When forming the peaks on this pie, use the back of a spoon to make some spectacular swirls.
Lemon Meringue Pie
For the Crust::
- 1 (9-in) prepared unbaked pie crust
For the Filling::
- 1¼ cup sugar
- ⅓ cup cornstarch
- ¼ tsp salt
- 4 large egg yolks
- ¼ cup lemon juice
- 2 Tbsp lemon zest
- 2 Tbsp butter
For the Meringue:
- 5 large egg whites
- ¼ tsp cream of tartar
- ¼ tsp salt
- ½ cup sugar
Preheat the oven to 350°F. Pre-bake the pie crust according to directions until light golden, usually about 13 minutes. Cool on a rack. Raise the oven to 400°F.
Prepare filling: Combine sugar, cornstarch and salt in a 2-quart pot. Stir in 1½ cups tepid water until smooth. Place over medium heat and gently boil to thicken, stirring constantly, about 1 minute. Remove from heat.
Whisk yolks in a bowl. Whisking constantly, slowly pour ¼ cup of hot sugar mixture into the yolks; whisk until smooth. Slowly whisk egg mixture back into the pot. Stir in the lemon juice, zest and butter; return to heat. Bring to a boil, stirring constantly, and boil to thicken for 1 minute; remove from heat. Pour filling into prepared pie crust.
Prepare meringue: Beat the egg whites, cream of tartar and salt in a large bowl with an electric mixer at low speed until soft peaks begin to form. Increase speed to medium and add the sugar, a tablespoon at a time, beating just until stiff peaks form
Spoon meringue over the filling, mounding it in the center, then spreading it to the outer edges.
Bake the pie in the center of the oven until the edges of the meringue are lightly browned, 5 to 7 minutes. Cool on a rack to room temperature, then refrigerate at least 3 hours before serving.
Serves 8. Per serving: 410 calories, 61g carbohydrate, 5g protein, 16g fat, 115mg cholesterol.