Description
A tangy and sweet lemon meringue pie with a light and fluffy topping.
Ingredients
Scale
For the Crust:
- 1 9-inch pie crust, pre-baked
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks, lightly beaten
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until thickened and bubbly.
- Gradually whisk about 1 cup of the hot mixture into the beaten egg yolks, then return the mixture to the saucepan. Cook for 2 more minutes, stirring constantly.
- Remove from heat and stir in lemon zest, lemon juice, and butter until smooth. Pour the filling into the pre-baked pie crust.
- In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form.
- Spread the meringue over the hot lemon filling, sealing to the edges of the crust. Bake for 12-15 minutes or until the meringue is golden brown.
- Cool completely on a wire rack before serving.
Notes
You can customize the seasonings to taste.