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Lemon Meringue Pie

  • Author: Maya Singh
  • Total Time: 280 minutes
  • Yield: 8 servings 1x

Description

One 9-inch lemon meringue pie cut into eight slices.

Ingredients

Scale
  • 1 shell Unbaked 9-inch pie shell
  • 1 cup Granulated sugar, for filling
  • 1/3 cup Cornstarch
  • 1 1/2 cups Water
  • 1/2 cup Fresh lemon juice
  • 1 tablespoon Fresh lemon zest
  • 4 yolks Large egg yolks
  • 2 tablespoons Unsalted butter
  • 1/2 cup Pasteurized liquid egg whites
  • 1/2 cup Granulated sugar, for meringue
  • 1/4 teaspoon Cream of tartar

Instructions

  1. Heat oven to 375°F. Fit one unbaked 9-inch pie shell into its plate, line with parchment and pie weights, and blind bake approximately 15 minutes until the base is dry and lightly golden. Remove weights carefully and cool briefly. Reduce oven to 350°F.
  2. Whisk 1 cup sugar with 1/3 cup cornstarch in a saucepan, then gradually whisk in 1 1/2 cups water, 1/2 cup lemon juice and 1 tbsp zest. Cook over medium heat, stirring, until thick and bubbling. Temper four yolks with some hot lemon mixture, return to pan and cook, stirring, until thick and an instant-read thermometer in the custard reaches 160°F. Remove from heat and stir in 2 tbsp butter; pour hot filling into shell.
  3. Beat 1/2 cup pasteurized liquid egg whites suitable for whipping with 1/4 tsp cream of tartar to soft peaks. Add 1/2 cup sugar gradually, beating to glossy firm peaks. Spread over the still-hot filling, sealing to the crust edge, and bake about 12–15 minutes until the meringue is lightly golden and set.
  4. Cool about thirty minutes, then refrigerate at least three hours before cutting eight slices. Record meringue height, custard set, condensation and true times in a kitchen trial.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 210 minutes, included in the total.

Untested estimate: 15-minute blind bake, 10-minute filling cook, 15-minute meringue bake, 30-minute cooling and at least three-hour chill; preheat excluded.

  • Prep Time: 30 minutes
  • Chilling, resting or cooling: 210 minutes
  • Cook Time: 40 minutes
  • Category: Pies

Nutrition

  • Serving Size: One eighth of the pie

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Find it online: https://cheflyrecipes.com/lemon-meringue-pie/