Lemon Meringue Pie Recipe
This simple, reliable lemon meringue pie is as delicious as it is beautiful. Zesty and tart, with a golden meringue topping, it’s the perfect dessert for any occasion.
Servings: 8 servings
Equipment
- 1 stand mixer or hand mixer
Ingredients
- 1 9 inch pie crust store-bought
Lemon Filing
- 4 large egg yolks reserve egg whites for meringue
- 1¼ cups granulated sugar
- 1⅓ cups water
- 1/2 cup freshly squeezed lemon juice
- 1/3 cup + 1 tbsp cornstarch
- 2 tbsp butter
- 2 tsp lemon zest
Meringue
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/2 cup cold water
- 4 tsp cornstarch
- 1/8 tsp salt
Instructions
Pie Crust
- Begin by preparing your favourite 9 inch pie crust, or use a store-bought crust. If using a pre-made crust, prick the bottom generously with a fork to prevent it from puffing during baking.
- Preheat the oven to 350°F (175°C). Bake the crust until golden brown and fully cooked, approximately 15–20 minutes, depending on your crust. Set aside to cool.
Meringue
- In a small saucepan, whisk together the sugar and cornstarch. Gradually stir in the water until smooth. Don't yet turn on the heat.
- Once whisked together, turn on the heat, and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue boiling and stirring for 1 minute.
- Remove from the heat and allow the mixture to cool completely. To speed up the process, place the saucepan in the freezer for approximately 10 minutes, stirring occasionally, until completely cooled.
The secret to this meringue is a simple cooked sugar-and-cornstarch syrup. This extra step creates a meringue that clings beautifully to the lemon filling and helps prevent shrinking and weeping.
Lemon Pie Filling
- While the meringue syrup is cooling, separate the eggs and place the yolks in a small bowl. Beat the egg yolks lightly with a fork and set aside.
- In a two-quart saucepan, whisk together the sugar and cornstarch. Gradually stir in the water until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue boiling and stirring for at least 1 minutes.
- Immediately whisk at least half of the hot mixture into the egg yolks to temper them. Return the egg-yolk mixture to the saucepan, stirring constantly, and mixing everything together.
- Bring the mixture back to a boil and continue cooking and stirring for 2 minutes.
- Remove from the heat and stir in the butter, lemon zest, lemon juice, and, if desired, a small amount of yellow food colouring.
- Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
Finish the Meringue
- Once the sugar mixture has cooled completely, place the egg whites and salt in the bowl of an electric mixer.
- Beat on high speed until soft peaks begin to form. Gradually add the cooled sugar mixture, continuing to beat until the meringue forms stiff, glossy peaks.
Assemble the Pie
- Pour the lemon filling into the prepared pie crust.
- Immediately spoon the meringue over the hot filling, spreading it gently all the way to the edges of the crust. Be sure to seal the meringue completely to the crust—this helps prevent shrinking and weeping.
- Bake at 350°F (175°C) for approximately 15 minutes, or until the meringue is lightly golden brown.
- Remove from the oven and allow the pie to cool completely.
- Once cooled, cover and refrigerate for at least 6 hours.This is best served straight from the fridge.Store any remaining pie covered in the refrigerator.
Nutrition
Calories: 426kcal | Carbohydrates: 70g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 205mg | Potassium: 81mg | Fiber: 1g | Sugar: 50g | Vitamin A: 255IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg
