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5 from 4 votes

Lemon Meringue Pie

The perfect combination of tart and sweet makes this pie recipe the perfect dessert!
Prep Time20 minutes
Cook Time20 minutes
Passive Time4 hours
Total Time40 minutes
Servings: 8
Author: Francine Lizotte
Course: Desserts, Snacks
Cuisine: International, Swiss
Keyword Baking, Dinner Party, Holidays & Events, Kids Recipes, Low Sodium, Pies (sweet), Snacks

Ingredients

LEMON FILLING

  • 1 cup granulated sugar
  • 2 tbsp. unbleached all-purpose flour
  • 3 tbsp. cornstarch
  • 1/4 tsp. ground Himalayan sea salt
  • 1/2 cup freshly squeezed lemon juice (about 2 large lemons) tips & tricks
  • 1 1/2 cups cold water
  • 1 tbsp. rounded lemon zest (from 1 large lemon)
  • 2 tbsp. butter tips & tricks
  • 4 large free-run egg yolks, beaten
  • 1 large (9-inch) pie crust, poked and baked see Recipe

MERINGUE

  • 4 large free-run egg whites tips & tricks
  • 8 tbsp. granulated sugar

Directions

LEMON FILLING

  • Preheat oven to 350ºF.
  • In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest.
  • Cook over medium-high heat, stirring frequently, until mixture comes to a boil, scraping the bottom with a spatula. Stir in butter.
  • In a small bowl, beat egg yolks. Temper them by slowly and gradually adding the hot sugar mixture, whisking constantly.
  • Add the tempered egg yolks to the saucepan, whisking continuously. Bring the mixture to a boil and continue to cook while stirring constantly until it thickens.
  • Remove from the heat and pour the filling into the baked pastry shell; set aside.
  • After the meringue is done, sprinkle some cornstarch on top to help absorb the moisture and make the meringue stick to the filling.

MERINGUE

  • In the bowl of a stand mixer, add the egg whites and process on medium speed for 1 1/2 minutes.
  • Start adding sugar gradually while processing the egg whites. Continue on medium speed until it forms stiff peaks.
  • Spread meringue over hot filling sprinkled with cornstarch, sealing it to the edges of the crust with a spatula and making peaks.
  • Transfer to the preheated oven and bake for 10 minutes, or until the meringue is golden brown.
  • Remove from the heat and place the pie on a wire rack; let it cool for 1 hour at room temperature.
  • Transfer to the fridge, uncovered, for 3 hours. If you leave your pie in the fridge longer than 5 hours, cover it with foil.