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Lemon Meringue Pie
Melissa Hart

Lemon Meringue Pie

A proper lemon meringue pie is bright enough to make the sugar useful. Spread the meringue over piping-hot filling and seal it to the crust so it does not shrink into an island. Give the pie several hours to set before asking for a clean slice.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 baked 9-inch pie crust
  • 1 1/2 cups granulated sugar divided
  • 1/3 cup cornstarch
  • 1/4 tsp kosher salt
  • 1 1/2 cups water
  • 5 large eggs separated
  • 1/2 cup fresh lemon juice
  • 1 tbsp finely grated lemon zest
  • 2 tbsp unsalted butter
  • 1/2 tsp cream of tartar

Method
 

  1. Whisk 1 cup sugar, cornstarch, salt and water in a saucepan and cook over medium heat until clear, thick and bubbling.
  2. Whisk the egg yolks, temper them with 1 cup hot mixture and return everything to the pan; cook for 2 minutes, then stir in the lemon juice, zest and butter.
  3. Pour the piping-hot filling into the baked crust and immediately beat the egg whites with the cream of tartar to soft peaks.
  4. Add the remaining sugar gradually and beat to glossy stiff peaks, then spread the meringue over the hot filling all the way to the crust edges.
  5. Bake at 350°F for 14 to 16 minutes until browned, cool for 1 hour and refrigerate for at least 4 hours.