Easily made anytime of the year, but especially loved in summer, a lemon pie with a tall meringue is a perfectly bright and tangy dessert.
By Liz Berg
Lemon meringue pie is a classic dessert that everyone loves.
In this recipe, the whole pie is baked for nearly a half hour so the meringue is perfectly cooked. Instead of just broiling it, as some recipes prefer, this method prevents you from eating undercooked egg whites. And though I just used four egg whites, you have the option of making a “Mile High” lemon meringue pie by increasing your whites to six. But my whites whipped up to perfection and made a gorgeous cloud atop the sweet-tart lemon filling.
So if you’re looking for the perfect lemon meringue pie recipe, I’ve got you covered! This is the perfect dessert any time of year. Go ahead and treat the lemon lovers in your life to one marvelous pie!
- 1 baked 9 inch pastry shell
- 1½ cups sugar
- ½ cup cornstarch
- ⅛ teaspoon salt
- 4 egg yolks (save the whites for the meringue!)
- 1¾ cups water
- ½ cup fresh lemon juice (from 3-4 lemons)
- 3 tablespoons butter
- 1 teaspoon fresh lemon zest
- 4-6 egg whites, at room temperature
- ½-3/4 teaspoon cream of tartar (depending on number of egg whites used)
- ½ cup sugar
- ½ teaspoon vanilla
- Preheat oven to 325º.
- Combine first three ingredients in saucepan; set aside.
- Combine yolks, water and juice, and stir into sugar mixture. Cook over medium heat, stirring constantly till mixture boils and thickens. Boil one minute, stirring constantly. Remove from heat. Stir in butter and zest. Pour into pastry shell.
- Beat whites and cream of tartar on high speed with electric mixer until foamy. Gradually add sugar, one tablespoon at a time, until stiff peaks form and sugar is dissolved...about 2-4 minutes. Add vanilla and beat well.
- Spread meringue over hot filling, making sure meringue covers all filling. Bake for 25-28 minutes.