Creamy Lemon Meringue Pie
Makes 8 servings
Prep Time: 1 hrs
Cooking Time: 10 min
Baking Time: 33
Chilling Time: 1 hrs
Cooling Time: 1 hrs
- Crust Ingredients:
cup all-purpose flour
- 1/8 teaspoon salt
Tablespoons cold butter
- 2 to 3
Tablespoons cold water
- Filling Ingredients:
- 1-1/4 cups sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1-1/4 cups water
egg yolks, beaten
- 1/2 cup fresh lemon
teaspoons freshly grated lemon zest
- Meringue Ingredients:
- 1/2 teaspoon cream
- 1/2 cup sugar
Preheat oven to 475-degrees F.
In large bowl, combine flour and salt Cut in 6 tablespoons
butter with pastry blender or fork until mixture resembles
Stir in enough cold water with fork just until flour is
Shape into ball and flatten slightly.
Roll out ball of dough on lightly floured surface into
Fold into quarters.
Place dough into 9-inch pie pan; unfold, pressing firmly
against bottom and sides.
Trim crust to 1/2 inch from edge of pan; crimp or flute
Prick bottom and sides of crust with fork.
Bake for 8 to 10 minutes or until lightly browned. Cool and
Reduce oven temperature to 325-degrees F.
Meanwhile, combine sugar, cornstarch and salt in 2-quart
Gradually stir in water. Cook over medium heat, stirring
constantly, until mixture comes to a full boil (7 to 9 minutes).
Boil 1 minute. Gradually stir 1/2 cup sugar mixture into
beaten egg yolks with wire whisk.
Gradually stir egg mixture into remaining hot mixture.
Continue cooking, stirring constantly, until mixture reaches
160-degrees F. and is thickened (2 to 3 minutes).
Whisk in lemon juice, 3 tablespoons butter and lemon zest.
Remove from heat and set aside.
Beat egg whites and cream of tartar in large bowl at high
speed until foamy.
Continue beating, gradually adding 1/2 cup sugar, until
stiff peaks form and mixture is glossy (3 to 4 minutes).
Pour hot filling into baked pie shell.
Spread meringue over hot filling, completely sealing to edge
of crust and mounding slightly in center.
Bake for 25 to 30 minutes or until meringue reaches 160-degrees F.
and is lightly browned.
Cool at room temperature for 1 to 2 hours.
Refrigerate at least 1 hour before serving. Store
Alan's Kitchen Tip
For a Lime Meringue Pie,
substitute fresh lime juice for fresh lemon juice and grated lime
zest for grated lemon zest.
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