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Lemon Meringue Pie


Lemon Meringue Filling
1 ½ cups sugar
5 tablespoons cornstarch
⅛ teaspoon salt
4 egg yolks
1 ¾ cups milk
½ cup fresh lemon juice
3 tablespoons butter
1 teaspoon lemon zest
1 capful of lemon extract
1 (9-in.) baked piecrust shell
Meringue for the Top
6 egg whites
½ teaspoon cream of tartar
½ cup sugar
1. Using a fork, poke holes into a thawed or fresh pie crust. Cover with parchment paper and cover with dried beans.
2. Bake for 7-8 minutes on 375. Remove from the oven and discard parchment paper and beans and set aside.
3. Whisk together first 3 ingredients in a medium-size heavy non-aluminum saucepan.
4. In a medium bowl, whisk together egg yolks, lemon juice and milk. D Add into sugar mixture in pan. Add sauce pan to the stove and cook over medium heat, stirring constantly until mixture thickens, about 9 minutes.
5. Bring to a boil, and boil, whisking constantly, 1 minute. Remove from heat. Stir in butter and zest until smooth. Spoon into piecrust.
Prepare the Meringue: Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Spread Meringue over hot filling, sealing edges.
Bake at 325°F for 20 to 22 minutes or until meringue peaks are lightly browned. Let cool completely on a wire rack (about 1 hour). Store in refrigerator.