Description
Delightful lemon meringue pie combines zesty citrus and pillowy meringue in a classic American dessert. Silky lemon curd nestles in a buttery crust, crowned with sweet peaks of whipped egg whites that you’ll savor with pure delight.
Ingredients
Scale
- 1 9-inch prebaked pie crust
- 1 ½ cups boiling (or hot) water
- 1 cup granulated white sugar
- ½ cup granulated white sugar
- ½ cup freshly squeezed lemon juice, strained to remove seeds and pulp
- 6 tbsps cornstarch (corn flour)
- 4 large egg yolks, at room temperature
- 4 large egg whites, at room temperature
- 2 tbsps butter, at room temperature
- 1 tbsp freshly grated lemon zest (outer yellow skin of lemon)
- ½ tsp cream of tartar
- ½ tsp pure vanilla extract
- ¼ tsp salt
Instructions
- Egg White Preparation: Combine egg whites, granulated sugar, and cream of tartar in a heat-resistant stainless steel bowl positioned over gently simmering water, whisking continuously until sugar dissolves and mixture reaches 160°F (71°C) to eliminate salmonella risk.
- Meringue Whipping: Transfer heated mixture to a stand mixer, whipping at high speed until stiff, glossy peaks form that maintain their shape when whisk is lifted, then gently fold in vanilla extract with smooth, deliberate strokes.
- Pie Assembly: Spread warm lemon filling evenly across pre-baked pie crust, using an offset spatula to create a smooth surface, then carefully dollop meringue around the pie’s perimeter, ensuring connection with crust edges to prevent shrinkage.
- Meringue Styling: Use the back of a spoon to create decorative peaks and swirls across the meringue’s surface, adding visual texture and dimension.
- Caramelization: Position pie under a preheated broiler or use a culinary torch to caramelize meringue, achieving a uniform golden-brown color while monitoring closely to prevent burning and rotating if necessary for even coloration.
- Cooling and Serving: Allow pie to rest at room temperature for 1-2 hours, enabling filling to set and meringue to stabilize before serving.
Notes
- Safely Heat Egg Whites: Whisk egg whites over simmering water until they reach 160°F to eliminate salmonella risk and ensure food safety.
- Master Meringue Technique: Whip egg whites at high speed until stiff, glossy peaks form, creating a stable and voluminous topping.
- Prevent Meringue Shrinkage: Seal meringue edges to the pie crust and create decorative peaks to maintain texture and prevent pulling away during baking.
- Control Caramelization: Use broiler or culinary torch carefully, rotating and monitoring closely to achieve uniform golden-brown color without burning.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Broiling
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 186 mg