Daisy Lemon Meringue Pie
A classic dessert featuring a tangy lemon filling enveloped in a light, fluffy meringue, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 store-bought or homemade pie crust
- 1 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons butter
- 3 egg yolks
- 4 egg whites
- 1/4 cup granulated sugar (for meringue)
Instructions
- Preheat the oven to 350°F (175°C).
- Blind-bake the pie crust until golden and crispy.
- Whisk together lemon juice, zest, sugar, and cornstarch in a saucepan and cook until thickened.
- Stir in butter and egg yolks until smooth.
- Whip egg whites until stiff peaks form, then gently fold in sugar for the meringue.
- Spread the meringue over the cooled lemon filling, ensuring it touches the crust.
- Bake until the top is golden, about 10-12 minutes.
- Cool and refrigerate before serving.
Notes
Store leftovers in the refrigerator for up to three days. Cover lightly to prevent meringue from weeping.