This delicious lemon meringue pie has a winning combination of flavors and textures. It’s great for parties and special occasions, but easy enough to make anytime.
Let’s Get Started!
Ingredients To Gather:
- 1 store-bought pie shell (or your homemade pie dough, fitted to a 9-inch pie plate)
- 2 cups sugar
- ¼ cup cornstarch
- pinch of kosher salt
- 4 large eggs, separated, at room temperature
- 1¼ cups water, plus ⅓ cup
- Zest of 2 lemons, plus ⅓ cup fresh lemon juice
- 2 Tbsp. unsalted butter
Step By Step Directions:
- Preheat the oven to 400 degrees F.
- Chill pie shell in the refrigerator for half an hour. Line shell with a piece of parchment paper with a 4-inch (10-cm ) overhang, and fill it with pie weights (or rice or dried beans).
- Bake 20 minutes. Remove the weights. Bake for an additional 10 to 15 minutes, or until brown and crisp. Let shell cool completely on a wire rack.
- Combine 1 cup (200 g) of sugar, cornstarch, and salt in a medium saucepan. Whisk in the egg yolks and 1¼ cups water. Cook over medium heat, whisking, until filling thickens, for about 5 to 6 minutes. It should have the thickness of a pudding. Remove pan from heat. Stir in lemon zest, lemon juice and butter. Set aside and keep warm in the pan while you make the meringue.
- Combine the remaining 1 cup sugar and ⅓ cup water in a small saucepan over medium-high heat. Bring to a boil. Cook until the sugar syrup registers 240 degrees F on a candy thermometer, about 5 minutes. (If you don’t have a candy thermometer, cook until it thickens slightly and then drop a small amount into a bowl of cool water. When it forms a rubbery soft ball, it’s done.)
- Using a mixer, whip the egg whites on high speed to the soft peak stage. Carefully pour in the hot sugar syrup in a steady stream.
- Whip until the whites are cool. Place a rack in the upper third of the oven. Preheat the broiler.
- Pour the filling into the cooled pie shell. Smooth the top. Add the meringue over the filling. Make fluffy peaks with the back of a spoon.
- Completely cover the filling. Anchor the meringue all the way to the edges of the crust.
- Broil the pie for half a minute, or until the peaks are browned. (If you have a kitchen torch, use it to brown the meringue; it look so much prettier this way.) Allow the meringue to cool for 5 minutes. Store, covered, in the refrigerator for up to 24 hours. (Chilling the pie toughens the crust, but it will still taste good the following day.) Bring to room temperature and serve.
This pie is the perfect ending for a special meal or as the crowning glory on a dessert table. Have you tried this recipe yet?
Let Us Know How It Turned Out For You!
Article Source: Magazine.FoxNews