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Lemon Meringue Pie

Alyssa Rivers
Lemon Meringue Pie is literally a slice of sunshine! Tart and tangy, bright lemon filling is topped with clouds of fluffy meringue that is going to blow your taste buds.
5 from 1 vote
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Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 10 Slices
Calories 374 kcal

Ingredients
  

Crust

  • 14 (full sheets) of Graham crackers
  • 3 ounces unsalted butter melted

Lemon filling

  • 1 1/4 cups granulated sugar
  • 1 Tablespoons lemon zest
  • 1/4 teaspoons kosher salt
  • 1/4 cup corn starch
  • 2 ounces unsalted butter
  • 3/4 cup lemon juice
  • 1 1/4 cup water
  • 5 egg yolks save the egg whites for the meringue

Meringue topping

  • 5 large egg whites
  • ½ cup granulated sugar
  • ½ teaspoon cream of tartar
  • A pinch of kosher salt
  • ½ teaspoon of vanilla extract

Instructions
 

Make the pie crust:

  • Ground Graham crackers in a food processor, mix in melted butter until the crumbs hold in a clump when pressed together.
  • Press the crust into the bottom and up the side of a pie pan using the flat bottom of a small glass or measuring cup. Place in the refrigerator to set for about 15 minutes while the oven is preheating.
  • Preheat the oven to 375°F and bake the crust for 10 minutes.
  • Turn off the oven and remove the pie crust. Set it on a wire rack to cool.

Make the lemon filling:

  • Whisk together the sugar and lemon zest. Add the salt and cornstarch, whisk to distribute evenly. Set aside.
  • Melt butter in a saucepan over medium heat. Add water, lemon juice, and the sugar/cornstarch mixture, stir to make sure the cornstarch dissolves. Add the egg yolks and cook the mixture, whisking constantly, until it thickens and some bubbles burst at the surface, about 5 mins.
  • Strain the filling through a fine mesh sieve into a clean bowl. Set aside to cool.
  • Transfer cool lemon filling into the cool pie crust, cover with plastic wrap and refrigerate until the filling sets completely, about 4 hours.

Make the meringue:

  • Whisk together egg whites and sugar in a heatproof bowl over a pot of simmering water. Continue whisking until the egg white mixture reaches 160°F.
  • Transfer egg white mixture into a stand mixer bowl and add cream of tartar. Beat with the wire whisk attachment on medium speed until it is fluffy and reaches soft peaks.
  • Sprinkle in the salt and stream in the vanilla extract. Then continue beating until the meringue is shiny and stiff peaks form.

Assemble the pie:

  • Add the meringue on top of the lemon filling. Use a spatula to push the meringue out to the edges leaving a dome in the middle. Use the back of a spoon to make little peaks all around.
  • Use a kitchen torch to brown the meringue in places.
  • Serve immediately.

Nutrition

Calories: 374kcalCarbohydrates: 55gProtein: 5gFat: 16gSaturated Fat: 8gTrans Fat: 1gCholesterol: 128mgSodium: 220mgPotassium: 118mgFiber: 1gSugar: 40gVitamin A: 485IUVitamin C: 8mgCalcium: 35mgIron: 1mg