Lemon Meringue Pie
Lemon meringue pie layers a sharp, citrusy curd filling inside a baked pastry shell, then tops it with soft, toasted meringue. Getting the lemon curd thick enough and the meringue properly sealed to the crust are the two techniques worth paying attention to. Plan for about 1.5 to 2 hours of total prep and bake time, plus cooling before slicing.
Equipment
- 9-inch pie dish
- Mixing Bowls
- Whisk
- Saucepan
- Rolling pin
- Oven
- wire rack
Ingredients
For the Pie Crust:
- 1 piece 9-inch pie crust homemade or store-bought
For the Lemon Filling:
- 1 ¼ cups granulated sugar preferably organic
- ¼ cup cornstarch
- 1 ½ cups water room temperature
- 3 large egg yolks at room temperature
- ½ cup fresh lemon juice about 2-3 lemons
- 1 tablespoon grated lemon zest
- 2 tablespoons unsalted butter cold
For the Meringue Topping:
- 4 large egg whites at room temperature
- 6 tablespoons granulated sugar preferably superfine
Instructions
- Preheat your oven to 350°F (175°C). Blind bake the pie crust in a 9-inch pie dish according to the package instructions if store-bought, or using your preferred method for homemade crust. Let it cool on a wire rack.
- In a saucepan, whisk together 1 1/4 cups of granulated sugar and 1/4 cup of cornstarch. Gradually stir in 1 1/2 cups of water, ensuring there are no lumps.
- Cook the mixture over medium heat, stirring constantly until it becomes thick and bubbly. Continue to cook and stir for 2 more minutes, then remove from heat.
- Whisk the 3 egg yolks slightly in a small bowl. Gradually add in 1/2 cup of the hot sugar mixture while constantly whisking the yolks to temper them. Return the yolk mixture to the saucepan and bring it to a gentle boil. Cook and stir for an additional 2 minutes. Remove from heat and stir in the lemon juice, lemon zest, and butter until smooth and the butter is melted.
- Pour the lemon filling into the baked pastry shell.
- To make the meringue, beat 4 egg whites in a mixing bowl on medium speed until soft peaks form. Gradually add 6 tablespoons of granulated sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form and sugar is dissolved.
- Spread the meringue over the hot lemon filling, sealing the edges to the crust to prevent shrinkage. Bake the pie at 350°F (175°C) for 12 to 15 minutes or until meringue is golden brown.
- Cool the pie on a wire rack for at least 1 hour before serving. For optimal texture, refrigerate for an additional hour.
Notes
- For a twist, consider adding a hint of lavender to the lemon filling for a floral note.
- If desired, substitute cornstarch with arrowroot powder for a slightly different texture.
Nutrition
Calories: 325kcalCarbohydrates: 56gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 76mgSodium: 121mgPotassium: 73mgFiber: 1gSugar: 41gVitamin A: 181IUVitamin C: 7mgCalcium: 18mgIron: 1mg
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