Lemon Meringue Pie

Mom's favorite! Lemon tastes great; not too tart.
Photo by Terry S.

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 1

    9" pie shell, blind-baked

  • Filling:

  • 1 1/2

    cups granulated sugar

  • 6

    Tbsp cornstarch

  • Pinch of salt

  • 1 1/3

    cups cold water

  • 2

    Tbsp unsalted butter

  • 5

    egg yolks

  • 1/2

    cup fresh lemon juice

  • 2

    tsp grated lemon zest

  • Meringue:

  • 6

    large egg whites at room temperature

  • Pinch of cream of tartar

  • Pinch of salt

  • 3/4

    cup sugar

Directions

Prepare the pie shell. Preheat the oven to 350 degrees. Combine sugar, cornstarch, salt, and water in a nonreactive saucepan. Mix until there are no lumps, and whisk as the mixture gradually comes to a boil. Remove from the heat and add the butter. In a separate bowl, whisk the egg yolks. Add a small amount of the hot liquid mixture and whisk until smooth. Add the egg mixture to the saucepan; then add the lemon juice and zest. Bring the mixture to a boil over medium heat, continuing to whisk as it thickens, approximately 2 minutes. Keep mixture hot while preparing the meringue. In another bowl prepare the meringue. On low speed, beat the egg whites, cream of tartar, and salt until combined. Increase the speed and whip until they form stiff peaks. Beat in the sugar, one tablespoon at a time. Add the hot filling to the pie shell and immediately top it with the meringue. Make sure to spread the meringue over the filling so it touches the edges of the crust. Bake for 10 to 15 minutes. Let the pie cool for about 2 hours, then refrigerate to prevent weeping.

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