This Classic Lemon Meringue Pie is exceptional and is absolutely beautiful to behold! Lemon Meringue Pie tastes like a sweet and tangy slice of heaven.
Check out more great
Fantastic Lemon Meringue Pie Recipe:
Yields: 8 servings
Prep time: 20 min
Cook time: 20 min
Pastry for 9-inch one crust pie or store-bought pie crust
Meringue Topping (see recipe below)
1/2 cup graham cracker crumbs
1 cup granulated
1/4 cup cornstarch
1/8 teaspoon salt
1 1/2 cups water
egg, slightly beaten*
1 tablespoon grated
1/2 cup fresh-squeezed
lemon juice (approximately 2 to 3 lemons)
2 tablespoons butter
* Reserve egg whites for the meringue.
Preheat oven to 400 degrees F. Adjust oven rack to center of oven.
Prepare pie pastry; dust lightly with flour, wrap in plastic wrap, and refrigerate 30 minutes before rolling.
Prepare Meringue Topping; set aside.
Sprinkle work area with 2 tablespoons graham cracker crumbs. Roll pastry with
floured rolling pin, sprinkling additional crumbs underneath and on top to
heavily coat dough. Roll pastry 2 inches larger than an inverted 9-inch pie pan.
Fold pastry into quarter-folds and ease into pan, pressing firmly against bottom
and side; flute edges. Prick crust at 1/2-inch intervals before baking. Bake 15
minutes; reduce oven to 350 degrees F. and bake another 10 minutes or until
crust is golden brown. Remove from oven and cool on a wire rack.
Reduce oven to 325 degrees F.
Lemon Curd Filling: In a large saucepan over
medium heat, whisk together the sugar, cornstarch, salt, and water; simmer until
translucent, approximately 1 minute. Remove from heat.
Slowly and gradually, whisk in egg yolks. Return egg mixture
to low heat and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in lemon zest, lemon juice, and butter until well combined.
Remove from heat and pour into baked and cooled pie shell.
If you need to let the Lemon Curd Filling sit before using, cover with plastic wrap to keep it hot, as you
want to add hot filling to the cooled pie crust.
Spread prepared Meringue Topping over hot pie filling, being careful to
spread the meringue to the edges of the pie pasty to prevent shrinkage during baking.
Baking: Bake approximately 20 minutes or until meringue is golden brown.
If meringue start to brown too quickly, covering top loosely with foil after the first 5 minutes. Remove from oven and
completely, approximately 3 hours, on a wire rack before cutting and serving. To cut baked meringue into serving
pieces, use a knife dipped in cold water.
May by refrigerated up to one day, but this is best served the day it is made.
Makes 8 servings.
Check out my hints and tips on making a
1 tablespoon cornstarch:
1/3 cup water
egg whites, room temperature*
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
1/2 cup granulated
* Use fresh eggs to make meringue, and these fresh eggs should be at room
temperature. Old eggs simply will not produce the fluffy volume required by meringue.
In a small saucepan over low heat, combine cornstarch and water; bring to
simmer, stirring until mixture thickens and turns translucent. Remove from heat and let cool.
In a large bowl of your electric mixer, beat egg whites and vanilla extract until frothy. In a small
bowl, combine cream of tartar and sugar; add to egg whites, 1 tablespoon at a
time, beating until soft peaks form. Slowly add cornstarch mixture, 1 tablespoon
at a time; continue to beat until stiff peaks form.