Lemon meringue pie
Be prepared to hand out seconds when you serve this light, luscious and lemony dessert.
Our family’s all-time favorite – lemon meringue pie – doesn’t last long around here. But I try to slow down the pleasure of enjoying it, because this is no simple recipe. It took me several tries before I succeeded at making the perfect lemon meringue pie, so have patience, read through the recipe, and take your time to ensure success.
I got so frustrated after my first fail that I went out and bought a pre-made pie, but honestly, it’s not the same. Baking your own allows you to adjust the intensity of the lemon flavor (double up on zest if you love fresh lemon), and there’s no comparing a fresh homemade meringue to whatever they use in massive-production bakeries. Not sure I want to know.
- 4 eggs, separated
- 1/3 cup cornstarch
- 1 1/2 cup water
- 1 1/3 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons Earth Balance or butter
- 1/2 cup lemon juice
- 1 tablespoon finely grated lemon zest
- 1 frozen pie crust, slightly defrosted
- pinch cream of tartar
- 2 tablespoons sugar
Preheat oven to 350° F.
Use a fork to poke holes in pie crust. Bake for 15 minutes, or until edges are golden. Remove from oven and set aside. Raise oven temperature to 375.
Whisk yolks in medium bowl.
Combine cornstarch, water, sugar and salt in a medium pot until thoroughly incorporated. Turn heat to medium, stirring often, and bring to a low boil. Boil one minute, and remove from heat. Very slowly add this mixture to egg yolks.
Pour egg mixture back into pot, and on low heat, cook for 1 minute stirring constantly.
Turn off heat and add Earth’s balance or butter, lemon juice and zest. Stir to combine.
Pour into pie shell.
Whip up egg whites and cream of tartar until soft peaks form. Add sugar and beat until peaks stiffen up.
Spoon over pie, making sure to seal edges of pie with meringue. Use a spoon to create swirls.
Bake for 10-12 minutes, or until meringue edges brown.
Cool completely on wire rack before slicing and serving.