Lemon Meringue Pie
- Ready In:
- 1 classic pie crust, blind baked ($notetemplate1$)
- 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.
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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. <br/>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.
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! :-)