Lemon Meringue Pie
Lemon Meringue Pie is a dessert that has a lemon custard filling and fluffy meringue topping with just the right blend of sweet and tart.
Prep Time20 minutes mins
Cook Time20 minutes mins
Chill4 hours hrs
Total Time4 hours hrs 40 minutes mins
Course: Dessert
Cuisine: American
Keyword: Lemon Meringue Pie
Servings: 8
Calories: 489kcal
Author: Amanda Rettke--iambaker.net
Pie Filling
- 2 cups (400g) granulated sugar
- 4 tablespoons all-purpose flour
- 7 tablespoons cornstarch
- ½ teaspoon kosher salt
- 3 cups (735g) whole milk
- 5 medium lemons (about 3/4 cup), juiced and zested
- 4 tablespoons butter
- 4 large egg yolks, beaten, with egg whites reserved
- 1 9-inch pie crust, baked
Meringue Topping
- 8 large egg whites
- ¾ cup (150g) granulated sugar
Pie Filling
In a saucepan add sugar, flour, cornstarch, and salt and whisk together
Add milk, lemon juice, and lemon zest to the pan. Stir to combine and place over medium-high heat, stirring until the mixture comes to a boil.
Add butter, whisking to melt into the mixture.
Measure out 1/2 cup of the mixture and set aside.
In a medium bowl, slowly whisk the reserved 1/2 cup of the sugar mixture in with the egg yolks.
Add the egg mixture back into the saucepan.
Bring to a boil, stirring constantly until the mixture is thickened.
Remove from heat and pour into a pre-baked pie crust.
Meringue
In a large bowl, beat egg whites until foamy. Slowly add in sugar, beating constantly until stiff peaks form.
Spread Meringue over pie filling.
Bake in the oven for 20 minutes (meringue will turn golden brown).
Chill for 4 hours.
Calories: 489kcal