Always Popular Lemon Meringue Pie
Submitted by johnfg
Always Popular lemon meringue pie tempers the egg yolks before cooking, then finishes with boiling water for a fast, fail-proof curd. Topped with classic French meringue in a baked pastry shell.
YIELD
12 servingsPREP
30 minCOOK
20 minREADY
2½ hrsAlways Popular lemon meringue pie uses a slightly different approach to building the curd. Instead of cooking the cornstarch slurry first and tempering yolks at the end, this method whisks lemon juice and cold water into the cornstarch and yolks together, then pours into the saucepan with hot boiling water. The technique gives a smoother integration of all ingredients and reduces the risk of curdled yolks.
A short 1-minute boil after coming up to temperature activates the cornstarch fully without overcooking the eggs. The lemon zest goes in last, off heat, to preserve the volatile citrus oil that’s most aromatic when uncooked.
A classic 3-egg-white French meringue with cream of tartar caps the pie. Stiff glossy peaks bake to golden in 10 to 12 minutes at 350°F (175°C).
Pro Tips
- Use room-temperature egg whites for the meringue. Cold whites take twice as long to whip and never reach the same volume.
- Beat egg whites just to soft peaks before starting to add sugar. Adding sugar too early gives a flat foam that won’t reach stiff peaks.
- Add sugar gradually, no more than 1 tablespoon at a time. Dumping sugar in deflates the foam fast.
- Spread meringue starting at the crust edges and seal the perimeter completely before filling the center. This prevents the dreaded shrinkage and weeping.
- Cool on a wire rack to room temperature, then chill at least 2 hours before slicing. The cornstarch curd needs that time to fully set into clean wedges.
Variations
- Use Meyer lemons for a softer, more floral flavor that’s less puckery than standard lemons.
- Stir 1 teaspoon of vanilla extract into the meringue for added depth.
- Top with a scattering of fresh berries after slicing for color contrast and an extra fruit element.
Ingredients
Directions
Lemon Filling:
In a 2-qt. saucepan, combine the sugar, cornstarch, and salt. Stir in the lemon juice and cold water.
In a medium bowl, beat the egg yolks. Slowly beat the lemon mixture into the egg yolks; pour the mixture back into the saucepan. Stir in the butter and boiling water.
Heat the lemon mixture to boiling over med-high heat, stirring constantly. Reduce the heat to med., and boil just 1 minute. Stir in the lemon rind. Pour the lemon filling into the pie crust.
Meringue:
Preheat the oven to 350℉ (180℃).
In a medium bowl, with an electric mixer on high speed, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff peaks form.
Spread the meringue over the lemon filling, swirling the top and sealing to the edge of the crust. Bake the pie 10 to 12 mins., or until the meringue is golden brown. Cool on a wire rack.
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