The lemon meringue pie is just right! It's hard to say no to a pie with a homemade base, a smooth and tart lemon filling, and a fluffy toasted meringue topping.
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Ingredient
– Homemade Pie Crust– 5 large egg yolk– 1 and 1/3 cups (320ml) water– 1 cup (200g) granulated sugar– 1/3 cup (38g) cornstarch– 1/4 teaspoon salt– 1/2 cup (120ml) fresh lemon juice– 1 Tablespoon lemon zest– 2 Tablespoons (28g) unsalted butter– Meringue– 5 large egg whites, at room temperature– 1/2 teaspoon cream of tartar– 1/2 cup (100g) granulated sugar– 1/8 teaspoon salt
Ingredient
Before making lemon meringue pie, I make pie dough. I always make pie dough the night before because it must cool for at least 2 hours before rolling out and blind baking.
Step 1
Step 1
Instructions
Set oven rack to lowest and preheat to 375°F (190°C). Bake a 9-inch pie crust halfway blind. Bake blind till step 9. Crimp or flute pie dough edges. While the crust blind bakes, create lemon meringue pie filling.
Step 2
Step 2
If you can't multitask, wait until the crust is done before making the filling because tempering egg yolks takes time. Reduce oven temperature to 350°F (177°C).
Step 3
Step 3
I demonstrate each step in the video below. Making filling: Medium bowl or liquid measuring cup: whisk egg yolks. Set aside.
Step 4
Step 4
Stir water, granulated sugar, cornflour, salt, lemon juice, and zest in a medium saucepan over medium heat. A thin, hazy mixture will thicken and bubble after 6 minutes. Whisk and reduce heat after thickening.
Step 5
Step 5
Several heaping spoonfuls of heated lemon mixture should gradually temper egg yolks. Slowly whisk egg yolks into pot. Bring heat back to medium. Check for thick liquid and big bubbles. Take pan off heat and add butter.
Step 6
Step 6
Make meringue: First beat egg whites and cream of tartar on medium for 1 minute, then on high for 4 minutes until soft peaks form. For glossy stiff peaks, beat on high for 2 minutes after adding sugar and salt.
Step 7
Step 7
Cover filling with meringue. (I make decorative peaks with a large spoon.) The edge meringue should touch the crust. Stops meringue crying. Place pie on lowest oven rack for 20–25 minutes.
Step 8
Step 8
Tent foil without touching the meringue if it browns quickly. After baking, cool pie on wire rack at room temperature for 1 hour before refrigerating. Slice and serve 4 hours after chilling.
Step 9
Step 9
Cover fridge leftovers. Since it doesn't last, lemon meringue pie tastes best the first day. Meringue will droop and split despite your attempts. Have fun now.