Pam's Lemon Meringue Pie

Brighten your dessert table with Pam's Lemon Meringue Pie, a timeless classic bursting with vibrant citrus flavor and crowned with a cloud-like meringue. This crowd-pleasing recipe features a flaky, blind-baked pie crust filled with a velvety lemon custard made from freshly squeezed lemon juice, fragrant zest, and a touch of butter for richness. Topped with glossy, golden meringue peaks crafted from whipped egg whites and a hint of cream of tartar, this pie is baked to perfection for a stunning finish. Whether served as a refreshing summer treat or a zesty holiday dessert, this easy-to-follow recipe provides a perfect balance of sweetness and tangy flair. Pam's Lemon Meringue Pie is destined to become your go-to showstopper, delivering homemade charm with every slice.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 crust Pre-made pie crust
• 200 grams Granulated sugar
• 35 grams All-purpose flour
• 35 grams Cornstarch
• 0.25 teaspoons Salt
• 475 milliliters Water
• 2 medium Lemons, juiced
• 1 tablespoon Lemon zest
• 2 tablespoons Unsalted butter
• 4 large Egg yolks
• 4 large Egg whites
• 0.25 teaspoons Cream of tartar
• 100 grams Powdered sugar

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Roll out the pre-made pie crust into a 9-inch pie dish and trim any excess edges. Using a fork, poke small holes in the bottom of the crust to prevent air bubbles during baking.

Step 3

Blind bake the crust by placing a sheet of parchment paper over it and filling it with pie weights or dried beans. Bake for 10-12 minutes. Remove the weights and paper, then bake for another 5 minutes until lightly golden. Set aside to cool.

Step 4

In a medium saucepan, combine granulated sugar, flour, cornstarch, and salt. Gradually whisk in the water until smooth.

Step 5

Place the saucepan over medium heat and stir continuously until the mixture thickens and begins to bubble. Turn the heat to low and continue cooking for 1-2 minutes.

Step 6

Remove from heat and slowly stir in lemon juice, lemon zest, and butter. Mix until the butter melts completely.

Step 7

In a separate bowl, whisk the egg yolks. Gradually add 1/4 cup of the hot lemon mixture to the yolks while whisking vigorously to temper them.

Step 8

Transfer the tempered yolks back into the saucepan with the lemon mixture. Return the pan to medium heat and cook for another minute while stirring until thick. Pour the lemon filling into the cooled pie crust.

Step 9

To make the meringue, use a hand or stand mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form.

Step 10

Gradually add powdered sugar, 1 tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.

Step 11

Spread the meringue mixture over the hot lemon filling, ensuring it touches the edges of the crust to seal it completely.

Step 12

Using a spoon or spatula, create peaks or decorative swirls in the meringue.

Step 13

Bake the pie in the preheated oven for 10-15 minutes until the meringue is lightly golden.

Step 14

Remove the pie from the oven and allow it to cool for about 1 hour at room temperature, then refrigerate for at least 2 hours before serving.

Nutrition Facts

Serving size	(1419.4g)

Amount per serving	% Daily Value*
Calories	3119.4

Total Fat 112.6g	0%
Saturated Fat 38.3g	0%
Polyunsaturated Fat 0g
Cholesterol 800mg	0%
Sodium 1766.0mg	0%
Total Carbohydrate 505.4g	0%
Dietary Fiber 6.6g	0%
Total Sugars 303.8g
Protein 42.5g	0%

Vitamin D 73.2IU	0%
Calcium 164.9mg	0%
Iron 8.9mg	0%
Potassium 714.3mg	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: 31.6%

Protein: 5.3%

Carbs: 63.1%