This classic lemon meringue pie features a tangy lemon filling topped with a fluffy meringue. Perfect for any special occasion or a delightful dessert.
Preparation time
30min
Cooking time
12min
Ingredients
8 Servings
- 30 g cornstarch
- 3 egg whites
- 3 egg yolks
- 200 g granulated sugar
- 50 g granulated sugar for meringue
- 120 ml lemon juice
- 1 tbsp lemon zest
- 1 pre-baked pie crust
- 30 g unsalted butter
- 240 ml water
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
In a medium saucepan, whisk together 200g granulated sugar and 30g cornstarch. Gradually stir in 240ml water, 120ml lemon juice, and 1 tablespoon lemon zest.
Step 3
Cook over medium-high heat, stirring frequently, until the mixture comes to a boil and thickens. This should take about 5 minutes.
Step 4
Reduce the heat to low. Temper the beaten egg yolks by adding a small amount of the hot lemon mixture to them, then stir the egg mixture back into the saucepan.
Step 5
Cook for an additional 2 minutes, stirring constantly, then remove from heat and stir in 30g unsalted butter until melted and smooth.
Step 6
Pour the lemon filling into the pre-baked pie crust.
Step 7
In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add 50g granulated sugar and continue to beat until stiff peaks form.
Step 8
Spread the meringue over the hot lemon filling, ensuring it touches the edge of the crust to prevent shrinking.
Step 9
Bake in the preheated oven for about 10-12 minutes, or until the meringue is golden brown.
Step 10
Allow the pie to cool completely before serving.