Print

Best lemon meringue: 1 amazing tip

lemon meringue
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the best, classic Lemon Meringue Pie recipe. It features a perfectly tangy lemon filling and a tall, fluffy meringue topping. You will create an impressive dessert from scratch.

Ingredients

  • Pie Crust: 1 (9-inch) ready-made or homemade pie crust
  • Lemon Filling: 1 1/2 cups granulated sugar, 1/3 cup cornstarch, 1/4 teaspoon salt, 1 1/2 cups cold water, 4 large egg yolks (reserve whites), 1/2 cup fresh lemon juice, 2 tablespoons unsalted butter, 1 teaspoon lemon zest
  • Meringue Topping: 4 large egg whites (at room temperature), 1/4 teaspoon cream of tartar, 1/2 cup granulated sugar

Instructions

  1. Prepare the pie crust according to package directions or your favorite recipe. Bake until lightly golden. Cool completely.
  2. For the filling, whisk together sugar, cornstarch, and salt in a saucepan. Gradually whisk in the cold water.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and bubbles. Boil for one minute, still stirring. Remove from heat.
  4. In a separate bowl, lightly beat the egg yolks. Slowly temper the yolks by whisking in about one cup of the hot sugar mixture.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining sugar mixture. Cook over medium-low heat, stirring constantly, until the filling thickens again and just begins to simmer. Do not boil.
  6. Remove the filling from the heat. Stir in the lemon juice, butter, and lemon zest until the butter melts and is fully incorporated.
  7. Pour the hot lemon filling immediately into the cooled, pre-baked pie crust.
  8. For the meringue, beat the room temperature egg whites with an electric mixer until soft peaks form. Add the cream of tartar and continue beating.
  9. Gradually add the 1/2 cup of sugar, beating until stiff, glossy peaks form.
  10. Spoon the meringue over the hot lemon filling, making sure to seal the meringue completely to the edges of the crust to prevent shrinking. Create decorative swirls with the back of a spoon.
  11. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue is golden brown.
  12. Cool the pie completely on a wire rack for several hours before slicing.

Notes

  • Use fresh lemon juice for the best tangy flavor.
  • Bring egg whites to room temperature for the fluffiest meringue.
  • Chef Tariq suggests letting the pie cool slowly to avoid cracking the filling.

Nutrition

Find it online: https://savoryskies.com/best-lemon-meringue-classic-pie-recipe/