Lemon Meringue Pie
This is the perfect lemon meringue pie recipe. Just as good as grandma (or in my case....grandpa) used to make.
Mmmmmm....delicious!
Ingredients:
1 frozen pie crust or use pie crust ingredients below
Pie Crust
1 1/3 cups flour
1/2 cup shortening
3 tablespoons cold water
1/2 teaspoon salt
Filling
5 large egg yolks
6 Tbsp cornstarch
1 1/3 cup sugar
1/4 teaspoon salt
1 1/2 cups water
1/2 cup lemon juice
2 Tbsp butter
Meringue
1 Tbsp corn starch
1/3 cup cold water
1/4 teaspoon cream of tartar (can use vinegar instead of cream of tartar, see method instructions)
1/2 cup plus 2 Tbsp white granulated sugar
5 large egg whites (room temperature)
1/2 teaspoon vanilla extract
Directions:
Make pie crust
Combine the 1 1/3 cups flour and 1/2 teaspoon salt in a bowl. Cut in the shortening until the mixture is crumbly. Add 3 tablespoons of cold water gradually and toss the combination until dough balls are formed. Then roll the dough out and fit it into a 9 inch pie plate. Allow the dough to fall 1/2” beyond the pan and crimp the edges. Bake at 425 degrees for 15 minutes.
(If you are using a packaged frozen pie crust, please package directions to pre-bake.)
Make the lemon filling
Whisk the egg yolks in a medium bowl and set aside.
In a medium-sized saucepan, add 6 Tbsp cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for 1 minute. The mixture will begin to thicken.
Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks.
Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture. Then add the egg yolk mixture back to the pot with the cornstarch. Reduce the heat to low and cook for a minute, stirring.
Remove from heat and stir in the lemon juice and butter.
Pour into pre-cooked pie crust.
Preheat oven to 325°F.
Make the meringue
Prepare cornstarch mixture to help fortify the meringue: In a small saucepan, whisk together 1 Tbsp cornstarch and 1/3 cup of cold water until the cornstarch dissolves. Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.
Whisk together the sugar and cream of tartar: Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside. (If you do not have cream of tartar, instead add a teaspoon of white vinegar to the egg whites with the vanilla in the next step.)
Start beating the egg whites on low speed and gradually increase the speed to medium.
Once the egg whites are frothy, slowly add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites form soft peaks.
Add the cornstarch water mixture (it should look like a gel) a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Do not over-beat, or your meringue will be grainy.
Working quickly, use a rubber spatula to spread the meringue mixture evenly around the edge of the pie. Make sure the mixture attaches to the crust with no gaps. The crust will help anchor the meringue and help keep it from shrinking.
Fill in the center with more meringue mixture.
Use the back of a spoon to create peaks all over the meringue.
Right: As instructed above
Left: Used decorator kit to pipe on meringue. I was teaching my daughter how to make and she wanted to make a littler fancier so we tried this. Turned out great...for first time trying! Definitely try again.
Bake the pie for 15 minutes at 325°F, until the meringue is golden brown.
Transfer to a wire rack and let cool completely to room temperature. If the pie is even remotely warm when you cut into it, the lemon base may be runny. To help firm up the base, place in the refrigerator for at least a couple of hours before serving – AFTER cooled to room temperature.