Lemon Meringue Pie
"I love tart and sweet - lemon meringue is a classic."
photo by marshasheart
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 10-inch pie shells or 9 inch pie shell, refrigerated
-
Filling
- 1 cup sugar
- 5 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1 cup water
- 1⁄2 cup milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1⁄2 cup fresh lemon juice
- 2 teaspoons freshly grated lemons, zest of
-
For meringue
- 4 large egg whites
- 1⁄4 teaspoon cream of tartar
- 1⁄2 cup sugar
directions
- Preheat oven to 400°F.
- Line refrigerated pie crust with wax paper and fill with dried beans or pie weights; bake shell in middle of oven 10 minutes; remove paper and weights and bake shell until golden, about 12 minutes longer; cool.
- Lower oven temperature to 350°F.
- For filling: In a medium saucepan, whisk together sugar, cornstarch and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved; in a bowl whisk together egg yolks; cook milk mixture over medium heat, whisking, until it comes to a boil; gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture back into milk mixture remaining in saucepan; simmer, whisking, 3 minutes; remove pan from heat and whisk in butter, lemon juice and zest until butter is melted; press plastic wrap directly onto surface of custard.
- For meringue: Beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks; beat in sugar in a slow stream, beating, until meringue just holds stiff peaks.
- Pour lemon custard into shell and spread meringue on top, covering filling completely and sealing it to pastry; draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes; cool completely before serving.
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Reviews
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What an awesome recipe! This could not have turned out more perfect! This will definitely be THE recipe for Lemon Meringue Pie in my book! Thank you for sharing! -
Excellent pie...just enough tartness and the meringue was perfect. I used skim milk and it came out perfect. Thanks for sharing!! -
This is a delicious pie. I made a graham cracker crust instead of a regular pie crust, and was out of milk, so I upped the water to 1 1/4 cups and used 1/4 cup of heavy cream. This was a birthday pie for my 78 year old mother, and she was wow'd by the perfect lemon taste. It was also beautiful. Thanks for a great recipe. -
I've made this several times and the compliments always flow. I like to drizzle a simple raspberry sauce over each serving. I thought I'd try a white chocolate drizzle around the plate next time. -
You are right, this is a true classic! The addition of the lemon zest is what sets this apart from any other lemon pie I've ever made. It was a little more tart than my family prefers, but I think next time I might cut back on the juice...I won't be leaving out the zest! As a matter of fact, this will be my base recipe from now on for any fruit and meringue dessert I make...because the filling and topping were so simple, and so perfect! Thanks once again Evelyn! Made for ZWT3.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
