Lemon Meringue Pie

Submitted by evelynathens

"I love tart and sweet - lemon meringue is a classic."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 8

ingredients

• 10-inch pie shells or 9 inch pie shell, refrigerated

• Filling

• 1 cup sugar
• 5 tablespoons cornstarch
• 1⁄4 teaspoon salt
• 1 cup water
• 1⁄2 cup milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1⁄2 cup fresh lemon juice
• 2 teaspoons freshly grated lemons, zest of

• For meringue

• 4 large egg whites
• 1⁄4 teaspoon cream of tartar
• 1⁄2 cup sugar

directions

1. Preheat oven to 400°F.
2. Line refrigerated pie crust with wax paper and fill with dried beans or pie weights; bake shell in middle of oven 10 minutes; remove paper and weights and bake shell until golden, about 12 minutes longer; cool.
3. Lower oven temperature to 350°F.
4. For filling: In a medium saucepan, whisk together sugar, cornstarch and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved; in a bowl whisk together egg yolks; cook milk mixture over medium heat, whisking, until it comes to a boil; gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture back into milk mixture remaining in saucepan; simmer, whisking, 3 minutes; remove pan from heat and whisk in butter, lemon juice and zest until butter is melted; press plastic wrap directly onto surface of custard.
5. For meringue: Beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks; beat in sugar in a slow stream, beating, until meringue just holds stiff peaks.
6. Pour lemon custard into shell and spread meringue on top, covering filling completely and sealing it to pastry; draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes; cool completely before serving.

Reviews

[chongsah]

What an awesome recipe! This could not have turned out more perfect! This will definitely be THE recipe for Lemon Meringue Pie in my book! Thank you for sharing!

 

[Polly1116]

Excellent pie...just enough tartness and the meringue was perfect. I used skim milk and it came out perfect. Thanks for sharing!!

 

[KK7707]

This is a delicious pie. I made a graham cracker crust instead of a regular pie crust, and was out of milk, so I upped the water to 1 1/4 cups and used 1/4 cup of heavy cream. This was a birthday pie for my 78 year old mother, and she was wow'd by the perfect lemon taste. It was also beautiful. Thanks for a great recipe.

 

[Patricia J.]

I've made this several times and the compliments always flow. I like to drizzle a simple raspberry sauce over each serving. I thought I'd try a white chocolate drizzle around the plate next time.

 

[ColCadsMom]

You are right, this is a true classic! The addition of the lemon zest is what sets this apart from any other lemon pie I've ever made. It was a little more tart than my family prefers, but I think next time I might cut back on the juice...I won't be leaving out the zest! As a matter of fact, this will be my base recipe from now on for any fruit and meringue dessert I make...because the filling and topping were so simple, and so perfect! Thanks once again Evelyn! Made for ZWT3.