Description
Homemade Lemon Meringue Pie is a timeless dessert with a luscious, tangy lemon filling and a fluffy, golden-brown meringue topping. The buttery crust holds everything together, creating the perfect balance of sweet and tart flavors.
Ingredients
Scale
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9-inch) pie crust, baked
- 4 egg whites
- 6 tablespoons white sugar
Instructions
- Preheat Oven – Set your oven to 350°F (175°C).
- Prepare the Lemon Filling:
- In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
- Stir in water, lemon juice, and zest. Cook over medium-high heat, stirring frequently until the mixture boils.
- Stir in butter until melted.
- Temper the Eggs:
- In a small bowl, gradually whisk ½ cup of the hot sugar mixture into the beaten egg yolks.
- Slowly whisk the egg yolk mixture back into the saucepan with the remaining sugar mixture.
- Bring to a boil again, stirring constantly, until thickened.
- Remove from heat and pour into the baked pie crust.
- Make the Meringue:
- In a large glass or metal bowl, whip egg whites until foamy.
- Gradually add sugar, continuing to whip until stiff peaks form.
- Assemble and Bake:
- Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal.
- Bake for 10 minutes, or until the meringue is golden brown.
- Cool & Serve:
- Let the pie cool at room temperature, then chill in the refrigerator before slicing.
Notes
- Best served chilled for a refreshing citrus flavor.
- Enjoy this pie as a light, tangy dessert after a hearty meal.
- Meringue should be golden brown and fluffy for the best presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American