Lemon meringue pie is one of the hallmarks of the American dessert repertoire. It’s not that difficult to make, though its three elements require care of preparation. For starters, use a rich, flaky pastry dough (see link for my flaky pastry dough recipe). This needs to be baked blind. Second step is the lemon custard filling. It’s thickened with cornstarch and flour so that when you add egg yolks to cook, the yolks when simmered to thicken won’t curdle because the flour and cornstarch prevent this. Then there’s the meringue.
My recipe calls for whites from 4 separated eggs; I sometimes use the whites from 5 to 6 eggs for a bigger meringue (but don’t add extra yolks to filling). Another little trick is to fold in a few tablespoons of meringue into the cooled lemon filling before putting it in the pie shell. This lightens the filling and makes it really precious.
Ingredients
- Prebaked 9-inch pie shell
- Filling
- 1 1/2 cups sugar
- 4 tablespoons cornstarch
- Generous pinch salt
- 4 tablespoons all-purpose flour
- 2 cups boiling water
- 4 large eggs, separated
- 2 tablespoons butter
- 1/3 cup lemon juice
- Grated zest from two lemons
- Meringue
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 425 degrees
- Filling. Beat the yolks in a separate bowl and set aside.
- Put the sugar, cornstarch, salt and flour in a medium-size saucepan. Gradually add the boiling water, stirring constantly. Place over medium heat and cook for about 10 minutes, stirring constantly, until the mixture gets very thick and turns clear, free of lumps. If it has lumps (and it shouldn't) push through a strainer.
- Add the beaten yolks, and cook, stirring constantly, over low heat until the custard is nice and thick. Add the lemon juice and zest. Add the butter and stir until combined Set aside to cool.
- Meringue. Beat the whites in a stand mixer fitted with the whipping attachment until frothy. Add the cream of tarter and continue to beat on high until just under soft peaks. Gradually add the sugar and beat until stiff peaks form. Add the vanilla extract and beat in.
- Take a few tablespoons of the meringue and fold into the cooled lemon mixture until thoroughly combined. Spoon lemon filling into baked pie shell. Put a big mound of meringue on the center of the filling and start to spread it toward the edge. Add the rest of the meringue until the filling is completely covered and using a fork make peaks into the meringue. Sprinkle with confectioner's sugar if you like.
- Put on a baking sheet and bake for about 8 minutes or until it becomes lightly browned
- Allow the pie to cool for 30 minutes before serving.