🍋 Classic Lemon Meringue
PieIngredientsComponentIngredientsThe
Base1 Pre-baked 9-inch pie crustLemon Filling1 ½ cups Sugar, ¼ cup Cornstarch, 1 ½ cups Water, 4 Egg yolks (beaten), 2 tbsp Butter, ½ cup Fresh lemon juice, 1 tbsp Lemon zestMeringue4 Egg whites (room temperature), ½ tsp Cream of tartar, 6 tbsp SugarStep-by-Step Instructions1. Prepare the Lemon FillingWhisk & Heat: In a medium saucepan, whisk together the sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent.Temper the Eggs: Take a small amount of the hot mixture and slowly whisk it into your beaten egg yolks (this prevents them from scrambling).Combine: Pour the egg mixture back into the saucepan. Bring to a gentle boil and cook for 2 more minutes, stirring constantly.Finish: Remove from heat. Stir in the butter, lemon juice, and lemon zest until smooth. Pour the hot filling into your pre-baked pie crust.2. Make the MeringueWhisk to Soft Peaks: In a clean glass or metal bowl, beat the egg whites and cream of tartar until soft peaks form (when the peaks droop over when you lift the whisk).Add Sugar: Gradually add the 6 tablespoons of sugar, one tablespoon at a time, while continuing to beat at high speed.Reach Stiff Peaks: Continue beating until the whites are stiff and glossy.3. Assemble & BakeSeal the Edges: Spread the meringue over the hot filling. Make sure the meringue touches the edge of the crust all the way around; this “seals” the pie and prevents the meringue from shrinking.Bake: Place in the oven at 350°F (175°C) for 10 to 15 minutes, or until the meringue peaks are a beautiful golden brown.Cool: Let the pie cool at room temperature for at least 1 hour, then refrigerate for 3–4 hours before slicing.Pro TipWhy put meringue on hot filling? Spreading the meringue while the lemon curd is still hot helps cook the bottom of the meringue instantly, which prevents “weeping” (the watery layer that sometimes forms between the filling and the topping).
