Lemon Meringue Pie
This lemon meringue pie features a tangy lemon filling topped with a light and fluffy meringue, perfect for dessert lovers.
Equipment
- oven
- medium saucepan
- small bowl
- whisk
- spoon
- pie plate
Ingredients
- 1 single shell baked pie crust (9-inch)
- 1 ⅓ cups granulated sugar
- ⅓ cup cornstarch
- ⅔ cup milk
- ½ cup water
- ⅔ cup fresh squeezed lemon juice
- 1 tablespoon lemon zest
- 5 egg yolks
- 2 tablespoons butter
- ½ teaspoon pure vanilla extract
- 5 egg whites
- 1 teaspoon vanilla
- ¼ teaspoon cream of tartar
- 1 tablespoon cornstarch (for meringue)
- 1 tablespoon sugar (for meringue)
- ½ cup sugar (for meringue)
Instructions
- Preheat the oven to 450°F and prepare the pie crust by baking it for 16-20 minutes until lightly browned.
- In a saucepan, combine sugar and cornstarch, then stir in milk, water, lemon juice, and zest, cooking until thickened.
- Whisk egg yolks and gradually mix in hot lemon mixture, then return to heat and thicken before adding butter and vanilla.
- For meringue, mix cornstarch and sugar, add water, boil briefly, then cool.
- Beat egg whites with vanilla and cream of tartar until soft peaks form, then gradually add sugar until stiff peaks form.
- Spread meringue over the lemon filling, ensuring it touches the crust edges.
- Bake for 18-25 minutes until meringue is lightly browned, then cool completely or chill before serving.
Notes
To prevent weeping in the meringue, ensure no egg yolk mixes with the egg whites, and use a clean bowl for beating. Chilling the pie enhances the flavor and texture.