Lemon Meringue Pie

1
Francine Lizotte

By
@ClubFoody

The perfect combination of tart and sweet makes this pie recipe the perfect dessert!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
1 pie
Prep:
20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • LEMON FILLING

  • 1 c
    granulated sugar
  • 2 Tbsp
    unbleached all-purpose flour
  • 3 Tbsp
    cornstarch
  • 1/4 tsp
    ground himalayan sea salt
  • 1/2 c
    freshly squeezed lemon juice (about 2 large lemons)
  • 1 1/2 c
    cold water
  • 1 Tbsp
    rounded lemon zest (from 1 large lemon)
  • 2 Tbsp
    butter
  • 4 large
    free-run egg yolks
  • 1 large
    (9-inch) pie crust, poked and baked
  • MERINGUE

  • 4 large
    free-run egg whites
  • 8 Tbsp
    granulated sugar

How to Make Lemon Meringue Pie

Step-by-Step

  1. Preheat oven to 350ºF. To make lemon filling, in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil, scrapping the bottom with a spatula. Stir in butter.
  2. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  3. To make meringue, in a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over hot filling pie, sealing the edges at the crust with spatula and making peaks.
  4. Bake pie in preheated oven for 10 minutes, or until meringue is golden brown. Let the pie sit on a cookie rack for an hour at room temperature after baking, then 3 hours, uncovered, in the fridge to ensure everything has solidified. After 6 hours in the refrigerator, cover the pie with foil.
  5. Note: When you fill the pie crust with lemon filling, the crust should still be warm and when you top the pie with the meringue, the filling should still be pretty warm. This will help seal the meringue after it cools so it doesn't separate from the crust
  6. To view this recipe on YouTube, click on this link >>>>

Printable Recipe Card

About Lemon Meringue Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: Canadian
Dietary Needs: Soy Free
Other Tag: For Kids



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