Ingredients
Crust
- 200 g all-purpose flour
- 100 g unsalted butter cold and cubed
- 2-3 tbsp cold water
- pinch of salt
Lemon Filling
- 4 large egg yolks
- 200 g granulated sugar
- 150 ml freshly squeezed lemon juice (about 4-5 lemons)
- zest of 2 lemons
- 30 g cornstarch (cornflour)
- 250 ml water
Meringue Topping
- 4 large egg whites
- 200 g granulated sugar
- 1/2 tsp cream of tartar
Instructions
For the Pie Crust:
- In a large mixing bowl, combine the flour and salt.
- Add the cold, cubed butter to the flour mixture.
- Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
For the Lemon Filling:
- In a saucepan, whisk together the cornstarch, sugar, and water until well combined.
- Place the saucepan over medium heat and stir constantly until the mixture thickens, about 5-7 minutes.
- In a separate bowl, whisk the egg yolks.
- Gradually add the lemon juice and zest to the egg yolks, whisking continuously.
- Slowly pour the lemon mixture into the saucepan with the sugar mixture, stirring constantly.
- Continue to cook and stir until the mixture thickens and comes to a boil. Remove from heat and let it cool slightly.
For the Meringue Topping:
- In a clean, dry bowl, beat the egg whites until they become foamy.
- Add the cream of tartar and continue beating.
- Gradually add the sugar while continuing to beat the egg whites until stiff peaks form.
Assembling and Baking:
- Preheat your oven to 180°C (350°F).
- Roll out the chilled pie crust on a floured surface and line a 23cm (9-inch) pie dish with it.
- Prick the bottom of the crust with a fork, then bake it for 12 minutes or until it's lightly golden. Remove from the oven and let it cool.
- Pour the slightly cooled lemon filling into the baked pie crust.
- Carefully spread the meringue over the lemon filling, making sure to seal the edges of the pie.
- Use a spatula to create peaks in the meringue.
- Bake the pie for 12 minutes or until the meringue is golden brown.
- Allow the pie to cool completely before serving.
- Refrigerate any leftovers.Enjoy your homemade Lemon Meringue Pie!
Nutrition Facts
Lemon meringue pie
Amount per Serving
Calories
572
% Daily Value*
Fat
17
g
26
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
165
mg
55
%
Sodium
45
mg
2
%
Potassium
155
mg
4
%
Carbohydrates
99
g
33
%
Fiber
1
g
4
%
Sugar
67
g
74
%
Protein
8
g
16
%
Vitamin A
591
IU
12
%
Vitamin C
10
mg
12
%
Calcium
30
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.