Description
A delightful Lemon Meringue Pie that perfectly balances tart lemon flavor with creamy filling and a fluffy meringue topping.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter (chilled and cubed)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 3 tablespoons cold water
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks (beaten)
- 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, chilled butter, sugar, and salt. Mix until crumbly. Gradually stir in egg yolk and cold water until the dough comes together. Press into a 9-inch pie dish; prick with a fork.
- Bake the crust for about 20 minutes or until golden brown. Let cool completely.
- In a saucepan, whisk sugar, cornstarch, and salt. Gradually stir in water and cook over medium heat, stirring continuously until thickened. Remove from heat.
- Stir a small amount of the hot mixture into the beaten egg yolks to temper. Return to saucepan, add lemon juice, butter, and lemon zest; mix well and pour into cooled crust.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Spread meringue over lemon filling, sealing the edges. Create peaks for decoration.
- Bake for another 10-15 minutes until meringue is golden brown. Allow to cool before serving.
Notes
Serve chilled with a dusting of powdered sugar or a dollop of whipped cream for added richness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg