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Lemon Meringue Pie
Makes 8 Servings
*9" graham cracker pie crust
*1 1/2 cup water
*1 cup superfine granulated sugar
*1/2 cup freshly-squeezed lemon juice (3-4 lemons)
*6 large egg yolks
*4 tbls. cornstarch
*Pinch salt
*1 tbls. grated lemon peel
*2 tbls. unsalted butter
*6 large egg whites
*1/2 tsp. cream of tartar
*1 1/2 cups confectioners sugar
1Preheat oven to 300F degrees.
2For the filling: Whisk all ingredients, except butter, together in a medium saucepan. Continue to whisk over medium heat until filling thickens, about 10-15 minutes. Do not let boil.
3Remove from heat and whisk in butter. Carefully pour hot filling into pie crust.
4For the meringue: Beat egg whites in a large bowl with an electric mixer set at low speed until foamy. Beat in cream of tartar. Gradually beat in confectioners sugar a little at a time. Beat at high speed until stiff and shiny peaks form.
5Carefully spread meringue over pie filling, sealing the edges and mounding the meringue in the center.
6Bake pie at 300F degrees for 25 minutes. Reduce heat to 275F degrees and continue to bake until meringue takes on a golden brown color, about 35-40 minutes. Transfer pie to a rack to cool. Refrigerate for at least 4 hours until ready to serve.
7To cut slices, dip a knife in warm water between each slice.