Description
A dreamy lemon pie with a tart-sweet filling and pillowy meringue topping, this old-fashioned dessert is baked to golden perfection every time.
Ingredients
For the Crust:
1 9-inch pie crust, pre-baked
For the Lemon Filling:
1 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 medium lemons, juiced and zested
2 tablespoons unsalted butter
4 large egg yolks, beaten
For the Meringue:
4 large egg whites
1/2 cup granulated sugar
Instructions
Preheat oven to 325°F (165°C).
Make the Filling: In a saucepan, whisk sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and zest. Cook over medium-high heat until boiling, stirring constantly. Add butter and stir until melted.
Temper Eggs: Slowly whisk 1/2 cup of hot lemon mixture into egg yolks. Then, return yolk mixture to saucepan, whisking continuously until thickened. Remove from heat and pour into baked pie crust.
Make the Meringue: Beat egg whites in a clean bowl until foamy. Gradually add sugar and beat until stiff peaks form.
Top and Bake: Spread meringue over hot lemon filling, sealing the edges to crust. Bake for 20–25 minutes until meringue is golden brown.
Cool and Serve: Let the pie cool to room temperature before slicing.
Notes
Use fresh lemon juice for best flavor.
Seal the meringue to the crust to prevent shrinking.
A pinch of cream of tartar can help stabilize the meringue.
Use Meyer lemons for a sweeter variation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
