Serves 8
45 min
Lemon Meringue Pie III
Recipe GLPR5f853e1f54fbde
A classic dessert featuring a silky lemon custard filling topped with billowing meringue. The bright citrus flavor is balanced by the sweet, cloud-like meringue peaks. This elegant pie is perfect for any occasion.
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Ingredients
1 (9 inch) baked pie crust
1 1/2 cups water
1/2 cup white sugar (for filling)
1/2 teaspoon salt
1/2 cup cornstarch
4 egg yolks
1/2 cup fresh lemon juice
2 teaspoons lemon zest
3 tablespoons butter
4 egg whites
1/2 cup white sugar (for meringue)
Directions
Preheat your oven to 325 degrees F (165 degrees C).
In a heavy saucepan, combine 1 1/2 cups water, 1/2 cup sugar, and salt.
Set the pan over high heat and bring the mixture to a boil, stirring occasionally.
While the mixture heats, whisk together the cornstarch and 1/3 cup cold water in a small bowl until completely smooth with no lumps.
Gradually pour the cornstarch mixture into the boiling liquid while whisking constantly to prevent lumps. Continue cooking and stirring constantly until the mixture becomes thick and clear, about 2-3 minutes.
Remove the pan from heat and allow to cool slightly, about 1-2 minutes.
In a small bowl, whisk together the egg yolks and lemon juice until well combined. Slowly add the egg yolk mixture to the hot sugar mixture while whisking constantly to temper the yolks and prevent scrambling.
Return the pan to medium heat and bring the filling to a gentle boil, stirring constantly, for about 1 minute. This ensures food safety by heating the egg yolks to 160 degrees F.
Remove from heat and stir in the lemon zest and butter until the butter is completely melted and incorporated.
Transfer the filling to a bowl and refrigerate until it cools to room temperature (lukewarm), stirring occasionally, about 10-15 minutes.
While the filling cools, prepare the meringue. In a large, clean glass or metal bowl, combine the egg whites and salt.
Using an electric mixer or whisk, beat the egg whites until foamy and light in texture.
Gradually add the 1/2 cup sugar while continuing to beat. Continue beating until the egg whites form stiff, glossy peaks, about 3-5 minutes.
Gently fold about 3/4 cup of the meringue into the lukewarm lemon filling to lighten it.
Pour the filled mixture into the baked pie crust and spread evenly.
Carefully spread or spoon the remaining meringue over the top of the pie, making sure it covers the filling completely and touches the edges of the crust to prevent shrinking.
Bake in the preheated oven for 15-20 minutes, until the meringue is light golden brown on the peaks.
Remove from the oven and allow to cool to room temperature before slicing. Refrigerate for at least 2 hours before serving for best flavor and texture.
