Classic Lemon Meringue Pie
A classic lemon meringue pie featuring a sweet and tangy lemon filling topped with a fluffy meringue.
Equipment
- oven
- mixing bowl
- saucepan
- pie pan
- whisk
Ingredients
- 1 crust Pastry for a 9-inch one crust pie
- 2 tablespoons graham cracker crumbs optional
- 1 cup granulated sugar
- ¼ cup cornstarch
- ⅛ teaspoon salt
- 1 ½ cups water
- 5 large eggs (yolks and whites separated)
- 1 tablespoon grated lemon zest
- ½ cup freshly squeezed lemon juice about 2 to 3 lemons
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
Instructions
- Preheat the oven to 400°F and position the oven rack in the center.
- Prepare the pie pastry by dusting it with flour, wrapping it in plastic wrap, and refrigerating for 30 minutes.
- Roll out the pastry and fit it into the pie pan, then bake for 15 minutes at 400°F and 10 minutes at 350°F until golden brown.
- In a saucepan, combine sugar, cornstarch, salt, and water, then whisk in egg yolks and cook until thickened.
- Pour the lemon filling into the cooled pie crust.
- Make the meringue by beating egg whites and gradually adding sugar and cornstarch mixture until stiff peaks form.
- Spread the meringue over the lemon filling and bake for about 20 minutes until golden brown.
- Cool completely on a wire rack for about 3 hours before slicing.
Notes
Use fresh eggs at room temperature for the best meringue results. If the lemon curd is runny, mix a small amount of cold lemon curd with cornstarch to create a slurry, then reheat to thicken. The pie is best served the same day it is made but can be refrigerated for up to one day.