Lemon Meringue Pie

Fresh and zingy lemon curd is topped with a mile high meringue.

Course Dessert

Cuisine American

Keyword Lemon, Pie

Prep Time 30

Cook Time 50

Chill Time 2

Total Time 1 20

Servings 12 slices

Calories 234kcal

Use your favorite basic pie crust recipe or a store bought, unbaked pie crust. Prepare and chill the dough for at least one hour or overnight.
Take the dough out and sprinkle your work area lightly with flour. Place the dough on top and sprinkle lightly with more flour. Roll out to a 12 inch circle, frequently turning the dough to prevent sticking and adding more crumbs just like you would with flour.
*If the dough was in the fridge for more than an hour, let it warm up just enough to be malleable, but not soft.
Carefully transfer dough to a pie plate. Trim the excess, if necessary, and tuck the edges under. Cover in plastic wrap and place in the fridge for 40 minutes. Then freeze for 20 minutes. While the pie crust is in the freezer, preheat your oven to 375℉.
Cover the frozen pie crust with a double layer of foil or parchment paper, making sure to get it into the corners. Fill with pie weights and bake for 25 minutes. Remove the foil and weights. Place back in the oven for 10 minutes, or until the pie is golden brown.
Transfer to a rack to cool completely.

Mix the sugar, cornstarch, salt, and water in a medium saucepan over medium heat. Bring it to a simmer, whisking a bit at first, and frequently as it begins to thicken.
Once the mixture is quite thick, shiny, and becoming translucent, whisk in the egg yolks two at a time. (Never stop whisking.) After the eggs are combined, whisk in the zest, then whisk in the lemon juice, then the butter. Let the mixture come to a simmer, whisking constantly.
Remove the pan from the heat and carefully place cling wrap over the top of the filling. You'll need to press it onto the surface, so be careful not to burn yourself on the filling or the sides of the pan.

Place the cornstarch and water in a small saucepan over medium heat. Whisk constantly as the mixture thickens. Once the mixture begins to simmer, remove it from the heat.
Preheat the oven to 325℉.
In a small bowl, combine the sugar and cream of tartar. Set aside. Place the egg whites and vanilla in the bowl of your stand mixer and whisk until they are frothy. Whisk in the sugar mixture, one tablespoon at a time. Continue to beat until the whites reach soft peaks.
Add the cornstarch mixture one tablespoon at a time. Continue to beat until the meringue has reached stiff peaks. A minute or two before you hit this stage, place the lemon filling back over low heat, remove the plastic wrap and make sure it's warm before continuing to the next step.
Pour the hot lemon filling into the pre-baked pie shell. Immediately top with meringue. Dollop the meringue around the edge of the crust, then fill in the center. Be sure to attach the egg whites to the crust to prevent shrinking. Use a spoon or a spatula to create a shaggy look.
Bake for 20 minutes, or until the meringue is golden brown. Transfer to a cooling rack. Allow it to come to room temperature before serving.

This recipe will use about 3- 4 lemons.
I prefer my Great Grandmother's Pie Crust.
Lemon Meringue Pie does not keep well. You can make the crust a day in advance, but you should serve the pie the same day you bake it.