Lemon Meringue Pie Recipe

This lemon meringue pie has a silky homemade lemon filling, flaky pie crust, and fluffy toasted meringue.

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Course: Dessert

Cuisine: American

Keyword: easy lemon meringue pie recipe

Prep Time: 30

Cook Time: 20

Cool: 2

Total Time: 2 50

Servings:

Calories: 350kcal

sauce pan

pie dish 9 inch size

Place 1 prepared pie crust in a 9 inch pie dish. Bake until brown. Cool completely.

In a saucepan, mix together 5 Tablespoons corn starch, 1 cup sugar and ¼ teaspoon salt. Add 1¼ cups water, juice from 2 lemons, and the rind from 2 lemons and mix well. Cook over medium high heat, stirring constantly, until mixture is thick and clear.
Remove from heat. Stir in 3 Tablespoon butterIn a small bowl, whisk 5 large egg yolks. Drizzle warm lemon mixture into yolks whisking continually. This gently warms the yolks without cooking them.
After several Tablespoons have been added, whisk the warmed yolk mixture into the lemon mixture. Cook over medium to medium high heat until mixture comes to a boil. Set aside in pot.

Mix ½ cup sugar with ½ teaspoon cream of tartar, 2 teaspoons cornstarch, and ¼ teaspoon salt. Using a stand mixer, beat 5 egg whites until soft peaks form. Gradually add the sugar mixture and continue to beat until stiff peaks form.

Heat oven to 350˚F
Pour warm lemon filling into prepared pie crust. Immediately, spread the meringue over hot filling. Be sure the meringue touches the crust to avoid it from shrinking.
Bake on the lowest rack for 15 to 20 minutes or until tops are brown. If browning too much tent very loosely with foil.
For a more defined, toasted look use a torch.
Cool to room temperature, about 2 hours. Refrigerate until ready to serve.