Recipe: Classic Lemon Meringue Pie

Ingredients

Prepare the pie crust the night before and chill for at least 2 hours before rolling out and blind baking.
Preheat the oven to 375°F (190°C) and partially blind bake the pie crust in a 9-inch pie dish.
Reduce the oven temperature to 350°F (177°C).
Whisk together egg yolks in a bowl and set aside.
In a saucepan, combine water, sugar, cornstarch, salt, lemon juice, and lemon zest over medium heat until thickened.
Temper the egg yolks with the warm lemon mixture, then return it to the saucepan and cook until thick.
Remove from heat and whisk in the butter, then spread the filling into the warm crust.
Beat egg whites and cream of tartar until soft peaks form, then add sugar and salt, beating until stiff peaks form.
Spread the meringue over the filling, ensuring it touches the crust.
Bake on the lowest oven rack for 20-25 minutes until the meringue is browned.
Allow the pie to cool at room temperature for 1 hour, then chill in the refrigerator for 4 hours before serving.

Servings

Calories

250

Total fat

10g

Total carbohydrates

38g

Total protein

Sodium

150mg

Cholesterol

150mg