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Classic Lemon Meringue Pie: A Zesty and Refreshing Dessert

Close-up of a slice of amazing lemon pie showing bright yellow filling, flaky crust, and toasted meringue topping.
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Make this classic lemon meringue pie for a bright, tangy dessert. This recipe focuses on a silky lemon filling and a perfectly browned meringue topping.

Ingredients

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  • 1 pre-made 9-inch pie crust (or homemade buttery pie crust)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 3 large egg yolks, lightly beaten
  • 1/2 cup fresh lemon juice (for that zesty flavor)
  • 1 tablespoon lemon zest
  • 2 tablespoons butter
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Preheat your oven to 350°F (175°C). Bake your pie crust according to package directions or your preferred recipe until lightly golden. Let it cool completely.
  2. In a medium saucepan, whisk together the 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens and bubbles. Reduce heat and cook for 1 minute more.
  4. Remove the saucepan from the heat. In a separate small bowl, lightly beat the egg yolks. Slowly temper the yolks by whisking about 1 cup of the hot sugar mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium-low heat, stirring constantly, until the filling thickens again. Do not boil.
  6. Remove from heat. Stir in the lemon juice, lemon zest, and butter until the butter melts completely. This creates your homemade lemon curd pie base.
  7. Pour the hot lemon filling into the cooled pie crust.
  8. In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the 6 tablespoons of sugar and the cream of tartar, beating until stiff, glossy peaks form for your meringue topping.
  9. Spread the meringue evenly over the hot filling, making sure the meringue touches the inside edge of the crust all around to prevent shrinking.
  10. Bake for 12 to 15 minutes, or until the meringue is lightly golden brown.
  11. Cool the pie completely on a wire rack for at least 3 hours before slicing. This helps the filling set properly.

Notes

  • For a truly zesty lemon pie, use fresh lemon juice and zest from bright, ripe lemons.
  • If you prefer a no bake lemon pie, substitute the filling with a simple mixture of sweetened condensed milk and lemon juice over a graham cracker crust.
  • To prevent weeping in the meringue, make sure your egg whites are at room temperature before whipping.

Nutrition

Find it online: https://mistyplate.com/best-lemon-pie-zesty-classic-recipe/