Desserts

Lemon Meringue Pie

Makes one deep-dish pie, 8 to 12 servings

Lemon Meringue Pie

Makes one deep-dish pie, 8 to 12 servings

An American classic, Lemon Meringue Pie has been a favorite since the early 19th century. Our version has a marshmallow-like meringue topping.

Nutritional analysis per serving (based on 12 servings):Calories 393 (38% from fat)
carb. 56g
pro. 5g
fat 17g
sat. fat 10g
chol. 140mg
sod. 105mg
calc. 15mg
fiber 0g

Ingredients

  • 1Flaky Pie Crust, blind baked
  • and cooled
  • 1½ cups granulated sugar
  • ¼cup, plus 3 tablespoons cornstarch
  • 1½ cups water
  • ¾cup fresh lemon juice
  • 7large egg yolks (reserve whites for
  • meringue)
  • 5tablespoons (⅔ stick) unsalted butter,
  • cut into 1-inch pieces
  • Zest of 3 lemons
  • 7large egg whites (reserved from eggs)
  • ¾cup, plus 2 tablespoons granulated
  • sugar, divided
  • 2tablespoons water
  • 1teaspoon cream of tartar
  • ⅛ teaspoon kosher salt

Preparation

  1. Position the oven rack in the upper third of the
  2. oven. Set the oven to High broil. Have the
  3. prebaked Flaky Pie Crust ready to fill.
  4. To make the lemon filling, place the granulated
  5. sugar and cornstarch in a 2½-quart saucepan
  6. and stir together. Add the water and lemon
  7. juice and stir until smooth. Place over medium
  8. heat and cook until slightly thickened, about 3
  9. to 4 minutes.
  10. Whisk the egg yolks in a separate mixing bowl.
  11. While whisking constantly, add about one half
  12. of the hot liquid to the egg yolks. Stir the now
  13. “tempered” egg yolks into the saucepan
  14. together with the remaining liquid and place
  15. over medium heat. Stirring or whisking
  16. constantly, cook until quite thickened and just
  17. beginning to bubble, about 5 to 6 minutes.
  18. Add the butter and stir until blended. Stir in
  19. the zest until completely blended. Cover until
  20. ready to fill pie; keep warm.
  21. To make the meringue: Put the egg whites, 2
  22. tablespoons of the granulated sugar, the 2
  23. tablespoons water and the cream of tartar into
  24. the Cuisinart® mixing bowl and stir until
  25. smooth. Attach the chef’s whisk and whisk on
  26. Speed 3 for 30 seconds. Increase the speed to
  27. Speed 12 and slowly add the remaining ¾ cup
  28. of granulated sugar. Add the salt and whip
  29. until the egg whites form stiff peaks, about 4
  30. minutes.
  31. Spread the hot lemon filling into the prepared
  32. pie shell. Top the filling with the meringue,
  33. taking care to spread the meringue to touch
  34. the crust all the way around. Make decorative
  35. swirls and peaks on the meringue as desired.
  36. This makes a generous, meringue topping – if
  37. you prefer, use less.
  38. Broil until lightly browned, about 5 minutes.
  39. Remove from oven and cool on a wire rack for
  40. one hour, then refrigerate for several hours,
  41. uncovered, until completely chilled.
  42. TIPS: When making a Lemon Meringue Pie, it
  43. is important that the filling is hot when topped
  44. with the meringue before baking to prevent the
  45. meringue from shrinking.