Lemon Meringue Pie

• 1 pre-made pie crust
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1/2 cup fresh lemon juice
• 2 tablespoons butter
• 2 teaspoons lemon zest
• 4 large egg yolks
• 4 large egg whites
• 1/2 cup granulated sugar for meringue

Steps

1. 1 Preheat oven to 350°F. Fit pie crust into a 9-inch pie dish.
2. 2 In a saucepan, combine 1 cup sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until thickened.
3. 3 Remove from heat and stir in lemon juice and butter until smooth.
4. 4 In a separate bowl, whisk egg yolks. Gradually add a bit of the hot mixture to yolks, then return yolk mix to saucepan. Cook 1 more minute.
5. 5 Pour filling into crust. Bake for 15 minutes.
6. 6 While pie bakes, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff peaks form.
7. 7 Spread meringue over hot pie filling, sealing edges to crust.
8. 8 Return pie to oven and bake until meringue is golden brown, about 5 more minutes.

Nutrition

Tips

• Use fresh lemon juice for the best flavor.
• Ensure egg whites are at room temperature for better meringue.
• Avoid plastic bowls when beating egg whites.
• Bake meringue until it reaches a safe internal temperature of 160°F.
• For a glossy finish, brush meringue with a bit of water before baking.

Storage

Store in the fridge for up to 3 days. Freeze for up to 2 months, thaw in the fridge. Reheat individual slices in the microwave for 20 seconds.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a cup of strong coffee.
• Enjoy with fresh berries on the side.
• Perfect with a scoop of vanilla ice cream.

FAQ