Lemon meringue pie is blissful to me. Smooth and tart lemon curd with a deliciously light and sweet meringue topping, making the ultimate pair. This pie includes my perfect pie crust recipe, which I have linked just above for you. Keep in mind that you will need to plan accordingly if you want to make this pie for an occasion since this is a baked pie crust that requires some work in advance.

This pie serves 6-8 people.

Ingredients:

1 Portion of my perfect pie crust recipe

5 Large Egg Yolks at Room Temperature 

1 1/3 Cups Water 

1 Cup Granulated Sugar

6 Tbs Cornstarch

¼ Tsp Salt

½ Cup Fresh Lemon Juice 

1 ½ Tbs Lemon Zest

2 Tbs Unsalted Butter at Room Temperature 

 5 Large Egg Whites at Room Temperature

½ Tsp Cream of Tartar

¼ Tsp Salt

1 Tsp Vanilla

½ Cup Granulated Sugar

Directions:

 1.     Preheat oven to 375 Degrees F and prepare the pie crust (see pie crust recipe) and place it in a pie dish.

2.     Place foil around the inside of the pie crust and fill the foil with beans or pie weights and bake for 15 minutes. 

3.     Remove the crust from the oven, remove the foil and prick the crust with a fork, then set aside. 

4.     Lower the oven to 350 degrees F. 

5.     In a bowl, whisk the egg yolks together and set aside. 

6.     In a saucepot, whisk together the water, sugar, cornstarch, salt, lemon juice and lemon zest and cook on a medium heat for about 5 minutes or until it starts to thicken. 

7.     Lower the heat to low, and while whisking, slowly pour a little of the hot mixture into the egg yolks to bring them up to temperature. 

8.     Slowly while constantly whisking, pour the egg yolks into the saucepot and continue to whisk on a medium heat until thickened and large bubbles appear at the surface. 

9.     Off the heat, whisk in the butter, then pour into the warm crust. 

10.  For the meringue, in the bowl of a stand mixer with the whisk attachment, beat the egg whites, cream of tartar and salt on high speed until stiff foamy peaks start to form. 

11.  With the mixer on medium, slowly pour in the granulated sugar, then return the speed to high and continue to mix until thick, white and glossy. 

12.  Add the vanilla and mix until combined. 

13.  Spread the meringue all over the top of the pie, going all the way to the crust. 

14.  Bake at 350 for 25-30 minutes or until the meringue is browned. 

15.  Remove from the oven and allow to sit at room temperature for one hour, then refrigerate for a minimum of 4 hours. 

Wrap tightly and store in the refrigerator for up to 3 days.