A light and fluffy pie with a refreshing lemon flavor, perfect for a summer dessert or any occasion where you want a tangy and sweet treat.
Ingredients
- 1 cup sugar Divided
- 1/4 cup cornstarch
- 1/8 tsp salt
- 1/2 cup lemon juice Freshly squeezed
- 1/4 cup water
- 3 medium egg yolks Lightly beaten
- 2 tbsp butter Unsalted
- 1/2 tbsp lemon zest Grated
- 3 medium egg whites Room temperature
- 1 baked pie shell 9-inch
Instructions
- In a saucepan, mix 1/2 cup sugar, cornstarch, and salt. Gradually add lemon juice and water, stirring until smooth.
- Cook over medium heat until the mixture is thickened and bubbly, then reduce the heat and cook for 2 more minutes.
- Gradually whisk in the egg yolks, stirring constantly. Cook and stir for another 2 minutes, then remove from heat.
- Stir in butter and lemon zest. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until cool, about 1 hour.
- Beat egg whites with a mixer until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form.
- Fold the lemon mixture into the beaten egg whites until no streaks remain.
- Spoon the filling into the baked pie shell. Chill for at least 3 hours or until set.
- Serve chilled. Optionally, garnish with whipped cream or lemon slices.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 100mgPotassium: 50mgSugar: 30gVitamin A: 6IUVitamin C: 10mgCalcium: 2mgIron: 4mg