Lemon Meringue Pie Recipe
Lemon meringue pie is a beloved dessert known for its tangy lemon filling and fluffy meringue topping. Originating in Europe, this delightful pie has become a staple in many countries' culinary traditions.
Equipment
- Pie dish
- Mixing bowls
- Whisk
- Saucepan
- Hand mixer or stand mixer
- Zester or grater
Ingredients
- 1 pre-baked pie crust
- 3 large eggs (separated)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 cups water
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).In a saucepan, whisk together sugar, cornstarch, water, lemon juice, lemon zest, egg yolks, and butter over medium heat.
- Stir constantly until the mixture thickens, then remove from heat and stir in vanilla extract.
- Pour the lemon filling into the pre-baked pie crust. In a clean mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form.
- Gradually add sugar while continuing to beat until stiff peaks form. Spread the meringue over the lemon filling, making sure to seal the edges.
- Bake the pie in the preheated oven for about 10-12 minutes or until the meringue is golden brown.
- Allow the pie to cool completely before serving. For best results, chill in the refrigerator for at least 2 hours before serving.