Description
A delightful dessert combining tart lemon filling with a sweet, airy meringue, all in a flaky crust.
Ingredients
Scale
- Homemade Pie Crust
- 5 large egg yolks
- 1 and 1/3 cups (320ml) water
- 1 cup (200g) granulated sugar
- 1/3 cup (38g) cornstarch
- 1/4 teaspoon salt
- 1/2 cup (120ml) fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons (28g) unsalted butter, softened
- 5 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
Instructions
- Prepare the pie crust and chill it in the refrigerator for at least two hours.
- Preheat the oven to 375°F (190°C) and partially blind bake the crust until lightly golden.
- In a medium bowl, whisk together 5 egg yolks and set them aside.
- In a saucepan, combine water, sugar, cornstarch, salt, lemon juice, and lemon zest.
- Place over medium heat and stir until thick and bubbling (about 6 minutes).
- Temper the egg yolks by slowly adding the warm mixture and then pour back into the saucepan.
- Cook again until thick and bubbling, then remove from heat and stir in butter.
- Pour the filling into the warm pie crust.
- For the meringue, beat egg whites with cream of tartar until soft peaks form, then gradually add sugar and salt until stiff peaks form.
- Spread meringue over lemon filling, creating decorative peaks.
- Lower oven to 350°F (177°C) and bake for 20-25 minutes.
- Cool at room temperature for 1 hour, then chill in the refrigerator for at least 4 hours before serving.
Notes
Serve with fresh berries or whipped cream. Best consumed within one or two days as the meringue may weep over time.
- Prep Time: 120 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg