Easy Lemon Meringue Pie
A delicious lemon meringue pie features a tangy lemon curd and lofty, pillowy meringue, achievable in just 30 minutes with a pre-made crust.
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Instructions
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Preheat the oven to 375 F.
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Whisk 4 egg yolks and set aside.
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Combine 1/3 cup plus 3 tablespoons cornstarch, 1 1/3 cups granulated sugar, and 1/4 teaspoon fine salt in a medium saucepan. Gradually whisk in 1 1/2 cups cool water. Heat over medium, stirring frequently, until boiling for 1 minute; remove from heat.
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Temper the egg yolks by slowly whisking in at least half of the hot cornstarch mixture, 1/2 cup at a time.
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Pour the tempered egg mixture back into the saucepan with the remaining cornstarch mixture. Cook on low, stirring constantly, for 1 minute.
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Remove from heat and stir in 2 1/2 ounces (5 tablespoons) unsalted butter, 1 tablespoon lemon zest, and 1/2 cup lemon juice until thoroughly combined.
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Pour the lemon filling into the pre-baked pie shell.
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In a stand mixer, whisk 4 egg whites until soft peaks form. Add a pinch of cream of tartar and continue beating until larger peaks appear.
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Gradually add 8 tablespoons granulated sugar, 1 tablespoon at a time, beating for 1 to 2 minutes until stiff peaks form.
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Spoon the meringue over the hot lemon filling, ensuring it completely covers the surface.
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Bake for 10 to 12 minutes, or until the meringue is golden.
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Cool on a wire rack, then refrigerate for 1 hour before slicing and serving.