Perfect Lemon Meringue Pie
- Reviews 2
Ready In: 55 mins
Yields: 1 9inch pie
Ingredients
Pie Crust
- 1 1⁄2 cups graham cracker crumbs
- 1⁄2 cup butter or 1⁄2 cup margarine, softened to room temperature
- 1⁄4 cup sugar
Pie
- 1⁄2 cup cornstarch
- 1 1⁄2 cups sugar
- 1⁄4 teaspoon salt
- 1 3⁄4 cups cold water
- 4 egg yolks, lightly beaten
- 1⁄2 cup lemon juice
- 2 tablespoons butter or 2 tablespoons margarine
Meringue
- 4 egg whites, at room temperature
- 1⁄4 teaspoon cream of tartar
- 1⁄8 teaspoon salt
- 1⁄2 cup sugar
- 1 teaspoon vanilla
Directions
- Preheat oven to 350 F.
- For crust, blend crumbs, butter and sugar in a bowl.
- Spoon into 9" piepan and press firmly against the bottom and sides (but not over rim).
- Bake 8- 10 minutes.
- Cool before filling.
- For pie filling, mix cornstarch, sugar and salt in heavy saucepan, slowly blend in water, and heat, stirring constantly, until thickened and smooth.
- Blend a little hot mixture into egg yolks, return to pan and cook and stir over lowest heat 2- 3 minutes; do not boil.
- Off heat, stir in 1/2 cup lemon juice and the 2 Tbsp butter.
- Spoon filling into pie shell.
- To create meringue use glass mixing bowl for best results, although metal works fine too.
- DO NOT use plastic.
- Beat egg whites until frothy using electric hand mixer, add cream of tartar and salt, continue beating, adding sugar 1 Tbsp at a time.
- When all sugar is incorporated, add vanilla and beat hard (highest mixer speed) until glossy and peaks stand straight up when beaters are withdrawn.
- Spoon about half the meringue around the edge of warm filling, pile remainder in the middle, twirling spoon around to create peaks.
- Bake pie for 12- 15 minutes until touched with brown.
- Cool pie at least two hours before serving.
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