Lemon Meringue Pie

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8 servings
Calories: 317kcal

Equipment

  • electric mixer (highly recommended)

Ingredients

Lemon filling:

  • 5 Egg yolks
  • 6 tbsp Cornstarch
  • 1 cup Sugar
  • pinch Salt
  • 1.5 cups Water
  • 1/2 cup Lemon juice
  • 2 tsp Lemon zest
  • 2 tbsp Butter
  • 1 Graham cracker pie crust

For the meringue:

  • 1 tbsp Cornstarch
  • 1/3 cup Cold Water
  • 2 tbsp Sugar
  • 1 tsp White vinegar
  • 5 Egg whites
  • 1/2 tsp Vanilla extract

Instructions

  • Whisk the egg yolks in a medium bowl and set aside.
  • In a saucepan, add cornstarch, sugar, salt, and water; whisk to combine. Bring to a boil over medium heat, while whisking constantly. Let simmer for a minute or two until the mixture begins to thicken into a gel. Remove from the heat.
  • Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the mixture. Add it back to the saucepan with the cornstarch. Return to a boil over medium to medium-high heat, stirring constantly. Cook for 3-4 minutes (the starch will keep the eggs from curdling). Remove from heat and stir in the lemon juice, lemon zest, and butter. Set aside.
  • Preheat oven to 350°F.
  • Prepare the meringue: In a saucepan, whisk together the cornstarch and cold water until the cornstarch dissolves. Heat over medium heat and whisk until the mixture bubbles and thickens into a gel. Remove from heat and set aside.
  • Whisk together the sugar and vinegar.
  • Place egg whites and vanilla extract in the bowl of an electric mixer. Start beating the egg whites on low speed and gradually increase the speed to medium. Once the egg whites are frothy, slowly add in the sugar and vinegar, a spoonful at a time. Beat until the egg whites form soft peaks.
  • Add the cornstarch-water mixture a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks (do not over-beat, or your meringue will be grainy).
  • Fill the pie shell with lemon filling, spreading it evenly.
  • Use a rubber spatula to quickly spread the egg white mixture evenly around the edge of the pie. Make sure the mixture attaches to the crust with no gaps. The crust will help anchor the meringue and help keep it from shrinking.
  • Fill in the center with more meringue mixture. Use the back of a spoon to create crevices all over the meringue.
  • Bake the pie for 20 minutes at 350°F, until the meringue is golden brown.
  • **For a darker meringue topping, briefly place under the oven broiler on high. (Make sure to keep your eye on it so it does not burn.)

Nutrition

Calories: 317kcal | Carbohydrates: 50g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 165mg | Potassium: 85mg | Fiber: 1g | Sugar: 32g | Vitamin A: 251IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg

Lemon Meringue Pie

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 8 servings
Calories 317 kcal

Equipment

  • electric mixer (highly recommended)

Ingredients
  

Lemon filling:

  • 5 Egg yolks
  • 6 tbsp Cornstarch
  • 1 cup Sugar
  • pinch Salt
  • 1.5 cups Water
  • 1/2 cup Lemon juice
  • 2 tsp Lemon zest
  • 2 tbsp Butter
  • 1 Graham cracker pie crust

For the meringue:

  • 1 tbsp Cornstarch
  • 1/3 cup Cold Water
  • 2 tbsp Sugar
  • 1 tsp White vinegar
  • 5 Egg whites
  • 1/2 tsp Vanilla extract

Instructions
 

  • Whisk the egg yolks in a medium bowl and set aside.
  • In a saucepan, add cornstarch, sugar, salt, and water; whisk to combine. Bring to a boil over medium heat, while whisking constantly. Let simmer for a minute or two until the mixture begins to thicken into a gel. Remove from the heat.
  • Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the mixture. Add it back to the saucepan with the cornstarch. Return to a boil over medium to medium-high heat, stirring constantly. Cook for 3-4 minutes (the starch will keep the eggs from curdling). Remove from heat and stir in the lemon juice, lemon zest, and butter. Set aside.
  • Preheat oven to 350°F.
  • Prepare the meringue: In a saucepan, whisk together the cornstarch and cold water until the cornstarch dissolves. Heat over medium heat and whisk until the mixture bubbles and thickens into a gel. Remove from heat and set aside.
  • Whisk together the sugar and vinegar.
  • Place egg whites and vanilla extract in the bowl of an electric mixer. Start beating the egg whites on low speed and gradually increase the speed to medium. Once the egg whites are frothy, slowly add in the sugar and vinegar, a spoonful at a time. Beat until the egg whites form soft peaks.
  • Add the cornstarch-water mixture a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks (do not over-beat, or your meringue will be grainy).
  • Fill the pie shell with lemon filling, spreading it evenly.
  • Use a rubber spatula to quickly spread the egg white mixture evenly around the edge of the pie. Make sure the mixture attaches to the crust with no gaps. The crust will help anchor the meringue and help keep it from shrinking.
  • Fill in the center with more meringue mixture. Use the back of a spoon to create crevices all over the meringue.
  • Bake the pie for 20 minutes at 350°F, until the meringue is golden brown.
  • **For a darker meringue topping, briefly place under the oven broiler on high. (Make sure to keep your eye on it so it does not burn.)

Nutrition

Calories: 317kcalCarbohydrates: 50gProtein: 5gFat: 11gSaturated Fat: 4gTrans Fat: 1gCholesterol: 130mgSodium: 165mgPotassium: 85mgFiber: 1gSugar: 32gVitamin A: 251IUVitamin C: 7mgCalcium: 26mgIron: 1mg
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