- 9” pie crust – baked and cooled (You can use the frozen store bought kind or you own)
- 1 cup sugar
- 1 1/4 cup water
- 1/4 cup cornstarch
- 2 tbsps butter
- 3 tbsps COLD water
- 7 tbsps of lemon juice (this is about 4 average sized lemons)
- 3 egg yolks
- 2 tbsps milk
- 1 tbsp lemon zest (optional but very good to make it extra lemony!)
- 6 egg whites
- 1 1/4 cups sugar
- 1/4 tsp cream of tartar
- pinch of salt
- 1/4 tsp vanilla
- Before starting, you’ll need to bake your pie crust according to the directions on the box or whatever recipe you’re using (soon I’ll be posting my recipe for pie crust!).
- Preheat the oven to 350°F.
Prepare the Lemon Filling
- Heat water, sugar and butter in a medium sauce pot on the stove. Bring to a boil, then turn down the heat to allow it to simmer. The sugar should be dissolved.
- In a small dish or measuring cup, using a fork or small whisk combine the cornstarch with the 3 tbsps cold water. There should be no lumps.
- Pour the cornstarch mixture into pot and stir well with a whisk. Turn the heat up to medium and allow it to thicken up. Make sure you stir frequently.
- Once the mixture looks more clear (not cloudy like when it started), add the lemon juice and stir.
- Turn down the heat to minimum. In a small dish, beat the egg yolks with the milk.
- Slowly pour the egg mixture into the pot and stir quickly. This is important in creating the best texture for your filling: Pour slow – Stir quick. This prevents the egg from cooking in little clumps when it’s added – you want a nice smooth texture.
- Add the lemon zest. Cook this while stirring for about 5 minutes.
- Remove the pot from heat and allow to cool off for about 5 minutes.
- Pour the lemon pie filling into the baked pie crust. Set aside while making the meringue topping.
- Using an electric hand or stand mixer, whip together the egg whites, vanilla, salt and cream of tartar. Whip on high speed until it starts to form soft peaks.
- Turn the speed down a little on your mixer. While whipping the egg whites mixer, slowly add the sugar. It’s important to pour slow – mix quick. Your meringue is ready when you see it forming stiff peaks.
Let’s finish this pie!
- Please make sure that your pie is relatively cool before adding the meringue topping. It doesn’t have to be cold – just not crazy hot. If the lemon filling is too hot when you put the meringue on top, it will separate from the pie when you serve it.
- Spoon the meringue topping over the lemon pie. Use a fork or spoon to form cute little dips and peaks in the meringue – this makes the pie look pretty when it’s done! 😀
- Bake the pie in the oven for 20-25 minutes or until the top has a nice golden color.
- Once it’s finished baking, allow the pie to cool to room temperature. For best results, place the pie in the fridge to chill over night before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking