Lemon Meringue Pie
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
67
Sourness
46
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Unsalted Butter (softened)1 cup
Granulated Sugar5 tbsps
Cornstarch1 cup
Milk6 large
Egg White1 tsp
Cream Of TartarDirections:
1
Special equipment: a 12-inch tart pan with removable bottom For the crust: Preheat the oven to 350 degrees F
2
Grease a 12-inch tart pan with removable bottom with some oil
3
Pulse the butter, sugar, salt and cookies in a food processor until combined
4
Firmly press the crumb mixture into the prepared tart pan (the mixture will come only halfway up the sides)
5
Bake until golden brown, about 10 minutes
6
Let cool completely
7
For the filling: In a heavy saucepan, whisk together the sugar, cornstarch and salt
8
Add the milk and 1 cup water and continue to whisk until the cornstarch is dissolved
9
Cook over medium-high heat, whisking, until the mixture comes to a boil, 3 to 5 minutes; it will start to thicken to a custard-like texture
10
In a medium bowl, whisk together the egg yolks
11
Gradually mix the yolks into the thickened cornstarch mixture in the saucepan
12
Continue to whisk until combined, then remove from the heat
13
Whisk in the butter and lemon zest and juice
14
Let cool slightly, then whisk in the tequila
15
Cover the filling with plastic wrap and set aside
16
For the meringue: With an electric mixer in a large bowl, beat the egg whites with the cream of tartar and a pinch of salt until soft peaks form, 2 to 3 minutes
17
On slow speed, gradually add the sugar and continue to beat until stiff peaks form, another 1 to 2 minutes
18
Pour the filling into the tart pan and spread over the crust
19
Pipe dollops of the meringue with peaks all atop the filling in circles
20
Bake until the meringue peaks turn light brown, about 15 minutes
21
Let cool to room temperature, about 30 minutes
22
Chill the tart until completely set, about 1 hour