Lemon Meringue Pie

Super simple and delicious, this Lemon Meringue Pie is a must try! It's a favorite of mine that is sweet and tart.

Prep Time25

Cook Time10

Total Time35

Course: Dessert

Cuisine: American, dessert, pie

Keyword: Lemon Meringue Pie

Servings: slices

Author: Jennie Duncan

Ingredients

1 pie crust

Filling:

1 cup sugar
2 tablespoon flour
3 tablespoon cornstarch
1 1/2 cups water
2 lemons (juiced and zest)
2 tablespoons unsalted butter
4 egg yolks (beaten / you can reserve the whites for the meringue)

Meringue:

4 egg whites (room temperature)
1/2 cup sugar
1/2 teaspoon cream of tar tar

Instructions

Start by preparing your crust. Follow the directions to blind bake the crust. Preheat oven to 375 degrees F. Set cook pie crust aside for later.
Add sugar, flour, and cornstarch to a saucepan and whisk together. Add water and the juice and zest from 2 lemons. Cook over medium heat. Whisk continuously until it reaches a boil. Add in butter and keep whisking until melted.
Whisk together egg yolks in a separate bowl and slowly add in 1/2 cup of hot sugar water(from the pan in above instructions) whisking continuously. You want to warm up the egg yolks without ending up with scrambled eggs.
Add these hot egg yolk mixture to your saucepan. Whisking again to thicken. Bring to a boil while whisking then remove from heat and pour into pie crust.
To make the meringue add all ingredients to a metal bowl and whisk together.
Add water to a saucepan just to fill the bottom (no more than 3/4 cup) and bring to a boil. Add the metal bowl with meringue ingredients to the top of the pot and whisk continuously. Allow heating to 120 degrees (any kitchen thermometer will work to check). Once heated remove from heat and use an electric mixer to whisk until peaks form.
Add meringue to the top of the warm lemon pie and bake for 20-25 minutes. Add foil tent over pie half way through to prevent meringue from browning.
Allow to cool then place in the fridge for 3-4 hours to chill. Serve and enjoy.

Notes

How do I keep my pie crust from getting soggy?

Since I pre-baked the pie crust, when you add the pie filling and then bake again, it has a tendency to get soggy. One way to prevent this is before doing the blind-bake, is by "painting" the crust with an egg wash. Spread a beaten egg on the crust before baking, and it will help prevent the crust from getting soggy.

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