10-12 minutes or until meringue is golden brown.
- Cool at room temperature before serving.
- Prep Time: 20
- Cook Time: 25
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 150
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 1
- Protein: 4
- Cholesterol: 100
Keywords: lemon meringue pie, yellow desserts, citrus dessert, pie recipe, classic dessert