How To Make Lemon Meringue Pie
A piece of this lemon meringue pie will definitely make the summer months bearable. Top with whipped cream and enjoy this tangy treat with tea.
Serves:
Ingredients
For Pie crust:
- 1¼cupsall purpose flour
- 1tspsugar
- ½tspsalt
- ½cupcold butter,cut into cubes
- 4tbspcold water
For Filling:
- 1½cupssugar
- ½cupcorn starch
- 1½cupswater
- 4egg yolks
- ¼cuplemon juice
- 2zest from lemons
- 2tbspbutter
For Meringue:
- ½cupwater
- 1tbspCorn Starch
- 4egg whites
- 1tspvanilla
- pinchsalt
- ½cupsugar
Instructions
Pie crust:
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In a medium bowl, stir together the flour, sugar, and salt. Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
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Gradually add in cold water, stirring each time until you can press it together. Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
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Preheat oven to 425 degrees F.
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Roll out pie crust dough to fit a 9-inch pie plate.
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Press into the pie plate and over the sides. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork all over to help prevent puffing.
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Bake for 10 to 12 minutes until light golden brown. Set aside while you make the filling.
Filling:
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In a medium saucepan, whisk together the sugar, water, corn starch, egg yolks, lemon juice and lemon zest.
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Cook over medium to medium-high high, whisking constantly until thickened. It will be thick, slightly thicker than pudding, when warm. This can take 10 to 15 minutes.
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Once thickened, remove from heat and stir in butter.
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Pour hot filling into the pie crust, set aside and make the meringue.
Meringue:
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Preheat oven to 375 degrees F.
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In a small saucepan, whisk together the water and corn starch. Cook over medium heat until thickened and clear. Set aside but keep warm.
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In a clean bowl with clean beaters, beat egg whites, vanilla and salt until soft peaks form.
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Gradually add in the sugar, beating until stiff glossy peaks form.
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Gradually add in the warm corn starch mixture, beating constantly, until completely incorporated and meringue is light and fluffy and holds stiff peaks.
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Spread meringue onto hot pie filling and spread right to the edge of the pie crust. The meringue must touch the edges all the way around.
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Bake at 375°F just until the tops of the meringue are light golden brown, careful not to overbake.
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Let rest on the counter on a wire rack for 1 to 2 hours, then refrigerate for 5 to 6 hours until chilled, or overnight.
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Slice and serve.
Nutrition
- Calories:Â 464.03kcal
- Fat:Â 16.45g
- Saturated Fat:Â 9.79g
- Trans Fat:Â 0.58g
- Monounsaturated Fat:Â 4.54g
- Polyunsaturated Fat:Â 0.92g
- Carbohydrates:Â 75.93g
- Fiber:Â 1.04g
- Sugar:Â 51.24g
- Protein:Â 4.88g
- Cholesterol:Â 111.19mg
- Sodium:Â 479.10mg
- Calcium:Â 24.04mg
- Potassium:Â 84.02mg
- Iron:Â 1.27mg
- Vitamin A: 147.12µg
- Vitamin C:Â 10.64mg
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