Lemon Meringue Pie
Makes one 9-inch pie
Lemon meringue pie was never one of my favorites, but only because I was not crazy about the meringue topping. Through the years, I have learned to appreciate meringue. However, what I have always loved about this recipe, which came from my mother, is the lemon filling. It is the best I have ever tasted. Make this easy pie for a busy weeknight or a special occasion dinner.
- One 9-inch pie crust, blind baked and cooled (see recipe in the related recipes links)
- 1/2 cup cornstarch
- 1-1/2 cups granulated sugar
- 1/4 teaspoon salt
- 1-3/4 cups water
- 4 large egg yolks, slightly beaten (reserve whites for topping)
- 2 tablespoons butter, preferably unsalted
- 1 tablespoon lemon rind
- Juice of 1/2 lemon, about 3 tablespoons
- 4 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Preheat oven to 350° F.
For the filling, combine cornstarch, sugar and salt in saucepan. Gradually stir in the water. Cook over medium heat, stirring constantly, until boiling. Boil for 1 minute. Stir 1/2 of mixture into egg yolks. Return to saucepan. Continue to heat over low heat, stirring constantly, for 2 minutes. Remove from heat; add butter, lemon rind and lemon juice. Beat well and cool slightly. Pour into baked pie shell.
For the meringue topping, beat egg whites and cream of tartar until foamy. Gradually beat in sugar. Beat until meringue forms firm peaks and is glossy. Swirl unto lemon filling with spoon or piping bag. Seal against crust edge to prevent shrinkage. Bake for 15-20 minutes or until tips of meringue are lightly browned. Cool completely on baking rack, then refrigerate until serving.