Forktionary

Lemon Meringue Recipe

Indulge in this light and zesty Lemon Meringue recipe! Skip the crust and enjoy a creamy, tart lemon pudding topped with a fluffy, toasted meringue. Perfect for a light dessert or a delightful addition to your next gathering. Option to bake in a pie crust for a classic twist!

Prep Time 15 mins
Cook Time 35 mins
Calories 148.1 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Lemon Meringue 16

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Meringue

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Lemon Meringue? 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 Lemon Meringue

  1. Whisk together 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon all-purpose flour, and 1/4 teaspoon salt in a medium saucepan.
  2. Gradually whisk in 1 cup of boiling water until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 1-2 minutes).
  3. In a separate bowl, whisk 3 large egg yolks lightly. Temper the hot lemon mixture by slowly whisking in about 1/4 cup of the hot mixture into the egg yolks. This prevents the yolks from scrambling.
  4. Pour the tempered egg yolk mixture into the saucepan with the remaining lemon mixture. Whisk constantly until smooth and thickened.
  5. Remove from heat and stir in 1/2 cup fresh lemon juice and the zest of 1 lemon. Stir until well combined.
  6. Pour the lemon pudding into individual ramekins or a 9-inch pie dish.
  7. Preheat your oven to 350°F (175°C).
  8. In a clean, dry bowl, beat 3 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
  9. Gradually add 6 tablespoons of granulated sugar, beating until stiff, glossy peaks form.
  10. Add 1 teaspoon vanilla extract and beat until combined.
  11. Spread the meringue evenly over the lemon pudding, sealing the edges to prevent the meringue from shrinking.
  12. Bake for 12-15 minutes, or until the meringue is lightly golden brown and the pudding is set.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

85g

Fat

3g

Carbs

9g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European French The Americas American Vegetarian Gluten Free Spring Recipes Summer Recipes Baking 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Healthy Desserts Easy Low Fat Dietary Low Sodium Low Saturated Fat Inexpensive Low In Something