Description
A refreshing and classic lemon meringue pie recipe made with fresh lemon custard and mile-high fluffy meringue topping—perfect for summer desserts and special occasions.
Ingredients
Scale
- 1½ cups granulated sugar
- 5 tablespoons cornstarch
- Pinch of salt
- 4 large egg yolks
- 1¾ cups water
- ½ cup fresh lemon juice (about 3 lemons)
- Zest of 1 lemon
- 3 tablespoons unsalted butter
- 4 large egg whites
- ½ teaspoon cream of tartar
- ½ cup granulated sugar (for meringue)
- ½ teaspoon vanilla extract
- 1 deep dish 9-inch pie crust, baked
Instructions
- Preheat oven to 325°F (165°C). Place the baked pie crust on a rimmed baking sheet.
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Add in the egg yolks, water, and lemon juice, and whisk until combined.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil (about 10 minutes). Boil for 1 minute, then remove from heat and stir in butter and lemon zest.
- Pour the lemon custard into the prepared pie crust.
- In a clean, dry mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar, 1 tablespoon at a time, and beat until stiff peaks form. Add vanilla and beat to combine.
- Spread the meringue over the hot lemon filling, sealing the edges of the crust to prevent shrinking. Create peaks with a spatula.
- Bake for 20–25 minutes until the meringue is golden brown.
- Cool the pie completely at room temperature, then refrigerate for at least 4 hours before serving.
- Prep Time: 4 hrs
- Cook Time: 25 minutes
Nutrition
- Calories: 320 calories