Ingredients for Fresh Lemon Meringue Pie
- 2 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup cold water
- 1 cup fresh lemon juice
- 4 large egg yolks
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup boiling water
- Lemon, Rind Of
- Yellow Food Coloring
- Pie Crusts
- 4 large egg whites
- 1/2 teaspoon cream of tartar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fresh Lemon Meringue Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Fresh Lemon Meringue Pie
- In a large saucepan, whisk together 1 1/2 cups sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
- Gradually whisk in 1 cup cold water and 1 cup fresh lemon juice.
- Whisk in 4 large egg yolks.
- Stir in 1/4 cup (1/2 stick) unsalted butter and 1/2 cup boiling water.
- Cook over medium-high heat, whisking constantly, until the mixture comes to a rolling boil.
- Reduce heat to medium and boil for 1 minute, whisking constantly, until thickened.
- Remove from heat. Stir in 1 tablespoon lemon zest and a few drops of yellow food coloring (optional).
- Pour the lemon filling into a 9-inch baked pie crust.
- Top with meringue (see instructions below).
- **Meringue:** In a large, clean, dry bowl, beat 4 large egg whites with 1/2 teaspoon cream of tartar using an electric mixer until soft peaks form.
- Gradually add 1 cup sugar, beating on high speed until stiff, glossy peaks form.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
252g
Fat
28g
Carbs
28g
