Ingredients for Lemon Meringue Pie
- Granulated Sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup boiling water
- Fresh Lemon Rind
- Fresh Lemon Juice
- Eggs
- 4 tablespoons (1/2 stick) unsalted butter
- 9 Inch Pie Shell
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How to Make Lemon Meringue Pie
- Preheat oven to 325°F (160°C).
- In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt until well combined.
- Gradually whisk in 1 cup boiling water, ensuring no lumps form. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil (about 2-3 minutes).
- Remove from heat and stir in 1/2 cup fresh lemon juice and the zest of 1 lemon.
- In a small bowl, whisk 4 large egg yolks until light and foamy.
- Temper the egg yolks by gradually whisking in 1/4 cup of the hot lemon mixture. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining lemon mixture. Cook for 1-2 minutes, stirring constantly, until thickened.
- Remove from heat and stir in 4 tablespoons (1/2 stick) of unsalted butter until melted and incorporated.
- Pour the lemon filling into a 9-inch baked pie crust.
- In a clean, dry bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
- Gradually add 6 tablespoons granulated sugar, beating until stiff, glossy peaks form.
- Spread the meringue evenly over the lemon filling, sealing the edges to the crust.
- Use a spoon or knife to create peaks on the meringue.
- Bake for 10-12 minutes, or until the meringue is lightly golden brown.
- Let the pie cool completely on a wire rack before serving. Refrigerate for at least 2 hours for optimal flavor.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
185g
Fat
28g
Carbs
22g
