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Lemon Meringue Pie

Classic Lemon Meringue Pie

Author Isis

Ingredients

  • 9 ” pie crust baked

Filling

  • 1 1/2 cups sugar
  • 1/3 cup plus 1 tablespoon cornstarch
  • 1 1/2 cups water
  • 3 egg yolks
  • 3 tablespoons butter
  • 2 teaspoons grated lemon zest
  • 1/2 cup lemon juice

Meringue

  • 4 egg whites room temperature
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla
  • 1/2 cup sugar

Instructions

Filling

  1. Mix sugar and the cornstarch in saucepan
  2. Stir in water
  3. Cook over medium heat, stirring constantly, until mixture thickens and boils
  4. Boil and stir 1 minute
  5. Whisk half of hot mixture into egg yolks
  6. Add back into remaining hot mixture in saucepan
  7. Return to boiling and stir constantly 2 minutes
  8. Remove from heat
  9. Stir in butter, lemon zest and lemon juice Cover and keep warm

Meringue

  1. Beat the egg whites, cream of tartar and vanilla with an electric mixer on medium until soft peaks form
  2. Add sugar, 1 tablespoon at a time, while beating on high speed to form stiff peaks

Assemble

  1. Preheat oven to 350°F
  2. Pour warm filling into prepared pie shell
  3. Spread the meringue over pie filling to the edge
  4. Bake 20 to 25 minutes or until meringue is browned and temperature reaches 160°F
  5. Cool on cooling rack 1 hour
  6. Refrigerate about 4 hours until filling is set
  7. Enjoy!