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Classic Lemon Meringue Pie

Classic Lemon Meringue Pie

This Classic Lemon Meringue Pie features a zesty lemon filling and fluffy meringue, making it a delightful dessert.
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Prep Time 40 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 5 hours 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 300 kcal

Equipment

  • 9-inch Pie Dish
  • medium bowl
  • saucepan
  • handheld mixer
  • Whisk
  • cooling rack

Ingredients
  

Pie Crust

  • 1 recipe Homemade Pie Crust Follow the recipe linked for crust method.

Filling

  • 5 large egg yolks Use the whites in the meringue.
  • 1.33 cups water
  • 1 cup granulated sugar
  • ⅓ cup cornstarch
  • ¼ teaspoon salt
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter Softened to room temperature.

Meringue

  • 5 large egg whites At room temperature.
  • ½ teaspoon cream of tartar
  • ½ cup granulated sugar
  • ⅛ teaspoon salt

Instructions
 

Preparation

  • Prepare the pie crust ahead of time and chill it in the refrigerator for at least 2 hours before rolling out and blind baking.
  • Preheat oven to 375°F (190°C) and adjust your oven rack to the lowest position. Blind bake pie crust in a 9-inch pie dish.
  • Reduce oven temperature to 350°F (177°C).

Filling

  • Whisk the egg yolks in a medium bowl. In a saucepan, whisk water, sugar, cornstarch, salt, lemon juice, and lemon zest over medium heat until thickened.
  • Slowly stream warm lemon mixture into the egg yolks, whisking constantly, then return to saucepan and cook until thickened.
  • Remove from heat and whisk in the butter; spread filling into the warm crust.

Meringue

  • Beat the egg whites and cream of tartar until soft peaks form, then gradually add sugar and salt until glossy stiff peaks form.
  • Spread meringue over filling, ensuring it reaches the edges.
  • Bake on the lowest rack for 20-25 minutes or until meringue is golden.
  • Allow to cool for 1 hour at room temperature before chilling in the refrigerator for 4 hours.
  • Cover leftovers and store in the refrigerator; best enjoyed on day 1.

Notes

Make-ahead tips include preparing the pie crust up to 5 days ahead or freezing it for up to 3 months. Can blind bake crust ahead of time.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg
Keyword baking, Classic Pie, lemon dessert, Lemon Meringue Pie, Meringue, Pie Recipe
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