Another day, another delicious pie! It is now OFFICIALLY the summer season and I’m so excited to bring you this beauty as the next pie in the series I’m doing with my mom.
Lemon meringue pie is definitely an old school dessert, but it’s one that should stay in every baker’s arsenal. I mean, just look at it! It’s a show stopper!
The lemon filling is where all the flavor is, but the key to getting a pretty pie is obviously getting the meringue right. You want light, fluffy, cloud-like deliciousness! We used a ton of egg whites and powdered sugar to make this mile high topping, and my mom likes cream of tartar as a stabilizer. Perfection!
- 1 baked pie crust
- 1 c. sugar
- 2 T. flour
- 3 T. cornstarch
- pinch of salt
- 1½ c. cold water
- ¼ c. lemon juice
- 2 T. butter
- 4 egg yolks
- 9 egg whites
- ⅛ t. cream of tartar
- 1½ c. powdered sugar
- Whisk the sugar, flour, cornstarch, and salt together in a medium saucepan on medium heat.
- Slowly pour in the cold water while whisking the mixture together.
- Bring the mixture to a boil, stirring often.
- Add lemon juice and butter and bring back to boil.
- In a small bowl, beat together the egg yolks for the filling. Scoop out about ½ c. of the mixture on the stove and gradually pour it into the egg yolks, stirring quickly as you pour in the liquid.
- Slowly pour the tempered yolks back into the mixture in the pot, stirring as you pour it in.
- Cook the filling, stirring constantly, until it’s thick. Remove from heat and set aside.
- Preheat oven broiler.
- To make the meringue topping, beat together the egg whites and cream of tartar until it becomes stiff.
- Add in the powdered sugar and mix until it forms soft peaks.
- Pour the filling mixture into the baked pie crust.
- Use a spatula to spread the meringue over the lemon filling, making sure to spread the meringue all the way out to the edges of the pie.
- Use the spatula to swirl the meringue and make tiny peaks for decoration.
- Put pie underneath the broiler and bake until the edges of the meringue start to brown (should only take a couple minutes).
- Change oven temperature to 400 degrees and continue to bake for another 10 minutes, or until the meringue is golden brown all over.
- Remove pie from oven and let cool completely to set, about 3 hours.
- Slice and enjoy!
Three cheers for amazing classic desserts!