Lemon Meringue Pie
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 egg yolks
- 1/2 cup lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
For the meringue:
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the crust:
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 10 minutes, then remove it from the oven and set aside to cool.
- Prepare the filling:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the water until the mixture is smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to boil.
- In a separate bowl, whisk together the egg yolks and lemon juice.
- Gradually add about 1/2 cup of the hot sugar mixture to the egg yolk mixture to temper it, then whisk the egg yolk mixture back into the saucepan.
- Continue cooking the mixture, stirring constantly, for an additional 2-3 minutes until it thickens further.
- Remove from heat and whisk in the butter and lemon zest until smooth.
- Pour the lemon filling into the cooled crust.
- Prepare the meringue:
- In a large bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
- Gradually add the sugar, continuing to beat until stiff peaks form and the meringue is glossy.
- Spread the meringue over the lemon filling, ensuring it reaches the edges of the crust to seal in the filling.
- Bake the pie:
- Bake the pie for 10-12 minutes, or until the meringue is lightly browned.
- Allow the pie to cool completely before slicing and serving.
Enjoy your delicious Lemon Meringue Pie!