Is there anything more beautiful than a homemade Lemon Meringue Pie? ❤️ This classic dessert features a flaky golden crust, a bright and tangy lemon filling, and a cloud of fluffy meringue toasted to perfection. Sweet, tart, and absolutely irresistible, it’s the perfect old-fashioned dessert for Sunday dinner or any special occasion! 🍰
Ingredients:
For the crust:
- 1 unbaked 9-inch pie crust
- Pie weights or dried beans for blind baking (optional)
For the lemon filling:
- 1½ cups granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1½ cups water
- ½ cup fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 4 large egg yolks
- 3 tablespoons unsalted butter
For the meringue:
- 4 large egg whites, at room temperature
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Method:
- Preheat the oven to 375°F (190°C). Bake the pie crust according to its package or recipe instructions until lightly golden. Let it cool slightly.
- In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water and lemon juice until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
- In a separate bowl, whisk the egg yolks. Slowly whisk a little of the hot lemon mixture into the yolks to temper them.
- Gradually pour the egg yolk mixture back into the saucepan, whisking constantly. Cook for another 1–2 minutes until thick and glossy.
- Remove from the heat and stir in the butter and lemon zest until smooth. Pour the hot filling into the baked pie crust.
- To make the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form. Mix in the vanilla.
- Spread the meringue over the hot lemon filling, making sure it touches the crust around the edges to help prevent shrinking. Create decorative peaks with the back of a spoon.
- Bake at 350°F (175°C) for 12–15 minutes, until the meringue peaks are lightly golden.
- Cool the pie at room temperature for about 1 hour, then refrigerate for at least 3 hours before slicing for the cleanest pieces.
- Slice, serve chilled, and enjoy every sweet and tangy bite! 😋
Tip: For the best results, spread the meringue over the filling while it is still hot, and make sure your mixing bowl is completely clean and free of grease.