My father-in-law’s favorite pie is Lemon Meringue. I’ve tried a few different recipes, but I have to admit Alton Brown of Food Network has one of the best! The lemon curd filling has just the right amount of tart and sweet and the meringue topping gives the pie a beautiful finish!
It’s been a keeper ever since I found it and my father-in-law has been grateful ever since! I make it for a number of holidays and gatherings and it’s enjoyed by all! I hope you enjoy it too!!
Lemon Meringue Pie
For the Lemon Filling
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups granulated sugar
1/4 tsp. salt
3 Tbsp. butter
1/2 cup lemon juice
1 Tbsp. grated lemon zest
1 9″ pie crust, pre-made
For the Meringue
4 egg whites
1 pinch cream of tartar
2 Tbsp. granulated sugar
1) Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
2) Whisk egg yolks in medium size mixing bowl and set aside.
3) In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
4) Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined.
5) Place egg whites and cream of tartar in the bowl of a stand mixer with a whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar. Continue beating until stiff peaks form.
6) Pour lemon mixture into pie shell and top wth meringue while filing is still hot.
7) Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 8-10 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
Recipe adapted from Alton Brown, Food Network