Old Fashioned Lemon Meringue Pie
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
1 9 inch pie
- Serves:
- 6-8
ingredients
- 1 prebaked pie shell
-
Lemon Filling
- 78.78 ml cornstarch
- 315.37 ml sugar
- 1.23 ml salt
- 354.88 ml water, divided, boil 1 cup
- 118.29 ml lemon juice
- 4 egg yolks, well beaten (reserve whites for meringue)
- 44.37 ml butter, cut into small pieces
- 14.79 ml finely grated lemon zest
-
Meringue Topping
- 4 egg whites
- 0.25 ml cream of tartar
- 29.58 ml sugar
- 2.46 ml vanilla (optional)
directions
- Adjust the oven rack to the middle position. Baked the pie shell until lightly golden according to package directions. Heat oven to 375 degrees F.
- In a medium saucepan (without heat), combine cornstarch, sugar, and salt. Whisk to combine. Gradually blend in 1/2 cup cold water and lemon juice until smooth. Add egg yolks, blend thoroughly. Finally, add pieces of butter.
- Stirring constantly, gradually add 1 cup boiling water. Now turn on the heat and bring mixture to a full boil, stirring gently.
- Once mixture begins to thicken, turn heat down and simmer slowly for 1 minute or until well-gelled.
- Remove from heat and stir in lemon zest.
- Pour hot mixture into cooled pie shell.
- Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and vanilla and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling while it is still hot.
- Make sure meringue completely covers filling and that it goes right up to the edge of the crust.
- Bake for 8 to 10 minutes or until meringue is golden. Remove from oven and cool on a wire rack.
- Once cooled, chill in the refrigerator until nice and cold.
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