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.
Servings: 8
Calories: 489kcal
Ingredients
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
Instructions
- Preheat oven to 325°F.
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.
Nutrition
Calories: 489kcal