Description
A delightful combination of tangy lemon custard, fluffy meringue, and a crispy crust.
Ingredients
Scale
- 1½ cups granulated sugar
- 5 tablespoons cornstarch
- Pinch of salt
- 4 large egg yolks
- 1¾ cups water
- ½ cup fresh lemon juice (about 3 lemons)
- Zest of 1 lemon
- 3 tablespoons unsalted butter
- 4 large egg whites
- ½ teaspoon cream of tartar
- ½ cup granulated sugar (for meringue)
- ½ teaspoon vanilla extract
- 1 deep dish 9-inch pie crust, baked
Instructions
- Start by preheating your oven to 325°F (165°C) and placing your baked pie crust on a rimmed baking sheet. This will catch any sticky drips that might occur during the baking process. In a medium saucepan, combine the granulated sugar, cornstarch, and a pinch of salt. Whisk them together until well-mixed, and progressively add the egg yolks, water, and fresh lemon juice. Continue whisking until everything is smoothly blended.
- Place the saucepan on medium heat and stir the mixture constantly. This is key to preventing the eggs from scrambling and ensuring a silky custard. After about 10 minutes, the lemon mixture will start thickening and come to a gentle boil. Allow it to boil for 1 minute, then remove it from the heat. Stir in the butter and lemon zest until fully incorporated, resulting in a deliciously bright custard. Pour this luscious filling into the pre-prepared pie crust, evenly spreading it out.
- In a clean, dry bowl, use an electric mixer to beat the egg whites along with the cream of tartar until they become foamy. Gradually add the ½ cup of granulated sugar—doing so one tablespoon at a time—until you achieve stiff peaks. This means the egg whites should stand tall and not droop when you lift the mixer out of the bowl. Lastly, incorporate the vanilla extract, mixing until just combined.
- Carefully spread the meringue over the hot lemon custard, making sure to seal the edges to prevent shrinking during baking. Use a spatula to create peaks and swirls for an appealing texture. Place the pie back in the oven and bake for approximately 20–25 minutes, or until the meringue is golden brown. Once baked, allow the pie to cool completely at room temperature, and then refrigerate for at least 4 hours before serving for the best flavor and texture.
Notes
Ensure your egg whites are free from any yolk; a single yolk can prevent proper whipping. For added flavor, use organic lemons; the zest contributes significantly to the overall taste. Always keep the meringue covered if you are making this ahead; that prevents it from weeping. Cool the pie totally on the counter before refrigerating to avoid condensation forming inside the pie.
- Prep Time: 25 minutes
- Cook Time: 20–25 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 150 mg
- Protein: 4 g