Lemon Meringue Pie
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 603
- Total Fat
- 26
- Saturated Fat
- 12
- Carbohydrates
- 89
- Dietary Fiber
- 2
- Sugar
- 66
- Protein
- 6
- Cholesterol
- 149
- Sodium
- 293
- Total: 4 hr 20 min (includes chilling time)
- Active: 1 min
Ingredients
Shortbread Crust:
Two 5.3-ounce packages shortbread cookies, such as Walker’s
1 tablespoon granulated sugar
1 teaspoon lemon zest
5 tablespoons unsalted butter, melted
Lemon Filling:
5 large egg yolks
1 1/4 cups granulated sugar
1/3 cup cornstarch
1/4 teaspoon kosher salt (see Cook’s Note)
3/4 cup lemon juice plus 1 tablespoon lemon zest
1/4 cup (4 tablespoons) unsalted butter, sliced
Meringue:
5 large egg whites, at room temperature
1 cup granulated sugar
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
Directions
- For the shortbread crust: Preheat the oven to 350 degrees F.
- Pulse the cookies, sugar, lemon zest and melted butter in a food processor until the mixture is sandy. Press the mixture on the bottom and up the sides of a 10-inch pie plate. Bake until the crust is golden and set, 12 to 15 minutes. Remove from the oven and let cool.
- For the lemon filling: Whisk the egg yolks in a medium bowl; set aside. Combine the sugar, cornstarch and salt in a small saucepan. Whisk in the lemon juice and 1 1/4 cups water. Place the saucepan over medium heat and cook, whisking constantly, until the mixture is thickened, about 11 minutes.
- Slowly drizzle a little of the hot sugar mixture into the egg yolks, whisking constantly. Continue to whisk until all the sugar mixture has been added to the egg yolks. Return the egg mixture to the saucepan and place over medium heat. Cook, whisking constantly, until the mixture is thickened, about 3 minutes. Remove from the heat and stir in the butter and lemon zest.
- Pour the filling into the prepared crust. Cover with plastic wrap while preparing the meringue.
- For the meringue: Whisk the egg whites, sugar, cream of tartar and salt in a large bowl. Place the bowl over a saucepan of simmering water (making sure the bowl doesn’t touch the water) and simmer until the sugar is dissolved and the mixture is hot (160 degrees F), 5 to 6 minutes. Remove the bowl from the water bath and add the vanilla.
- Beat the egg whites at medium-high speed with an electric mixer until stiff peaks form, about 5 minutes. Remove the plastic wrap from the filling and dollop the meringue on top, creating swirls and peaks with an offset spatula. Use a kitchen torch to toast the meringue or place under the broiler until lightly toasted, about 1 minute.
- Refrigerate the pie until chilled and set, about 3 hours.
Cook’s Note
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.