Fabulous Lemon Meringue Pie
Submitted by anitap
Fabulous lemon meringue pie offers both stovetop and microwave methods for the cornstarch-thickened lemon curd. Topped with cream-of-tartar-stabilized French meringue in a deep-dish baked shell.
YIELD
12 servingsPREP
20 minCOOK
10 minREADY
2 hrsFabulous lemon meringue pie comes with two roads to the same destination. Cook the lemon curd traditionally in a saucepan, or take the faster microwave route that the recipe spells out step by step. Either way you end up with a thick cornstarch curd brightened by fresh lemon juice and grated zest, poured into a deep-dish shell and topped with crisp-peaked French meringue.
The slurry technique is what keeps the curd from going lumpy. Cornstarch dissolves in cold water first, then hot water gets added gradually while stirring. Skipping the cold-water dissolve step gives you the dreaded cornstarch lumps that won’t smooth out no matter how much you whisk.
The microwave method is the standout here. It cuts cooking time in half without sacrificing texture, since the gentle indirect heat is forgiving and you can pause to stir without losing momentum.
Pro Tips
- Always combine cornstarch with cold water first, never hot. Cornstarch seizes on contact with hot liquid and creates pellets that won’t break down.
- For the microwave method, stir every 2 minutes during the 3 to 6 minute cook. Cornstarch settles fast and scorches on the bottom of the casserole if left alone.
- Pour the warm curd into a fully cooled baked shell, not a warm one. Hot curd in hot shell creates steam pockets that fog the meringue underneath.
- Spread meringue starting at the crust edges and seal all the way around before filling the center. Gaps cause shrinkage and watery puddles.
- Watch the meringue at 5 to 10 minutes during the high-heat browning. It goes from pale to scorched fast at 400°F (205°C).
Variations
- Use a Meyer lemon for a softer, more floral citrus profile.
- Stir 1 teaspoon of vanilla extract into the meringue for added depth.
- Top with toasted coconut flakes for tropical contrast against the citrus.
Ingredients
Directions
Combine cornstarch, salt, sugar and ½ cup cold water in sauce pan. Grad- ually add 1½ cups hot water. Cook over medium heat stirring constantly until mixture comes to a boil and thickens. Boil for 1 min.
Mix a little hot mixture into egg yolks. Blend egg yolks into sugar mixture. Cook and stir 1 min. Remove from heat add butter, lemon juice and rind. Cool slightly. Pour into baked pie shell. Cool to room temperature.
For meringue:
Combine egg white and cream of tartar. Beat until soft peaks form. Gradually add sugar beating until stiff peaks form. Spread meringue over filling, carefully sealing to edge of crust.
Bake in 400F(200C) oven 5 to 10 minutes or until meringue is browned.
MICROWAVE METHOD:
Combine cornstarch, salt, sugar and ½ cup cold water in 1½ qt casserole. Heat remaining water in microwave on high for 2 to 3 min. Gradually add to cornstarch mixture.
Microwave 3 ~ 6 min until very thick, stirring every 2 min. Mix a little hot mixture into egg yolks. Blend egg yolks into sugar mixture. Microwave on high 1 min.
Stir in butter, lemon rind and juice. Cook lightly and turn into pie shell. Make meringue as in conventional oven.
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