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Lemon Meringue Pie

A classic dessert with a creamy lemon filling, a flaky pie crust, and a fluffy meringue topping that offers a sweet and tart experience perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pie Crust and Lemon Filling
  • 1 1/3 cups Granulated Sugar Sweetness that balances the tartness of the lemons.
  • 1/3 cup Cornstarch Adds thickness to the lemon filling.
  • 2/3 cup Milk Brings richness to the pie.
  • 1/2 cup Water Ensures the mixture achieves the right consistency.
  • 2/3 cup Fresh Squeezed Lemon Juice Gives the pie its signature tangy flavor.
  • 1 tablespoon Lemon Zest Enhances the lemon flavor.
  • 5 whole Egg Yolks, Whisked Together Adds richness to the lemon filling.
  • 2 tablespoons Butter Provides a silky finish.
  • 1/2 teaspoon Vanilla Rounds out the flavors.
For the Meringue
  • 1 tablespoon Cornstarch Ensures it holds its shape.
  • 1 tablespoon Sugar For sweetening the meringue.
  • 1/3 cup Water Creates a syrupy mixture.
  • 5 whole Egg Whites Base for fluffy meringue.
  • 1/4 teaspoon Cream Of Tartar Stabilizes the egg whites.
  • 1 teaspoon Vanilla Complementary flavor for the meringue.
  • 1/2 cup Granulated Sugar For glossy peaks in meringue.

Method
 

Preparation
  1. Preheat your oven to 325 degrees Fahrenheit and prepare your baked flaky pie crust.
  2. In a medium saucepan, mix together 1 1/3 cups of granulated sugar and 1/3 cup of cornstarch.
  3. Gradually stir in the milk, fresh lemon juice, and 1/2 cup of water to the dry mixture.
  4. Fold in the lemon zest, then heat over medium while stirring until it begins to boil.
  5. Whisk in the lemon mixture, one quarter cup at a time, into the egg yolks to temper.
  6. Pour the egg yolk mixture back into the saucepan with the remaining filling and cook until thickened.
  7. Remove from heat and whisk in the butter and vanilla.
  8. Pour the lemon mixture into the baked pie crust.
Meringue Preparation
  1. In a saucepan, combine 1 tablespoon of cornstarch and 1 tablespoon of sugar, then add 1/3 cup of water.
  2. Cook until boiling, then remove from heat and let cool.
  3. In a mixing bowl, beat egg whites with cream of tartar and vanilla until soft peaks form.
  4. Gradually add 1/2 cup of sugar until stiff peaks form.
  5. Mix in the cooled cornstarch mixture gently.
  6. Spoon the meringue over the lemon filling, sealing to the edges of the crust.
Baking and Cooling
  1. Bake in the preheated oven for 18-25 minutes until meringue is lightly golden.
  2. Let the pie cool completely before slicing and refrigerate for at least six hours for best flavor.

Notes

For best results, use egg whites at room temperature and ensure the meringue is layered onto the filling while it is still warm to avoid weeping.