Description
A delightful balance of tart and sweet with a light meringue topping.
Ingredients
Scale
- 1 pre-baked 9-inch pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
Instructions
- Begin by preheating your oven to 350°F (175°C). In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined. Gradually pour in the water while stirring to create a smooth mixture. Place the saucepan over medium heat, continuously stirring until the mixture thickens and starts to bubble. Once thickened, take a small amount of this hot mixture and temper the egg yolks by mixing it in a bowl with the yolks to prevent curdling. Then, gradually whisk the egg yolk mixture back into the saucepan. Keep stirring over low heat until the filling becomes glossy and thick. Remove from heat and stir in the butter until melted, followed by the fresh lemon juice and lemon zest.
- For the meringue, ensure your mixing bowl is clean and dry. In a separate bowl, beat the egg whites along with the cream of tartar. Start by using a hand mixer or stand mixer on medium speed until soft peaks form. Slowly add the remaining granulated sugar, a tablespoon at a time, while continuing to beat the egg whites. Once all the sugar is incorporated, increase the speed and beat the mixture until stiff peaks form, creating a glossy and stable meringue.
- Now that both components are ready, assemble your pie. Pour the thick lemon filling into the pre-baked pie crust, spreading it evenly to form a solid base. Dollop the meringue on top of the lemon filling, ensuring it seals against the crust. Bake the pie in your preheated oven for about 10 to 15 minutes, or until the meringue turns a lovely golden brown. Allow cooling at room temperature before refrigerating for at least a couple of hours to set.
Notes
Keep your mixing equipment free from grease to ensure maximum volume of the meringue.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 100 mg
- Protein: 3 g