Lemon Meringue Pie
Bake pie shell following package directions. Set aside. Reduce heat to 350F.
Separate eggs, placing 4 whites in a large bowl and 6 yolks in another bowl. Set both aside. Save 2 whites for another use. Combine water, sugar, cornstarch and salt in a saucepan over medium, whisking occasionally, until it begins to thicken, 5 to 10 min. Whisk often toward the end of cooking. Remove from heat. Whisk in lemon zest, juice and butter. Gradually add yolks, whisking constantly so they don’t scramble. Return to heat on medium-low, stirring often, until thick, 2 to 3 min. Pour into a bowl. Place plastic wrap onto surface of filling.
To make meringue, beat whites in a large bowl with an electric mixer on medium, until foamy, about 1 min. Add cream of tartar, then beat in sugar, 1 tbsp at a time. Scrape down sides of bowl as needed. Add vanilla. Beat until stiff peaks form when beaters are lifted, 2 to 3 min.
Scrape warm lemon filling into pie shell. Smooth top. Then cover with meringue, spreading with a spoon or spatula until it touches the edge of the pie shell. Using the back of a spoon, create swirly peaks in meringue, with a dabbing-and-pulling outward motion.
Bake until meringue is light golden, 10 to 12 min. Let cool completely. If making ahead, it will keep well, tented with foil and refrigerated, up to 1 day. Slice into wedges just before serving.
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Last updated: January 8th, 2021
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