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Lemon Meringue Pie
The filling is the star of the pie, made from a smooth and tangy lemon custard. The custard is crafted with fresh lemon juice, egg yolks, and a touch of zest, creating a vibrant and zesty flavor profile. It is cooked until thickened to a velvety consistency, offering a delightful contrast to the crust. The lemon filling is both tart and sweet, with a refreshing citrus punch that’s bright and invigorating. Topping the pie is a generous layer of meringue, which is beaten to soft peaks with sugar until it becomes light and fluffy. The meringue is spread over the lemon filling and then baked until it reaches a delicate, golden-brown hue. The meringue adds a light, airy texture and a subtle sweetness that beautifully complements the tangy lemon filling.
Lemon Meringue Pie
Rated 5.0 stars by 1 users
Category
Pie
Servings
9
Prep Time
25 minutes
Cook Time
20 minutes
The filling is the star of the pie, made from a smooth and tangy lemon custard. The custard is crafted with fresh lemon juice, egg yolks, and a touch of zest, creating a vibrant and zesty flavor profile. It is cooked until thickened to a velvety consistency, offering a delightful contrast to the crust. The lemon filling is both tart and sweet, with a refreshing citrus punch that’s bright and invigorating. Topping the pie is a generous layer of meringue, which is beaten to soft peaks with sugar until it becomes light and fluffy. The meringue is spread over the lemon filling and then baked until it reaches a delicate, golden-brown hue. The meringue adds a light, airy texture and a subtle sweetness that beautifully complements the tangy lemon filling.
Ingredients
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One 9 inch deep-dish pie crust
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1 cup sugar
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3 ½ tbsp cornstarch
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2 tbsp AP Flour
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Pinch of salt
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Zest and juice of 2 large lemons
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2 tsbp unsalted butter, softened
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4 large egg yolks (save egg whites)
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4 large egg white
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4 to 5 tbsp sugar
Pie Crust & Lemon Filling
Meringue Topping
Directions
- Preheat the oven to 350°F. Prebake the pie crust for 5 to 10 minutes, until the edges are slightly brown.
To make Lemon Filling
In a medium pot, add the sugar, cornstarch, flour, and salt.
- Place the pot over medium heat and add 1 cup of water, the lemon zest, and lemon juice. Whisk slowly until it comes to a low simmer. Add your butter and whisk until fully incorporated.
- Transfer about ½ cup of the mixture to a bowl with the egg yolks to temper.
- Whisking constantly, add the mixture back into the pot. Continue stirring over medium heat until the filling is thick, 5 to 10 minutes. Pour the filling into the pie crust.
To make Meringue Topping
Place the egg whites in a medium bowl. Beat or whisk thoroughly with a hand mixer until they become foamy. Slowly add in the sugar, about a tablespoon at a time, until you begin to see stiff peaks (see recipe notes). Spread the topping over the filling, creating a sort of dome over the pie. Bake for 10 to 12 minutes, until the meringue is light brown on top. Let cool and enjoy!!
Recipe Note
When the egg whites and sugar begins to look like whipped cream, your meringue is nearly done. You should see stiff peaks.