More Great Recipes: Pie

Lemon Meringue Pie

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Member since 2011

Serves | Prep Time | Cook Time


Pie crust
1 1/4 cup sugar
6 tbs cornstarch
2 cups water
1/2 cup fresh lemon juice
5 large egg yolks
Pinch of salt
2 tbs grated lemon zest
4 tbs (1/2 stick) unsalted butter, cut into pieces

Swiss Meringue:
7 large egg whites
3/4 cup sugar
1/4 tsp salt

Sift together sugar and cornstarch in a small bowl. Stir in water until mixture is smooth.

In a non-reactive saucepan over medium heat, combine lemon juice, egg yolks, and salt. Stir in cornstarch mixture. Cook, storing constantly, until mixture comes to a boil. Lower heat and cook until falls off spoon in thick clumps, 2-3 minutes. Remove from heat; stir in zest and butter til smooth. Pour into a bowl; let cool to room temp, stirring occasionally.

Pour into cold pie shell, refrigerate, covered til firm, about 1 hour.

Swiss meringue:

Combine whites, sugar, and salt in heatproof bowl. Set over simmering water. Beat til sugar is dissolved. Remove from heat; whip til stiff peaks form.

Spread over pie and broil til brown.

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