Ultimate Lemon Meringue Pie


6 eggs, separated

1 1/2 cups sugar

1/4 tsp cream of tartar

juice of 1 large lemon {1/4 cup}

zest of 1 large lemon

1 1/2 cups heavy whipping cream


Preheat oven to 275 degrees. Spray a pie tin well with nonstick cooking spray. Set aside.

Whip the egg whites {place the yolks in the fridge for a later step} until foamy. Gradually add 1 cup sugar and cream of tartar while your mixer is running. Increase mixer speed to high and beat for about 8 minutes, or until stiff glossy peaks form. Spread this mixture into your prepared pie tin, making the sides of the crust higher than the middle. Place in oven and bake for 1 hour. Turn off oven and let the crust sit inside for one more hour.

Meanwhile, make the filling. Prepare a double burner {I just use two pots for this} over medium heat. Add the yolks to the top pot and whisk well. Add the remaining 1/2 cup sugar, lemon juice and lemon zest. Continue whisking until the mixture has thickened - about 8-10 minutes. Remove from heat and let cool.

Once your lemon curd has cooled, whip your cream until soft peaks form. Fold the lemon curd into the whipped cream and smooth into your pie crust. Place in fridge and let sit for 1-3 hours.



active time ~ 30 minutes

total time ~ 4 hours