Get ready to transport yourself back to Grandma's kitchen with this irresistible Lemon Meringue Pie that will make your taste buds dance with delight! Imagine a golden, flaky crust filled with a tangy, sunshine-bright lemon filling, topped with clouds of billowy, perfectly toasted meringue that melts in your mouth. This isn't just a pie - it's a time machine of flavor that captures the essence of home-cooked comfort and culinary magic that only a treasured family recipe can deliver.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 egg yolks
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar (for meringue)
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by placing the pie crust into it, crimping the edges, and par-baking the crust for 10 minutes until light golden.
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, whisking constantly to prevent lumps from forming.
- Place the saucepan over medium heat and cook, stirring continuously, until the mixture begins to thicken and bubble. This should take about 5-7 minutes.
- In a separate bowl, beat the egg yolks. Slowly temper the egg yolks by adding a small amount of the hot sugar mixture while whisking constantly to prevent scrambling.
- Pour the tempered egg yolks back into the saucepan, stirring continuously. Cook for an additional 2-3 minutes until the filling becomes glossy and very thick.
- Remove from heat and stir in lemon juice and lemon zest. The filling should be smooth and vibrant.
- Pour the hot lemon filling into the pre-baked pie crust, spreading evenly.
- For the meringue, use a clean, dry mixing bowl. Beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar while continuing to beat the egg whites until stiff, glossy peaks form and the sugar is completely dissolved.
- Carefully spread the meringue over the hot lemon filling, making sure to seal the edges completely to prevent shrinkage.
- Create decorative peaks and swirls in the meringue using the back of a spoon or spatula.
- Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown and slightly toasted.
- Remove from oven and let cool completely at room temperature for at least 2-3 hours before serving to allow the filling to set.
- Refrigerate any leftovers and consume within 2-3 days for best flavor and texture.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for smoother mixing and better meringue formation.
- Prevent Weeping Meringue: Always spread meringue over hot filling and seal edges completely to prevent liquid separation.
- Egg White Wisdom: Use a clean, grease-free bowl and whisk when beating egg whites. Even a tiny bit of fat can prevent proper peaks.
- Zest Like a Pro: Use fresh lemon zest for the most vibrant citrus flavor. Avoid the white pith, which can be bitter.
- Cornstarch Trick: Slowly add water to cornstarch while whisking to prevent lumps in your lemon filling.
- Meringue Magic: Beat egg whites gradually, adding sugar slowly to ensure a glossy, stable meringue with stiff peaks.
- Cooling Matters: Allow the pie to cool completely at room temperature for at least 2-3 hours to set properly.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 95mg
