Bake-Sale Lemon Meringue Pie
Submitted by sixpence
Tangy lemon curd filling in a crisp pie shell, topped with sky-high meringue swirled into golden peaks. Crowd-pleasing classic dessert.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
2 hrsLemon meringue pie walks the line between sweet and tart like a tightrope artist.
Fresh lemon juice and zest create a bright, puckery filling that sets up thick and smooth, while the meringue towers above in glossy white peaks that toast to pale gold in the oven.
The secret to success is cooling each component completely before assembly and sealing that meringue all the way to the crust edge so it doesn’t shrink or weep.
Kitchen Tips
- Seal the meringue: Spread it all the way to the crust edge with no gaps, or it’ll pull away as it bakes.
- Cool the filling: Let lemon filling reach room temperature before topping with meringue, or the heat will make the meringue weep.
- Soft then stiff peaks: Beat egg whites until foamy, add cream of tartar, then gradually add sugar mixture. This creates stable meringue that holds its shape.
- Cornstarch insurance: That tablespoon mixed with sugar in the meringue helps prevent weeping and keeps things stable.
Ingredients
Directions
Position rack in center of oven and preheat to 450 F.
Unfold pie crust.
Press out fold lines.
If crust cracks, wet fingers and push edges together.
Sprinkle flour over crust.
Place crust floured side down in 9-inch-diameter glass pie dish.
Fold edges over; crimp decoratively. Pierce crust all over with fork. Bake until crust is pale golden, about 12 minutes. Cool crust completely on rack. Whisk 1¼ cups sugar, water, 5 tablespoons cornstarch, egg yolks, lemon peel and salt in heavy medium saucepan to blend. Whisk over medium heat until mixture comes to boil. Whisk until mixture thickens, about 2 minutes. Remove from heat. Add lemon juice and butter; whisk until smooth. Cool completely, stirring occasionally, about 1 hour. Preheat oven to 350℉ (180℃). Mix ⅓ cup sugar and 1 tablespoon cornstarch in small bowl. Beat egg whites in large bowl until foamy; add cream of tartar and beat until soft peaks form. Add sugar mixture 1 tablespoonful at a time, beating until stiff peaks form after each addition. Spread cooled lemon filling in crust. Spoon dollops of meringue around edge of pie atop filling. Spoon remaining meringue onto center of pie. Spread meringue to cover filling, mounding in center and sealing completely to crust edge. Using rubber spatula or spoon, swirl meringue decoratively, forming peaks. Bake pie until meringue peaks are light brown, about 12 minutes. Transfer to rack and cool completely. refrigerate pie until cold, about 1½ hours. (Can be prepared 3 hours ahead. Keep refrigerated.)
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