Ingredients
Scale
- 1 9-inch pie crust, blind baked
- 4 large egg yolks (85g), at room temperature
- 1 ¼ cups water
- 1 cup granulated sugar
- 5 tablespoons cornstarch
- ¼ teaspoon salt (1g)
- ½ cup fresh lemon juice (fresh only, not bottled)
- 1 tablespoon lemon zest
- 2 tablespoons butter (28g), cut into small pieces
- ½ cup granulated sugar (100g) for meringue
- 1 tablespoon cornstarch for meringue
- 4 large egg whites (142g), at room temperature
- ½ teaspoon cream of tartar (2g)
- ¼ teaspoon salt (1g) for meringue
- 1 teaspoon pure vanilla extract (optional, but delicious)
Instructions
- Whisk egg yolks until blended.
- Mix water, sugar, cornstarch, salt, and lemon juice in a saucepan; whisk for 2-3 minutes.
- Temper egg yolks with hot mixture; stir vigorously.
- Cook the tempered mixture for 3-4 minutes until thick, then whisk in lemon zest and butter.
- Mix sugar and cornstarch in a small bowl for meringue; set aside.
- Whip egg whites with cream of tartar until soft peaks form.
- Gradually add sugar mixture until stiff peaks form and add vanilla extract.
- Pour lemon curd into the cooled pie crust; spread evenly.
- Spread meringue over the hot lemon curd and seal edges.
- Bake at 350°F (180°C) for about 10 minutes until golden brown.
- Cool at room temperature for 1.5 to 2 hours before serving.
Notes
Use fresh lemon juice for the best flavor.
Ensure the pie crust is completely cooled before adding the filling.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 32
- Sodium: 210
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 1
- Protein: 5
- Cholesterol: 65