CLASSIC LEMON MERINGUE PIE
Discover the perfect blend of tart and sweet in this Classic Lemon Meringue Pie recipe by Marcy Inspired. Featuring a silky lemon filling, pillowy meringue topping, and a tender, flaky crust, this timeless dessert brings bright citrus flavor to every bite.
Video
Ingredients
- ¼ Cup Corn Starch
- 1 Cup Sugar
- 1 - ½ Cups Cold Water
- 3 Eggs At Room Temperature
- Separated Zest of 1 Lemon
- ¼ Cup Freshly Squeezed Lemon Juice
- 1 Tbsp Butter
- 1 - 9 Inch Baked Pie Crust
- 3 egg whites
- ⅓ Cup sugar
Instructions
- Preheat Oven To 350º
- In A Medium To Large Saucepan Over Medium High Heat, Combine Corn Starch, Sugar And Cold Water And Whisk Until Ingredients Are Dissolved. Add In The Egg Yolks And Continue Stirring Until It Comes To A Boil.
- Once It Reaches A Boil, Reduce The Heat And Let It Simmer For One Minute Longer, Stirring Continually As It Thickens. Remove From Burner And Immediately Add The Lemon Zest, The Lemon Juice, And The Butter.
- Whisk Together Until Smooth And Immediately Pour Into Baked Pie Shell. Smooth Out The Top With A Spatula And Set Aside While You Make The Meringue.
- For The Meringue, Place Three Egg Whites In Mixing Bowl And Beat With Electric Hand Mixer Until It Becomes Frothy. Then Slowly Begin Adding The Sugar A Little At A Time And Continue To Beat Until You Have Stiff Peaks.
- This Should Take About 5 Minutes. Take The Meringue And Gently Pour It On Top Of Your Pie Filling. Use A Spatula To Spread It All The Way To The Edge Of The Pie Shell. When Entire Surface Of The Pie Is Covered In Meringue, Use The Spatula To Create Swirls And Peaks. Bake For 20 Minutes.
- Remove From Oven And Let Cool Completely Before Serving.
Notes
The video and recipe were provided and produced by Marcy Inspired.
