Lemon Meringue Pie Recipe

Lemon Meringue Pie

by Elise Bauer

Prep time: 15 minutesCook time: 1 hour, 30 minutesYield: Serves 8

Eggs are easier to separate when cold. You'll want to use the egg whites when they are closer to room temperature. So separate the eggs first, then let the egg whites sit for a while before making the meringue.

Egg whites will refuse to whip up properly if they are in contact with any fat. So, make sure your mixer bowl and whisk are completely clean.

Also make sure that there are not bits of yolk that have made their way into the egg whites when you separated them.

Ingredients

1 frozen pie crust (see pie crust recipe for instructions to make your own, use a butter crust or butter and shortening crust recipe)

Filling:

5 large egg yolks
6 Tbsp cornstarch
1 1/3 cup sugar
1/4 teaspoon salt
1 1/2 cups water
1/2 cup lemon juice
2 teaspoons lemon zest
2 Tbsp butter

Meringue:

1 Tbsp corn starch
1/3 cup cold water
1/4 teaspoon cream of tartar (can use vinegar instead of cream of tartar, see method instructions)
1/2 cup plus 2 Tbsp white granulated sugar
5 large egg whites (room temperature)
1/2 teaspoon vanilla extract

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