• 6123f2a18ee248ce1043381d8bdf57ee

Lemon Meringue Pie

This is great for lemon lovers!

Prep
Cook
Serves 8people
Ingredients
1
pie crust (Baked)
1 1/3
cups granulated sugar
1/3
cup cornstarch
2/3
cup milk
1/2
cup water
2/3
cup lemon juice (Fresh Squeezed)
1
tbsp lemon zest
5
whole egg yolks (Whisk Together)
2
tbsp butter
1/2
tsp vanilla
1
tbsp cornstarch
1
tbsp sugar
1/3
cup water
5
whole egg whites
1/4
tsp cream of tartar
1
tsp vanilla
1/2
cup granulated sugar
Directions
1.
Preheat oven to 325 degrees.
2.
Tangy Lemon Filling
3.
In a medium-sized saucepan combine 1 1/3 cup sugar, and 1/3 cup cornstarch, until well combined. Slowly stir in milk, lemon juice, and 1/2 cup water to prevent lumps. Add lemon zest, and bring to a boil. Stir while cooking, until mixture starts to thicken.
4.
Whisk 1/4 cup at a time of lemon mixture into egg yolks, until 1 cup of the lemon mixture has been added. Add egg yolk mixture back into the lemon mixture. Stir while returning to a boil. Cook an additional 1-2 minutes, until the mixture is thickened. Remove from heat. Whisk in butter, and vanilla.
5.
Pour mixture into baked pie crust, and set aside.
6.
Weep Free Meringue
7.
In a small saucepan combine 1 tablespoon cornstarch, and 1 tablespoon sugar, until well combined. Slowly pour in 1/3 cup water to prevent lumps. Cook over medium heat, and bring to a boil. Cook for 20 seconds once boiling. Remove from heat to cool.
8.
Beat egg whites, cream of tartar, and vanilla together, until soft peaks form.
9.
Slowly add 1/2 cup sugar while beating. Beat until stiff peaks form, and mixture becomes glossy.
10.
On low-speed mix in 1 tablespoon of cooked cornstarch mixture at a time, until all cornstarch mixture is incorporated. Mix until well combined.
11.
Mound meringue mixture over pie, and anchor into the edge of pie crust to prevent shrinking. Use the back of a spoon to form small peaks all over the pie.
12.
Bake in preheated oven for 18-25 minutes, until lightly brown on top.
13.
Cool pie completely before slicing, or refrigerate for 6 hours, or until cold for best flavor before slicing.

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