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Tart lemon curd filling topped with a mountain of toasted meringue. A refreshing and impressive dessert.
📑 Table of Contents
Classic Lemon Meringue Pie
Tart lemon curd filling topped with a mountain of toasted meringue. A refreshing and impressive dessert.
Ingredients
- 1 baked pie crust (9-inch)
- Filling: 1 1/2 cups sugar, 1/3 cup cornstarch, 1 1/2 cups water, 4 egg yolks, 1/2 cup lemon juice, 2 tbsp butter, zest of 1 lemon
- Meringue: 4 egg whites, 1/2 cup sugar, 1/4 tsp cream of tartar
Instructions
- Make Filling: Whisk sugar and cornstarch in saucepan. Stir in water, yolks, and lemon juice. Cook over medium heat, stirring constantly, until thick and bubbly. Stir in butter and zest. Pour into crust.
- Make Meringue: Whip egg whites and cream of tartar to soft peaks. Gradually add sugar, whipping to stiff glossy peaks.
- Top: Spread meringue over hot filling, sealing edges.
- Bake: Bake at 350°F (175°C) for 10-12 minutes until meringue is golden. Cool completely.
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