A delicious dessert for the summer! Lemon Meringue Pie features a creamy custard bursting with sunny lemon flavor that will have you beaming. With a layer of crispy yet fluffy meringue on top, Lemon Meringue Pie looks as impressive as it tastes! Balancing tardiness and sweetness on a buttery crust, this impressive-looking dessert is ready in just 40 minutes!
Ingredients
For the pie:
- 1 (9-inch) refrigerated pie crust
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, zested and juiced
- 2 tablespoons butter
- 4 egg yolks, beaten
For the meringue:
- 4 egg whites
- 6 tablespoons white sugar
Directions
Step 1 –Bake the pie crust according to package directions. Set it aside.
Step 2 –Preheat the oven to 350 degrees F.
Step 3 –Whisk the 1 cup of the sugar, the flour, the cornstarch, and the salt together in a saucepan.
Step 4 –Add the water, the lemon zest, and the lemon juice.
Step 5 –Stir vigorously over medium-high heat until it begins to boil.
Step 6 –Add the butter and stir.
Step 7 –Place the egg yolks in a small mixing bowl and slowly add 1/2 cup of the hot mixture from the saucepan, whisking quickly as you do so to temper the eggs
Step 8 –Whisk the egg yolk mixture into the original hot sugar mixture on the stovetop.
Step 9 –Bring it to a boil and continue to whisk until thickened.
Step 10 –Remove it from the heat and pour into the baked pie crust shell.
Step 11 –Beat the egg whites with a hand mixer in a glass bowl until they begin to foam.
Step 12 –Gradually add the remaining 6 tablespoons of the sugar and keep beating until stiff peaks form.
Step 13 –Evenly spread the meringue over the lemon custard from the center of the pie all the way to the crust.
Step 14 –Bake until the meringue turns a golden color, about 10 minutes.
Step 15 –Allow the pie to cool on a wire rack, about 10-15 minutes.
Step 16 –Slice and serve.
