Lemon Meringue Pie

Save to My Recipes

Lemon meringue pie has a filling that is a little less tart and concentrated than lemon curd, and it is topped with meringue that is lightly toasted.

Difficulty: Medium

Hands-on: 30 minutesTotal: 1 hour 15 minutes

Serves: 8

Ingredients

  • 1 blind-baked 9-inch pie crust
  • 6 eggs, separated
  • 1 cup sugar
  • 1½ cups water
  • ½ cup fresh lemon juice
  • 5 Tbsp. cornstarch
  • ¼ tsp. salt
  • 1 Tbsp. grated lemon zest
  • 2 Tbsp. unsalted butter
  • ½ tsp. cream of tartar
  • 1½ cups confectioners' sugar

Directions

  • Preheat oven to 300°F.
  • In a saucepan combine egg yolks, sugar, water, lemon juice, cornstarch, salt, and lemon zest. Whisk over medium heat for 20 minutes, until mixture thickens.
  • Remove saucepan from heat and whisk in the butter. Pour the filling into the prebaked pie crust.
  • Beat egg whites in a mixing bowl with an electric mixer, or by hand with a whisk, until they are foamy. Add cream of tartar and ¼ cup confectioners' sugar, and continue beating egg whites. Gradually add the remaining confectioners' sugar while beating the egg whites to stiff peaks to form the meringue topping.
  • Spread the meringue with a spatula over the warm lemon filling all the way to the edge of the crust to form a seal. Make decorative peaks in the meringue with the spatula. Bake the pie for 45 minutes to toast the meringue topping. Cool before serving. Refrigerate any leftovers.

Recipe Information

Serves: 8

Ingredients

  • 1 blind-baked 9-inch pie crust
  • 6 eggs, separated
  • 1 cup sugar
  • 1½ cups water
  • ½ cup fresh lemon juice
  • 5 Tbsp. cornstarch
  • ¼ tsp. salt
  • 1 Tbsp. grated lemon zest
  • 2 Tbsp. unsalted butter
  • ½ tsp. cream of tartar
  • 1½ cups confectioners' sugar

Directions

  • Preheat oven to 300°F.
  • In a saucepan combine egg yolks, sugar, water, lemon juice, cornstarch, salt, and lemon zest. Whisk over medium heat for 20 minutes, until mixture thickens.
  • Remove saucepan from heat and whisk in the butter. Pour the filling into the prebaked pie crust.
  • Beat egg whites in a mixing bowl with an electric mixer, or by hand with a whisk, until they are foamy. Add cream of tartar and ¼ cup confectioners' sugar, and continue beating egg whites. Gradually add the remaining confectioners' sugar while beating the egg whites to stiff peaks to form the meringue topping.
  • Spread the meringue with a spatula over the warm lemon filling all the way to the edge of the crust to form a seal. Make decorative peaks in the meringue with the spatula. Bake the pie for 45 minutes to toast the meringue topping. Cool before serving. Refrigerate any leftovers.

Nutrition Information

Nutrition Information
Amount per serving
Calories350
Total Fat12g
Saturated Fat6g
Cholesterol150mg
Sodium260mg
Total Carbohydrate49g
Dietary Fiber0g
Sugars41g
Protein6g