lemon meringue pie

This is an excellent recipe, highly recommend. I do a store bought vanilla wafer pie crust. You make the peaks on the meringue and then cook it 15 minutes to get a slightly caramelized type browning on them, as a decorative finale. I mean to serve this one as a holiday pie.

Updates: I made this a second time, failed, and learned it is something you really shouldn't try to make if you have 85% humidity in your house. If the humidity is really high then the meringue may not set, nor the pie filling. You also want to be extra sure there is no kind of grease residue or anything in the dishes or that reduces the chances of the meringue setting as well.

  • 1 vanilla wafer pie crust

  • 3 egg yolks

  • 1 1/2 C sugar

  • 3 tbsp flour

  • 3 tbsp cornstarch

  • 2 tbsp butter

  • 1 - 2 tsp fresh lemon zest

  • 1/3 C lemon juice

  • 1 1/2 C water

  • shake salt

for the meringue

  • 3 egg whites

  • 1/2 tsp vanilla

  • 1/4 tsp cream of tartar

  • 6 tbsp sugar

1. Separate egg yolks and whites. Lightly beat yolks. Let the whites stand at room temperature for at least a half hour.

2. Add the 1 1/2 cup sugar, flour, cornstarch, salt and water together in a frying pan. Whisk them together and set the heat to medium-high. Cook and stir until it is bubbly and thick. Then reduce the heat and cook the sauce another 2 minutes. Turn off the heat for a second.

3. Add in the egg yolks and stir together. Turn the heat back on to medium high and bring back to a boil. Stir for 2 minutes and then turn off the heat.

4. Add the lemon zest, lemon juice, and butter. Stir together. Make sure the butter melts completely. Cover the filling and set aside.

5. Preheat the oven to 350.

6. In a large bowl add the egg whites, cream of tartar, and vanilla. Beat on medium speed until soft peaks form, or for approximately 1 minute. Add in the sugar and beat on high until stiff peaks form, about 4 minutes.

7. Pour the lemon filling in the vanilla wafer pie crust. Spread the meringue over the lemon filling, covering it completely. Use a utensil to make small peaks in the meringue.

8. Put the pie in the preheated oven and bake for 15 minutes. Allow it to cool for an hour on a rack, and then refrigerate it 3 to 6 hours before serving.

Comments

lemon meringue pie