Lemon Meringue Pie Recipe
1. Ingredients
The Crust:
1 Pre-baked pie shell (store-bought or homemade).
The Lemon Filling:
1 cup white sugar.
2 tbsp all-purpose flour.
3 tbsp cornstarch.
1 ½ cups water.
Juice of 2 lemons + lemon zest.
2 tbsp butter.
3 egg yolks (save the whites for the meringue).
The Meringue Topping:
3 egg whites (at room temperature).
¼ tsp cream of tartar (or a few drops of lemon juice/vinegar).
6 tbsp white sugar.
2. Preparation Instructions
Step 1: Prepare the Lemon Filling
In a medium saucepan, whisk together the sugar, flour, and cornstarch.
Gradually stir in the water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Stir in the butter.
Place the egg yolks in a small bowl and gradually whisk in about ½ cup of the hot lemon mixture (to temper the eggs).
Pour the egg yolk mixture back into the saucepan and continue to cook for 2 more minutes, stirring constantly.
Pour the hot filling into the pre-baked pie shell.
Step 2: Prepare the Meringue
In a clean glass or metal bowl, whip the egg whites with the cream of tartar until soft peaks form.
Gradually add the sugar, one tablespoon at a time, while continuing to whip at high speed until stiff, glossy peaks form.
Step 3: Baking
Spread the meringue over the hot lemon filling. Use the back of a spoon to create the decorative “peaks” seen in your photo.
Pro Tip: Make sure the meringue touches the edges of the crust to prevent it from shrinking.
Bake in a preheated oven at 175°C (350°F) for 10 to 15 minutes, or until the meringue is golden brown.
Serving Tip:
Allow the pie to cool completely at room temperature for several hours before slicing. This ensures the lemon layer sets perfectly.
