Lemon Meringue Pie
I don’t know anyone who doesn’t love lemon meringue pie! This recipe is a classic that should be in every cook’s repertoire. It’s not hard to make, but there are a few steps. I usually use a store bought crust for this pie to make it a little easier. It is phenomenal, I know you’ll love it!
Author: Ruth Guerri
Serves: 1 - 9"Pie
- 5 eggs, separated into whites and yolks
- 6 Tbs of cornstarch
- 1½ cups of sugar
- ⅛ tsp of salt
- 1½ cups of water
- 2 Tbs of butter
- ½ cup of fresh lemon juice (4-5 lemons)
- 2 tsp of fresh lemon zest
- 1 store bought pie crust
- ¼ tsp of cream of tartar
- dash of salt
- ½ cup of sugar
- Start by pre-baking your piecrust. If you have dough rather than a crust in a pie tin, roll it out on a floured surface a little larger than your 9 ” pie plate. Press it into the pie plate, trim the edges and crimp.
- Place a piece of foil over the dough and weight it down with dried beans. Bake for 10 minutes, remove the foil and the beans, poke holes in the bottom with a fork and bake for 6 – 8 more minutes or until golden, cover with foil if it browns too quickly.
- In a medium sized bowl, beat the egg yolks and refrigerate the egg whites. In a saucepan, over medium/high heat, whisk together the cornstarch, sugar and salt. Slowly pour in the water and bring to a boil, then let it boil for 1 minute, stirring, it will get very thick.
- Then add 1 cup of this hot mixture into the egg yolks, stirring constantly, then stir this mixture into the saucepan on the stove, cook for 3 minutes, stirring. This procedure is called “tempering”, otherwise you’d have scrambled eggs!
- Now, remove from the heat and stir in the butter, lemon juice and lemon zest. Stir until combined and the butter is melted.
- Pour into the pie crust and get ready to make meringue.
- Reduce your oven temperature to 350°. Using an electric mixer with a whip attachment, beat the egg whites, cream of tartar and salt until soft peaks form, then slowly add in the sugar and beat until stiff peaks form.
- Spoon on the pie and spread to the edges to form a seal.
- Swirl the meringue with a knife and then stick the knife straight down and then up to form little peaks, these will brown while baking.
- Place the pie on a baking sheet and bake for 15 minutes or until the meringue peaks just start to brown. Let cool completely before slicing.
Caution, this pie is highly addictive!