Lemon Meringue Pie
Ready In: 35 mins
Serves: 8
Ingredients
- 1 1⁄4 cups sugar
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1 1⁄2 cups water
- 3 eggs, separated
- 1 medium lemon, zest of
- 1 1⁄2 medium lemons, juice of
- 1 tablespoon butter
- 1 9-inch baked pie crust, cooled
Meringue
- 3 egg whites, at room temperature
- 1⁄4 teaspoon cream of tartar
- 6 tablespoons sugar
- 1⁄2 teaspoon vanilla extract
Directions
- Pie filling.
- Preheat oven to 350°F.
- Combine the sugar, flour, salt and water in a heavy saucepan.
- Stir constantly over medium-high heat until mixture boils.
- Boil, stirring constantly and vigorously for 1 minute.
- Remove from heat.
- Slightly beat the egg yolks in a bowl with a fork.
- Mix half of the boiled mixture with the egg yolks.
- Then pour the egg mixture into the pan with the other half of the boiled mixture.
- Cook for 1 more minute, stirring constantly and vigorously.
- Remove from heat, and add the butter.
- Add the lemon zest and lemon juice.
- Stir to mix thoroughly.
- Pour into cooled, baked 9-inch pie crust and top with meringue.
- Meringue.
- Beat the egg whites at high speed with an electric mixer until soft peaks form.
- With mixer running, add the cream of tartar, then gradually add the sugar, 1 tablespoon at a time.
- Beat until stiff peaks form.
- Beat in the vanilla.
- Pile on top of pie.
- Be sure to seal the meringue to the pie crust edge when spreading it onto the pie.
- To minimize"weeping", spread the meringue on the pie filling while the filling is still hot.
- Bake at 350F for 12-15 minutes, or until lightly browned.
- Remember that meringue pies cut better with a wet knife blade and enjoy!
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