Foolproof Lemon Meringue Pie
Tart and sweet, lemon meringue pie is popular all year round.
Serves: 8Hands-on: 15 minutesTotal: 1 hour 35 minutesDifficulty: Medium
- 1 pie shell (9 inches), unbaked
- 4 large egg yolks
- 1⁄3 cup plus 1 Tbsp. cornstarch, divided
- 1 1⁄2 cups plus 1⁄3 cup water, divided
- 1 1⁄4 cups granulated sugar
- 1⁄4 tsp. salt
- 3 Tbsp. unsalted butter
- 1⁄2 cup lemon juice
- 4 large egg whites, at room temperature
- 1⁄8 tsp. cream of tartar
- 6 Tbsp. superfine sugar
- 1 tsp. vanilla extract
- Heat the oven to 375°F. Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 12 minutes, then remove the paper and weights and bake for an additional 10 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool. Leave the oven on.
- In a medium saucepan, whisk together the egg yolks, 1⁄3 cup cornstarch, 1 1⁄2 cups water, granulated sugar, and salt. Cook the mixture over medium heat, whisking constantly, until it comes to a boil. Boil for 1 minute, then remove from the heat and whisk in the butter and lemon juice. Pour through a strainer into a separate bowl, then pour directly into the prepared crust.
- Whisk remaining 1 tablespoon cornstarch into the water until smooth. Pour the mixture into a small saucepan and cook over medium heat, stirring constantly, until the starch thickens, about 5 minutes. Set aside to cool for 15 minutes.
- In the bowl of a stand mixer, add egg whites and cream of tartar. Beat the egg whites and add cornstarch mixture, 1 tablespoon at a time. Beat until the mixture forms soft peaks, about 1 minute, then beat in superfine sugar and vanilla. Spread the meringue onto the filling while it is still hot, making sure the meringue completely covers the filling and the inside edge of the crust.
- Bake for 10 to 12 minutes, or until the meringue is golden brown. Remove from the oven and cool to room temperature, uncovered, before slicing.