Classic Lemon Meringue Pie

There is just something about a hot, summery day that’s perfect for a cool, citrus pie. I’ve included a couple such recipes already in this blog. Another family favorite is lemon meringue pie. The recipe below is the pie I’ve been making for about 25 years. I adopted the recipe from one printed in Bon Appétit many years ago.

LEMON MERINGUE PIE

Filling:

1 ½ cup granulated sugar
1/3 cup cornstarch
1/8 tsp. salt
2 cups water
4 jumbo egg yolks, at room temperature,
½ cup lemon juice (ideally freshly squeezed)
2 T. freshly grated lemon zest
2 T. butter, cut into small pieces

One baked, 9-inch pie crust

Meringue:

4 large egg whites, at room temperature
¾ cup granulated sugar (ideally superfine)
¼ tsp. cream of tartar
½ tsp. vanilla extract

Beat the egg yolks in a small bowl and set aside. Combine the sugar, cornstarch and salt in a medium-sized, heavy saucepan. Whisk in the water. Bring to a boil over medium high heat, stirring continually. Bring to a boil, and reduce heat to medium, stirring for another minute. Remove from heat. Whisk about ½ cup of the hot mixture into the beaten egg yolks, and then add that back into the hot mixture over the stove. Stir over a medium heat until mixture begins to boil. Reduce to low and stir one minute more. Remove from heat. Stir in the lemon juice, zest and butter. Pour filling into pie shell. Place plastic wrap directly over the filling. Let cool on wire rack at room temperature for about an hour. Then put in the refrigerator to cool completely.

Right before serving, or up to 24 hours in advance, make the meringue. Beat the whites with a mixer on high speed until frothy. Add the sugar, cream of tartar and vanilla extract. Continue beating until firm, glossy (but not dry) peaks are formed with the meringue. Spread the meringue decoratively on top of the filling, enclosing it completely. Be sure to touch the crust with the meringue all around the edges. Bake in a 375 degree oven for about 10-15 minutes, until the meringue is lightly browned. Serve immediately, or refrigerate until ready to serve.

Enjoy!