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Get ready to indulge in a piece of sunshine! This Lemon Meringue Pie combines a perfectly tart and tangy lemon filling with a sweet, cloud-like meringue topping. The contrasting textures from the silky filling and crispy golden meringue crown make this dessert a true delight for tastebuds. Ideal for a summer gathering or simply when you need a zest of happiness in your day! And don't worry, it may look like it was made by a fancy pastry chef, but it's actually quite simple to make.
Preheat your oven to 350°F (175°C).
Bake the pie crust according to package or your recipe instructions and let it cool.
In a medium saucepan, mix together 1 cup sugar, cornstarch, and salt.
Gradually stir in water. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
Remove from heat and stir in lemon juice, butter, and lemon zest.
Let the mixture cool for a few minutes then whisk in egg yolks one at a time until well blended.
Return to medium heat and cook for an additional 2 minutes, stirring constantly, until the filling thickens further. Pour into the baked pie crust.
In a large bowl, beat egg whites and cream of tartar with an electric mixer on high speed until soft peaks form.
Gradually add 1/2 cup sugar, beating until stiff, glossy peaks form.
Spread the meringue over hot lemon filling, sealing to the edges of the crust.
Bake the pie in the preheated oven for 10–12 minutes, or until the meringue is set and lightly browned.
Cool the pie at room temperature for at least 1 hour. Then, refrigerate for a few hours before serving to fully set the filling.
