Lemon Meringue Pie

Ingredients

• 1 pre-made pie crust
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 3 large egg yolks
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar (for meringue)

Instructions

1. 1

   Prepare the Pie Crust: Preheat your oven to 425°F (220°C). Place the pre-made pie crust in a pie dish and bake according to package instructions until golden brown. Set aside to cool.

2. 2

   Make the Lemon Filling: In a saucepan, whisk together 1 cup sugar, cornstarch, and salt. Gradually stir in 1 cup of water and cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.

3. 3

   Add Egg Yolks: In a separate bowl, beat the egg yolks. Slowly add a small amount of the hot mixture to the yolks to temper them, then return the yolk mixture to the saucepan. Stir in lemon juice, lemon zest, and butter.

4. 4

   Cook the Filling: Continue cooking the lemon filling for another 2-3 minutes until it thickens further. Once done, pour the hot filling into the cooled pie crust, spreading it evenly.

5. 5

   Make the Meringue: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar while continuing to beat until stiff peaks form.

6. 6

   Top the Pie: Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to prevent shrinking. Use a spatula to create peaks and swirls on the meringue.

7. 7

   Bake the Pie: Bake in the preheated oven for 10-12 minutes or until the meringue is golden brown. Keep an eye on it to avoid burning.

8. 8

   Cool and Serve: Once baked, remove the pie from the oven and let it cool at room temperature. For best results, chill in the refrigerator for at least 2 hours before serving.