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I have mentioned before how we look forward to having a big leisurely Sunday dinner… with lots of leftovers for Monday! It is also just about the only time we will make a dessert to complete the meal. On a recent Sunday, I made this delicious lemon meringue pie and I loved it so much I wanted to share the recipe with you!
The lemon curd filling is the perfect balance of tart and sweet and the meringue is light and airy, a heavenly way to end a special dinner!
Lemon Meringue Pie
Author: Monica
Serves: 8
Ingredients
- 1 baked and cooled single pie crust (Recipe for Perfect Pie Pastry in link below)
- LEMON CURD:
- 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
- MERINGUE:
- 5 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- ⅓ cup sugar
- 3 tablespoons icing sugar
Instructions
- LEMON CURD:
- In saucepan, whisk together sugar, cornstarch and salt; whisk in water.
- 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)
- Remove from heat.
- Whisk one-quarter sugar mixture into egg yolks (to temper); whisk this mixture back into pan.
- 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.
- Remove from heat, stir in lemon rind and butter.
- Immediately pour the hot filling into the cooled pie shell
- Press plastic wrap onto lemon curd to keep it hot (Filling will set up as it cools)
- Set aside.
- MERINGUE:
- In bowl, beat egg whites with cream of tartar on medium speed until soft peaks form.
- Slowly add sugars.
- Continue beating on medium-high speed until medium glossy peaks form.
- Remove plastic wrap from curd.
- 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.
- Bake in centre of 400 degrees F oven for 6 to 7 minutes or until golden. (Watch closely as this happens very quickly)
- Let cool on rack for about 5 hours or until set.
I hope you enjoy this recipe and here is a link to my Perfect Pie Pastry, which you are welcome to use!
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JoJo says
I haven’t had one of these in years. My mom used to make them. Her meringue would sometimes ‘weep’ and get little, sticky droplets on it. I thought it looked pretty cool, but she always bummed about it. I wonder what causes that?
Monica Parlee says
JoJo, I believe that weeping is caused by over-whipping the meringue or high humidity. I have had it happen too :(
Patricia says
OK,it’s only 10:30 am and I MUST HAVE lemon meringue pie!! That was Dad’s favorite pie and he would have loved to see that one!
Monica Parlee says
He did love Lemon Meringue Pie, we actually had it as dessert at our wedding.
Rosey says
I LOVE Lemon Meringue pie!
Monica Parlee says
I do too Rosey, I have actually just started making it from “scratch”, what a difference!!
NYCSingleMom says
this looks amazing, when I was growing up, I loved lemon meringue. I am sure I still love it but dont see it too often on menus
Monica Parlee says
Thanks, it is very tasty! You are right you don’t often see it now do you, I guess it’s a bit of a retro dessert!