Easy Lemon Meringue Pie

This easy lemon meringue pie is the diabetic-friendly version of the classic American diner dessert. Sugar gives way to artificial sweetener in the bright, lemony curd, but everything else stays true to form: a cornstarch-thickened filling cooked in a double boiler, poured into a pie shell, and topped with a cloud of cream-of-tartar meringue that bakes to peaked golden tips.

The double boiler is the key to a smooth, lump-free curd. Direct heat on the burner cooks egg yolks too fast and you end up with scrambled lemon soup. Gentle steam-heat lets the cornstarch and eggs thicken evenly into a glossy custard that holds a clean slice.

Cream of tartar in the meringue stabilizes the egg whites and gives them that signature glossy structure. Without it, the meringue weeps and deflates within hours of baking. With it, the peaks hold tall and proud through the next day.

Pro Tips

• Beat egg whites in a spotlessly clean bowl. Even a trace of fat or yolk will kill the foam.
• Spread the meringue all the way to the pie crust edge, sealing it. This prevents weeping and shrinkage.
• Bake at the specified high heat to brown the meringue fast before the curd overcooks.
• Cool completely before slicing. A warm pie tears; a fully chilled pie slices clean.
• Use a hot knife wiped between cuts for the tidiest meringue slices.

Variations

• Swap artificial sweetener for granulated sugar if not making a low-sugar version.
• Add a teaspoon of grated lemon zest to the curd for a brighter, more aromatic citrus punch.
• Use lime juice and zest in place of lemon for a key lime meringue pie.