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Ingredients
| 9" pie shells: 1 shell (baked) |
| granulated sugar: 1 1/4 cups |
| water: 1 1/2 cups |
| cornstarch: 5 Tbl |
| eggs: 5 (yolks) |
| salt: 1 dash |
| lemon zest: 1 Tbl (finely grated) |
| lemon juice: 1/2 cup (fresh) |
| unsalted butter: 2 Tbl |
| eggs: 5 (whites, large) |
| cream of tartar: 1/2 tsp |
| granulated sugar: 1/3 cup |
| cornstarch: 1 Tbl |
Lemon Meringue Pie
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
10 min -
Servings
9 serving(s)
Tags
- For filling, whisk sugar, water, and cornstarch in a heavy-bottomed saucepot.
- Whisk in egg yolks and salt and cook over low heat for 5 minutes, whisking constantly.
- Increase heat to medium and, still whisking, cook until filling becomes glossy and thick, about 5 more minutes.
- Remove from heat and strain.
- Stir in lemon zest, lemon juice and butter until butter dissolves.
- Pour immediately into cooled pie shell and let cool 15 minutes.
- Chill completely before finishing with meringue, about 4 hours.
- For meringue, preheat oven to 350 °F.
- Whip egg whites with cream of tartar until foamy.
- While whipping, gradually pour in sugar and whip on one speed less than highest until whites hold a stiff peak.
- Whisk in cornstarch and dollop over chilled lemon filling.
- Use sweeping motions with your spatula to create swirls and peaks.
- Bake pie for 10 minutes, just until meringue browns lightly.
- Let pie cool or chill until ready to slice.