Description
This Best Ever Lemon Meringue Pie features a tangy lemon custard filling topped with a fluffy, golden meringue. The rich, tart lemon flavor is perfectly balanced by the sweet, airy meringue, all nestled in a crisp, buttery deep-dish pie shell. Ideal for celebrations or a refreshing dessert, this classic pie will impress with its vibrant flavors and stunning presentation.
Ingredients
Scale
Pie Filling
- 1½ cups sugar
- â…“ cup cornstarch
- â…› tsp salt
- 4 egg yolks
- 1¾ cups milk
- ½ cup lemon juice
- 3 Tbsp butter
- 1 tsp lemon zest
- 1 (9-inch) deep-dish pie shell, cooked and cooled
Meringue Topping
- 6 egg whites
- ½ tsp cream of tartar
- ½ cup sugar
- ½ tsp vanilla extract
Instructions
- Prepare the Lemon Filling: In a medium saucepan, whisk together 1½ cups sugar, ⅓ cup cornstarch, and ⅛ teaspoon salt. Gradually stir in 1¾ cups milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil. Let it boil for 1 minute while stirring to ensure it is fully cooked.
- Add Egg Yolks and Lemon: In a bowl, lightly beat 4 egg yolks. Temper the yolks by slowly adding about ½ cup of the hot milk mixture while whisking constantly. Pour the yolk mixture back into the saucepan. Stir and cook for 2 more minutes without boiling. Remove from heat and stir in ½ cup lemon juice, 3 tablespoons butter, and 1 teaspoon lemon zest until smooth and glossy.
- Fill the Pie Shell: Pour the warm lemon filling into the prepared 9-inch cooked and cooled deep-dish pie shell, spreading it evenly.
- Make the Meringue: In a large clean bowl, beat 6 egg whites with ½ teaspoon cream of tartar until soft peaks form. Gradually add ½ cup sugar and continue beating until stiff, glossy peaks form. Mix in ½ teaspoon vanilla extract gently.
- Top with Meringue: Spread the meringue evenly over the lemon filling, ensuring the meringue seals to the edges of the crust to prevent weeping during baking.
- Bake the Pie: Bake the pie in a preheated 350°F (175°C) oven for 10-15 minutes or until the meringue is golden brown.
- Cool and Serve: Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours before refrigerating. Chill for an additional hour before serving to set the filling completely.
Notes
- Make sure the pie crust is fully cooled before adding the lemon filling to prevent sogginess.
- Beat egg whites in a clean, grease-free bowl to achieve stiff peaks in the meringue.
- Seal the meringue to the crust edges to avoid moisture leakage.
- Allow the pie to cool completely and chill before slicing for clean cuts.
- Use fresh lemon juice and zest for the best flavor.
