Lemon Meringue Pie

5 from 1 vote

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:

Calories: 205.98kcal

Ingredients

1 8 inch baked pie crust (cooled)

For the Lemon Custard Filling:

1 cup white sugar
1 1/4 cup water
1 TBS butter (chopped into quarters)
1/4 cup cornstarch
3 TBS cold water
6 TBS lemon juice (fresh squeezed preferred)
3 egg yolks
2 TBS milk

For the Meringue:

4 egg whites
8 TBS white sugar
1 tsp lemon 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.

Nutrition