Lemon Meringue Pie
Total Time
50 minutes
Prep Time
30 minutes
Cook Time
20 minutes
Rating
4.6 out of 5 stars
(5)
Ingredients
8 - 12 servings
- 1 cup (7 ounces) granulated sugar
- 1/4 cup (1 ounce) cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups cold water
- 5 large egg yolks
- 1 tablespoon grated lemon zest
- 1/2 cup fresh lemon juice (approximately 2–3 lemons)
- 2 tablespoons unsalted butter
- 1 tablespoon cornstarch
- 1/3 cup water
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
- 4 large fresh* egg whites, room temperature
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 prebaked pie crust
How would you rate this recipe?
Preparation
Step 1
Whisk the sugar, cornstarch, salt and water in a large (nonreactive) saucepan. Heat over medium heat until thickened and simmering, stirring often. Once it starts to simmer and turns translucent, whisk in the egg yolks one at a time, then the zest, lemon juice, and butter. Bring to a simmer, whisking constantly, then remove from heat.
Step 2
Place a sheet of plastic wrap directly on the surface of the filling to keep it hot and prevent a skin from forming.
Step 3
In a small saucepan, whisk cornstarch and water until combined. Bring to a simmer over medium-low heat, whisking occasionally at first and more frequently as it thickens. Once it simmers and turns translucent, remove from heat and set aside.
Step 4
Adjust oven rack to the middle position and preheat to 325°F.
Step 5
In a small bowl, whisk cream of tartar and sugar together. In a large mixer bowl, beat egg whites and vanilla for 1-2 minutes on medium-high until frothy. Beat in sugar mixture, 1 tablespoon at a time, until fully incorporated. Beat on medium speed until soft peaks form. Add cornstarch mixture, 1 tablespoon at a time, while still beating. Continue until stiff peaks form, about 1-2 minutes.
Step 6
About a minute before the meringue is ready, reheat the lemon filling for at least 1 minute. Pour filling into prebaked pie shell, smoothing the top with a spatula.
Step 7
Spoon small amounts of meringue around the edge of the filling, then the center, ensuring it attaches to the crust to prevent shrinking. Use a spoon to create decorative peaks on the meringue.
Step 8
Bake the pie until the meringue lightly browns, about 20 minutes. Transfer to a wire rack and cool to room temperature. Serve the same day.
Step 9
Save recipe for the next time?
Chef's notes
Recipe slightly adapted from The New Best Recipe by Cooks Illustrated.
