Ingredients
Scale
- 5 large egg yolks (reserve the whites for meringue)
- 1 and 1/3 cups (320ml) water
- 1 cup (200g) granulated sugar
- 1/3 cup (38g) cornstarch
- 1/4 teaspoon salt
- 1/2 cup (120ml) fresh lemon juice
- 1 Tablespoon lemon zest
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 5 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
Instructions
- Prepare the pie dough a day in advance and chill for at least 2 hours.
- Preheat the oven to 375°F (190°C) and blind bake the crust for 15 minutes.
- In a saucepan, whisk together water, sugar, cornstarch, salt, lemon juice, and zest until thickened.
- Temper the egg yolks and whisk them into the mixture, then add butter.
- Beat egg whites with cream of tartar until soft peaks form, then add sugar and beat until stiff peaks.
- Spread meringue over the lemon filling and seal it to the crust.
- Bake at 350°F (177°C) for 20-25 minutes, then cool and refrigerate before serving.
Notes
For best results, use room temperature egg whites for the meringue.
Ensure the lemon filling is warm when adding the meringue to prevent separation.
Chill the pie before serving for optimal texture and flavor.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25
- Sodium: 200
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 1
- Protein: 5
- Cholesterol: 90