LEMON MERINGUE PIE
🛒 Ingredients
For the Crust:
- 1 9-inch Pie Crust (pre-baked/blind-baked and cooled) 🥧
For the Lemon Filling:
- 1 1/2 cups Granulated sugar
- 1/3 cup Cornstarch
- 1 1/2 cups Water 💧
- 3 Large egg yolks (save the whites for the meringue!)
- 1/2 cup Fresh lemon juice 🍋
- 1 tbsp Lemon zest
- 2 tbsp Unsalted butter 🧈
For the Meringue:
- 3 Large egg whites (room temperature) 🥚
- 1/4 tsp Cream of tartar
- 6 tbsp Granulated sugar
👩🍳 Instructions
- Prep the Filling: In a medium saucepan, whisk together sugar and cornstarch. Gradually stir in the water. 🥣
- Thicken: Cook over medium heat, stirring constantly, until the mixture thickens and boils. Let it boil for 1 minute.
- Temper the Yolks: Beat your egg yolks in a small bowl. Slowly whisk in about 1/2 cup of the hot sugar mixture into the yolks, then pour the egg mixture back into the saucepan.
- Finish the Lemon Base: Return to a boil and cook for 2 more minutes, stirring constantly. Remove from heat and stir in the lemon juice, lemon zest, and butter. Pour the hot filling into your pre-baked pie crust. 🍋🔥
- Whip the Meringue: In a clean glass bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add 6 tbsp of sugar, beating on high until stiff, glossy peaks form. ✨
- Seal & Topping: Spread the meringue over the hot filling, making sure to spread it all the way to the edge of the crust to “seal” it. Use a spoon to create those beautiful decorative swirls and peaks! 🌀
- Bake: Bake at 350°F (175°C) for 12–15 minutes or until the meringue is a beautiful golden brown.
- Chill: Let the pie cool completely on a wire rack for at least 1 hour, then refrigerate for 3–4 hours before slicing. This ensures a clean cut! ❄️
🔥 Pro Tips:
- The “Hot” Secret: Always spread your meringue over the lemon filling while it is still hot. This helps cook the bottom of the meringue and prevents “weeping” (sliding). 💧🚫
- Zest First: Always zest your lemons before juicing them—it’s much easier! 🍋
