Lemon Meringue Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic lemon meringue pie with a tangy curd filling and billowy meringue topping, made entirely from scratch. It delivers bright citrus flavor with an impressive presentation.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pie dough (click the link to use my recommended homemade recipe)
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
- 1 cup granulated sugar
- ⅓ cup cornstarch
- ½ teaspoon salt
- ½ cup fresh squeezed lemon juice
- 5 egg yolks (save the whites for the meringue!)
- 1 Tablespoon lemon zest
- 1 ¼ cup water
- 3 Tablespoons salted butter
- ⅔ cup granulated sugar
- ¾ teaspoon cream of tartar
- ⅛ teaspoon salt
- 5 large egg whites
- ½ teaspoon vanilla extract
At a glance
PER SERVING · TIME 320M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 35m
- Sodium
- 282mg
- Total sugar
- 40g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 88mg
- Calcium
- 22mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 282MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.