Lemon Meringue Pie Recipe

Name: Lemon Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10-inch pie shells or 9 inch pie shell, refrigerated; Filling; 1 cup sugar; 5 tablespoons cornstarch; 1/4 teaspoon salt; 1 cup water; 1/2 cup milk; 4 large egg yolks; 2 tablespoons unsalted butter; 1/2 cup fresh lemon juice; 2 teaspoons freshly grated lemons, zest of; For meringue; 4 large egg whites; 1/4 teaspoon cream of tartar; 1/2 cup sugar

Servings: persons

10-inch pie shells or 9 inch pie shell, refrigerated
Filling
1 cup sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup milk
4 large egg yolks
2 tablespoons unsalted butter
1/2 cup fresh lemon juice
2 teaspoons freshly grated lemons, zest of
For meringue
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

1
Preheat oven to 400u00b0F.
2
Line refrigerated pie crust with wax paper and fill with dried beans or pie weights; bake shell in middle of oven 10 minutes; remove paper and weights and bake shell until golden, about 12 minutes longer; cool.
3
Lower oven temperature to 350u00b0F.
4
For filling: In a medium saucepan, whisk together sugar, cornstarch and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved; in a bowl whisk together egg yolks; cook milk mixture over medium heat, whisking, until it comes to a boil; gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture back into milk mixture remaining in saucepan; simmer, whisking, 3 minutes; remove pan from heat and whisk in butter, lemon juice and zest until butter is melted; press plastic wrap directly onto surface of custard.
5
For meringue: Beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks; beat in sugar in a slow stream, beating, until meringue just holds stiff peaks.
6
Pour lemon custard into shell and spread meringue on top, covering filling completely and sealing it to pastry; draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes; cool completely before serving.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10-inch pie shells or 9 inch pie shell, refrigerated, Filling, 1 cup sugar, 5 tablespoons cornstarch, and more.

Yes, Lemon Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Meringue Pie

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