Old Fashioned Lemon Meringue Pie
A tangy lemon custard filling topped with golden meringue peaks in a baked pie crust.
Equipment
- 9 Inch Pie Plate
- Medium saucepan
- Hand or stand mixer
- Whisk
Ingredients
Main Ingredients
- 1 baked 9 inch pie crust store bought or homemade, fully cooled
- 1 cup granulated sugar for the filling
- ¼ cup cornstarch
- 1 cup water
- ¾ cup fresh lemon juice about 4 lemons
- 3 large egg yolks saved from the whites below
- 2 tbsp unsalted butter
- 3 large egg whites room temperature
- ¼ cup granulated sugar for the meringue
- ½ tsp vanilla extract
Instructions
Cooking
- Cool. Bake the crust until golden according to the package or your recipe, then let it cool completely.
- Thicken. Whisk the sugar, cornstarch, water, and lemon juice in a saucepan over medium heat until thick and bubbling, then boil 1 minute.
- Add yolks. Whisk a little hot filling into the yolks, return everything to the pan, and cook to 160 F. Stir in the butter and pour into the crust.
- Whip. Beat the egg whites until frothy, add the sugar and vanilla gradually, and beat to soft glossy peaks.
- Bake. Spread the meringue over the warm filling, sealing the edge, and bake at 350 degrees F for 12 to 15 minutes until golden, then chill at least 2 hours before slicing.
Notes
Substitutions: Bottled lemon juice works in a pinch, and a homemade crust can replace the store bought one.
Tips: Spread the meringue over warm filling and seal it to the crust to prevent weeping.
Storage: Refrigerate for up to 3 days. Do not freeze.
Nutrition is calculated for one slice of the pie.