Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Episode: Pi(e) Day
Lemon Meringue Pie
Total:
2 hr 40 min
Active:
30 min
Yield:
12 servings
Level:
Intermediate
Total:
2 hr 40 min
Active:
30 min
Yield:
12 servings
Level:
Intermediate

Ingredients

Crust:
Filling:
Meringue:

Directions

Special equipment: a 12-inch tart pan with removable bottom

For the crust: Preheat the oven to 350 degrees F. Grease a 12-inch tart pan with removable bottom with some oil.

Pulse the butter, sugar, salt and cookies in a food processor until combined. Firmly press the crumb mixture into the prepared tart pan (the mixture will come only halfway up the sides). Bake until golden brown, about 10 minutes. Let cool completely.

For the filling: In a heavy saucepan, whisk together the sugar, cornstarch and salt. Add the milk and 1 cup water and continue to whisk until the cornstarch is dissolved. Cook over medium-high heat, whisking, until the mixture comes to a boil, 3 to 5 minutes; it will start to thicken to a custard-like texture.

In a medium bowl, whisk together the egg yolks. Gradually mix the yolks into the thickened cornstarch mixture in the saucepan. Continue to whisk until combined, then remove from the heat. Whisk in the butter and lemon zest and juice. Let cool slightly, then whisk in the tequila. Cover the filling with plastic wrap and set aside.

For the meringue: With an electric mixer in a large bowl, beat the egg whites with the cream of tartar and a pinch of salt until soft peaks form, 2 to 3 minutes. On slow speed, gradually add the sugar and continue to beat until stiff peaks form, another 1 to 2 minutes.

Pour the filling into the tart pan and spread over the crust. Pipe dollops of the meringue with peaks all atop the filling in circles. Bake until the meringue peaks turn light brown, about 15 minutes. Let cool to room temperature, about 30 minutes. Chill the tart until completely set, about 1 hour. 

More from:

The Kitchen

IDEAS YOU'LL LOVE

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Tamale Pie

Recipe courtesy of Ree Drummond

Pecan Pie

Recipe courtesy of Trisha Yearwood

Lemon Curd

Recipe courtesy of Ina Garten

Kyle's Lemon Pound Cake With Reba's Royal Glaze

Recipe courtesy of Trisha Yearwood

Lemon Cake

Recipe courtesy of Chamisa Weinmeister

Lemon and Oregano Chicken

Recipe courtesy of Nancy Fuller

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Recipe courtesy of Food Network Kitchen

Apple Pie

Recipe courtesy of Phyliss Pellman Good

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking