Lemon Meringue Pie
Ingredients
Lemon Filling
-
1
cup
granulated sugar
-
¼
cup
cornstarch
-
¼
teaspoon
salt
-
1½
cups
cold water
-
5
large
egg yolks
-
1
tablespoon
grated lemon zest
-
½
cup
fresh lemon juice
-
2
tablespoons
unsalted butter
Meringue
-
1
tablespoon
cornstarch
-
⅓
cup
water
-
¼
teaspoon
cream of tartar
-
⅓
cup
granulated sugar
-
4
large
egg whites
-
¾
teaspoon
vanilla extract
-
⅛
teaspoon
salt
Pie Crust
Instructions
- Prepare the lemon filling by whisking sugar, cornstarch, salt, and water in a saucepan and heating until thickened.
- Whisk in egg yolks one at a time, followed by lemon zest, lemon juice, and butter, then remove from heat.
- Cover the filling with plastic wrap to keep it hot.
- For the meringue, combine cornstarch and water in a saucepan, heat until thickened, then set aside.
- Preheat the oven to 325°F and beat egg whites and vanilla until frothy, then gradually add sugar until soft peaks form.
- Incorporate the cornstarch mixture into the meringue until stiff peaks form.
- Pour the hot lemon filling into the prebaked pie crust and spread evenly.
- Dollop meringue over the filling, ensuring it touches the crust to prevent shrinking, and create decorative peaks.
- Bake for about 20 minutes until the meringue is lightly browned, then cool to room temperature and refrigerate before serving.
Nutrition Facts (estimated)
Servings
8-12
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
150mg
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