Ingredients for Perfect Lemon Meringue Pie
- Graham Cracker Crumbs
- 6 tablespoons (3 ounces) unsalted butter, cut into pieces
- 1 ¾ cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 ½ cups water
- Egg Yolks
- ¾ cup fresh lemon juice (about 6-8 lemons)
- 4 large egg whites
- ¼ teaspoon cream of tartar
- Vanilla
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How to Make Perfect Lemon Meringue Pie
- Preheat oven to 350°F (175°C).
- In a medium saucepan, whisk together 1 ¼ cups sugar, cornstarch, and salt.
- Gradually whisk in water until smooth.
- Bring mixture to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 1 minute, or until thickened.
- Remove from heat and stir in lemon juice, lemon zest, and butter until butter is melted and mixture is smooth.
- In a separate bowl, whisk together the whole eggs one at a time, then slowly whisk a portion of the hot lemon mixture into the eggs to temper them. Pour the tempered egg mixture back into the saucepan and stir constantly for 1-2 minutes, until slightly thickened.
- Pour lemon filling into the prepared pie crust.
- In a clean, grease-free bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add the remaining ½ cup sugar, beating until stiff, glossy peaks form.
- Spread meringue over the lemon filling, sealing the edges to the crust.
- Bake for 15-20 minutes, or until the meringue is golden brown and the filling is set.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
114 g
Sugar
1973g
Fat
403g
Carbs
205g
