Ingredients for The Ultimate Lemon Meringue Pie
- Flour
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- Unsalted Butter
- Vegetable Shortening
- Ice Water
- Graham Cracker Crumbs
- ¼ cup cornstarch
- Egg Yolks
- Water
- 2 tablespoons lemon zest (about 2 lemons)
- 1 cup freshly squeezed lemon juice
- Cream Of Tartar
- 4 large egg whites
- Vanilla Extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this The Ultimate 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 The Ultimate Lemon Meringue Pie
- Preheat oven to 350°F (175°C).
- Prepare the crust: If using a store-bought crust, proceed to step 3. If making your own, follow your preferred recipe, ensuring it is fully baked and cooled before proceeding.
- Make the lemon filling: In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Reduce heat to low and simmer for 1 minute, stirring constantly. Remove from heat and stir in the butter until melted and smooth. Whisk in the eggs one at a time, mixing well after each addition. Pour the filling into the prepared pie crust.
- Make the meringue: In a large, clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form. Spread the meringue over the hot lemon filling, ensuring it seals the edges of the crust to prevent weeping.
- Bake for 10-15 minutes, or until the meringue is golden brown and firm to the touch.
- Let the pie cool completely on a wire rack before serving. Refrigerate for at least 2 hours to allow the flavors to meld and the filling to set completely.
- Serve and enjoy your masterpiece!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
165g
Fat
52g
Carbs
21g
