Classic Lemon Meringue Pie
This Classic Lemon Meringue Pie is a delicious combination of tart and sweet!
Servings: 8 servings
Calories: 379kcal
Ingredients
- 1 batch of pie dough homemade or store-bought
For the Lemon Filling
- 4 egg yolks
- 1½ cups sugar
- 6 Tbsp cornstarch
- 1⅓ cups water
- ½ cup lemon juice
- 1 Tbsp lemon zest
- 3 Tbsp unsalted butter
For the Meringue Topping
- 4 egg whites
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
- 6 Tbsp sugar
- powdered sugar
Instructions
For the Pie Crust
- Preheat oven to 425°F (Note: If using store-bought dough, use the temperature recommended on the package for baking unfilled crust.)
- Roll the pie dough into a 9” pie pan. Dock the pie crust (i.e. use a fork to pierce the crust in multiple places) and bake for 17-20 minutes or until shell is light golden brown in color.
- Remove pie crust from oven and let cool.
For the Lemon Filling
- In a medium bowl, slightly beat the egg yolks. Set aside.
- Using a medium saucepan, combine sugar, cornstarch, water, lemon juice and lemon zest.
- Bring mixture to a boil over medium-high heat.
- Once mixture begins to boil, gradually stir about ½ cup into the bowl with the egg yolks.
- Transfer egg yolk mixture back into the saucepan with the remaining lemon juice mixture. Whisk until well combined. Bring mixture to a boil over medium-high heat, stirring constantly. Once mixture begins to boil, cook for 1 more minute, stirring constantly.
- Remove saucepan from heat and stir in butter. Transfer filling into the cooled pie crust.
For the Meringue Topping
- Preheat oven to 350°F.
- Using a medium bowl, combine the egg whites, cream of tartar and vanilla. Whip until foamy. (Tip: The egg whites will be easier to whip if you let them come to room temperature first.)
- Gradually add the sugar and continue whipping until meringue is stiff and glossy.
- Spread the meringue on top of the lemon filling. (Tip: Make sure the meringue is touching the crust all the way around the pie.) Dust top of pie lightly with powdered sugar before baking.
- Bake for 8-10 minutes, or until meringue turns light golden brown. Allow pie to cool to room temperature and then cover lightly and place it in the refrigerator.
- Serve chilled.
Nutrition
Calories: 379kcal | Carbohydrates: 64g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 120mg | Potassium: 90mg | Fiber: 1g | Sugar: 47g | Vitamin A: 262IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg
