Zesty Lemon Meringue Pie
Need a vacation from all the heavy fall spices? This bright, sunny lemon meringue pie is the perfect palate cleanser! It’s got a zesty, easy-to-make lemon filling and a cloud-like meringue, but we use a shortbread crust shortcut to make the whole process lightning fast. It's a light, satisfying showstopper!
COST $10 - $15
Equipment
- A 9-inch pie dish
- A small saucepan
- A whisk your arm will get a workout!
- Electric mixer handheld or stand, essential for the fluffy meringue
Ingredients
For the Shortcut Crust
- 1 Store-bought Shortbread Crust (9-inch) The biggest time saver!
For the Lemon Filling
- 1½ cups Granulated Sugar
- ¼ cup Cornstarch The main thickener.
- 1½ cups Water, cold
- 4 large Egg Yolks Save those whites for the meringue!
- ½ cup Lemon Juice, fresh squeezed It absolutely must be fresh-squeezed!
- 1 Tbsp Lemon Zest For maximum zing and lemon smell!
- 2 Tbsp Butter Adds a nice richness.
- 4 large Egg Whites Room temperature is definitely the best here.
- ½ cup Granulated Sugar
- ½ tsp Cream of Tartar This helps stabilize the meringue so it stands tall!
Instructions
Make the Filling
- Whisk the sugar and cornstarch in a saucepan until well mixed. Then slowly whisk in the cold water.
- On medium heat, bring the mixture to a boil while stirring without stopping. Boil for 1 minute. Then take it off the heat.
- Whisk the egg yolks. You need to "temper" them: slowly add some hot mixture to the yolks while whisking like crazy. Pour this mixture back into the saucepan. Cook over low heat for 1-2 minutes (seriously, do not boil!).
- Remove from the heat and incorporate the lemon juice, zest, and butter.
- Pour the hot filling right into the shortcut crust.
Make the Meringue
- Preheat your oven to 350°F (175°C).
- Using your electric mixer, beat the egg whites and cream of tartar until they’re foamy.
- Slowly beat in the granulated sugar until the meringue is glossy, and when you lift the beaters, stiff peaks form.
Meringue & Finish
- Immediately pile the meringue on top of the hot lemon filling. Make sure the meringue touches the edge of the crust all the way around—this seals it! Make some fun peaks.
- Bake for 8 to 10 minutes until those peaks are a beautiful light golden brown.
- Let the pie cool at room temperature for an hour, and then you must chill it in the fridge for at least 2 hours before you slice it.
Notes
You need a spotless bowl and beaters! If there is even a drop of grease or yolk, the egg whites won't whip up properly. Cleanliness is next to godliness in the meringue world!
Nutrition (Just an Estimate)
| Component | Amount |
| Calories | 350 kcal |
| Total Fat | 14 g |
| Carbs | 55 g |
| Protein | 6 g |