Lemon Meringue Pie
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Lemon meringue pie has a filling that is a little less tart and concentrated than lemon curd, and it is topped with meringue that is lightly toasted.
Hands-on: 30 minutesTotal: 1 hour 15 minutes
- 1 blind-baked 9-inch pie crust
- 6 eggs, separated
- 1 cup sugar
- 1½ cups water
- ½ cup fresh lemon juice
- 5 Tbsp. cornstarch
- ¼ tsp. salt
- 1 Tbsp. grated lemon zest
- 2 Tbsp. unsalted butter
- ½ tsp. cream of tartar
- 1½ cups confectioners' sugar
- Preheat oven to 300°F.
- In a saucepan combine egg yolks, sugar, water, lemon juice, cornstarch, salt, and lemon zest. Whisk over medium heat for 20 minutes, until mixture thickens.
- Remove saucepan from heat and whisk in the butter. Pour the filling into the prebaked pie crust.
- Beat egg whites in a mixing bowl with an electric mixer, or by hand with a whisk, until they are foamy. Add cream of tartar and ¼ cup confectioners' sugar, and continue beating egg whites. Gradually add the remaining confectioners' sugar while beating the egg whites to stiff peaks to form the meringue topping.
- Spread the meringue with a spatula over the warm lemon filling all the way to the edge of the crust to form a seal. Make decorative peaks in the meringue with the spatula. Bake the pie for 45 minutes to toast the meringue topping. Cool before serving. Refrigerate any leftovers.