Description
A classic dessert featuring a tangy lemon filling topped with fluffy meringue.
Ingredients
Scale
- 1 pre-baked pie crust
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, beaten
- 2 tablespoons butter
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Gradually stir in the water.
- Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
- Remove from heat. Stir a small amount of the hot mixture into the beaten egg yolks, then return everything to the saucepan.
- Cook for 2 more minutes, stirring constantly. Remove from heat and stir in butter, lemon juice, lemon zest, and vanilla.
- Pour the lemon filling into the pre-baked pie crust.
- In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add in 1/2 cup sugar, continuing to beat until stiff peaks form.
- Spread the meringue over the lemon filling, sealing the edges to the crust to prevent shrinking.
- Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
- Allow the pie to cool at room temperature for a few hours before serving.
Notes
- Make sure to use fresh lemon juice for the best flavor.
- For a stable meringue, ensure there are no traces of yolk in the egg whites.
- Cool the pie completely to let the filling set before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 180
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
- Cholesterol: 40
Keywords: lemon meringue pie, classic lemon pie, lemon dessert, homemade lemon meringue pie