Description
A classic dessert with a buttery crust, tangy lemon filling, and fluffy golden meringue topping—perfect for any celebration or sweet craving.
Ingredients
Scale
- 1 pie crust (homemade or store-bought)
- 1 cup granulated sugar (plus additional for meringue)
- 1/4 tsp salt
- 1/4 cup cornstarch
- 1 1/2 cups water
- 4 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp unsalted butter
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat oven to 350°F (175°C). Place pie crust in a 9-inch dish and pre-bake according to instructions. Let cool.
- In a saucepan over medium heat, whisk together 1 cup sugar, salt, cornstarch, and water. Stir constantly until thickened and bubbling.
- In a separate bowl, whisk egg yolks. Slowly temper them by adding a bit of the hot sugar mixture while whisking.
- Return tempered yolks to the saucepan, stirring briskly. Cook for 2 more minutes and remove from heat.
- Stir in lemon juice, zest, and butter until melted and smooth. Pour filling into the cooled crust.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff, glossy peaks form.
- Spoon meringue over the hot filling, spreading it to seal the edges.
- Bake for 15–20 minutes until meringue is golden brown.
- Cool at room temperature, then chill at least 3 hours before serving.
Notes
- Use Meyer lemons for a sweeter twist.
- Top with candied lemon slices for decoration.
- Add vanilla extract to the meringue for extra flavor.
- Mini tarts can be made in muffin tins for individual servings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg