Lemon Meringue Pie
 
Prep time
Cook time
Total time
 
Prepare the Pie Dough 1 day in advance so it is ready to roll for making the pie shell
Author:
Serves: 1-9" Pie
Ingredients
  • ½ Recipe Pie Dough
  • For the Filling
  • Water 2 cup (480ml)
  • Granulated Sugar 1 cup (200g)
  • Salt pinch
  • Fresh Squeezed Lemon Juice ⅓ cup (approx 6-7 lemons) (80ml)
  • Lemon Zest from 1 lemon (approx 2 teaspoons)
  • Cornstarch ¼ cup + 2 Tablespoons (42g)
  • Egg yolks large 3 (54g)
  • Whole Eggs large 2 (100g)
  • Unsalted Butter 2 Tablespoons (28g)
  • For the Meringue:
  • Egg Whites large 5 (150g)
  • Granulated Sugar *superfine is best 1 cup (200g)
  • Cream of tartar ¼ teaspoon
Instructions
  1. Blind Bake the pie shell while you prepare the custard filling as follows:
  2. Combine the water, lemon juice, lemon zest, half of the granulated sugar and salt together in a heavy bottom sauce pot over high heat and bring to a boil.
  3. In a large mixing bowl combine the egg yolks & whole eggs with the other half of sugar and cornstarch and whip to a smooth paste.
  4. Once the water/juice mixture comes to a rapid boil slowly pour it into the egg mixture while whisking constantly.
  5. Return the entire mixture back to the pot and continue cooking while stirring constantly over high heat and return to a rapid boil.
  6. Allow it to bil for about 30 seconds to 1 minute then strain the entire mixture through a mesh strainer into the pre-baked pie shell (Pie shell does not need to be fully cooled)
  7. Next prepare the meringue topping by whipping the egg whites and cream of tartar on high speed until frothy and gaining volume.
  8. Slowly add in the granulated sugar while continuing to whip to medium firm peaks.Be careful not to over whip.
  9. Click here to see how to know if you have over whipped your egg whites
  10. Pile the meringue on top of the hot custard and spread to the edges.
  11. Use a blow torch *optional to toast the spikes for added flare & dramatic presentation
  12. Bake the entire pie in a 350°F preheated oven for 8-10 minutes or until meringue is golden browned
  13. Cool in the refrigerator before serving
Notes
Lemon Meringue Pie should be kept refrigerated at all times for up to 6 days
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/lemon-meringue-pie/