Serves 12
45 min
Lemon Meringue Pie
Recipe GLPR8cddab4526bbee
A classic dessert featuring a tangy, silky lemon custard filling topped with billowy meringue. The lemon filling is made from fresh lemon juice and zest, thickened with cornstarch and enriched with egg yolks and butter, then crowned with sweetened egg white meringue baked until golden. Serve the same day for the best texture and flavor.
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Ingredients
1 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 1/2 cups cold water
5 large egg yolks
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
2 tablespoons unsalted butter
1 prebaked pie crust
4 large fresh egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 teaspoon vanilla extract
Directions
In a large nonreactive saucepan, whisk together the sugar, cornstarch, and salt. Add the cold water and whisk until combined. Place the saucepan over medium heat.
Stir the mixture frequently as it heats. When it begins to simmer and turns translucent, remove from the heat and let it cool slightly for about 1 minute.
Add the egg yolks one at a time, whisking constantly after each addition to prevent the yolks from scrambling. Continue whisking until all yolks are fully incorporated.
Whisk in the lemon zest, then the lemon juice, followed by the butter. Return the saucepan to medium heat and bring to a gentle simmer while whisking constantly, about 1-2 minutes. The mixture should reach an internal temperature of 160°F to ensure food safety.
Remove from heat and place a sheet of plastic wrap directly on the surface to prevent a skin from forming. Set aside.
Preheat the oven to 325 degrees Fahrenheit and position the rack to the middle. In a small bowl, whisk together the cream of tartar and remaining sugar to combine.
In the bowl of a large stand mixer, beat the egg whites and vanilla extract on medium-high speed for 1-2 minutes until frothy.
Add the cream of tartar and sugar mixture one tablespoon at a time while continuing to beat, until all sugar is incorporated and the mixture appears completely combined.
Continue beating on medium speed until the mixture forms soft peaks, about 1-2 minutes. About one minute before you reach soft peaks, remove the plastic wrap from the lemon filling and return it to medium heat for at least one minute to ensure it is hot when added to the pie.
Beat in the cornstarch slurry (if using—see note) one tablespoon at a time while the mixer is still running. Continue beating on medium speed until the mixture forms stiff peaks, about 1-2 additional minutes.
Pour the hot lemon filling into the prebaked pie crust and smooth the top with a rubber spatula.
Immediately spoon small amounts of meringue around the edge of the filling and work toward the center, covering the entire filling surface completely. Use the back of a spoon to create decorative peaks across the meringue, or achieve your desired design.
Bake until the meringue is lightly golden brown, approximately 20 minutes.
Transfer the pie to a wire cooling rack and allow it to cool to room temperature.
Serve the pie the same day for the best flavor and texture. Refrigerate any leftovers.
