Ingredients for Mimi's Lemon Meringue Pie
- 1 (9-inch) unbaked pie crust
- 1 ½ cups granulated sugar
- Water
- ¼ teaspoon salt
- ¼ cup cornstarch
- 4 large egg yolks
- Fresh Lemon Juice
- ¼ cup (½ stick) unsalted butter
- Lemon Peel
- 4 large egg whites
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How to Make Mimi's Lemon Meringue Pie
- Preheat oven to 350°F (175°C). Prepare your 9-inch pie crust (homemade or store-bought).
- In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and simmer for 1 minute, stirring continuously.
- Remove from heat and whisk in the butter until melted and smooth. Gradually whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar while continuing to beat until stiff, glossy peaks form.
- Gently fold 2 tablespoons of the meringue into the lemon filling to create a light and airy texture.
- Pour the lemon filling into the prepared pie crust.
- Spoon the remaining meringue over the filling, creating peaks and swirls. Use a knife or spatula to seal the edges of the meringue to the crust.
- Bake for 15-20 minutes, or until the meringue is golden brown and the filling is set.
- Let the pie cool completely on a wire rack before serving. Refrigerate for at least 2 hours to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
135 g
Sugar
1615g
Fat
213g
Carbs
184g
