Simple Lemon Meringue Pie
Kickstart the warmer weather with this delicious and refreshing treat.
Prep time: 20 minutes
Cooking time: 35 minutes
Additional time: 2 hours
Serves: 8
Ingredients
1 cup granulated sugar
4 tbsp. cornstarch
¼ tsp. salt
1 ½ cups water
½ cup fresh squeezed lemon juice
1 tbsp. lemon zest from 1 large lemon
2 tbsp. salted butter
4 large egg yolks, beaten
9-inch unbaked pie crust
Meringue
4 large egg whites, room temperature
¼ tsp. cream of tartar
1/3 cup granulated sugar
Instructions
- Preheat oven to 400°F.
- Roll out pie crust on a floured surface and use it to line a 9-inch pie plate. Poke the crust several times with a fork. Line the top with parchment paper and fill with pie weights, dried beans, or rice.
- Bake for 15 to 18 minutes or until the crust starts to brown slightly around the edges.
- Remove pie weights and parchment paper from crust. Continue to bake for 14 to 16 minutes or until the crust is a light golden-brown color and cooked through. Set aside to cool completely.
- Reduce oven heat to 350°F.
- To make the lemon filling, in a medium saucepan, whisk together sugar, cornstarch, and salt. Add water, lemon juice, and lemon. Whisk again.
- Set over medium-high heat and cook, stirring frequently until the mixture comes to a boil.
- Remove from the heat and stir in butter until melted.
- Separate eggs and egg yolks into two bowls. In a medium bowl, mix together the egg yolks, then add a ¼ cup of the hot lemon filling and whisk well. Add another ¼ cup of the filling and whisk again.
- Return the egg mixture to the saucepan at medium heat. Cook and stir until the mixture comes back to a boil and thickens (about 2 to 4 minutes). If the filling hasn’t thickened, increase the heat slightly, and continue to cook.
- Once thick, pour into the prepared pie shell and set aside.
- To make the meringue, start by beating the reserved egg whites and cream of tartar in a large bowl using a whisk until foamy and soft peaks start to form.
- Gradually add the granulated sugar, a little at a time, and continue beating on medium-high speed until stiff peaks form.
- Using a rubber spatula or knife, press the meringue to the edges of the pie and mound the meringue in the center of the hot filling.
- Bake the pie for 10 to 15 minutes or until the meringue is lightly browned on top.
- Remove from oven and let it cool for at least 2 hours to allow the pie to fully set.
- Transfer the pie to the fridge to chill.
Nutrition Facts (per Serving): Calories: 209 cal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 99mg | Sodium: 150mg | Fiber: 0g | Sugar: 29g
Related: Light Key Lime Pie
Reference: “Lemon Meringue Pie.” House of Nash Eats, 25 Nov. 2020, https://houseofnasheats.com/lemon-meringue-pie/.