Lemon Meringue Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and prepare a pie crust in a 9-inch pie dish.
• STEP 2.In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
• STEP 3.In a separate bowl, beat egg yolks. Gradually whisk in a small amount of the hot lemon mixture to temper the eggs, then pour the egg mixture back into the saucepan. Cook for an additional 2 minutes, stirring constantly.
• STEP 4.Pour the lemon filling into the prepared pie crust. In a separate bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff peaks form.
• STEP 5.Spread the meringue over the lemon filling, making sure to seal the edges. Use a spatula to create peaks on the meringue.
• STEP 6.Bake the pie for 10-12 minutes, or until the meringue is golden brown. Allow the pie to cool completely before serving. Refrigerate any leftovers for up to 3 days.

Cooking Tips

• Make sure to use fresh lemon juice and zest for the best flavor.
• Tempering the eggs prevents them from curdling when added to the hot lemon mixture.
• When spreading the meringue, make sure it touches the edges of the pie crust to prevent shrinking.
• To create peaks on the meringue, use the back of a spoon or a spatula and gently lift the meringue.
• Allowing the pie to cool completely before serving helps the filling set and makes it easier to slice.

Storage and Serving

• Store the lemon meringue pie in the refrigerator, covered with plastic wrap or in an airtight container.
• Serve chilled or at room temperature.
• Garnish with additional lemon zest or whipped cream before serving, if desired.