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What could be better than tart lemon custard with fluffy and sweet meringue? Not much! Lemon meringue pie has always been my requested birthday dessert. Cake?! NO THANK YOU. I want pie!
My mom didn’t really like making it, so as soon as I could use the mixer myself I would make my own—using that Jello recipe. I know, come on, gimme a break I was like 7. I think it was the first dessert I ever made start to finish by myself.
Now that I’m a big ol adult, I make it the respectable adult way… Most of the time…
Lemon Meringue Pie
Ingredients
- 1 pre-baked 9 inch pie crust 12 minutes at 400F
- 1 ¼ cup sugar
- ⅓ cup cornstarch
- ¼ tsp salt
- 1 ¼ cup water
- 4 egg yolks beaten
- ½ cup lemon juice
- 3 tbsp butter
- 2 tsp lemon zest
- Meringue
- 4 egg whites
- ½ tsp cream of tartar
- ½ cup sugar
Instructions
- Preheat oven to 325 F.
- Combine sugar, cornstarch, and water in a saucepan. Cook on medium low till boiling, about 7 minutes.
- Whisk yolks and sugar in separate bowl, temper yolks by adding ¾ of the boiling mixture to the yolks and sugar. Whisk together and slowly add back into saucepan liquid while stirring.
- Add butter, salt, lemon juice and zest, cook about 3 more minutes. Should be bubbling and thickened. Take off heat.
- In a mixer add egg whites and cream of tartar, beat on high until foamy. Slowly start to add sugar. Beat till stiff peaks.
- Pour lemon pudding into prepared pie crust.
- Add spoonfuls of meringue over hot lemon pudding. Using a spatula move the meringue around to the crust. Completely cover the top, all the way to the edges.
- Bake 25 – 30 minutes. Till meringue is lightly browned.
