Mama Bill's Kitchen

Lemon Meringue Pie Recipe

Lemon Meringue Pie Recipe Image

A pie filled with tart lemon curd, topped with sweet meringue.

Difficulty: Medium.
Prep time: 20 minutes.
Cook time: 20 minutes.
Servings: 8 slices.

Before You Begin

This is not actually difficult to make, but you have to get your timing just right so the meringue is ready while the filling is still hot.

You should separate the eggs while cold, but then allow them to warm to room temperature before proceeding with the recipe.

Ingredients

Pie Crust

Lemon Curd Filling

  • 120 ml (1/2 cup) Lemon Juice. If using fresh lemons you can optionally add the zest to the curd.
  • 200 grams (1 cup) Sugar.
  • 60 grams (4 yolk) Eggs yolks (the whites are used in the Meringue).
  • 28.4 grams (2 tbsp) Unsalted Butter, softened.
  • 40 grams (1/3 cup) Cornstarch.
  • 1.42 grams (1/4 tsp) Salt.
  • 320 ml (1 1/3 cup) Water.

Meringue Topping

  • 140 grams (4 white) Egg whites at room temperature.
  • 100 grams (1/2 cup) Sugar.
  • 1.59 grams (1/2 tsp) Cream of Tartar. Or substitute 3x this amount of white vinegar or apple cider vinegar.
  • 1.13 grams (1/8 tsp) Salt.

Preparation

  1. Prepare the crust in a 23cm (9 inch) pie plate.
  2. Whisk the egg yolks and set aside.
  3. Whisk together the Water, Lemon Juice, Cornstarch, Salt, Sugar, and the optional Lemon Zest in a saucepan.  Bring to boil over medium heat, then reduce to low.  Continue cooking until it begins to thicken, about 6 minutes.
  4. Temper the eggs by slowly adding and mixing some of the hot liquid.  Slowly whisk the tempered eggs back into the liquid.
  5. Cook over medium heat until thick aagain and large bubbles begin to appear.
  6. Remove from heat, and mix in the butter.
  7. Add the lemon filling to the partially baked pie crust.
  8. Mix the Egg Whites and Cream of Tartar at medium speed for 1 minute, then at high speed for 4 minutes until soft peaks start to form.  
  9. Add the Salt and Sugar, and  continuing mixing at high speed until stiff, glossy peaks form, about 2 minutes.
  10. Spread the meringue onto the pie filling, being sure to seal the edges. You can use a rubber scaper to make some cute swirls and peaks.
  11. Bake in preheated oven at 180℃ (350℉) for 20 to 25 minutes in the lower part of the oven.  If the merignue is browning too quickly, cover with a foil tent.
  12. Cool on a wire rack for 1 hour, then chill for 4 hours before serving.

Storage

Keep refrigerated. The meringue will wilt, so you should eat this right away.

Nutrition

Amount per 148 gram serving
Calories320 calories
Total Fat13 g
Saturated Fat2 g
Sodium242 mg