Kulick's Lemon Meringue Pie

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5 from 1 vote

Prep Time 6

Cook Time 1 10

Total Time 7 10

Servings servings

Calories 250

This lemon meringue pie recipe is a true standout! The refreshing balance of sweet and tart is perfected in this recipe and is absolutely delicious.

Preheat oven to 375F and blind bake the pie crust in a 9-inch pie dish for about 15 minutes.
While the pie crust pre-bakes, make the filling. Start by whisking the egg yolks together in a medium bowl and set aside.
Then, whisk together the water, sugar, cornstarch, salt, lemon juice, and zest in a medium saucepan over medium heat. Allow to continue to whisk until it thickens and bubbles, about 5-6 minutes. Once it thickens, reduce the heat to low. Temper the egg yolks. Slowly stream the warm lemon mixture into the egg yolks. Continuously stream in the egg yolk mixture into the saucepan while continuously whisking. Turn the heat to medium until it becomes thick and starts to bubble. Once the mixture bubbles, remove the pan from heat and add in the butter. Spread the filling into the crust and set aside.
Make the meringue. With an electric mixer, beat the egg white and cream of tartar together on medium for about 1 minute. Increase the speed until soft peaks form, then add the sugar and salt. Continue beating on high speed until glossy and stiff peaks form. Spread the meringue on top of the lemon filling. Bake the pie for about 20 minutes until meringue slightly reaches a golden color along the edges. Remove the pie from the oven and allow to cool at room temperature for 1 hour 20. After an hour, chill the pie in the fridge for at least 4 hours before slicing and serving.

Calories: 250kcal

Course: Dessert

Cuisine: American