Description
A classic dessert featuring a tangy lemon filling topped with a fluffy meringue.
Ingredients
Scale
- 1 pie crust, baked
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 3 large egg yolks, beaten
- 1/2 cup fresh lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons butter
- 3 egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in the water and cook over medium heat, stirring constantly until the mixture thickens and starts to bubble.
- Remove from heat. Stir a small amount of the hot mixture into the beaten egg yolks to temper them, then gradually return the egg yolk mixture to the saucepan, stirring constantly.
- Stir in the lemon juice, lemon zest, and butter until smooth. Pour the lemon filling into the baked pie crust.
- In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form.
- Spread the meringue over the lemon filling, sealing the edges to prevent shrinking.
- Bake in the preheated oven for about 10-12 minutes or until the meringue is lightly golden.
- Cool the pie at room temperature before refrigerating for at least a few hours before serving.
Notes
- For best results, use fresh lemons for the juice and zest.
- Ensure that no egg yolk gets into the egg whites when separating them for the meringue.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sodium: 150
- Saturated Fat: 3
- Protein: 5
- Cholesterol: 70