Homemade Lemon Meringue Pie
This Homemade Lemon Meringue Pie features a tangy lemon filling topped with a fluffy, golden meringue. Perfect for any occasion, it’s a classic dessert that’s as beautiful as it is delicious!
Ingredients
- 1 cup white sugar for lemon filling
- 2 tablespoons all-purpose flour for lemon filling
- 3 tablespoons cornstarch for lemon filling
- 1/4 teaspoon salt for lemon filling
- 1 1/2 cups water for lemon filling
- 2 lemons juiced and zested
- 2 tablespoons butter for lemon filling
- 4 egg yolks beaten, for lemon filling
- 4 egg whites for meringue
- 6 tablespoons white sugar for meringue
- 1 9-inch pie crust baked
Instructions
- Preheat your oven to 350°F (175°C) to prepare for baking the meringue.
- In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and zest. Place over medium-high heat, stirring frequently until the mixture comes to a boil. Stir in butter until melted. Gradually whisk a small amount of the hot mixture into the beaten egg yolks, then return the egg mixture to the saucepan. Bring to a boil again, stirring constantly until thickened. Remove from heat and pour into the pre-baked pie crust.
- In a large glass or metal bowl, whip egg whites until foamy. Gradually add sugar while whipping until stiff peaks form. Spread the meringue over the hot lemon filling, ensuring it touches the edges of the crust to seal.
- Place the pie in the preheated oven and bake for 10 minutes, or until the meringue is golden brown. Remove from oven and let cool completely on a wire rack.
- Refrigerate the pie for 1-2 hours before serving to allow the filling to set. Slice and enjoy!
Notes
For best results, use fresh lemons for the filling. Ensure the meringue completely seals the filling to prevent shrinking. Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
Calories: 320kcal
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