Lemon Meringue Pie
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Make the pie crust: Preheat the oven to 350 degrees F
2
Line the pie crust with aluminum foil and fill it with dried beans
3
Bake the crust for 20 minutes
4
Remove the beans and foil and continue baking until golden brown, about 10 minutes
5
Transfer the pie crust to rack to cool
6
Raise the oven to 375 degrees F
7
Make the filling: In a heavy saucepan, combine the lemon juice, eggs, butter, and sugar and whisk over medium heat until the mixture thickens
8
Strain the filling through a sieve into a bowl
9
Stir in the lemon zest
10
Let the filling cool slightly
11
Spoon the filling (it should still be warm) into the cooled pie crust and smooth over the top with the back of a spoon
12
Make the meringue: Place the egg whites and cream of tartar in a bowl and beat until they form soft peaks
13
Gradually drizzle in the sugar while beating until the mixture reaches stiff peaks
14
Spread the meringue over the top of the pie, forming occasional peaks
15
(The meringue should be slightly thicker in the center than at the edges
16
Bake the pie until the meringue browns slightly, about 10 minutes
17
Let the pie cool on a rack
18
Refrigerate the pie for at least 2 hours before serving