Classic Lemon Meringue Pie Recipe
Prep Time:
30 minutes
Cook Time:
25 minutes
Servings:
8 Slices
Ingredients
  • 1 premade pie crust
  • 4 eggs, divided
  • 1 ½ cups white sugar
  • 2 ½ sticks unsalted butter
  • 1 cup lemon juice
Directions
  1. Line pie molds with pie crust and bake at 350 F for 15 minutes, or until golden brown. To make sure the walls do not collapse, line the inside of the tart with parchment paper and weigh down with raw rice or beans.
  2. Add 1/4 cup of sugar with 2 whole eggs and 2 egg yolks into a bowl, and whisk for 1 minute.
  3. Bring lemon juice and 1/2 cup of sugar to a boil.
  4. Add the hot lemon juice to the egg mixture and stir for 30 seconds. Pour the mixture back into the sauce pan and stir until it boils over medium heat.
  5. Add butter and stir until smooth and creamy.
  6. Pour the lemon cream into each tart crust, and freeze for 30 minutes.
  7. Using a stand mixer, bring egg whites (2 egg whites left over from the cream) to medium peaks, and leave on medium speed.
  8. Meanwhile, bring 3/4 cup of white sugar and 1/4 cup of water to 250 F on the stove top. Once this temperature is reached, pour the sugar syrup over the egg whites and whip on high speed until it cools down in temperature and a stiff peak is formed. This is the meringue for your pie.
  9. Pipe the meringue over the chilled lemon tart. Optionally, toast the meringue using a mini blow torch.
  10. Serve your lemon meringue pie.