Makes: 1 9" pie
Filling:
5 egg yolks (use whites in meringue)
1 1/3 cups water
1 cup granulated sugar
1/3 cup cornstarch
1/4 tsp salt
1/2 cup fresh lemon juice
1 Tbsp lemon zest (optional)
2 Tbsp unsalted butters, softened
Meringue:
5 egg whites, (beat the egg whites a little and remove about 1 Tbsp for brushing on the crust.)
1/2 tsp cream of tartar
1/2 cup granulated sugar
1/8 tsp salt
Completely pre-bake the pie crust. In the last few minutes of baking, brush the crust with egg whites to create a barrier between the crust and the filling. Bake a few more minutes. The pie crust can be warm when you assemble the pie.
Filling:
Whisk the egg yolks together in a medium bowl or liquid measuring cup. Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan. Cook over medium heat, whisking often. The mixture will be thin and cloudy, then eventually begin thickening and bubbling after about 6 minutes. Once thickened, remove from heat and begin tempering in the eggs.
Temper the egg yolks:
Very slowly, while whisking constantly, stream a several large spoonfuls of warm lemon mixture into the beaten egg yolks. Then, also in a very slow stream, whisk the egg yolk mixture into the saucepan. Turn heat back up to medium. Stirring constantly, cook until the mixture is thick and big bubbles begin bursting at the surface. Remove the pan from heat and whisk in the butter. Set aside as you prepare the meringue. (Don’t let the filling cool down too much as you want a warm filling when you top with the meringue. The warm filling helps seal the two layers together, preventing separation.)
Meringue:
The eggs separate more easily when they are cold. After separating, leave the egg whites out so they are room temperature. They will beat to a much larger volume.
Make sure the egg whites have absolutely no egg yolks in them and the bowl is completely clean. A glass or metal bowl works best because they don't hold grease residue.
With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1 minute, then increase to high speed until soft peaks form, about 4 more minutes. While still beating, slowly add the sugar and salt. Continue beating on high speed until glossy stiff peaks form, about 2 more minutes.
Assembly:
Pour the hot filling into the pie crust then spoon the meringue on top of filling. (You can make decorative peaks with the back of a large spoon. Just don't make the peaks too high or they will burn.) Make sure you spread the meringue all the way to the edges so that it touches the crust. This helps prevent the meringue from weeping.
Baking:
Make sure the pie is centered in the middle of the oven. With the oven preheated to 350 degrees, bake the meringue for 10-13 minutes or until lightly browned on top. Remove from the oven and cool on a cooling rack until cool - about 1 hour. Don't put it in the fridge while it's still warm. When cooled, place in the fridge at least 3 hours or until ready to eat.
Notes: Don't firmly cover - cover with tented foil or insert toothpicks and drape plastic wrap over them. Otherwise the meringue will weep.
This pie is best eaten the same day it's made. It's impossible to make this if it's a humid day.
Prep ahead: It's hard to get this done all at the same time, so it's best if you prep ahead.
Make and completely bake the pie crust.
While the crust is baking, separate the eggs (return the yolks to the fridge) and squeeze the lemons.
You can measure all the filling ingredients besides the eggs and butter into the saucepan, then set aside. Have the butter measured out and sitting by the stove or you might forget to put it in. 😉
You can combine the sugar and salt for the meringue, have the cream of tartar out, and have the egg whites in the mixing bowl.
Meringue:
5 egg whites, (beat the egg whites a little and remove about 1 Tbsp for brushing on the crust.)
1/2 tsp cream of tartar
1/2 cup granulated sugar
1/8 tsp salt
Completely pre-bake the pie crust. In the last few minutes of baking, brush the crust with egg whites to create a barrier between the crust and the filling. Bake a few more minutes. The pie crust can be warm when you assemble the pie.
Filling:
Whisk the egg yolks together in a medium bowl or liquid measuring cup. Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan. Cook over medium heat, whisking often. The mixture will be thin and cloudy, then eventually begin thickening and bubbling after about 6 minutes. Once thickened, remove from heat and begin tempering in the eggs.
Temper the egg yolks:
Very slowly, while whisking constantly, stream a several large spoonfuls of warm lemon mixture into the beaten egg yolks. Then, also in a very slow stream, whisk the egg yolk mixture into the saucepan. Turn heat back up to medium. Stirring constantly, cook until the mixture is thick and big bubbles begin bursting at the surface. Remove the pan from heat and whisk in the butter. Set aside as you prepare the meringue. (Don’t let the filling cool down too much as you want a warm filling when you top with the meringue. The warm filling helps seal the two layers together, preventing separation.)
Meringue:
The eggs separate more easily when they are cold. After separating, leave the egg whites out so they are room temperature. They will beat to a much larger volume.
Make sure the egg whites have absolutely no egg yolks in them and the bowl is completely clean. A glass or metal bowl works best because they don't hold grease residue.
With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1 minute, then increase to high speed until soft peaks form, about 4 more minutes. While still beating, slowly add the sugar and salt. Continue beating on high speed until glossy stiff peaks form, about 2 more minutes.
Assembly:
Pour the hot filling into the pie crust then spoon the meringue on top of filling. (You can make decorative peaks with the back of a large spoon. Just don't make the peaks too high or they will burn.) Make sure you spread the meringue all the way to the edges so that it touches the crust. This helps prevent the meringue from weeping.
Baking:
Make sure the pie is centered in the middle of the oven. With the oven preheated to 350 degrees, bake the meringue for 10-13 minutes or until lightly browned on top. Remove from the oven and cool on a cooling rack until cool - about 1 hour. Don't put it in the fridge while it's still warm. When cooled, place in the fridge at least 3 hours or until ready to eat.
Notes: Don't firmly cover - cover with tented foil or insert toothpicks and drape plastic wrap over them. Otherwise the meringue will weep.
This pie is best eaten the same day it's made. It's impossible to make this if it's a humid day.
Prep ahead: It's hard to get this done all at the same time, so it's best if you prep ahead.
Make and completely bake the pie crust.
While the crust is baking, separate the eggs (return the yolks to the fridge) and squeeze the lemons.
You can measure all the filling ingredients besides the eggs and butter into the saucepan, then set aside. Have the butter measured out and sitting by the stove or you might forget to put it in. 😉
You can combine the sugar and salt for the meringue, have the cream of tartar out, and have the egg whites in the mixing bowl.
I had some trouble getting the crust right, but this filling and meringue came out beautifully every time.
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