LEMON MERINGUE PIE

Teresa G.

By
@BlueGinghamApron

Sweet and tart, this is a pie that everyone loves. You may substitute bottled juice, but fresh squeezed is best. Delicious!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
1 Hr
Cook:
15 Min
Method:
Stove Top

Ingredients

1
pie shell, baked
1 1/2 c
granulated sugar
6 Tbsp
cornstarch
1/4 tsp
salt
1/2 c
cold water
1/2 c
lemon juice, fresh squeezed (about 4 lemons)
3 large
egg yolks, beaten (whites reserved for meringue)
2 Tbsp
unsalted butter, melted
1 1/2 c
boiling water
1 tsp
grated lemon zest

FOR THE MERINGUE

3
reserved egg whites
1/4 tsp
cream of tartar
5 Tbsp
granulated sugar
1/2 tsp
pure vanilla extract

Step-By-Step

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1Read entire recipe, then prep and assemble ingredients and utensils.

2Stir together sugar, cornstarch and salt in a 2 or 3 quart nonstick or stainless steel (nonreactive) saucepan.

3Gradually stir in 1/2 cup cold water and 1/2 cup lemon juice, until smooth.

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4Add, and blend in well, beaten yolks and melted butter.

5Stirring constantly, gradually add boiling water.

6Over medium-high heat, stirring constantly, bring mixture to a boil, then lower heat and simmer 1 minute.

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7Remove from heat and stir in zest.

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8Pour into baked pie shell (on cookie sheet for ease of handling) and set aside.

9Preheat oven to 350 degrees F and place oven rack in middle position.

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10In mixing bowl, beat egg whites until frothy (a few seconds.)

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11Add cream of tartar and beat to stiff peak stage.

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12While beating, very gradually add 5 tablespoons sugar, then the vanilla.

13Spread meringue over pie.

14Bake (on cookie sheet) at 350 degrees F for 7 minutes, turn and bake for additional 5 to 8 minutes.

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15Remove from oven and allow to cool completely (minimum of 4 hours) before serving. (After 1 hour, may refrigerate to speed cooling.)

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16Refrigerate leftovers.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Soy Free
Other Tags: For Kids, Heirloom