This classic Lemon Meringue Pie offers a perfect balance of tangy and sweet. The filling is a silky, bright lemon curd made with fresh juice and rind, thickened with cornstarch and enriched with egg yolks and butter. It sits in a crisp baked pie shell, providing a sturdy base for the delicate custard. The topping is a cloud-like meringue, whipped to stiff peaks and baked until golden brown, sealing the filling with a crisp exterior and soft interior. It’s a show-stopping dessert that feels homemade and comforting, ideal for Sunday dinners or holiday celebrations. The sharp acidity of the lemons cuts through the sweetness, making it refreshing rather than cloying.
Lemon Meringue Pie 2
Description
This classic Lemon Meringue Pie offers a perfect balance of tangy and sweet. The filling is a silky, bright lemon curd made with fresh juice and rind, thickened with cornstarch and enriched with egg yolks and butter. It sits in a crisp baked pie shell, providing a sturdy base for the delicate custard. The topping is a cloud-like meringue, whipped to stiff peaks and baked until golden brown, sealing the filling with a crisp exterior and soft interior. It&# 226;ÂÂs a show-stopping dessert that feels homemade and comforting, ideal for Sunday dinners or holiday celebrations. The sharp acidity of the lemons cuts through the sweetness, making it refreshing rather than cloying.Ingredients
Directions
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Preheat oven to 400ðF (200ðC). Bake a pre-made 9-inch pie shell according to package directions until golden and crisp. Set aside to cool.
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In a medium saucepan, whisk together cornstarch, salt, 1 cup sugar, and 1/2 cup cold water until smooth.
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Heat the remaining 1 1/2 cups water until boiling, then gradually stir it into the cornstarch mixture.
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Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens significantly. Boil for 1 minute, then remove from heat.
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Temper the egg yolks by slowly stirring a small amount of the hot mixture into the beaten egg yolks.
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Blend the tempered egg yolks back into the saucepan.
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Return to low heat and cook, stirring constantly, for 1 minute to thicken further.
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Remove from heat. Stir in butter, lemon juice, and grated lemon rind.
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Pour the lemon filling into the baked pie shell. Allow to cool to room temperature.
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In a clean bowl, combine egg whites and cream of tartar. Beat with an electric mixer until soft peaks form.
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Gradually add the remaining 6 tablespoons of sugar while beating continuously until stiff, glossy peaks form.
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Spread the meringue over the cooled lemon filling, ensuring it touches the edges of the crust to seal.
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Bake in the preheated oven for 5-10 minutes, or until the meringue is lightly browned.
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Remove from oven and let cool completely before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 470.7kcal
- % Daily Value *
- Total Fat 3.2g5%
- Saturated Fat 1.9g10%
- Cholesterol 8.1mg3%
- Sodium 4806.5mg201%
- Total Carbohydrate 111.9g38%
- Dietary Fiber 0.2g1%
- Sugars 83.4g
- Protein 4.4g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure your mixing bowl and beaters are completely grease-free when whipping egg whites, or they may not reach stiff peaks.
Always seal the meringue to the edge of the crust to prevent shrinkage and weeping.
If using the microwave method for the filling: Combine cornstarch, salt, sugar, and 1/2 cup cold water in a 1.5 qt casserole dish. Heat remaining water in microwave on high for 2-3 minutes. Gradually add hot water to cornstarch mixture. Microwave for 3-6 minutes until very thick, stirring every 2 minutes. Temper egg yolks and blend back in. Microwave on high for 1 minute. Stir in butter, lemon rind, and juice. Pour into pie shell.
Use fresh lemon juice and rind for the best flavor; bottled juice may result in a less vibrant taste.
