Lemon Meringue Pie
A flaky pastry, filled with sweet and tangy lemon curd, topped with fluffy toasted meringue peaks, Enjoy!
Servings: 8
Ingredients
PASTRY:
- 1 (9-inch) unbaked pie crust homemade or store-bought
FILLING:
- 1 1/2 c. granulated sugar
- 1/3 c. plus 1 T. cornstarch
- 1/2 c. water
- 3 lg. egg yolks lightly beaten
- 3 T. butter
- 1/2 c. lemon juice freshly squeezed
- 2 tsp. lemon zest
- 2 drops yellow food coloring
MERINGUE:
- 3 lg. egg whites
- 1/2 tsp. cream of tartar
- 6 T. granulated sugar
- 1/2 tsp. vanilla
Instructions
- PASTRY: Preheat the oven to 400 degrees. Bake the pie crust for 10 minutes.
- FILLING: Whisk together 1 ½ cups sugar, cornstarch, and water in a saucepan over medium heat, stirring constantly, until the mixture thickens and boils. Remove from the heat, whisk in egg yolks one at a time, stirring constantly. Add the lemon juice, lemon zest, and 2 drops of food coloring. Pour the filling into the pie crust.
- MERINGUE: In a mixing bowl, using an electric hand mixer, beat the egg whites and cream of tartar until foamy. Beat in 6 tablespoons of sugar, one tablespoon at a time; continue beating until stiff and glossy. Add the vanilla; beat until combined. Spread the meringue over the hot pie filling, carefully sealing it to the edge of the pie crust.
- Bake for 10 minutes or until it starts to brown a little. Cool completely, then refrigerate until ready to serve.
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