Ingredients
Scale
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- 1 pre-baked 9-inch pie crust
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- 1 cup granulated sugar
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- 1/4 cup cornstarch
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- 1/4 teaspoon salt
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- 1 1/2 cups water
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- 3 large egg yolks, lightly beaten
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- 1/2 cup fresh lemon juice
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- 2 tablespoons lemon zest
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- 2 tablespoons butter
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- 3 large egg whites
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- 1/4 teaspoon cream of tartar
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- 1/2 cup granulated sugar (for meringue)
Instructions
- Prepare the Pie Crust: Start with a pre-baked pie crust. You can use store-bought or make your own. Set aside to cool.
- Make the Lemon Filling: In a saucepan, whisk together 1 cup sugar, cornstarch, and salt. Gradually add water, cooking over medium heat until it thickens and bubbles. Stir in the egg yolks, lemon juice, lemon zest, and butter, then cook for 2 more minutes. Pour the filling into the baked pie crust.
- Prepare the Meringue: In a mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and continue beating until stiff peaks form.
- Top the Pie: Spread the meringue over the lemon filling, ensuring it touches the crust to prevent shrinking. Create peaks with the back of a spoon.
- Bake: Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes or until the meringue is golden brown.
- Cool and Serve: Allow the pie to cool at room temperature for at least 2 hours before slicing. Enjoy your delicious lemon meringue pie!
- Prep Time: 20 minutes
- Cook Time: 15 minutes