Mom's Lemon Meringue Pie

Bright, zesty, and irresistibly nostalgic, Mom's Lemon Meringue Pie is a show-stopping dessert that never fails to impress. Featuring a luscious lemon filling infused with freshly squeezed lemon juice and fragrant zest, this pie strikes the perfect balance between tangy and sweet. Topped with billowy, golden-brown meringue made from whipped egg whites and a hint of vanilla, it’s both visually stunning and deliciously light. Nestled in a pre-baked, flaky crust, this pie is crafted with simple ingredients for maximum flavor. Easy-to-follow steps guide you through tempering egg yolks and achieving the perfect stiff peaks for the meringue, ensuring foolproof results every time. Serve chilled for a refreshing, citrusy treat that’s perfect for holidays, family gatherings, or any occasion that calls for homemade comfort.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 1 Pre-baked 9-inch pie crust
• 1.5 cups Granulated sugar
• 1 quarter cup All-purpose flour
• 1 quarter cup Cornstarch
• 1 pinch Salt
• 1.5 cups Water
• 0.5 cups Lemon juice (freshly squeezed)
• 1 tablespoon Lemon zest (finely grated)
• 2 tablespoons Unsalted butter
• 4 large Egg yolks
• 4 large Egg whites
• 0.25 teaspoons Cream of tartar
• 0.5 cups Granulated sugar (for meringue)
• 0.5 teaspoons Vanilla extract

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a medium saucepan, whisk together 1.5 cups of granulated sugar, flour, cornstarch, and salt. Gradually stir in water, lemon juice, and lemon zest.

Step 3

Cook over medium-high heat, stirring constantly, until the mixture comes to a boil and thickens. Reduce heat to low and continue cooking for 2 more minutes, stirring frequently.

Step 4

Remove from heat and whisk in the butter until melted.

Step 5

In a small bowl, beat the egg yolks. Gradually add a few tablespoons of the hot lemon mixture to the yolks while whisking to temper them.

Step 6

Slowly whisk the tempered yolks back into the saucepan with the remaining lemon filling. Cook for 2 more minutes, stirring constantly. Remove from heat and set aside.

Step 7

Pour the lemon filling into the pre-baked pie crust and spread evenly.

Step 8

In a large mixing bowl, beat the egg whites with cream of tartar until soft peaks form.

Step 9

Gradually add 0.5 cups of granulated sugar to the egg whites, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in the vanilla extract.

Step 10

Spread the meringue evenly over the lemon filling, making sure it seals against the crust to prevent shrinking. Use a spatula to create decorative swirls or peaks on the meringue.

Step 11

Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.

Step 12

Remove from oven and let the pie cool at room temperature for 1 hour. Then refrigerate for an additional 2-3 hours to ensure the filling is set.

Step 13

Slice and serve chilled. Enjoy!

Nutrition Facts

Serving size	(1327.8g)

Amount per serving	% Daily Value*
Calories	2987.5

Total Fat 70.5g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 0g
Cholesterol 800mg	0%
Sodium 784.1mg	0%
Total Carbohydrate 573.8g	0%
Dietary Fiber 3.4g	0%
Total Sugars 425.9g
Protein 34.6g	0%

Vitamin D 73.2IU	0%
Calcium 155.4mg	0%
Iron 6.1mg	0%
Potassium 641.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.7%

Protein: 4.5%

Carbs: 74.8%