Ingredients
Scale
- 1 All Butter Pie Crust (pre-baked and cooled or a pre-made crust)
- 1 ½ cups (355ml) water
- 1 ½ cups (300g) granulated sugar (divided)
- 5 tablespoons (40g) cornstarch
- ½ cup (118ml) fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon salt
- 4 large egg yolks
- 3 tablespoons (42g) unsalted butter
- 4 large egg whites
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (220°C) and prepare the pie crust.
- Blind bake the crust for about 20 minutes until slightly browned.
- Cool the crust completely before adding filling.
- In a saucepan, whisk together water, sugar, cornstarch, salt, lemon juice, and lemon zest over medium-low heat until thick.
- Tempering the egg yolks, combine with lemon mixture, then return to heat and cook for 2 minutes.
- Strain the filling and pour it into the cooled crust.
- Whip egg whites with cream of tartar and vanilla until soft peaks, gradually adding remaining sugar until stiff peaks form.
- Spread meringue over the filling, ensuring it touches the crust.
- Bake for 30 minutes until meringue is golden.
- Cool for 1 hour, then chill in the refrigerator for at least 5 hours before slicing.
Notes
Ensure egg whites are at room temperature for better whipping.
Strain the lemon filling for a smooth texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 30
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 1
- Protein: 4
- Cholesterol: 90