Old-Fashioned Lemon Pie
Classic old fashioned lemon pie with tangy cooked lemon custard in a baked crust topped with toasted meringue
PRINT PINServings 8
INGREDIENTS
Crust
- 1 9 inch pie crust baked and cooled.
Lemon Filling
- 1 cup granulated sugar
- 1 1 2 tbsp cornstarch
- 1 4 tsp salt
- 1 1 4 cups water
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 2 cup fresh lemon juice
- 1 tbsp lemon zest.
Meringue
- 4 large egg whites
- 1 2 tsp cream of tartar
- 1 2 cup granulated sugar
- 1 2 tsp vanilla extract
- pinch of salt.
INSTRUCTIONS
Prep
- Preheat oven to 350 F and place baked pie crust on a rimmed baking sheet
- separate eggs and reserve yolks for filling and whites for meringue.
Lemon Filling
- Whisk sugar cornstarch and salt in a saucepan then whisk in water until smooth
- cook over medium heat whisking constantly until thick and bubbling
- whisk yolks in a bowl then slowly whisk in a few spoonfuls of hot mixture to temper
- pour tempered yolks back into saucepan and cook 1 minute whisking
- remove from heat and whisk in butter lemon juice and lemon zest
- pour hot filling into the prepared crust.
Meringue and Bake
- Beat egg whites cream of tartar and salt to soft peaks then gradually beat in sugar until glossy stiff peaks form and beat in vanilla
- spread meringue over hot filling sealing to crust edges
- bake until meringue is lightly golden about 10 to 12 minutes
- cool at room temperature 1 hour then chill at least 3 hours before slicing.
Notes
1. Seal meringue to the crust edge to prevent shrinking; Spread meringue on hot filling to reduce weeping; For clean slices wipe knife between cuts; Substitute 2 tbsp flour for cornstarch if needed but cook 1 to 2 minutes longer
Nutrition
Calories: 320kcal | Carbohydrates: 48g | Protein: 5g | Fat: 12g