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Classic Lemon Meringue Pie

Classic Lemon Meringue Pie

Classic Lemon Meringue Pie is a delicious dessert with a tangy lemon filling, topped with fluffy meringue, and encased in a buttery pie crust.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • electric mixer
  • 9-inch Pie Dish
  • Rolling Pin
  • saucepan
  • Whisk
  • Cooling Rack

Ingredients
  

Pie Crust

  • 1 crust Homemade Pie Crust Prepare ahead of time

Filling

  • 5 large egg yolks Use the whites for meringue
  • 1 and ⅓ cups water
  • 1 cup granulated sugar
  • ⅓ cup cornstarch
  • ¼ teaspoon salt
  • ½ cup fresh lemon juice
  • 1 Tablespoon lemon zest
  • 2 Tablespoons unsalted butter Softened to room temperature

Meringue

  • 5 large egg whites At room temperature
  • ½ teaspoon cream of tartar
  • ½ cup granulated sugar
  • ⅛ teaspoon salt

Instructions
 

Preparing the Pie Crust

  • Prepare the pie dough ahead of time and chill in the refrigerator for at least 2 hours before rolling out and blind baking.
  • Preheat oven to 375°F (190°C) and adjust oven rack to the lowest position.
  • Partially blind bake pie crust in a 9-inch pie dish.

Making the Filling

  • Whisk egg yolks in a medium bowl; set aside.
  • In a saucepan, whisk together water, sugar, cornstarch, salt, lemon juice, and lemon zest over medium heat until mixture thickens.
  • Temper the egg yolks with warm lemon mixture, then combine back into the saucepan and cook until thick.
  • Remove from heat, whisk in butter, and spread filling into warm partially baked crust.

Making the Meringue

  • Beat egg whites and cream of tartar with an electric mixer until soft peaks form.
  • Gradually add sugar and salt, and continue beating until stiff peaks form.
  • Spread meringue over the filling, making sure to reach the crust edges.

Baking

  • Bake pie on the lowest oven rack for 20-25 minutes until meringue is golden.
  • Remove from oven and allow to cool at room temperature for 1 hour before refrigerating for 4 hours.
  • Slice and serve after chilling.

Notes

The pie crust can be made ahead and stored for up to 5 days in the refrigerator or 3 months in the freezer. Best enjoyed fresh.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg
Keyword baking, classic, Dessert, lemon pie, meringue, sweet
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