Description
A classic dessert featuring a tangy lemon filling topped with a fluffy meringue, baked to golden perfection.
Ingredients
Scale
- 1 Pie crust (Pre-baked)
- 1 cup Granulated sugar
- 1/4 cup Cornstarch
- 1 1/2 cups Water
- 1/2 cup Lemon juice (Freshly squeezed)
- 3 Egg yolks (Lightly beaten)
- 2 tablespoons Butter (Unsalted)
- 3 Egg whites (Room temperature)
- 1/4 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium saucepan, combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and starts to boil.
- Once boiling, remove from heat and stir in lemon juice, egg yolks, and butter until smooth.
- Pour the lemon filling into the pre-baked pie crust.
- In a mixing bowl, beat egg whites until foamy. Add cream of tartar and continue beating until soft peaks form.
- Gradually add sugar while beating until stiff peaks form. Stir in vanilla extract.
- Spread the meringue over the lemon filling, sealing the edges to prevent shrinking.
- Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
- Remove from the oven and let cool at room temperature for at least 2 hours before slicing.
Notes
- Store leftovers in the refrigerator.
- For best results, use fresh lemons for the lemon juice.
Keywords: lemon meringue pie, classic lemon pie, dessert recipes, homemade lemon meringue pie