Description
A buttery crust filled with silky lemon curd and topped with golden toasted meringue.
Ingredients
- Fresh lemons
- Eggs
- Sugar
- Butter
- Cornstarch
- Pie crust (baked)
- Cream of tartar
- Salt
- Water
Instructions
- Bake and cool the pie crust until golden brown.
- In a saucepan, whisk sugar, cornstarch, and water; cook until thickened.
- Stir in lemon juice, zest, butter, and egg yolks—cook until smooth and glossy.
- Pour lemon filling into crust while warm.
- For meringue, beat egg whites with cream of tartar until soft peaks form, then gradually add sugar until glossy.
- Spread meringue over hot filling, sealing edges to crust.
- Bake 10–12 minutes until peaks are lightly golden; cool before slicing.
Notes
- Ensure the pie crust is completely cooled before adding the lemon filling.
- For best results, use fresh lemon juice and zest.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg