Magic Lemon Meringue Pie Recipe
The Magic Lemon Meringue Pie Recipe special about a quiet, sunlit morning in the kitchen—the kind that inspires you to create something bright and delicious.
Ingredients
- Granulated sugar = 1 cup
- All-purpose flour = 2 tablespoons
- Cornstarch = 3 tablespoons
- Salt = 1/4 teaspoon
- Water = 1 1/2 cups
- Lemon juice and zest = 2 lemons
- Unsalted butter = 2 tablespoons
- Egg yolks beaten = 4
- Baked 9-inch pie crust = 1
- Egg whites = 4
- Granulated sugar = 1/2 cup
Instructions
- In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Gradually whisk in water until smooth
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens
- Remove from heat and stir in lemon juice, lemon zest, and butter until well combined
- Gradually whisk some of the hot mixture into the beaten egg yolks, then return everything to the saucepan. Cook and stir for 2 more minutes, then remove from heat
- Preheat oven to 375°F (190°C). Bake the pie crust according to package instructions until lightly golden, then set aside to cool
- In a clean bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating on high until stiff peaks form
- Pour the hot lemon filling into the pre-baked pie crust and spread evenly
- Spread meringue over the hot filling, sealing it to the edges. Create peaks with a spoon
- Bake for 10–12 minutes until the meringue is lightly golden
- Let the pie cool completely before slicing and serving
Notes
- Use room-temperature egg whites—they whip up to greater volume.
- Zest the lemons before juicing to capture the most ароматic oils.
- Pour the filling while it’s still hot to help the meringue adhere properly.
- Ensure no yolk gets into the egg whites, as it can prevent proper whipping.
- Add a pinch of cream of tartar for a more stable meringue.
- Spread the meringue all the way to the crust edges to prevent shrinking.