Lemon Meringue Pie
Lemon meringue pie has a filling that is a little less tart and concentrated than lemon curd, and it is topped with meringue that is lightly toasted.
INGREDIENTS | SERVES 8
- 1 blind-baked half-recipe of Pie Dough crust
- 6 eggs, separated
- 1 cup sugar
- 1½ cups water
- ½ cup fresh lemon juice
- 5 tablespoons cornstarch
- ¼ teaspoon salt
- 1 tablespoon grated lemon zest
- 2 tablespoons unsalted butter
- 6 egg whites
- ½ teaspoon cream of tartar
- 1½ cups powdered sugar
Preheat oven to 300°F.
In a saucepan combine egg yolks, sugar, water, lemon juice, cornstarch, salt, and lemon zest. Whisk over medium heat for 20 minutes, until mixture thickens.
Remove saucepan from heat and whisk in the butter. Pour the filling into the prebaked pie crust.
Beat egg whites in a mixing bowl with an electric mixer, or by hand with a whisk, until they are foamy.
Add cream of tartar and ¼ cup powdered sugar, and continue beating egg whites. Gradually add the remaining powdered sugar while beating the egg whites to stiff peaks to form the meringue topping.
Spread the meringue with a spatula over the warm lemon filling all the way to the edge of the crust to form a seal. Make decorative peaks in the meringue with the spatula.
Bake the pie for 45 minutes to toast the meringue topping. Cool before serving. Refrigerate any leftovers.
You'll know you have successfully created stiff peaks when the egg whites have been whipped to the point that a spoon can be dipped in the egg whites, pulled out, and the remaining “peak” sticks straight up and doesn't flop over to the side.