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Lemon Meringue Pie
Lemon Meringue Pie is literally a slice of sunshine! Tart and tangy, bright lemon filling is topped with clouds of fluffy meringue that is going to blow your taste buds.
👥 10 Servings⏱️ Prep & Cook: 1h⏳ Prep: 25 min🔥 Cook: 35 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●pan
- ●measuring cup
- ●oven
- ●whisk
- ●saucepan
- ●bowl
- ●pot
- ●spatula
📝 Preparation Steps
1
Make the pie crust:
2
Ground Graham crackers in a food processor, mix in melted butter until the crumbs hold in a clump when pressed together.
Graham crackers14 (full sheets)
3
Press the crust into the bottom and up the side of a pie pan using the flat bottom of a small glass or measuring cup. Place in the refrigerator to set for about ⏱️ 15 minutes while the oven is preheating.
4
Preheat the oven to 375°F and bake the crust for ⏱️ 10 minutes.
5
Turn off the oven and remove the pie crust. Set it on a wire rack to cool.
6
Make the lemon filling:
7
Whisk together the sugar and lemon zest. Add the salt and cornstarch, whisk to distribute evenly. Set aside.
lemon zest1 Tablespoons
8
Melt butter in a saucepan over medium heat. Add water, lemon juice, and the sugar/cornstarch mixture, stir to make sure the cornstarch dissolves. Add the egg yolks and cook the mixture, whisking constantly, until it thickens and some bubbles burst at the surface, about ⏱️ 5 mins.
egg yolks (save the egg whites for the meringue)5
9
Strain the filling through a fine mesh sieve into a clean bowl. Set aside to cool.
10
Transfer cool lemon filling into the cool pie crust, cover with plastic wrap and refrigerate until the filling sets completely, about ⏱️ 4 hours.
11
Make the meringue:
12
Whisk together egg whites and sugar in a heatproof bowl over a pot of simmering water. Continue whisking until the egg white mixture reaches 160°F.
large egg whites5
13
Transfer egg white mixture into a stand mixer bowl and add cream of tartar. Beat with the wire whisk attachment on medium speed until it is fluffy and reaches soft peaks.
14
Sprinkle in the salt and stream in the vanilla extract. Then continue beating until the meringue is shiny and stiff peaks form.
15
Assemble the pie:
16
Add the meringue on top of the lemon filling. Use a spatula to push the meringue out to the edges leaving a dome in the middle. Use the back of a spoon to make little peaks all around.
17
Use a kitchen torch to brown the meringue in places.
18
Serve immediately.
Nutrition Facts
calories
374 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
1 g
sugar Content
40 g
sodium Content
220 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
128 mg
carbohydrate Content
55 g
saturated Fat Content
8 g
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