Lemon Meringue Pie
A delightful lemon meringue pie combining a tangy lemon filling with a light and fluffy meringue topping.
Ingredients
For the Pie Crust
- 1 crust Store-bought or homemade pie crust
For the Lemon Filling
- 1 cup Fresh lemon juice Fresh lemons are recommended for best flavor.
- 1 cup Sugar
- 2 tablespoons Cornstarch
- 1 cup Water
- 3 large Egg yolks Reserved from the egg whites used for meringue.
- 2 tablespoons Butter
For the Meringue Topping
- 3 large Egg whites Room temperature for better whipping.
- ΒΌ cup Sugar Plus a splash of vanilla extract.
Instructions
Make the Pie Crust
- Preheat your oven and prepare the pie crust according to your recipe or package instructions.
Prepare the Lemon Filling
- In a saucepan, combine lemon juice, sugar, cornstarch, and water. Stir well.
- Cook over medium heat until the mixture thickens, stirring constantly.
- Whisk in the egg yolks and butter until smooth.
- Pour the lemon filling into the prepared pie crust.
Make the Meringue
- In a clean bowl, whip the egg whites until frothy.
- Gradually add sugar and continue whipping until soft peaks form.
- Spread the meringue over the warm lemon filling, sealing to the crust.
Bake the Pie
- Bake in a preheated oven until the meringue is golden brown.
- Allow to cool, then slice and serve.
Notes
It's best to use fresh lemons for the filling. Make sure to whip the meringue until small, sturdy peaks form for best results.