Recipe courtesy of Bill Yosses

Lemon Meringue Pie

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 22 min
  • Prep: 40 min
  • Inactive: 2 min
  • Cook: 40 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

Pie crust:

Lemon filling:

Directions

  1. Make the pie crust: Preheat the oven to 350 degrees F. Line the pie crust with aluminum foil and fill it with dried beans. Bake the crust for 20 minutes. Remove the beans and foil and continue baking until golden brown, about 10 minutes. Transfer the pie crust to rack to cool.
  2. Raise the oven to 375 degrees F.
  3. Make the filling: In a heavy saucepan, combine the lemon juice, eggs, butter, and sugar and whisk over medium heat until the mixture thickens.
  4. Strain the filling through a sieve into a bowl. Stir in the lemon zest. Let the filling cool slightly.
  5. Spoon the filling (it should still be warm) into the cooled pie crust and smooth over the top with the back of a spoon.
  6. Make the meringue: Place the egg whites and cream of tartar in a bowl and beat until they form soft peaks. Gradually drizzle in the sugar while beating until the mixture reaches stiff peaks. Spread the meringue over the top of the pie, forming occasional peaks. (The meringue should be slightly thicker in the center than at the edges.
  7. Bake the pie until the meringue browns slightly, about 10 minutes. Let the pie cool on a rack. Refrigerate the pie for at least 2 hours before serving.
10m Easy 99%
CLASS
Katie Lee Biegel

Lemon Pasta (Sponsored)

24m Easy 99%
CLASS
26m Easy 97%
CLASS
8m Intermediate 99%
CLASS
7m Easy 99%
CLASS
7m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now