Lemon Meringue Pie Recipe
Ingredients
For the crust (use one):
1 pre-baked 9-inch pie crust
OR store-bought graham crust
For the lemon filling:
1 ½ cups sugar
⅓ cup cornstarch
¼ teaspoon salt
1 ½ cups water
3 large egg yolks (save whites for meringue)
2 tablespoons butter
½ cup fresh lemon juice
1 tablespoon lemon zest
For the meringue:
3 large egg whites
½ cup sugar
½ teaspoon vanilla
¼ teaspoon cream of tartar (optional but helps stabilize)
Instructions
1. Pre-bake the crust
If using a regular crust, bake until lightly golden and let cool.
2. Make the lemon filling
In a saucepan, whisk sugar, cornstarch, and salt.
Slowly whisk in water until smooth.
Cook over medium heat, stirring constantly, until thick and bubbly.
In a small bowl, whisk egg yolks.
Slowly pour a little of the hot mixture into yolks to temper them, then return yolks to the saucepan.
Cook 2 more minutes until glossy and thick.
Remove from heat and stir in butter, lemon juice, and zest.
Pour filling into the pie crust.
3. Make the meringue
Beat egg whites and cream of tartar until foamy.
Gradually add sugar and beat until stiff, glossy peaks form.
