Lemon Meringue Pie
Serves: 8
  • 1 baked and cooled single pie crust (Recipe for Perfect Pie Pastry in link below)
  • 1 cup sugar
  • ¼ cup cornstarch
  • Pinch of salt
  • 1 cup water
  • 6 egg yolks, beaten
  • ½ cup freshly squeezed lemon juice
  • 2 Tbsp. freshly zested lemon rind
  • 3 tablespoons butter
  • 5 large egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • ⅓ cup sugar
  • 3 tablespoons icing sugar
  2. In saucepan, whisk together sugar, cornstarch and salt; whisk in water.
  3. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture has thickened. (about 3 minutes)
  4. Remove from heat.
  5. Whisk one-quarter sugar mixture into egg yolks (to temper); whisk this mixture back into pan.
  6. Cook over medium heat, stirring constantly for approximately 1 minutes. Whisk in the lemon juice and cook until the filling just returns to a simmer.
  7. Remove from heat, stir in lemon rind and butter.
  8. Immediately pour the hot filling into the cooled pie shell
  9. Press plastic wrap onto lemon curd to keep it hot (Filling will set up as it cools)
  10. Set aside.
  12. In bowl, beat egg whites with cream of tartar on medium speed until soft peaks form.
  13. Slowly add sugars.
  14. Continue beating on medium-high speed until medium glossy peaks form.
  15. Remove plastic wrap from curd.
  16. Pour meringue onto pie and spread to the edge, being certain to completely cover the lemon filling and sealing the meringue to the crust, to prevent shrinkage.
  17. Bake in centre of 400 degrees F oven for 6 to 7 minutes or until golden. (Watch closely as this happens very quickly)
  18. Let cool on rack for about 5 hours or until set.
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/lemon-meringue-pie-recipe/