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Classic Lemon Meringue Pie

Prep Time 30 mins
Cook Time 15 mins
Rest Time 3 hrs
Total Time 3 hrs 45 mins
Cuisine:
Courses:
Difficulty: Intermediate
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.
Ingredients
    Lemon filling
  • 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
    • Meringue
  • 4 egg whites
  • 1/2 tsp cream of tartar
  • 1/2 cup (100g) sugar
Instructions
  1. 1
    Whisk the sugar, cornstarch, and water in a pot. Cook until thick and bubbling.
  2. 2
    Whisk a little hot mixture into the yolks, return it all to the pot, and cook 2 minutes more.
  3. 3
    Off the heat, stir in the lemon juice, zest, and butter. Keep the curd hot.
  4. 4
    Beat the egg whites with cream of tartar to soft peaks, then add sugar slowly until stiff, glossy, and no longer gritty.
  5. 5
    Pour the hot curd into the crust. Immediately spread the meringue over it, sealing to the crust edge all around.
  6. 6
    Bake at 350°F (177°C) for 12 to 15 minutes, until golden. Cool fully, then chill before slicing.
Keywords: lemon meringue pie recipe
Read it online: https://www.bakingcakee.com/recipes/classic-lemon-meringue-pie/