Lemon Meringue Pie
Sweet, citrus-y, silky, and oh so delicious. There's no better summer/springtime treat than this Lemon Meringue Pie. Especially one that you never have to worry about weeping meringue! SO. GOOD.
- 1 10-inch pie crust, fully baked
- 6 large egg yolks
- ½ cup cornstarch
- 1 cup granulated sugar
- 2 cups water
- ½ cup fresh lemon juice, strained
- 2 ½ Tablespoons salted butter, room temperature
- 2 ¾ teaspoons lemon zest
- 6 large egg whites
- 2 cups granulated sugar
- ½ cup water
Mix egg yolks and cornstarch together. Set aside.
In a medium saucepan, heat sugar, water, and lemon juice until hot but not boiling.
Pour a small amount of hot sugar mixture into egg yolk mixture.
Stir until combined completely.
Repeat until about half of sugar mixture is used.
Pour into remaining sugar mixture.
Heat, while stirring, over low to medium-low heat, until thickened, translucent, and holding its shape, about 10 minutes.
Remove from heat.
Strain through a mesh sieve.
Stir in butter and lemon zest.
Continue stirring until butter melts.
Pour into prepared pie shell.
In the bowl of a stand mixer, beat egg whites to stiff peaks.
In a small saucepan, heat and stir sugar and water until sugar melts.
Brush down sides with a pastry brush dipped in water.
Cook over medium heat to 246-250 degrees F.
With mixer running, stream sugar syrup into egg whites.
Continue beating until completely cooled, about 15-20 minutes.
Putting It Together
Spoon meringue onto cooled pie.
Spread to edges.
Swirl into desired pattern.
Use a kitchen torch to brown top.
- You can use a homemade or store-bought crust for this recipe.
- The corn starch and egg yolk mixture is VERY thick and can be hard to stir. We recommend using a rubber spatula and folding the two ingredients together until smooth and well combined.
- Be sure to constantly stir the egg yolk and corn starch mixture when pouring in the hot lemon syrup.
- When cooking the custard, it should take about 10-15 minutes to thicken.
- Try to get the filling as level as you can when adding it to the crust.
- Do not over cook the sugar syrup for the meringue! Anywhere between 246-250 is the perfect temperature.
- Slowly stream the sugar syrup into the egg whites. You don't want to wind up with scrambled egg whites!
- It's best to use a blow torch to toast the meringue.
Serving: 1slice | Calories: 410kcal | Carbohydrates: 84g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 84mg | Potassium: 74mg | Fiber: 1g | Sugar: 76g | Vitamin A: 294IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg