Lemon Meringue Pie

 

    • 4 egg whites
    • ¼ tsp cream of tartar
    • ½ cup granulated sugar

Instructions

1. Prepare the Crust

    1. Preheat your oven to 350°F (175°C).
    2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until evenly blended.
    3. Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
  1. Bake for 10 minutes, then remove from the oven and let cool completely.

2. Make the Lemon Filling

    1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in the water until smooth.
    2. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
    1. In a separate bowl, whisk the egg yolks with the lemon juice. Slowly add about ½ cup of the hot sugar mixture to temper the yolks.
    2. Return the tempered yolk mixture to the saucepan and cook for another 2–3 minutes, stirring constantly, until thickened.
    3. Remove from heat and stir in the butter and lemon zest until fully incorporated.
  1. Pour the filling into the cooled crust, spreading it evenly.

3. Prepare the Meringue

    1. In a large bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
    2. Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.

4. Assemble and Bake