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creamy lemon meringue pie - featured image

Creamy Lemon Meringue Pie: 5 Easy Steps for Perfect Toasted Peaks

  • Author: Lina
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

A forgiving and reliable lemon meringue pie featuring a creamy, tart-sweet filling and toasted meringue peaks. This recipe ensures the meringue sticks properly and delivers a bakery-quality dessert that is make-ahead friendly.

Ingredients

Scale
  • 1 pre-made pie crust (9-inch)
  • 4 large lemons (for juice and zest)
  • 1 cup granulated sugar (for filling)
  • 4 large egg yolks
  • ½ cup unsalted butter (cubed)
  • 1 tablespoon cornstarch
  • ¼ cup cold water
  • 4 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar (for meringue)
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Press pie crust into a 9-inch dish, trim edges, crimp, and prick bottom with a fork.
  2. Bake crust for 10-12 minutes until lightly golden. Remove and let cool slightly on a wire rack.
  3. In a medium saucepan, whisk together 1 cup sugar and cornstarch. Add water and stir until smooth.
  4. Add lemon juice and zest to the saucepan. Whisk in egg yolks one by one.
  5. Cook over medium heat, stirring constantly, until the mixture boils and thickens to a pudding-like consistency (5-7 minutes).
  6. Remove from heat and whisk in cubed butter until melted and glossy.
  7. Pour hot filling into the baked pie crust and smooth the top.
  8. In a clean, grease-free bowl, beat egg whites and cream of tartar on medium speed until foamy.
  9. Gradually add ½ cup sugar while beating. Increase speed to high and beat until stiff, glossy peaks form.
  10. Spoon meringue over the hot filling, sealing the edges to the crust to prevent weeping.
  11. Create peaks with a spatula or piping bag.
  12. Broil on high for 1-3 minutes, watching closely, until peaks are golden brown.
  13. Cool at room temperature for 1 hour, then refrigerate for 2-3 hours before slicing.

Notes

Ensure the filling is hot when adding the meringue to seal it properly and prevent weeping. The bowl for egg whites must be completely clean and grease-free. Do not freeze this pie as the meringue will become rubbery. Best served chilled.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 280
  • Sugar: 32
  • Sodium: 150
  • Fat: 12
  • Saturated Fat: 5
  • Carbohydrates: 42
  • Fiber: 1
  • Protein: 4

Keywords: lemon meringue pie, toasted meringue, lemon pie recipe, easy dessert, make-ahead dessert, creamy lemon filling

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Find it online: https://homefood.info/creamy-lemon-meringue-pie-5-easy-steps-for-perfect-toasted-peaks/