Wow, this is incredibly tasty and indulgent! Definitely a favorite!

Lemon Meringue Pie

This recipe highlights the perfect balance between a bright, tangy lemon curd filling and a fluffy, golden meringue topping. With attention to cooling and careful meringue preparation, the result is a beautifully finished and delicious dessert.

---

Ingredients

For One 8-inch Deep Dish Lemon Meringue Pie:

Pie Base:

Ingredient	Quantity
Pie dough	1/2 recipe
Lemon curd	1 recipe

For the Meringue Topping:

Ingredient	Quantity
Egg whites (large)	6 (198g)
Sugar	3/4 cup (150g)
Cream of tartar	1/2 teaspoon

---

Instructions

1. Prepare the Pie Shell and Lemon Curd:
   Ensure the pie shell is fully baked and the lemon curd is prepared, cooled, and set inside the shell before beginning the meringue.
2. Cooling Note:
   Since this recipe uses a delicate lemon curd (rather than a cornstarch-based filling), it’s best to cool the curd before topping with meringue. If applying meringue to warm filling, work quickly to cool the pie immediately after.
3. Preheat Oven:
   Set your oven to 375°F (190°C).
4. Begin the Meringue:
   In a stand mixer fitted with the whisk attachment, add room temperature egg whites and cream of tartar. Beat on medium speed until the whites turn foamy.
5. Whip to Medium-Firm Peaks:
   Gradually increase to high speed. Once soft peaks begin forming, add sugar slowly, about 1 tablespoon at a time. Continue whipping until medium-firm peaks form—the meringue should hold its shape but the tips may curl slightly.
6. Top the Pie:
   Spoon the meringue over the cooled lemon curd, piling it high and using the back of a spoon or spatula to create decorative peaks or swirls.
7. Bake the Meringue:
   Bake in the preheated oven for 15–20 minutes, or until the meringue is lightly browned and puffed.
8. Cool Completely:
   Let the pie cool to room temperature before serving. It’s best enjoyed shortly after cooling, but it can be chilled briefly if necessary.