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Southern Lemon Meringue Pie Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Introduction

This Southern Lemon Meringue Pie is a refreshing and timeless dessert, loved for its tangy lemon filling and fluffy, golden meringue topping. A staple at family gatherings and Sunday dinners, this pie features a perfect balance of tart and sweet, all cradled in a buttery, flaky crust. It's truly a showstopper!

Ingredients

For the Pie Crust:

• 1 unbaked 9-inch pie crust (store-bought or homemade)

For the Lemon Filling:

• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks (save the whites for meringue)
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter

For the Meringue:

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and pre-bake it according to the package or recipe instructions. Let it cool completely.
2. Prepare the Lemon Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
3. Reduce heat to low and whisk in the egg yolks, one at a time. Add the lemon juice, lemon zest, and butter. Cook for 2-3 minutes, stirring constantly, until the filling is thick and glossy. Pour the filling into the cooled pie crust.
4. Make the Meringue: In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Beat in vanilla extract.
5. Spread the meringue over the lemon filling, ensuring it touches the crust all around to seal in the filling. Create peaks with the back of a spoon for a decorative look.
6. Bake for 10-12 minutes, or until the meringue is golden brown. Remove from the oven and let the pie cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.

Nutrition Facts (per slice, 1/8 of recipe)

• Calories: 280
• Fat: 9g
• Carbohydrates: 44g
• Protein: 4g
• Sodium: 140mg

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