Lemon Meringue Pie Recipe
End Your At-Home Diner Experience with a Scrumptious Slice of Pie
May 19, 2009
In most diners, delectable desserts are displayed in a glass case with a tilted mirror, beckoning you with every glance you make toward the dessert case.
At home, before the meal begins and while you enjoy your diner meal, display your homemade pie in a beautiful pie stand … strategically placed so that your dinner guests have a glimpse into what’s to come!
Lemon Meringue Pie
Ingredients
- 1 prebaked pie crust
- 1 cup sugar
- 6 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups water
- 4 egg yolks, well beaten
- 3 tablespoons unsalted butter
- ½ cup strained fresh lemon juice
- Finely grated zest from 1 large lemon
- 5 egg whites
- 1/8 teaspoon salt
- ¼ teaspoon cream of tartar
- ½ cup sugar
Preparation
- Preheat oven to 350 degrees F.
- For filling, in a heavy non-aluminum saucepan, whisk together the sugar, cornstarch and salt, until smooth. Add and stir in water, a few drops at a time at first, then more quickly, never adding more water until the mixture is smooth. Add in yolks; whisk well to combine.
- Place saucepan over medium heat and bring to a boil, stirring constantly with a wooden spoon all across the bottom and to the edge of the pan. Use a whisk occasionally to prevent lumps from forming. When mixture reaches a boil (in about 7 to 8 minutes), boil for 1 minute, stirring constantly. Remove pan from heat then add butter; gradually stir in lemon juice, only a few drops at a time at first, until incorporated and the butter is melted. Stir in lemon zest. Pour hot filling into cooled pie crust then immediately make meringue.
- For meringue, in a large clean bowl, using an electric mixer set on medium speed, beat the egg whites for just a few seconds to break them up. Add salt and cream of tartar, continue beating until soft peaks form and hold, about 2 minutes. Increase speed to high then add sugar in slow, steady steam, stopping occasionally to scrape down sides of the bowl. Continue beating until stiff peaks form, 2 to 3 minutes.
- Spoon one-fourth of the meringue on top of the hot filling and spread it with the back of a spoon to meet the crust. Carefully place the remaining meringue in the center of the pie and, using the back of a spoon, shape and spread the meringue into peaks. Bake for 12 to 15 minutes, until meringue is golden brown and firm to the touch, rotating a few times during the baking process to promote even coloring. Transfer to a rack and let cool completely.
- Serve pie at room temperature or store, uncovered, in the refrigerator for up to 1 day. Bring to room temperature before serving.
- MAKES ONE 9-INCH PIE
The copyright of the article Lemon Meringue Pie Recipe in Recipes is owned by Brigette Zavala. Permission to republish Lemon Meringue Pie Recipe in print or online must be granted by the author in writing.
