Classic Lemon Meringue Pie Recipe
This classic Lemon Meringue Pie recipe has just the right amount of filling and meringue for a perfectly layered pie. One bite and your family is sure to ask you to make it again and again!
Difficulty Level Easy
Servings 8 slices
Calories 366kcal
Cost $7.25
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 electric mixer
- 1 large bowl
- 1 medium bowl
- 1 small bowl
- 1 wire whisk
- 1 medium saucepan
- 1 spatula or spoon
Ingredients List
- 1 refrigerated pie crust
For The Filling
- 3 egg yolks
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
- 1/3 cup cornstarch
- 3 Tbsp butter
- 1/2 cup lemon juice
For The Meringue
- 6 Tbsp sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- 3 egg whites room temperature
Instructions
Prepare The Crust
- Refrigerated crusts should sit at room temperature for 15-20 minutes or as directed on the package.
- Place the crust in the pie plate and crimp or flute the edge.
Preheat Oven
- Preheat oven to 350℉.
- In small bowl, beat the 3 egg yolks with a fork.
- In medium saucepan mix 1 1/2 cups sugar and the cornstarch. Gradually stir in 1 1/2 cups water.
- Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue boiling for 1 minute while stirring.
- Using a whisk mix half of the hot mixture into the bowl of egg yolks then pour the mixture back into the saucepan.
- Once the mixture starts to boil, stir constantly for another 2 minutes then remove from heat.
- Using a whisk, stir in the butter and lemon juice. Cover and keep warm.
Prepare The Meringue Topping
- In medium bowl, using an electric mixer beat the egg whites and cream of tartar until foamy.
- Beat in sugar, one tablespoon at a time. Be sure to scrape the side of the bowl then continue beating until stiff, glossy peaks form and the sugar is completely dissolved. Finally, beat in the vanilla extract.
- Pour the hot filling into the baked pie shell.
- Scoop the meringue onto the hot lemon filling.
- Carefully spread the meringue completely over the top of the filling. Spread the meringue to the very edge of the crust to prevent the meringue from shrinking.
Bake
- Bake at 350℉ for 20 to 25 minutes or until the meringue starts to brown.
Cool
- Allow to sit at room temperature on wire cooling rack for 1 hour.
- Refrigerate until the filling is set. This normally takes about 5 hours.
Nutrition
Nutrition Facts
Classic Lemon Meringue Pie Recipe
Amount Per Serving (1 slice)
Calories 366
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 84mg28%
Sodium 146mg6%
Potassium 80mg2%
Carbohydrates 63g21%
Fiber 1g4%
Sugar 47g52%
Protein 4g8%
Vitamin A 230IU5%
Vitamin C 6mg7%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
