Lemon Meringue Pie with Creamy Lemon Curd Filling
A delicious lemon meringue pie with a creamy lemon curd filling and fluffy meringue topping, perfect for dessert lovers.
Equipment
- 1 9-inch pie pan pre-baked pie crust
- 1 Saucepan medium size
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Lemon Curd
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 4 large eggs
- 1/2 cup unsalted butter cubed
Meringue
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
Pie Crust
- 1 pre-baked 9-inch pie crust
Instructions
Preparation
- Preheat your oven to 350°F. Prepare a pre-baked 9-inch pie crust and set it aside.
Make the Lemon Curd
- In a medium saucepan, whisk together sugar, lemon juice, lemon zest, and eggs until well combined.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the cubed butter until fully melted and incorporated. Set aside to cool slightly.
Prepare the Meringue
- In a large mixing bowl, beat egg whites and cream of tartar using an electric mixer until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
Assemble the Pie
- Pour the slightly cooled lemon curd into the prepared pie crust, spreading it evenly.
- Spoon the meringue over the lemon curd, spreading it to the edges of the crust to seal.
- Bake in the preheated oven for 10-15 minutes, or until the meringue is golden brown.
Serving and Storing
- Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before slicing and serving.
- Store any leftovers in the refrigerator for up to 3 days. Cover with plastic wrap to prevent the meringue from drying out.
Notes
Pro Tips: Ensure egg whites are at room temperature. Spread meringue over hot curd. Ingredient Substitutions: Use Meyer lemons for a sweeter flavor. How to Serve: Pair with coffee or tea. Storage & Freshness: Best eaten within 3 days. Make-Ahead Tips: Prepare lemon curd a day in advance.