Lemon Meringue Pie

This Lemon Meringue Pie features a smooth, tart lemon filling topped with light and fluffy meringue, making it a delightful dessert.

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Prep Time 20

Cook Time 15

Total Time 35

Course Dessert

Cuisine American

Servings slices

Calories 401 kcal

Equipment

Mixing bowl
saucepot
Stand Mixer
whisk

Ingredients

Pie Filling

1 pie crust pre-baked
1.5 cups sugar
0.5 cups cornstarch
0.25 teaspoon salt
2.25 cups water
1 tablespoon grated lemon peel
3 tablespoons butter
0.5 cups lemon juice

Meringue Topping

5-6 egg whites at room temperature
0.25 teaspoon cream of tartar
0.5 cups sugar

Instructions

Make Pie Filling

In a medium-sized saucepot, bring sugar, cornstarch, salt, water, and lemon peel to a boil, stirring constantly.
Remove from heat and mix in with wire whip 4 egg yolks. Return to heat for 1 minute stirring constantly.
Remove from heat and whisk in 3 tablespoons butter, then ½ cup lemon juice.
Pour into pie crust and cool.

Make Meringue

In a mixing bowl or stand mixer, beat egg whites and cream of tartar on high speed until foamy. Gradually add ½ cup sugar, beating until stiff peaks form.
Top pie with meringue. Using the back of a spoon, press lightly into the meringue and pull up to form little peaks.
Bake at 325°F about 10 minutes or until meringue is lightly browned.
Chill until set.

Notes

Before baking the crust, use the tines of a fork to press down the edges or use your fingers to crimp the crust into a pretty design. Poke little holes in the bottom of the crust to prevent bubbling up.

Nutrition

Serving: 1sliceCalories: 401kcalCarbohydrates: 69gProtein: 5gFat: 12gSaturated Fat: 5gCholesterol: 109mgSodium: 237mgPotassium: 92mgFiber: 1gSugar: 51gVitamin A: 260IUVitamin C: 6.8mgCalcium: 20mgIron: 0.8mg

Keyword American dessert, baking, dessert, lemon meringue pie, lemon pie, sweet

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