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Classic Lemon Meringue Pie

classic-lemon-meringue-pie

Cook Time: 35 Min

Yield: 8 Servings

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Ingredients

  • 1 Single-Crust
  • 1 1/2 C. water
  • 1 C. sugar
  • 1/3 C. Clabber Girl® Corn Starch
  • 1/4 tsp. salt
  • 4 large egg yolks
  • 1/3 C. fresh lemon juice
  • 2 Tbsp. butter
  • 1 Tbsp. finely grated lemon zest
  • MERINGUE
  • 4 large egg whites
  • 1/2 tsp. Spice Islands® Cream of Tartar
  • 1/3 C. sugar

Directions

  1. PREPARE recipe for Single-Crust Pie Crust to make a Single-Crust Baked Pie Shell.
  2. COMBINE water, sugar, cornstarch and salt in medium saucepan. Whisk until blended. Cook over medium-high heat, whisking frequently, until mixture comes to a boil and thickens. Cook 1 minute longer, whisking constantly. Remove from heat.
  3. WHISK egg yolks in medium bowl. Gradually add about one half of hot mixture to egg yolks, whisking constantly. Return egg yolk mixture to saucepan. Bring to a simmer over medium heat, whisking constantly. Remove from heat. Stir in lemon juice, butter and lemon zest until butter is melted. Pour into baked pie shell.
  4. HEAT oven to 400°F.
  5. For Meringue, BEAT egg whites and cream of tartar in medium bowl with mixer on high speed until foamy. Gradually add sugar, beating until mixture is stiff and glossy.
  6. SPREAD evenly over lemon filling until meringue touches outside edges of crust.
  7. BAKE 8 to 10 minutes or until meringue is golden brown. Cool completely on wire rack. Store in refrigerator.

Classic Lemon Meringue Pie

classic-lemon-meringue-pie

Cook Time: 35 Min

Yield: 8 Servings

Ingredients

  • 1 Single-Crust
  • 1 1/2 C. water
  • 1 C. sugar
  • 1/3 C. Clabber Girl® Corn Starch
  • 1/4 tsp. salt
  • 4 large egg yolks
  • 1/3 C. fresh lemon juice
  • 2 Tbsp. butter
  • 1 Tbsp. finely grated lemon zest
  • MERINGUE
  • 4 large egg whites
  • 1/2 tsp. Spice Islands® Cream of Tartar
  • 1/3 C. sugar

Directions

  1. PREPARE recipe for Single-Crust Pie Crust to make a Single-Crust Baked Pie Shell.
  2. COMBINE water, sugar, cornstarch and salt in medium saucepan. Whisk until blended. Cook over medium-high heat, whisking frequently, until mixture comes to a boil and thickens. Cook 1 minute longer, whisking constantly. Remove from heat.
  3. WHISK egg yolks in medium bowl. Gradually add about one half of hot mixture to egg yolks, whisking constantly. Return egg yolk mixture to saucepan. Bring to a simmer over medium heat, whisking constantly. Remove from heat. Stir in lemon juice, butter and lemon zest until butter is melted. Pour into baked pie shell.
  4. HEAT oven to 400°F.
  5. For Meringue, BEAT egg whites and cream of tartar in medium bowl with mixer on high speed until foamy. Gradually add sugar, beating until mixture is stiff and glossy.
  6. SPREAD evenly over lemon filling until meringue touches outside edges of crust.
  7. BAKE 8 to 10 minutes or until meringue is golden brown. Cool completely on wire rack. Store in refrigerator.

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