Prep 40 mins
Cook 8 mins
- 1 classic pie crust, blind baked (Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
- 1 1⁄2 cups sugar
- 6 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1 1⁄2 cups cold water
- 4 large egg yolks
- 1 tablespoon grated fresh lemon rind
- 2 tablespoons butter
- 1⁄4 cup lemon juice
- 3 ginger snaps, finely crushed
- 1⁄3 cup sugar
- 8 teaspoons confectioners' sugar
- 1⁄2 teaspoon cream of tartar
- 4 large egg whites, at room temperature
- 1⁄2 teaspoon vanilla extract
- MAKE THE FILLING.
- In a medium-size saucepan, combine sugar, cornstarch and salt.
- Gradually add the cold water, whisking until mixture comes to a boil.
- Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
- In a small bowl, lightly beat the egg yolks.
- Stir a small amount of filling into the egg yolks to temper them.
- Then add the yolk mixture to the remaining filling and slowly stir for 1 minute longer.
- DO NOT OVERMIX.
- Remove the saucepan from the heat and stir in the butter, lemon rind and juice.
- Sprinkle the ginger snap crumbs over the baked crust.
- Pour in the lemon filling while it is still warm, then make the meringue.
- MAKE THE MERINGUE.
- Position the oven rack to the lower third of the oven.
- Preheat the oven to 400 degrees.
- In a small bowl, combine the sugars.
- In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
- Add the cream of tartar and increase mixer speed to medium-high.
- Beat until the egg whites form firm peaks, but are not dry, then add the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
- Add the vanilla.
- Beat the whites until thick and glossy, about 30 seconds longer.
- With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
- With the back of a tablespoon, spread the meringue to COMPLETELY cover the filling.
- Swirl the meringue with the back of the tablespoon to form peaks.
- Bake the pie in a 400-degree oven for 6 to 8 minutes or until lightly brown.
- Cool the pie away from drafts.
- A chill may cause the meringue to fall.
- Do not cut the pie until it is completely cool.
- TO PREVENT MERINGUE FROM WEEPING.
- Blend in the sugar slowly.
- Spread the meringue on the filling while the filling is still warm.
- Seal the meringue onto the very edge of the pie.
- Leave no trace of filling uncovered.
- Do not overbake.
Just wonderful! Best when served chilled, and I might add a bit more lemon juice next time as it wasn't as strong as I would have liked. This is just personal preference though. The final result looked professional, and I made a simpe crust out of 1 cup rolled oats, 1/2 cup dessicated coconut, and 2 tbsp butter or oil. Mix the crust ingredients and pat into pie tin, then bake for 8 min at 350 degrees F. Easy! And the coconut flavor goes really well with the lemon! :-)
I made this pie yesterday using a combination of this recipe and the one from America's Test Kitchen. The meringue on this one seemed so much simpler. The pie was excellent. The lemon filling was tart and sweet, i think the amount of lemon zest was perfect. The meringue was lovely. Mine did weep a bit, but i was okay with that. This was the requested dessert for our grandmothers 81st birthday--we all loved it and i would definately make it again. Not as labor intensive as I thought it would be!
Best Lemon Pie I've ever had. This is a family favourite but I've never made this from scratch. I will also never go back to the boxed stuff! This recipe if far superior.
I made as written but next time I will have to cook the filling a tad longer because it came out a bit runny. I also added more lemon juice! It was perfect, thank you.