Zesty Lemon Meringue Cream Pie: A Delightful Citrus Treat!

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🍋 Zesty Lemon Meringue Cream Pie: A Delightful Citrus Treat!

Tangy, Creamy, and Topped with Clouds of Meringue

When life gives you lemons… make Zesty Lemon Meringue Cream Pie! This sunshine-filled dessert is the perfect blend of tart and sweet, creamy and airy. With a smooth lemon filling, buttery crust, and a billowy meringue topping that’s lightly toasted to perfection, this pie is a showstopper on any table.

Whether you’re baking for a spring brunch, holiday dinner, or just craving something citrusy and refreshing, this pie delivers a little slice of happiness in every bite.

🛒 Ingredients:

For the Crust:

• 1 9-inch pre-baked pie crust (homemade or store-bought)

For the Lemon Cream Filling:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks, lightly beaten
• 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter

For the Meringue:

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract

👨‍🍳 Instructions:

Make the Lemon Cream Filling:

1. In a medium saucepan, whisk together sugar, cornstarch, and salt.
2. Gradually whisk in water, then cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
3. Slowly whisk some of the hot mixture into the beaten egg yolks (tempering), then return it all to the saucepan.
4. Cook for another 2–3 minutes, stirring constantly, until thick and glossy.
5. Remove from heat. Stir in lemon juice, zest, and butter until fully incorporated.
6. Pour the filling into the pre-baked crust and set aside.
7. Next→