Lemon meringue pie is a classic dessert that is universally loved! The tartness of the lemon filling perfectly complements the sweet and fluffy meringue topping, making it a delicious and lemon-y treat. Meringue has a reputation as being a little difficult in the kitchen, but with this simple recipe you should have no trouble getting those perfect meringue peaks!
- Pie crust: you can use a pre-made crust or a graham cracker crust instead of a traditional pastry crust.
- Lemon juice: if you don’t have fresh lemon juice, you can use bottled lemon juice instead.
- Egg yolks: you can use 1/4 cup (60 ml) of store-bought egg yolks (if available in your area) instead of separating fresh eggs.
- Butter: you can use margarine or vegetable oil instead of butter.
- Sugar: you can use a sugar substitute like Splenda or Stevia instead of granulated sugar. However, note the texture and taste may differ slightly from the original recipe.
- 1 9-inch (23 cm) pie crust (homemade or store-bought)
- 1 cup (200 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 1/4 teaspoon (1.25 ml) salt
- 1 1/2 cups (355 ml) water
- 1/2 cup (120 ml) freshly squeezed lemon juice
- 4 egg yolks, beaten
- 3 tablespoons (42 g) unsalted butter, at room temperature
- 1 tablespoon (5 g) grated lemon zest
- 4 egg whites, at room temperature
- 1/4 teaspoon (1.25 ml) cream of tartar
- 1/2 cup (100 g) granulated sugar
- Preheat the oven to 350°F (175°C).
- Roll out the pie crust and place it in a 9-inch (23 cm) pie dish. Prick the bottom of the crust with a fork and bake it in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool.
- In a medium saucepan, whisk together 1 cup (200 g) of sugar, cornstarch, and salt. Gradually whisk in the water and lemon juice until smooth. Cook the mixture over medium heat, stirring constantly, until it thickens and boils. Boil for 1 minute, then remove from heat.
- In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in about 1/2 cup (118 ml) of the hot lemon mixture to temper the yolks, then whisk the yolk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly, until it thickens and boils. Boil for 1 minute, then remove from heat.
- Add the butter and lemon zest to the mixture and whisk until the butter is melted and the mixture is smooth. Pour the filling into the cooled pie crust.
- In a clean, dry mixing bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the 1/2 cup (100 g) of sugar and continue beating until stiff peaks form. Spread the meringue over the top of the filling, making sure to seal all of the edges.
- Bake the pie in the preheated oven for 15-20 minutes, or until the meringue peaks are golden brown. Remove from the oven and let cool to room temperature before serving. Enjoy!