Lemon Meringue Pie Recipe
This classic Lemon Meringue Pie Recipe marries a tangy citrus curd with fluffy meringue for a simple, creamy dessert that feels like sunshine on a plate.
Ingredients
- 1 9-inch pre-baked pie crust homemade or store-bought—use a butter crust for richness
- 1 cup granulated sugar swap half for coconut sugar for a cozy depth
- 3 tablespoons cornstarch for silky curd thickness
- ¼ teaspoon kosher salt balances the tartness
- 1½ cups water room temperature
- 3 large egg yolks room-temp eggs yield smoother curd
- ½ cup fresh lemon juice about 3–4 lemons; Meyer lemons add floral notes
- Zest of 2 lemons microplane for fine strands
- 2 tablespoons unsalted butter cold, cubed for extra creaminess
- 3 large egg whites room-temp for the fluffiest peaks
- ¼ teaspoon cream of tartar stabilizes the meringue
- ½ cup superfine sugar dissolves quickly; regular sugar pulsed in food processor works too
Instructions
- Preheat oven to 350°F (175°C) and warm the pre-baked crust for 5 minutes on a baking sheet.
- In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, then stir in egg yolks, lemon juice, and zest. Cook stirring constantly until thickened.
- Whip egg whites and cream of tartar until foamy, then gradually add superfine sugar until stiff, glossy peaks form.
- Pour lemon curd into the warm crust, top with meringue, and bake until peaks turn light gold. Let cool before slicing and serving.
Notes
Choose firm, heavy lemons for juiciest juice and bright aroma. Zest before juicing to capture fragrant oils. For a lighter dessert, replace sugar with erythritol or Sukrin.
Nutrition
Calories: 250kcal
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