4 Videos | Photo: Lemon Meringue Pie Recipe
Ingredients
Lemon Filling:
- 4 egg yolks (reserve whites for meringue)
- 1/3 cup cornstarch
- 1 1/2 cups water
- 1 1/3 cups sugar
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1/2 cup lemon juice
- 1 tablespoon finely grated lemon zest
- 1 (9-inch) pre-baked pie shell
- 1 recipe Meringue, recipe follows
Directions
Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.
In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
Meringue Topping:
- 4 egg whites
- 1 pinch cream of tartar
- 2 tablespoons sugar
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
Yield: topping for 1 (9-inch) pie
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By daudley_5707969
Lawrence, KS
on May 19, 2012
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This was not nearly as difficult as I thought it would be. A little bit time consuming? A little. It seemed like there were a lot of steps, but the filling turned out extremely smooth, sweet and just a little tangy. I should have read ahead in the recipe so I would know to put the meringue on while the filling was warm, but it wasn't too much of a problem, I just put it on warm and stirred occasionally while preparing the meringue.
By ashleyteal
on May 15, 2012
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Great pie, tricky recipe. I have made this recipe four times now and the only way you will get your curd to set up is to cook the curd after you add your lemon juice. The recipe does not say to do this, however, after many failed attempts of this recipe, take my advice and continue to cook the curd for at least 5-8 more minutes. You will see the curd thicken up after a few minutes on medium heat whisking constantly. If you do this extra step you are sure to have one of the best lemon meringue pies you have ever tasted!!
By 2gardiner_11678269
Durango, CO & H...
on May 14, 2012
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I made this pie for Mothers Day. I followed his instructions exactly, even though I read all the reviews. It turned out beautifully. I live at sea level. Having cooked for many years at 6800 feet above sea level that makes a difference in so many things. This recipe I followed, timing, amounts, everything. I did make one exception. We are partial to Italian meringue, so I chilled the filled pie crust and then added the Italian meringue later. It set perfectly and was a showstopper for our party for 20! I will make this again!
Read all 334 reviews