Description

This Lemon Meringue Pie features a delightful combination of tart lemon filling, soft meringue, and a buttery crust, making it a fantastic choice for dessert lovers looking for an easy yet impressive treat.

Ingredients

Scale

1 All Butter Pie Crust, pre-baked and cooled
1 ½ cups water
1 ½ cups granulated sugar
5 tablespoons cornstarch
½ cup fresh lemon juice
1 tablespoon lemon zest
½ teaspoon salt
4 large eggs yolks
3 tablespoons unsalted butter
4 large egg whites
½ teaspoon cream of tartar
1 teaspoon vanilla extract
½ cup granulated sugar

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Instructions

Preheat the oven to 425°F and place the crust in a 9-inch pie plate.
Partially blind bake the crust: poke holes with a fork, line with parchment and fill with weights. Bake for about 20 minutes, checking for browning. Remove parchment and weights.
Reduce oven temperature to 300°F.
In a medium saucepan, whisk water, sugar, cornstarch, salt, lemon juice, and lemon zest. Cook over medium-low heat until thick and bubbly.
In a bowl, gently whisk egg yolks, then gradually mix in half of the lemon mixture. Return to the pan, bring to a gentle boil, and cook for 2 minutes. Stir in melted butter and remove from heat.
Strain the mixture to remove bits of egg and pour into the prepared crust. Cover with plastic wrap to keep warm.
In a mixing bowl, beat egg whites, cream of tartar, and vanilla until soft peaks form, then gradually add granulated sugar until stiff peaks form.
Spread meringue over the lemon filling, ensuring it touches the crust. Bake for about 30 minutes until browned. Cool for an hour, then chill for at least 5 hours before slicing.

Notes

For best results, use fresh lemon juice and zest for a more vibrant flavor.
Make sure the meringue touches the crust to prevent shrinkage.
Allow sufficient chilling time before serving for the best texture.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 30g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 0g
Protein: 5g
Cholesterol: 90mg