This Lemon meringue pie is the best with a sweet and tart lemon custard filling topped with the best fluffy lightly browned meringue.
Course: Dessert
Keyword: lemon meringue pie
Servings: 8
Calories: 205.98kcal
Ingredients
18 inchbaked pie crust(cooled)
For the Lemon Custard Filling:
1cupwhite sugar
1 1/4cupwater
1TBSbutter(chopped into quarters)
1/4cupcornstarch
3TBScold water
6TBSlemon juice(fresh squeezed preferred)
3egg yolks
2TBSmilk
For the Meringue:
4egg whites
8TBSwhite sugar
1tsplemon juice
Instructions
For the Pie CrustL
Prebake the pie crust in an 8inch pie pan according to box directions. (Or your own homemade crust)
For the Lemon Custard Filling:
In a small bowl add 3 egg yolks and 2 TBS milk, beat with a fork
In a bowl or large cup, whisk cornstarch with 3 TBS cold water until no clumps remain.
In a medium pot, add 1 cup sugar, 1 1/4 cup water, and butter. Cook over medium heat, stirring with a whisk constantly, until sugar is dissolved
Slowly pour cornstarch mixture (you may have to whisk the cornstarch again to liquefy) into pot, whisking constantly. Cook until clear and thickened (may take 4 to 8 minutes)
Slowly pour lemon juice into pot, whisk constantly and cook for 2 more minutes
Pour egg yolks and milk slowly into pot, whisking constantly. Bring to a boil and then remove from heat
Cool slightly then pour into cooled baked 8 inch pie crust, spread to fill pie crust.
For the Meringue:
Preheat oven to 350 degrees
Beat 3 egg whites until stiff, and holds a peak, but not till it's dry.
Add the 8 TBS of sugar, 1 TBS at a time. Make sure the sugar is fully dissolved.
Add 1 tsp of lemon juice and beat for another 15 to 30 seconds
Spread meringue over the top of the lemon custard, all the way to the crust, swirl a little to make peaks.
Bake at 350 degrees for 10 to 15 minutes, until peaks are browned slightly.
Remove from oven, and cool completely before serving.
Notes
**This pie is best made in a 8inch pie crust, not a deep dish or 9inch pie crust. If you are making the pie in a bigger pie pan I recommend doubling the custard filling recipe if you want the filling thicker.