Name: Classic Lemon Meringue Pie
Prep time: 30 min
Cook time: 15 min
Total time: 3 h 45 min
Yield: 8
Ingredients: 1 blind-baked 9-inch pie crust; 1 1/2 cups (300g) sugar; 1/3 cup (40g) cornstarch; 1 1/2 cups (360ml) water; 4 egg yolks; 1/2 cup (120ml) fresh lemon juice; 1 tbsp lemon zest; 2 tbsp butter; 4 egg whites; 1/2 tsp cream of tartar; 1/2 cup (100g) sugar

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Classic Lemon Meringue Pie

Author: Baking Cakee Kitchen Cuisine: American Courses: Dessert

Difficulty: Intermediate Prep Time 30 mins Cook Time 15 mins Rest Time 3 hrs Total Time 3 hrs 45 mins

Servings: 8

Description

Weeping meringue comes from undissolved sugar and cool filling. Learn to make lemon meringue pie with a set curd and a stable, non-weeping meringue.

Instructions

Whisk the sugar, cornstarch, and water in a pot. Cook until thick and bubbling.
Whisk a little hot mixture into the yolks, return it all to the pot, and cook 2 minutes more.
Off the heat, stir in the lemon juice, zest, and butter. Keep the curd hot.
Beat the egg whites with cream of tartar to soft peaks, then add sugar slowly until stiff, glossy, and no longer gritty.
Pour the hot curd into the crust. Immediately spread the meringue over it, sealing to the crust edge all around.
Bake at 350°F (177°C) for 12 to 15 minutes, until golden. Cool fully, then chill before slicing.

Classic Lemon Meringue Pie