Description
A classic lemon meringue pie with a buttery, flaky crust, a silky tart lemon filling, and a billowy toasted meringue topping. The perfect balance of sweet and tart, crisp and creamy, for a true showstopper dessert.
Ingredients
- 1 homemade pie crust (for a single 9-inch shell), partially blind baked
- 5 large egg yolks (reserve whites for meringue)
- 1 1/3 cups (320 ml) water
- 1 cup (200 g) granulated sugar
- 1/3 cup (38 g) cornstarch
- 1/4 teaspoon salt
- 1/2 cup (120 ml) fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 2 tablespoons (28 g) unsalted butter, room temperature
- 5 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup (100 g) granulated sugar
- 1/8 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Blind bake a 9-inch pie crust on the lowest rack until edges are lightly golden. Reduce oven to 350°F (177°C).
- In a saucepan, whisk water, sugar, cornstarch, salt, lemon juice, and zest over medium heat until glossy, thick, and bubbling (about 6 minutes). Reduce heat to low.
- Whisk egg yolks in a bowl. Slowly stream in a few spoonfuls of hot lemon mixture while whisking to temper. Pour tempered yolks back into saucepan, whisking constantly. Return to medium heat until large bubbles burst and mixture thickens. Remove from heat and whisk in butter.
- Spread hot filling into warm crust.
- For meringue, beat egg whites and cream of tartar until foamy, then increase speed to soft peaks. Gradually add sugar and salt, beating until glossy stiff peaks form.
- Spread meringue over hot filling, sealing edges to crust. Swirl and peak as desired.
- Bake on lowest rack 20–25 minutes, tenting with foil if browning too quickly.
- Cool pie on rack for 1 hour. Refrigerate at least 4 hours before slicing.
Notes
- Always spread meringue onto hot filling to prevent separation and weeping.
- Use cream of tartar for meringue stability.
- A clean, dry bowl is essential for whipping egg whites.
- For the cleanest slices, chill at least 4 hours and cut with a hot, dry knife.
- Best enjoyed within 24 hours; do not freeze.
- Prep Time: 6 hours (includes dough resting and chilling)
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 320
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 105 mg
