Lemon Meringue Pie

If you over beat the meringue, peeks will not form. In this picture, the meringue was over beaten.
Photo by Carol M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    baked 9" pie shell

  • FILLING

  • 1 1/2

    cup sugar

  • 1/2

    cup cornstarch

  • 1/4

    tsp salt

  • 1/4

    cup cold water

  • 3/4

    cup lemon juice

  • 4

    well-beaten egg yolks

  • 2

    tbsp butter

  • 1 1/2

    cups boiling water

  • 1

    teaspoon grated lemon peel(optional)

  • MERINGUE TOPPING

  • 3

    egg whites

  • 1/4

    tsp cream of tartar

  • 3

    tbsp confectioners sugar

  • 1/2

    tsp vanilla

Directions

*CRUST* Prepare, a 9" baked pie shell %{color: red}Set top oven to convection 400⁰F% *FILLING* * Add sugar, cornstarch and salt to a 3 quart saucepan. Wisk to blend. * Gradually add cold water and lemon juice. * When smooth add, beaten egg yolks and butter. * Stirring constantly, add the boiling water. * Bring the mixture to a full boil, stirring gently. * As it begins to thicken, reduce heat and allow to simmer slowly for 1 minute. * Remove from heat and stir in 1 teaspoon grated lemon peel. *MERINGUE TOPPING* * Whip the egg whites until frothy, add cream of tartar. %{color: red}Whip until stiff, but not dry, they should stand in peaks that lean over slightly.% * Beat in icing sugar, 1 tablespoon at a time. * Beat in vanilla. * Spread on hot pie and bake 10 to 15 minutes, depending on the thickness of the meringue. NOTE: us a hot knife to cut through meringue.

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