This gorgeous Lemon Meringue Pie has fluffy meringue on zesty lemon curd. The fluffy pie crust and silky citrus curd will impress your visitors.
INGREDIENTS
– 1 9-inch pie crustFor the Filling:– 1¼ cups granulated sugar (250g)– 5 egg yolk– 6 tablespoons cornstarch (35g)– ¼ teaspoon salt– 1¼ cups water (300ml)– ¾ cups lemon juice (180ml)– 2 tablespoons lemon zest– 4 tablespoons unsalted butter cubed (56g)For the Meringue:– 4 egg white– ¼ teaspoons cream of tartar– ½ cup granulated sugar (100g)
INSTRUCTIONS
Be sure to bake your pie crust before filling. If using store-bought crust, prebake per package instructions. Roll handmade crust dough into a 12-inch circle.
Step 1
Fill a 9-inch pie plate with dough, tuck the excess, and crimp the edges. Fork the crust bottom all over. Freeze 20 minutes.
Step 2
Preheat oven to 425°F while freezing. Wrap the frozen pie shell in foil and fill with dried beans or pie weights. Place on rimmed baking sheet.
Step 3
Bake 20 minutes. Continue baking the crust for 15–20 minutes after removing the foil and pie weights. The edges should be golden brown and the bottom dry. Remove and cool fully.
Step 4
For the Filling:- Mix egg yolks in a medium basin until smooth and put aside. Mix sugar, cornflour, and salt in a medium pot. Stir in water, lemon juice, and zest slowly to dissolve corn flour.
Step 5
Stir frequently over medium heat until thickened and bubbling, about 5 minutes. Get off the heat.
Step 6
While whisking, slowly add about 1 cup of the hot lemon mixture into the egg yolks to temper them. Whisking, slowly add the tempered egg yolk mixture into the pot. Heat on medium-high.
Step 7
Whisk until the mixture thickens enough to leave a trace and bubbles, about 2 minutes. Whisk in the butter until melted and mixed after removing from heat. Fill the baked pie shell.
Step 8
For the Meringue:- Decrease oven temperature to 350°F. Make meringue while filling is heated. Mix egg whites and cream of tartar in a stand mixer bowl with a whisk attachment.
Step 9
Whip on medium-high until foamy. Slowly add sugar. Beat for 5 minutes to make stiff, glossy peaks. Spread meringue around the lemon filling and onto the crust. Bake the meringue for 15–20 minutes until golden brown.