Name: Creamy Lemon Meringue Pie
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 pre-baked 9-inch pie crust; 1 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 1 1/2 cups water; 1/2 cup freshly squeezed lemon juice; 4 large egg yolks; 2 tablespoons unsalted butter; 1 tablespoon lemon zest; 4 large egg whites; 1/4 teaspoon cream of tartar; 1/2 cup granulated sugar

Instructions

In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt. Gradually stir in water and lemon juice until smooth. Cook over medium heat, stirring constantly until the mixture comes to a boil.
Boil for 1 minute, then remove from heat. In a small bowl, slightly beat the egg yolks. Gradually whisk in about 1/2 cup of the hot lemon mixture. Once combined, pour the egg yolk mixture back into the saucepan with the remaining lemon mixture, stirring constantly.
Return the saucepan to the heat and bring to a gentle boil. Cook and stir for an additional 2 minutes. Remove from heat and stir in butter and lemon zest until well combined.
Pour the hot lemon filling into the pre-baked pie crust. Set aside while you prepare the meringue topping.
Preheat the oven to 350°F (175°C). In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add in 1/2 cup of sugar, beating on high speed until stiff peaks form and the sugar is completely dissolved.
Spread the meringue over the hot lemon filling in the pie crust, making sure to seal the edges to prevent shrinking.
Bake the pie in the preheated oven for 12-15 minutes or until the meringue is golden brown. Keep an eye on it to prevent burning.
Once done, remove the pie from the oven and let it cool completely on a wire rack before serving. For best results, chill the pie in the refrigerator for a few hours to allow the flavors to meld together.

Ingredients

Instructions

Nutrition Facts

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