Lemon Meringue Pie

May 1, 2023

INGREDIENTS

  • 5 large egg yolks (use the whites in the meringue below)
  • 1-1/3 cups water
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter, softened
  • 1 pie crust (frozen or homemade)

Meringue

  • 5 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup (100g) granulated sugar
  • 1/8 teaspoon salt

INSTRUCTIONS

  1. Pie crust: If you prefer your own homemade pie crust, be sure to prepare it the day before making this recipe.
  2. Preheat oven and bake prepared pie crust according to package instructions.
  3. Next, set the oven temperature to 350°F.
  4. Make the filling: Whisk the egg yolks together in a medium bowl. Set aside. Whisk granulated sugar, cornstarch, salt, lemon juice, lemon zest and water together in a medium saucepan over medium heat. The mixture will be thin but it will begin to thicken and bubble after about 5-6 minutes. Once thickened, whisk and reduce heat to low temperature.
  5. Temper the egg yolks: Carefully and slowly stream a few tablespoonfuls of warm lemon mixture into the beaten egg yolks. Then, slowly whisk the egg yolk mixture into the saucepan. Turn heat back up to medium. Cook until the mixture is thick and large bubbles begin bursting at the surface. Remove the pan from heat and whisk in the butter. Spread filling into the baked crust. Set aside as you prepare the meringue. The warm filling will help to seal the two layers together, preventing separation, so don’t let the filling cool all the way down.
  6. Make the meringue: With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1 minute, increase to high speed until soft peaks form, about 4 more minutes. Add the sugar and salt, then continue beating on high speed until glossy, stiff peaks form, about 2 more minutes or so. Spread meringue on top of filling. Make decorations using your favorite utensil for a beautiful presentation. Make sure you spread the meringue all the way to the edges so that it touches the crust. This helps prevent the meringue from separating and seeping at the edges.
  7. Bake the pie on the lowest oven rack for 20 minutes. If the meringue starts to brown too quickly, tent a piece of foil over it without the foil touching the meringue. When the pie is done, remove it from the oven, place on a wire rack. Allow the pie to cool at room temperature for about an hour before placing in the refrigerator to chill completely. Chill the pie for at least 4 hours before serving.
  8. Cover leftovers and store in the refrigerator in an airtight container. The leftovers will last about 2 days max. ENJOY!