Lemon Meringue Pie
An easy pie with impressive results!
Servings: 8
Calories: 250kcal
Ingredients
- Crust for one 9-inch pie
For lemon filling:
- 1 ½ cups sugar
- ⅓ cup plus one TB cornstarch
- 1 ½ cups water
- 3 egg yolks slightly beaten
- 3 TB butter
- 2 teaspoon grated lemon peel
- ½ cup lemon juice
For meringue:
- 3 egg whites
- ¼ teaspoon cream of tartar
- 6 TB sugar
- ½ teaspoon vanilla
Instructions
- Place crust in 9-inch pie plate and fully bake (See Pie Crust Baking Tips).
- In a mixing bowl, beat room temperature egg whites and cream of tartar until foamy. Begin adding sugar, one tablespoon at a time, and continue beating after each addition. Beat until mixture is stiff and glossy. Do not under beat. Beat in vanilla.
- In a small (1½ quart) saucepan, mix sugar and cornstarch. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute.
- Stir at least half of the hot mixture into the egg yolks (in a separate bowl), then add the egg mixture back to the saucepan. Boil and stir for one minute.
- Remove from heat; stir in butter, lemon peel and lemon juice.
- Pour lemon filling into the baked crust.
- Spoon meringue onto the hot lemon filling. Spread meringue evenly over the filling, carefully sealing the meringue to the edge of the crust. This helps to prevent shrinking and weeping of the meringue.
- Return pie to oven and bake until meringue is delicate brown, about 10 minutes.
- Cool away from draft.
- Refrigerate for 4 hours to fully set the lemon filling.
Nutrition
Calories: 250kcal | Carbohydrates: 48g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 63mg | Potassium: 57mg | Fiber: 1g | Sugar: 47g | Vitamin A: 230IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.