Christmas Lemon Meringue Pie
A delightful combination of zesty lemon filling and sweet, fluffy meringue, perfect for holiday gatherings and celebrations.
Ingredients
For the Base
- 1 pie crust 1 pre-made pie crust Store-bought for convenience.
- 1 cup 1 cup sugar
- 2 tablespoons 2 tablespoons cornstarch
- ¼ teaspoon 1/4 teaspoon salt
- 1 cup 1 cup water
- 3 large 3 large egg yolks, beaten
- ¼ cup 1/4 cup lemon juice Use fresh juice for best flavor.
- 2 tablespoons 2 tablespoons butter Unsalted preferred.
For the Meringue
- 3 large 3 egg whites
- ¼ teaspoon 1/4 teaspoon cream of tartar
- ½ cup 1/2 cup sugar For meringue.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Gather all ingredients.
- Follow the instructions on the pre-made pie crust package. Once baked, allow it to cool completely.
Cooking the Filling
- In a saucepan, mix the sugar, cornstarch, and salt. Gradually add in the water and cook over medium heat, stirring continuously until the mixture thickens.
- Remove from heat and stir in the beaten egg yolks, lemon juice, and butter until well combined.
- Pour the lemon filling into the cooled pie crust and smooth it out with a spatula.
Making the Meringue
- In a mixing bowl, beat the egg whites and cream of tartar together until soft peaks form (about 3-5 minutes).
- Gradually add the sugar while continuing to beat until you reach stiff peaks.
- Spread the meringue over the lemon filling, ensuring it reaches the edges.
Baking
- Bake the pie in the oven for 10-12 minutes, watching closely until the meringue is golden brown.
- Let the pie cool completely before slicing.
Notes
Ensure not to overbeat the meringue, as it can cause it to dry out. Store leftovers in the refrigerator, covered.