Description
Creamy lemony custard in a graham cracker crust topped with toasted fluffy meringue makes this Lemon Meringue Pie a classic sweet-tart treat you’ll adore.
Ingredients
Ingredients:
- 1 (9-inch) prepared graham cracker crust (homemade or store-bought)
Filling:
- 5 large egg yolks
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons grated lemon zest (from 1 large lemon)
- 1/2 cup freshly squeezed lemon juice (from 2 large lemons)
- 1/2 cup heavy cream
Meringue:
- 5 large egg whites
- 6 tablespoons sugar
- 1/2 teaspoon corn starch
- Pinch of salt
Instructions
- Prepare the graham cracker pie crust, but do not pre-bake it.
- Preheat the oven to 325°F. In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lemon zest, lemon juice and heavy cream.
- Pour the filling into the prepared crust and bake for about 20-25 minutes or until firm. Remove from the oven. Increase oven temperature to 350°F.
- Meanwhile, in a medium bowl, beat the egg whites until soft peaks form (tips curl).
- In another bowl, stir together the sugar, corn starch and salt.
- Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves.
- Spoon the meringue over the hot pie filling. Bake for 10-12 minutes more or until the meringue is golden.
- Let the pie sit at room temperature for 1 hour and then place in the refrigerator to chill for at least 3 hours before slicing into.
Notes
- Store leftovers in the refrigerator for up to 3 days. This pie is best enjoyed the day it’s made as the meringue will start to wilt over time, but the flavor will still taste great for a few days.