Classic Lemon Meringue Pie Recipe

Name: Classic Lemon Meringue Pie Recipe
Yield: 6 - 8 servings
Ingredients: 4 egg yolks; 1 1/4 cups (310 mL) sugar; 1/4 cup (60 mL) cornstarch; 3/4 cup (180 mL) fresh lemon juice; 1 tbsp (15 mL) grated lemon zest; 1 cup (250 mL) Milk; 2 tbsp (30 mL) butter; 1 9-inch (23 cm) prebaked pie crust; Meringue; 4 egg whites; 3/4 cup (180 mL) sugar

Taken from the treasured 1995 Milk Calendar, this Lemon Meringue Pie recipe brings you the perfect balance of tart lemon curd and sweet, airy meringue. It's a classic dessert that's as delightful to look at as it is to eat, with a creamy filling and a meringue topping that's baked to golden perfection.

Prep: 25 min
Cooking: 20 min

Yields 6 - 8 servings

Close-up of a slice of lemon meringue pie with golden brown peaks on a green plate

Ingredients

4 egg yolks
1 1/4 cups (310 mL) sugar
1/4 cup (60 mL) cornstarch
3/4 cup (180 mL) fresh lemon juice
1 tbsp (15 mL) grated lemon zest
1 cup (250 mL) Milk
2 tbsp (30 mL) butter
1 9-inch (23 cm) prebaked pie crust
Meringue
4 egg whites
3/4 cup (180 mL) sugar

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Preparation

In a medium or large saucepan, whisk egg yolks with sugar until mixture is lighter in colour and well combined. Whisk in cornstarch. Add lemon juice, peel and Milk. Cook mixture, stirring constantly, over medium heat until mixture thickens and comes to a boil.

Remove from heat. Stir in butter. Cool to room temperature, stirring occasionally. Pour into prebaked pie shell.

Meringue

Beat egg whites until mixture turns white. Slowly beat in half the sugar. Continue beating until stiff peaks form. Fold remaining sugar into egg whites with a large whisk or rubber spatula.

Spread meringue gently over the top, making sure meringue touches edges of crust all around to help prevent shrinking. Swirl meringue attractively. Bake pie in a preheated 350 °F (180 °C) oven for 20 min or until golden. Chill.