Lemon Meringue Pie

READY IN: 48mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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