Lemon Meringue Pie

By SMorrissey

Ingredients

• FILLING:
• Basic Baked Piecrust OR Nutty Baked Piecrust, cooled
• 1-1/2 cups sugar
• 1/3 cup cornstarch
• 1/4 tsp. salt
• 1-1/2 cups cold water
• 1/2 cup fresh lemon juice
• 5 EGGS YOLKS, well beaten
• 2 Tbsp. butter
• 1 to 3 tsp. freshly grated lemon peel
• MERINGUE:
• 1 Tbsp. cornstarch
• 1/3 cup cold water
• 5 EGGS WHITES, room temperature
• 1/4 tsp. cream of tartar
• 1/2 cup sugar
• 1/2 tsp. vanilla

Details

Servings 8
Preparation time 30mins
Cooking time 30mins
Adapted from incredibleegg.org

Preparation

Step 1

HEAT oven to 325°F. FILLING: MIX sugar, cornstarch and salt in large heavy saucepan. Gradually STIR IN water and lemon juice until smooth. ADD egg yolks; stir until blended. ADD butter.

COOK over medium heat, stirring constantly, until mixture thickens and comes to a boil. REDUCE HEAT; simmer, stirring constantly, 1 minute. Remove from heat. STIR IN lemon peel; set aside.

Immediately make MERINGUE: DISSOLVE cornstarch in cold water in small saucepan; bring to a boil, stirring constantly. Remove from heat; cover.

BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beating constantly, ADD cornstarch paste, 1 to 2 Tbsp. at a time. BEAT in vanilla.

POUR hot filling into piecrust. Quickly SPREAD meringue evenly over filling, starting at edge and sealing to crust all around; swirl with back of spoon. BAKE in upper third of 325°F oven until lightly browned, 16 to 18 minutes. Cool on wire rack 30 minutes to 1 hour.