Description
A bright and elegant citrus meringue pie featuring a flaky baked crust, silky tangy citrus custard filling, and a tall cloud of lightly toasted meringue. Perfect for holidays, brunch, or whenever you crave a sweet and refreshing dessert.
Ingredients
Scale
- 1 prepared 9 inch pie crust, baked and cooled
- 1 cup granulated sugar, divided
- 0.25 cup cornstarch
- 0.25 teaspoon salt
- 1.5 cups water
- 0.5 cup fresh citrus juice
- 1 tablespoon citrus zest
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 4 large egg whites
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a saucepan, whisk together 0.75 cup of the sugar, cornstarch, salt, and water until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
- In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot mixture to temper the yolks, then pour the yolk mixture back into the saucepan.
- Stir in the citrus juice, zest, and butter. Cook for 1 to 2 more minutes until thick and glossy, then pour the filling into the baked pie crust.
- In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the remaining 0.25 cup sugar and continue beating until stiff, glossy peaks form.
- Spread the meringue over the hot filling, making sure to seal it to the edges of the crust.
- Bake for 10 to 15 minutes until the meringue is lightly golden.
- Cool at room temperature, then refrigerate for at least 2 hours before slicing and serving.
Notes
- Use room temperature egg whites for better volume.
- Spread meringue while the filling is still hot to prevent shrinking.
- Allow the pie to chill fully before slicing for clean layers.
- Store covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: citrus meringue pie, lemon meringue pie, homemade meringue pie, citrus dessert recipe, classic meringue pie