Lemon Meringue Pie Recipe

Lemon Meringue Pie Recipe

50-minute recipe Serves 4
This delicious pie will steal the show at your next family get-together. Don't worry about finicky pastry here, this lemon meringue pie recipe saves your focus for the filling and meringue. (The sweet-tart lemon curd filling is worth all the whisking, we promise.)
50-minute recipe Serves 4

Ingredients

6 lrg
1 1/2 cups
1/2 cup
1/4 tsp
1 tbsp
1/4 tsp
1/2 tsp

Directions

Prep: 20 mins | Cook: 30 mins
  • 1

    Position rack in centre of oven. Bake one pie shell following package directions. Set aside. Reduce heat to 350F.

  • 2

    Separate eggs, placing 4 egg whites in a large bowl and 6 yolks in another large bowl. Set both aside. (Save remaining 2 egg whites for another use.)

  • 3

    For the Filling: Combine water, 1 1/4 cups sugar, cornstarch and salt in a medium saucepan set over medium. Cook, whisking occasionally, until it begins to thicken, about 5 to 10 minutes. (Whisk often toward the end of cooking.) Remove from heat. Whisk in lemon zest, lemon juice and butter. Gradually add yolks, whisking constantly so they don't scramble.

  • 4

    Return to stovetop over medium-low. Cook, stirring often, until thick, about 2 to 3 minutes. Pour into a medium bowl. Place plastic wrap onto surface of filling to prevent a skin from forming.

  • 5

    For the Meringue: Beat reserved 4 whites, using an electric mixer on medium, until foamy, about 1 minute. Beat in cream of tartar, then remaining 1/2 cup sugar, 1 tbsp at a time. Scrape down sides of bowl as needed. Beat in vanilla. Beat until stiff peaks form when beaters are lifted, 2 to 3 minutes.

  • 6

    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.

  • 7

    Bake until meringue is light golden, 10 to 12 minutes. Transfer to a rack to 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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