Zesty Lemon Meringue Pie Recipe
The pie serves up powerful, puckery citrus flavor, plus a cloud of fluffy meringue. If you prefer a gentler lemon flavor, decrease the lemon juice to 3/4 cup and increase the water to 1 1/4 cups.
Ingredients
| Crust: | ||
| 1 | prebaked 9-inch pie shell* | |
| Filling: | ||
| 1 1/2 | cups | sugar |
| 1/3 | cup | cornstarch |
| 1 | cup | water |
| 1 | cup | strained freshly squeezed lemon juice |
| 5 | large | egg yolks |
| 2 | tablespoons | grated lemon zest |
| Topping: | ||
| 1/3 | cup | sugar |
| 5 | egg whites | |
| 1/2 | teaspoon | cream of tartar |
| *Homemade crust is preferred but you can use a refrigerated, store bought brand. Frozen pie crusts are a last resort. |
Directions
Preheat the oven to 350 degrees.
- In a medium saucepan whisk together the sugar and cornstarch.
- Gradually add the water and lemon juice, whisking until the cornstarch dissolves and the mixture is smooth.
- Add the yolks and lemon zest and whisk to blend.
- Place over a medium-high flame and cook, whisking constantly, until the filling thickens and boils—about 8 minutes.
- Pour the filling into the prepared crust and set aside while you prepare the meringue.
- Using an electric mixer, beat the whites and cream of tartar together in a large bowl until soft peaks form.
- Gradually add the sugar and continue beating until stiff, shiny peaks form.
- Mound the meringue on top of the warm lemon filling, spreading to seal to the crust at the edges.
- Bake the pie until the meringue is golden, 20–25 minutes.
- Cool the pie for 1 hour, then refrigerate for at least 2, or up to 5 hours.
- Serve cold.
Preparation Time:
45 minutes; Baking time: 20 minutes; Cooling time: 2+ hours.
Tips and Techniques
