Ingredients for Best Ever Lemon Meringue Pie
- 1 1/2 cups sugar (for filling), 6 tablespoons sugar (for meringue)
- 1 1/2 cups hot water
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 3 egg yolks, 3 egg whites
- 1/2 cup fresh lemon juice
- 1 tablespoon butter
- 1 teaspoon grated fresh lemon rind
- 1 (9 inch) baked pie shell
- 1/2 teaspoon cream of tartar
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How to Make Best Ever Lemon Meringue Pie
- Preheat oven to 375°F (190°C).
- If using a store-bought crust, place it in the pie plate and bake for 10 minutes. This helps prevent a soggy bottom.
- In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in water until smooth.
- Stir in lemon juice and bring to a boil over medium heat, stirring constantly until the mixture thickens and is bubbly.
- In a small bowl, whisk together eggs and egg yolks.
- Temper the eggs by slowly whisking a little of the hot lemon mixture into the eggs. Then, pour the tempered egg mixture into the saucepan.
- Cook for 1 minute, stirring constantly, until the filling is smooth and thickened. Remove from heat.
- Stir in butter until melted and incorporated.
- Pour the lemon filling into the pre-baked pie crust.
- In a clean, grease-free bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
- Spoon the meringue over the hot lemon filling, sealing the edges to the crust to prevent shrinkage.
- Bake for 12-15 minutes, or until the meringue is lightly browned and the filling is set.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
202g
Fat
27g
Carbs
23g
